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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)
The Canadian sodium reduction ingredients market is expected to register a CAGR of 7.23% over the forecast period, 2020 to 2025.
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|
|Other Product Types|
|Bakery and Confectionery|
|Condiments, Seasonings, and Sauces|
|Dairy and Frozen Foods|
|Meat and Meat Products|
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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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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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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.
1.1 Study Assumptions and Market Definition
1.2 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
4. MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5. MARKET SEGMENTATION
5.1 By Product Type
5.1.1 Amino Acids and Glutamates
5.1.2 Mineral Salts
5.1.3 Yeast Extracts
5.1.4 Other Product Types
5.2 By Application
5.2.1 Bakery and Confectionery
5.2.2 Condiments, Seasonings, and Sauces
5.2.3 Dairy and Frozen Foods
5.2.4 Meat and Meat Products
5.2.6 Other Applications
6. COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Position Analysis
6.4 Company Profiles
6.4.1 Advanced Food Systems Inc.
6.4.2 Carbery Group
6.4.3 Cargill Inc
6.4.4 Givaudan SA
6.4.5 Kerry Group
6.4.6 Tate & Lyle PLC
6.4.7 Sensient Technologies Corp
7. MARKET OPPORTUNITIES AND FUTURE TRENDS