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

The South Africa 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 Meat Products, Snacks, and Other Applications)

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

6.4 %

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Market Overview

The South African sodium reduction ingredients market is projected to register a CAGR of 6.4% over the forecast period, 2020 to 2025. 

  • The South African market for SRI is in its 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, set mandatory targets for various food products in 2013. 
  • Some of the major factors driving demand for SRI include the greater emphasis on health and nutrition, growing knowledge about the detrimental effects of excessive intake of salt, improvements in taste, and increased demand for processed foods. 

Scope of the Report

The South African sodium reduction ingredients market is segmented by product type, 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 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

Government Initiatives to Reduce Sodium Content

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

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Bakery and Confectionery and Meat and Meat Products Dominate 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 and 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 andthe key players in the industry hold significant shares of the market. The major players operating in the segment are ADM, Tate & Lyle Kerry Group, Cargill, and Givaudan, among others. The major players are focusing on strategies, such as expansions, mergers, and acquisitions, along with the domestic food processing companies, in order to facilitate SRI penetration across food products. 

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Assumptions and Market Definition

    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 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. 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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