France Sodium Reduction Ingredient Market - Growth, Trends, and Forecast (2020 - 2025)

France Sodium Reduction Ingredients Market is segmented by Product Type (Amino Acids & Glutamates, Mineral Salts, Yeast Extracts, and Others), By Application (Bakery & Confectionery, Condiments, Seasonings & Sauces, Dairy & Frozen Foods, Meat & Meat Products, Snacks, Others).

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

2.89 %

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Market Overview

France Sodium Reduction Ingredient Market is projected to reach a CAGR of 12.34% during the forecast period 2020-2025.

  • Excessive intake of sodium leads to a number of adverse health effects, hypertension being foremost among them. Alleviating these conditions to some extent has been possible through the use of sodium reduction ingredients, such as mineral salts, amino acids, and yeast extracts. Versatility in its application has provided the requisite impetus to these health-promoting products.
  • In terms of application, bakery dominates the market for sodium reduction agents in France with an estimated xx% share in 2019, which is likely to continue in the forecast period.

Scope of the report

France Sodium Reduction Ingredients Market is segmented by product type and application. On the basis of product type, the market is segmented into Amino Acids & Glutamates, Mineral Salts, Yeast Extracts, and Others. On the basis of application, the market is segmented into Bakery & Confectionery, Condiments, Seasonings & Sauces, Dairy & Frozen Foods, Meat & Meat Products, Snacks, Others.

By Product Type
Amino Acids & Glutamates
Mineral Salts
Yeast Extracts
Others
By Application
Bakery & Confectionery
Condiments, Seasonings & Sauces
Dairy & Frozen Foods
Meat & Seafood Products
Snacks and Savoury Products
Others

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Key Market Trends

Growing Consumer Awareness Toward High Sodium Intake

Excessive intake of sodium leads to a number of adverse health effects, hypertension being foremost among them. Alleviating these conditions to some extent has been possible through the use of sodium reduction ingredients, such as mineral salts, amino acids, and yeast extracts. Versatility in its application has provided the requisite impetus to these health-promoting products. Some of the major factors driving demand for sodium reduction ingredients 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.

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Bakery Holds a Prominent Share

The consumption of bakery products in France is expected to increase, assisted by the growth in country population, development in the retail market, and stable economic growth. Moreover, manufacturers are involved in gregarious research and development in order to introduce new products with innovative flavors & healthy ingredients and growth in the retail market are expected to drive the demand in the near future. 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 bakery products.

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Competitive Landscape

The key players in this market have been involved in the process of developing a range of customized solutions to target the specific needs of the food manufacturers and consumer health. Thus, the sodium reduction ingredients market has been gaining more global presence and acceptance among authorities. Some of the major key players in the sodium reduction ingredients market in France include Advanced Food Systems Inc, Armor Proteines SAS, Biospringer, Cargill Inc, Tate & Lyle Plc, BASF, among others.

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 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 & Glutamates

      2. 5.1.2 Mineral Salts

      3. 5.1.3 Yeast Extracts

      4. 5.1.4 Others

    2. 5.2 By Application

      1. 5.2.1 Bakery & Confectionery

      2. 5.2.2 Condiments, Seasonings & Sauces

      3. 5.2.3 Dairy & Frozen Foods

      4. 5.2.4 Meat & Seafood Products

      5. 5.2.5 Snacks and Savoury Products

      6. 5.2.6 Others

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Armor Proteines SAS

      2. 6.3.2 Biospringer

      3. 6.3.3 Cargill Inc

      4. 6.3.4 Tate & Lyle Plc

      5. 6.3.5 BASF

      6. 6.3.6 Givaudan SA

      7. 6.3.7 Kudos Blends

      8. 6.3.8 Sensient Technologies Corp

  7. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

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