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France Sodium Reduction Ingredient Market - Growth, Trends, and Forecast (2020 - 2025)
French 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 Seafood Products, Snacks and Savory Products, and Other Applications).
- ABOUT THIS REPORT
- Market Snapshot
- Market Overview
- Scope of the report
- Key Market Trends
- Competitive Landscape
- Major Players
- TABLE OF CONTENTS
Market Snapshot
Study Period:
2016-2025
Base Year:
2019
CAGR:
2.89 %
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Market Overview
The French sodium reduction ingredient market is projected to reach a CAGR of 12.34% during the forecast period (2020-2025).
- 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
- 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
The French sodium reduction ingredients market is segmented by product type and application. By product type, the market is segmented 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 seafood products, snacks and savory products, 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 Seafood Products | |
| Snacks and Savory Products | |
| Other Applications |
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Key Market Trends
Increasing Consumer Awareness Regarding High Sodium Intake
Excessive intake of sodium leads to several 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 the demand for sodium reduction ingredients include the greater emphasis on health nutrition, increasing knowledge about 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 to introduce new products with innovative flavors and healthy ingredients. The growth of the retail market is 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 increasing knowledge about 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, and BASF.
Major Players
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Table Of Contents
1. INTRODUCTION
1.1 Study Deliverables
1.2 Study Assumptions
1.3 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 Seafood Products
5.2.5 Snacks and Savory Products
5.2.6 Other Applications
6. COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Armor Proteines SAS
6.3.2 Biospringer
6.3.3 Cargill Inc.
6.3.4 Tate & Lyle PLC
6.3.5 BASF
6.3.6 Givaudan SA
6.3.7 Kudos Blends
6.3.8 Sensient Technologies Corp
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
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