EUROPE SODIUM REDUCTION INGREDIENTS MARKET - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

Market Overview

The Europe Sodium Reduction Ingredient Market is expected to register a CAGR of 6.3%, during the forecast period of 2020 -2025.

• The demand for these products in the region is likely to witness a rapid growth as countries, such as UK and Germany with a large population of hypertensive individuals that have been advised to either cut down on or completely eliminate their sodium intake would be instrumental in propelling growth for SRI.
• Some of the major factors driving demand for SRI include the greater emphasis on health nutrition, the growing knowledge with regard to the detrimental effects of excessive intake of salt, improvement in taste, and increased demand for processed foods.

Scope of the report

The Europe sodium reduction ingredients market is segmented by product type,application and by geography. Based on product type, the market is segmented into amino acids and glutamates, mineral salts, yeast extracts, and other product types. Based on 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 Geography, the market is studied for the following countries i.e. Spain, Italy, United Kingdom, Germany, Russia, France and Rest of Europe

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Key Market Trends

Stringent Regulatory Environment for Salt reduction across Processed Foods

In 2008, the European Union's High Level Group on Diet, Physical Activity and Health launched the EU Framework for National Salt Initiatives, that has set a common minimum European benchmark of 16% salt reduction from baseline 2008 levels over the course of four years across all food products. 

Furthermore, In order to reduce the salt intake effectively among the general population, the salt reduction initiatives have concentrated on a limited and specific number of food categories, among which 12 categories of food are identified, and countries are bound to select at least 5 to target through their national nutrition action plans and strategies. The 12 prior categories of foods where salt reduction initiaitves are under surveilance includes, bread, meat products, cheese, ready meals, soup, breakfast cereals, fish products, savory snacks, catering meals, restaurant meals, sauces codiments and spices and potato products.

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