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

The Spanish 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:

4.2 %

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Market Overview

The Spanish sodium reduction ingredient market is expected to register a CAGR of 4.2% during the forecast period (2020 - 2025).

  • Excessive intake of sodium leads to several adverse health effects, hypertension being foremost among them. Alleviating these conditions, to some extent, has been possible through the use of SRI, such as mineral salts, amino acids, and yeast extracts. Versatility in its application has provided the requisite impetus to these health-promoting products.
  • The expected growth is likely to be at a rapid pace, due to the shifting preference of manufacturers toward natural and flavorful ingredients. Yeast extracts are likely to register the fastest growth in consumption, though the demand for mineral salts, such as SRI, is anticipated to account for the largest share.

Scope of the report

The Spanish sodium reduction ingredients market is segmented by product type as 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

The Prevalence of Processed Food Consumption

Spanish people have an estimated salt consumption of around 9.7 g per day, where 70-75% of this salt intake comes from processed foods and food eaten outside the home. The main source is bread, which accounts for 19% of daily salt intake, followed by cured ham and cold meats. Food habits and consumption in Spain have experienced a significant change in recent years, leading to a less varied food choice and a tendency toward an increasingly “westernized” diet. This has led to the demand for processed foods at large, and the propensity to reduce the salt intake through SRI inputs across processed food is anticipated to act as a concrete driver in reducing salt consumption among Spaniards.

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The Changing Prevalence of Salt Consumption

The country has witnessed a stagnant or declining rate of salt consumption following government regulations that minimize salt consumption. Consumers are generally aware that excess salt intake increases blood pressure figures in adults, with the resulting risk of hypertension and cardiovascular disease. This awareness has led to an increasing replacement rate for sodium reduction ingredients across most of the food items. Food items that are consumed by children, specifically, cured meats that contribute the most salt to children’s diets, including ham, followed by bread, pizza, ready meals, stock cubes, and sausages, are more likely to have a strong penetration of SRI.

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Competitive Landscape

The Spanish sodium reduction ingredients market is significantly competitive and consolidated. Some of the manufacturers are Cargill, Givaudan, Archer Daniels Midland Company, and Barcelona Food Ingredients, among others. Various manufacturers are engaged in developing new products to satisfy the increasing demand for salt reduction in the meat and processed food industry and achieve market expansion.

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Assumptions and 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 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 Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 The Archer Daniels Midland Company

      2. 6.3.2 Corbion

      3. 6.3.3 Cargill Inc.

      4. 6.3.4 Givaudan SA

      5. 6.3.5 Kerry Group

      6. 6.3.6 Barcelona Food Ingredients

      7. 6.3.7 Ajinomoto

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

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