Mexico Sodium Reduction Ingredient Market - Growth, Trends, and Forecasts (2020 - 2025)

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

Market Snapshot

Study Period:


Base Year:



3.1 %

Major Players:

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Market Overview

The Mexico sodium reduction ingredient market is projected to grow at a CAGR of 3.1% during the forecast period 2020 - 2025.

  • The market is majorly driven by increasing awareness regarding the health effects of excessive sodium consumption. In addition, its increasing application in confectionaries, bakery products, frozen foods, and dairy products is expected to further complement the market growth. 
  • Furthermore, sodium reduction ingredients are gaining prominence in food flavors and preparations such as seasonings and sauces, as these ingredients also act as masking agents that remove bitterness and metallic after-taste in food products. This is expected to further strengthen its market demand in the country.

Scope of the report

The Mexico sodium reduction ingredients market is segmented by product type and application. By product type, the market is categorized into amino acids & glutamates, mineral salts, yeast extracts, and others; where others hydrolyzed vegetable protein, trehalose, and nucleotides. The mineral salts are further bifurcated into potassium chloride, magnesium sulphate, potassium lactate, and calcium chloride. The market is also segmented by application into bakery & confectionery, condiments, seasonings & sauces, dairy & frozen foods, meat & meat products, snacks, others.

By Type
Amino Acids & Glutamates
Mineral Salts
Yeast Extracts
By Application
Bakery & Confectionery
Condiments, Seasonings & Sauces
Dairy & Frozen Foods
Meat & Meat Products
Other Applications

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Key Market Trends

Rising Awareness Towards Heath Effects of High Sodium Intake

Growing consumer awareness regarding the detrimental effects on the consumption of excessive sodium in the body is expected to boost the overall growth of the sodium reduction ingredient market. The hazards related to a high-sodium diet such as cardiac diseases, high blood pressure, and hypertension have been documented widely in the past decade. Besides, governmental interventions coupled with multi-sector efforts by several organizations have raised awareness regarding the harmful effects of excessive consumption of sodium on the body. According to INEGI, an estimated number of 141,619 deaths in Mexico, have been recorded due to heart conditions, which has been the leading reason for deaths in the year 2017. Thus, growing public awareness has anticipated boosting the overall growth in the demand for sodium reducing ingredients market.

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Rising Demand for Mineral Salt in the Country

Mineral salts are the most consumed form of sodium reduction ingredients as it contains potassium chloride which offers flavor without increasing their daily sodium intake as a substitute of salt, along with being a healthy alternative to salt. Also, its low cost compared to its counterparts makes it a more preferred choice among all the sodium reduction ingredients. Therefore, the demand for natural mineral salts food and beverage industries such as bakery, dairy, and other industries has increased extensively.

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Competitive Landscape

The Mexico sodium reduction ingredient market is competitive and fragmented in nature owing to the presence of many regional and domestic players. Emphasis is given on the merger, expansion, acquisition, and partnership of the companies along with new product development as strategic approaches adopted by the leading companies to boost their brand presence among consumers. Key players dominating the market include Cargill, Incorporated, Kerry Inc., Lallemand Inc., Lesaffre & Cie, and AngelYeast Co., Ltd., among others.

Table Of Contents


    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 Scope of the Study




    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


    1. 5.1 By 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 & Meat Products

      5. 5.2.5 Snacks

      6. 5.2.6 Other Applications


    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 Kerry Inc.

      3. 6.3.3 Lallemand Inc.

      4. 6.3.4 Lesaffre & Cie

      5. 6.3.5 Angel Yeast Co., Ltd.

      6. 6.3.6 Manuchar Mexico

  7. *List Not Exhaustive

** Subject to Availability

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