世界の塩代用品市場 - 成長、動向、予測（2018年〜2023年）
Global Salt Substitutes Market - Growth, Trends, and Forecast (2018 - 2023)
|発行||Mordor Intelligence LLP||商品コード||708537|
|出版日||ページ情報||英文 110 Pages
|世界の塩代用品市場 - 成長、動向、予測（2018年〜2023年） Global Salt Substitutes Market - Growth, Trends, and Forecast (2018 - 2023)|
|出版日: 2018年09月18日||ページ情報: 英文 110 Pages||
Finding a salt replacement that tastes like the salt has long been a pain-point for food manufacturers amid mounting pressure by public health groups to stem a rising tide of chronic health problems including diabetes and obesity. Increasing work pressure has also led to serious health concerns, driving the market for salt substitutes. Yeast extract and hydrolyzed vegetable protein are being clearly adopted by most of the manufacturers in various processed food sectors. Increasing processed food consumption has led to higher demand for salt substitutes in savory snacks.
Manufacturers are using salt substitutes instead of salt and marketing these ingredients for better market positioning. The global salt substitutes market is expected to register a CAGR of 6.4% during the forecast period, 2018 to 2023.
High dietary sodium intake (DSI) represents a major health-related public issue in most countries all over the world. Such a diet can lead to increased risk of hypertension and related cardiovascular diseases. In most people, the kidneys have trouble keeping up with the excess sodium in the bloodstream. As sodium accumulates, the body holds onto water to dilute the sodium. This increases both the amount of fluid surrounding cells and the volume of blood in the bloodstream. Increased blood volume means more work for the heart and more pressure on blood vessels.
Over time, the extra work and pressure can stiffen blood vessels, leading to high blood pressure, heart attack, and stroke. It can also lead to heart failure. There is also some evidence that too much salt can damage the heart, aorta, and kidneys without increasing blood pressure, and that it may be bad for bones, too. This situation has resulted in important public policies for various salt reduction strategies. One of these is based on the use of salt substitutes or salts with reduced sodium content. Among several options, potassium chloride (KCl) has proved to be a key nutritional ingredient for this purpose. It provides similar properties like common salt (NaCl), but with several unwanted side effects, of which the most important have relatively offensive side tastes such as bitter, acrid, and metallic.
Savory snacks are flavored. However, various snack base products are unappetizing without added seasonings. Salt being the original, and most common seasoning. Snack manufacturers have searched for product line extensions, and development of flavored products has been an obvious choice. Salt substitutes are compounded to add taste to improve consumer appeal of the finished product. Increased health awareness has led to reduced use of salt and the use of salt substitutes instead.
Several ingredient manufacturers offer sodium replacements, and their potential application in snacks is growing. Cargill FlakeSelect is its patent-pending technology, where sodium chloride and potassium chloride are combined using a roller application and smashed together.
Potassium salts can be used in the same way as standard table salt and many people feel they do replace their need for salt. However, other people have reported a metallic after taste and therefore, choose not to use them. Another problem with using potassium salt is that, although you have less sodium, you still have salty tasting foods and therefore your preferences for salt is not changed.
Certain salt substitutes contain a large amount of potassium and very little sodium. They are not expensive and may be used freely by most people, except those with kidney disease.
There is a currently a huge amount of pressure on the food industry to reduce the salt content of the processed foods that they sell. A lot of research is going into finding ways that salt can be reduced in foods without affecting any of the sensory characteristics such as taste and texture. The solutions to date range from simply using potassium salt to using micro fine salt crystals which, even when a small amount is used, can give an intense salty flavour.
Major Players - Ajinomoto, Alsiano, Angel Yeast Co. Ltd., Cargill Inc., Givaudan SA, K+S Kali GMBH, Kerry Group, McCormick, NuTek, Nutrionix and Smart Salt Inc., among others.
The global salt substitutes market is gaining momentum, globally. Nonetheless, the market exhibits the strong presence of key players such as McCormick, Cargill and K+S Kali GMBH (Morton). These key players have intensely embarked on industry consolidation by leveraging their distribution network, entering into partnerships with local distributors especially in the emerging economies and developing new products with customization for different end-user industries. Acquisitions and mergers play a crucial role in the industry consolidation. Companies such as McCormick adopt strategic acquisition by considering the geographical demands, tastes & preferences, and by expanding their base businesses.
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