The global Sodium Reduction Ingredients market is expected to grow at a CAGR of 11% over the forecast period (2021-2027). Growth in the food industry, especially the packaging and processed food sector, increases sodium consumption among consumers. To reduce this high consumption, manufacturers are making products that are tasty and healthy, but low in sodium. The sodium levels and ingredients used to reduce the sodium content vary from application to application, primarily due to differences in taste, texture, and usage requirements for each application.
A full report of Sodium Reduction Ingredients Market available at: https://www.orionmarketreports.com/snack-pellets-market/25133/
DSM NV (Netherlands), Cargill Inc. (US), AngelYeast Co., Ltd. (China), Kerry Group plc (Ireland), Jungbunzlauer Suisse AG (Switzerland), Innophos Holdings Inc. (US), Sensient Technologies Corporation (US), Tate & Lyle PLC (UK), Givaudan SA (Switzerland), Corbion N.V. (Netherlands), and Barcelonesa Food Ingredients (Spain) are some of the key players in the global sodium reduction ingredients market.
Sodium Reduction Ingredients Market- Segmentation
By Type
• Amino Acids
• Mineral Salts
• Yeast Extracts
• Others
By Application
• Bakery & Confectionery
• Dairy & Frozen Foods
• Sweet & Savory Snacks
• Meat, Seafood & Poultry
• Soup, Salads, & Dressings
• Others
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