Mexico Sodium Reduction Ingredient Market | Growth | Trends

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:

3.1 %

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Market Overview

The Mexican sodium reduction ingredient market is projected to register 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. Its increasing application in confectionaries, bakery products, frozen foods, and dairy products is expected to complement the market growth further.
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 strengthen its market demand in the country further.

Scope of the report

The Mexican sodium reduction ingredients market is segmented by product type and application. By product type, the market is categorized into amino acids and glutamates, mineral salts, yeast extracts, and other product types ( others include hydrolyzed vegetable protein, trehalose, and nucleotides). The mineral salts segment is further divided into potassium chloride, magnesium sulfate, potassium lactate, and calcium chloride. The market is also segmented by application into bakery and confectionery, condiments, seasonings and sauces, dairy and frozen foods, meat and meat products, snacks, 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 Meat Products
		Snacks
		Other Applications

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Key Market Trends

Rising Awareness Toward Heath Effects of High Sodium Intake

Increasing 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 the INEGI, an estimated number of 141,619 deaths in Mexico were recorded due to heart conditions, which was the leading reason for deaths in 2017. Thus, increasing public awareness has anticipated boosting the overall growth in the demand for the 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. 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 in the food and beverage industries, such as bakery, dairy, and other industries, has increased extensively.

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Competitive Landscape

The Mexican sodium reduction ingredient market is competitive and fragmented, 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.

Major Players

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1. INTRODUCTION
1. 1.1 Study Deliverables
2. 1.2 Study Assumptions
3. 1.3 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
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. MARKET SEGMENTATION
1. 5.1 By Product 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 Product 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. 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 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

*List Not Exhaustive

7. MARKET OPPORTUNITIES AND FUTURE TRENDS

** Subject to Availability