South Africa Sodium Reduction Ingredients Market - Growth, Trends, and Forecast (2020 - 2025)

South Africa 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, and Others).

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

6.4 %

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Market Overview

The South Africa Sodium Reduction Ingredient Market is projected to grow at a CAGR of 6.4% over the forecast period, 2020 to 2025.

  • The South African market for SRI is at a huge expansion phase due to the expansion of beef production over the last two decades. Salt is a major ingredient for the meat industry which increases the risks involved with it. Hence sodium reduction is of utmost importance in this region. South Africa, which is the major economy in this region, has passed mandatory targets for various food products in 2013.
  • 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.

Scope of the report

The South Africa Sodium Reduction Ingredients Market is segmented by Product type as Amino Acids & Glutamates, Mineral Salts, Yeast Extracts, and Others, by Application the market is segmented into Bakery & Confectionery, Condiments, Seasonings & Sauces, Dairy & Frozen Foods, Meat & Meat Products, Snacks, and Others.

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

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Key Market Trends

The Government Initiatives to Reduce Sodium Content

South Africa is one of the first countries to mandate the legislations to reduce the sodium levels across all the processed foods. Two third of the targeted foods, as per a survey in 2017, has already met the upper limit for sodium content during the early stages of implementation. The associated legislation aims to address the 60% of salt in the diet contributed by processed foods. It is estimated that about half of daily salt intake in South Africa derives from processed foods, with bread being the greatest contributor to salt intakes, citing the level of consumption.

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Bakery & Confectionery and Meat & Meat Products Dominates the Application Segment

The country has a significantly high level of the bakery as well as meat consumption both processed and fresh. Along with initiatives such as campaigns driven by Consumer Goods Council of South Africa and the Department of Health (DoH), that are aimed at increasing local consumption of brown and whole-wheat bread, will positively impact the bread consumption rate. Furthermore, the industry is also looking to introduce an improved mix of fortificants, such as micronutrients with the likes of trace elements and vitamins found in bread.

On the other hand, the preference for meat is a key source of protein for South Africans where the segment has witnessed a rise in consumption levels to 3.8 million tonnes as of 2016. The growth trajectory of Sodium reduction ingredients is high, considering these two segments, however, dairy & frozen foods holds strong potential and will follow the trail going forward.

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Competitive Landscape

The Sodium Reduction Ingredients market in South Africa is fragmented and key players in the industry hold a significant share of the market. Major players operating in the segment are ADM, Tate & Lyle Kerry Group, Cargill, and Givaudan among others. Major players are focusing on strategies such as expansion along with mergers and acquisitions with domestic food processing companies to facilitate SRI penetration across food products.

Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Assumptions & Market Definitions

    2. 1.2 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 & Meat Products

      5. 5.2.5 Snacks

      6. 5.2.6 Others

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Active Companies

    2. 6.2 Most Adopted Strategies

    3. 6.3 Market Position Analysis

    4. 6.4 Company Profiles

      1. 6.4.1 Cargill Inc

      2. 6.4.2 Givaudan SA

      3. 6.4.3 Kerry Group

      4. 6.4.4 Tate & Lyle Plc

      5. 6.4.5 Archer Daniels Midland Company

      6. 6.4.6 Salt of the Earth Ltd

  7. *List Not Exhaustive
  8. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

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