Germany Sodium Reduction Ingredients Market - Growth, Trends, and Forecasts (2020 - 2025)

The Germany Sodium Reduction Ingredients Market is segmented by Type (Amino Acids and Glutamates, Mineral Salts, Yeast Extracts, and Other 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:

4.54 %

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Market Overview

The German sodium reduction ingredients market is projected to register a CAGR of 4.54% during the forecast period (2020-2025).

  • Excessive intake of sodium leads to numerous adverse health effects, hypertension being foremost among them. Alleviating these conditions to some extent has been the possible usage of sodium reduction ingredients.
  • Some of the major factors driving the demand for sodium reduction ingredients include the greater emphasis on health nutrition, the growing knowledge with regards to the detrimental effects of excessive intake of salt, improvement in taste, and increased demand for processed foods.
  • Mineral salts dominate the market due to factors, like wide availability, high functional benefits, and moderate price, compared to other ingredients.

Scope of the Report

The German sodium reduction ingredients market is segmented by type into amino acids and glutamates, mineral salts, yeast extracts, and other types. Mineral salts are further segmented into potassium chloride, magnesium sulfate, potassium lactate, and calcium chloride. Based on the application, the market is classified into bakery and confectionery, condiments, seasonings and sauces, dairy and frozen foods, meat and meat products, snacks, and other applications.

By Type
Amino Acids and Glutamates
Mineral Salts
Yeast Extracts
Other 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

Increasing Demand for Low Sodium Table Salt is Likely to Fuel the Market Growth

Low-sodium foods have become an important part of consumer habits in the country. The educated population of the country is much more emphasizing on the use of health-conserving products due to their transforming lifestyles. The patients suffering from acute hypertension in Germany are increasingly opting for food and beverage products that claim to be low in sodium content, and the German Federal Institute for Risk Assessment has called for a reduction in the salt content in processed foods as an action against the risk of hypertension. Moreover, the use of table salt that has less sodium component is being encouraged in the country, to reduce the chances of electrolyte imbalance condition among the local population.

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Potassium Chloride Dominates the Market

Germany dominates the European sodium reduction ingredients market, with its major share in the mineral salts market. The global retail players, such as Nestle and Unilever, are widely incorporating these mineral salts, especially potassium chloride as a salt reducing ingredient. Additionally, these companies are pleading to the regulatory body to allow it to be labeled as potassium salt within the European Union, as it will indicate the consumers the higher potassium level in the product without discouraging the purchase based on low consumer acceptability of the ingredient. This will also cater to the continuous sodium reduction efforts of the European food industry.

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Competitive Landscape

The German sodium reduction market is dominated by global players. However, the regional players also have a significant share in the market studied. New product development is the most preferred growth strategy in the German sodium reduction ingredients market. The global players, such as Cargill, dominate the market share. Other major global players have also been setting up vast product lines and expanding geographical reach, which gives them an upper hand.

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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 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 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 Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Cargill Incorporated

      2. 6.3.2 Corbion NV

      3. 6.3.3 Tate & Lyle PLC

      4. 6.3.4 Leiber GmbH

      5. 6.3.5 LALLEMAND Inc.

      6. 6.3.6 K+S Minerals and Agriculture GmbH

      7. 6.3.7 DEUSA International GmbH

      8. 6.3.8 Dr. Paul Lohmann GmbH & Co. KGaA

  7. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

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