Canada Sodium Reduction Ingredients Market - Growth, Trends, and Forecast (2020 - 2025)

The Canada Sodium Reduction Ingredients Market is Segmented by Product Type (Amino Acids and Glutamates, Mineral Salts, Yeast Extracts, and Other Product Types) and Application (Bakery and Confectionery, Condiments, Seasonings and Sauces, Dairy and Frozen Foods, Meat and Meat Products, Snacks, and Other Applications)

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

7.23 %

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Market Overview

The Canadian sodium reduction ingredients market is expected to register a CAGR of 7.23% over the forecast period, 2020 to 2025. 

  • Canadian food and beverage manufacturers are making progress in voluntarily reducing the amount of sodium in their food supplies, while maintaining product safety, taste, texture, and stability. As there continues to be challenges in reducing the sodium content, most Canadians opt for low-sodium foods, nowadays.
  • The increasing demand from the processed food industry is expected to play a major role in the upcoming years. The key players in the savory snacks segment are also introducing new product variants with low sodium content.

Scope of the Report

The Canadian sodium reduction ingredients market is segmented by product type, into amino acids and glutamates, mineral salts, yeast extracts, and other product types. By application, the market is segmented into bakery and confectionery, condiments, seasonings and sauces, dairy and frozen foods, meat and meat products, snacks, and other applications. 

By Product Type
Amino Acids and Glutamates
Mineral Salts
Yeast Extracts
Other Product Types
By Application
Bakery and Confectionery
Condiments, Seasonings, and Sauces
Dairy and Frozen Foods
Meat and Meat Products
Snacks
Other Applications

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Key Market Trends

Government Initiatives on Healthy Eating Strategies

The Canadian government has undertaken certain health initiatives that enable the reduction of sodium across food supplies. In 2016, Health Canada introduced updates in nutrition labeling regulations, as a part of the healthy eating strategies that are inclusive of standardizing serving sizes, to help the consumers compare the nutritional facts of other similar products.  

On the other hand, Health Canada introduced reduction levels, such as Phase III Targets, Maximum Levels, and Interim Targets, known as Phase I Targets and Phase II Targets, which were developed to encourage gradual reductions that would achieve consumer acceptance.

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Bakery and Confectionery, along with Processed Foods, holds a Significant Market Share

The application of sodium reduction ingredients has witnessed a strong penetration across the processed food segment, followed by the bakery and confectionery segment. The growth
is in line with the increasing consumer preferences toward healthy foods, owing to the rising awareness of the harmful effects of consuming excessive salts. 

Over the years, the food purchasing habits of Canadians have shifted from staple foods, used to prepare meals at home, to ready-to-eat processed foods. In Canada, processed food is the main contributor to the excess salt intake, accounting for 77% of the dietary sodium consumption.

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Competitive Landscape

The Canadian sodium reduction ingredients market is highly competitive and fragmented. Some of the prominent manufacturers are Cargill, Givaudan, Ajinomoto, and Kerry Group, among others. Various manufacturers are engaged in developing new products to satisfy the growing demand for salt reduction in the meat industry and achieve market expansion.

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Assumptions and Market Definition

    2. 1.2 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

  4. 4. MARKET DYNAMICS

    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porter's Five Forces Analysis

      1. 4.3.1 Threat of New Entrants

      2. 4.3.2 Bargaining Power of Buyers/Consumers

      3. 4.3.3 Bargaining Power of Suppliers

      4. 4.3.4 Threat of Substitute Products

      5. 4.3.5 Intensity of Competitive Rivalry

  5. 5. MARKET SEGMENTATION

    1. 5.1 By Product Type

      1. 5.1.1 Amino Acids and Glutamates

      2. 5.1.2 Mineral Salts

      3. 5.1.3 Yeast Extracts

      4. 5.1.4 Other Product Types

    2. 5.2 By Application

      1. 5.2.1 Bakery and Confectionery

      2. 5.2.2 Condiments, Seasonings, and Sauces

      3. 5.2.3 Dairy and Frozen Foods

      4. 5.2.4 Meat and Meat Products

      5. 5.2.5 Snacks

      6. 5.2.6 Other Applications

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Active Companies

    2. 6.2 Most Adopted Strategies

    3. 6.3 Market Position Analysis

    4. 6.4 Company Profiles

      1. 6.4.1 Advanced Food Systems Inc.

      2. 6.4.2 Carbery Group

      3. 6.4.3 Cargill Inc

      4. 6.4.4 Givaudan SA

      5. 6.4.5 Kerry Group

      6. 6.4.6 Tate & Lyle PLC

      7. 6.4.7 Sensient Technologies Corp

  7. *List Not Exhaustive
  8. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

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