世界のナトリウム低減食品市場：アミノ酸、ミネラル塩、イースト抽出物...市場調査レポートについてご紹介

Table Of Contents

1 Introduction (Page No. – 23)
1.1 Key Take-Aways
1.2 Report Description
1.3 Stakeholders
1.4 Research Methodology
1.4.1 Markets Covered
1.4.2 Market Size
1.4.3 Secondary Sources
1.4.4 Assumptions Made For This Report
1.4.5 Key Data Points Validated From Primary & Secondary Sources
1.4.6 Key Questions Answered

2 Executive Summary (Page No. – 30)

3 Premium Insights (Page No. – 32)
3.1 Market Segmentation
3.2 North America: The Market Leader
3.3 New Applications To Have Strong Growth
3.4 Mineral Salts: Most Preferred Sodium Reduction By Ingredient
3.5 Swot Analysis
3.6 Market Drivers & Restraints
3.7 Value Chain: Demand Driven
3.8 New Products Launch: Most Preferred Growth Strategy
3.9 Jungbunzlauer: Most Active In Developing New Products
3.10 High R&D Investment By Market Players For Innovative Solutions
3.11 European Nations To Witness High Growth
3.12 Amino Acids: North American Countries Are Largest Consumers
3.13 U.S.: Leading Consumer Of Sodium Reduction Mineral Salts
3.14 European Nations Drive The Sodium Reduction Yeast Extracts Segment
3.15 Other Sodium Reduction Ingredients Segment: U.S. & Canada Command The Largest Shares
3.16 Sauces, Seasonings & Snacks Applications Lead The Market
3.17 North America Leads The Other Sodium Reduction Ingredients Market
3.18 Strategies
3.19 Initiatives
3.20 Senomyx: Leading The Innovations

4 Market Overview (Page No. – 52)
4.1 Introduction
4.2 Burning Issue
4.3 Winning Imperative
4.3.1 Most Preferred Strategy – New Products Launch
4.4 Impact Analysis
4.5 Market Dynamics
4.5.1 Drivers
4.5.1.1 Government Interventions And Awareness
4.5.1.2 Increasing Awareness Amongst The Consumers About The Ill-Effects Of Excessive Sodium Intake
4.5.1.3 Rise In Demand For Processed Foods And Improved Efforts By Food Manufacturers
4.5.1.4 Improved Product Taste
4.5.2 Restraints
4.5.2.1 High Cost Involved
4.5.2.2 Consumer Perception
4.5.3 Opportunities
4.5.3.1 Improvement In Government Actions
4.5.3.2 New Product Applications
4.6 Porter’s Five Forces Analysis
4.6.1 Degree Of Competition
4.6.2 Bargaining Power Of Suppliers
4.6.3 Bargaining Power Of Customers
4.6.4 Threat Of Substitutes
4.6.5 Threat Of New Entrants
4.7 Patent Analysis
4.7.1 By Geography
4.7.2 By Years
4.7.3 By Companies

5 Sodium Reduction By Ingredients Market, By Types (Page No. – 71)
5.1 Introduction
5.2 Amino Acids
5.3 Mineral Salts
5.3.1 Potassium Chloride
5.3.2 Magnesium Sulphate
5.3.3 Calcium Chloride
5.3.4 Potassium Lactate
5.4 Yeast Extracts
5.5 Others

6 By Applications (Page No. – 97)
6.1 Introduction
6.2 Bakery & Confectionary
6.2.1 Focus On Low Sodium Breads In Various Countries
6.3 Dairy & Frozen Foods
6.3.1 Technical Challenges In Cheese Processing
6.4 Meat Products
6.4.1 Use Of Salt Enhancers In Addition To Mineral Salts
6.5 Sauces, Seasonings & Snacks
6.5.1 Customized Sodium Reduction Solutions For Formulating End Products
6.6 Others
6.6.1 Low Sodium Breakfast Cereals Driving The Market

7 By Geography (Page No. – 130)
7.1 Introduction
7.2 North America (U.S., Canada, Mexico)
7.2.1 U.S.
7.2.1.1 Aggressive Public Awareness Campaigns To Implement Sodium Reduction Across The Food Industry
7.2.1.2 New Innovations For Sodium Reduction On The Rise
7.2.2 Canada
7.2.2.1 Bill For Sodium Reduction Strategy Defeated In The Parliament
7.2.2.2 Mineral Salts Dominate The Market
7.2.3 Mexico
7.2.3.1 Consumer Attitude: Huge Barrier To Reduce Sodium Intake
7.3 Europe (U.K., France, Italy, The Netherlands, Spain)
7.3.1 U.K.
7.3.1.1 Government Committed To Reduce Sodium Levels
7.3.1.2 Biggest End Use Market For Sauces, Seasonings & Snacks
7.3.2 France
7.3.2.1 Baked Goods At The Forefront Of Low-Sodium Foods
7.3.3 Italy
7.3.3.1 Focus On Consumer Awareness
7.3.4 The Netherlands
7.3.4.1 Positive Response From The Food Industry
7.3.5 Spain
7.3.5.1 Prevalence Of Various National Initiatives
7.3.6 Rest Of Europe
7.3.6.1 Governments Lending Support To The Sodium Reduction Drive
7.4 Asia-Pacific (China, Japan, Australia, New Zealand)
7.4.1 China
7.4.1.1 Achieving Reduced Sodium In Diet Proves Challenging
7.4.2 Japan
7.4.2.1 Sauces & Seasonings: Major Contributors To The Market
7.4.3 Australia
7.4.3.1 Industry Partnerships Formed To Bring Down Sodium Levels
7.4.4 New Zealand
7.4.4.1 Reformulation Of Products In Bread Industry
7.4.5 Rest Of Asia-Pacific
7.4.5.1 Emergence Of Salt Reduction Efforts In South-East Asia
7.5 Row (Middle East, Latin America, Africa)
7.5.1 Middle East
7.5.1.1 Nutritional Labeling On Products Being Introduced
7.5.2 Latin America
7.5.2.1 Reduced Sodium In Baked Goods In Brazil
7.5.3 Africa
7.5.3.1 South Africa Leading The Way

8 Competitive Landscape (Page No. – 185)
8.1 Introduction
8.2 Most Preferred Strategy – New Products Launch
8.3 Swot Analysis
8.4 Mergers & Acquisitions
8.5 Agreements, Partnerships, Collaborations & Joint Ventures
8.6 New Products Launch/Developments
8.7 Expansions & Investments

9 Company Profiles (Overview, Financials, Products & Services, Strategy, And Developments)* (Page No. – 199)
9.1 Advanced Food Systems Inc.
9.2 Angel Yeast
9.3 Armor Protéines S.A.S.
9.4 Bio Springer
9.5 Cambrian Solutions Inc.
9.6 Carbery
9.7 Cargill Inc.
9.8 Dr. Paul Lohmann
9.9 Dupont
9.10 Givaudan SA
9.11 Icl Performance Products
9.12 Innophos Holdings Inc.
9.13 Jungbunzlauer AG
9.14 K+S Kali Gmbh
9.15 Kerry Group Plc.
9.16 Kudos Blends
9.17 Ntc Flavors
9.18 Nu-Tek Salt
9.19 Ohly Americas
9.20 Ottens Flavors
9.21 Purac
9.22 Royal Dsm N.V.
9.23 Rs Flavour Ingredients
9.24 Savoury Systems International Inc.
9.25 Senomyx
9.26 Sensient Technologies Corp.
9.27 Smart Salt
9.28 Tate And Lyle Plc
9.29 Wild Flavors Inc.
9.30 Wixon Inc. *Details On Overview, Financials, Product & Services, Strategy, And Developments Might Not Be Captured In Case Of Unlisted Companies.

Appendix (Page No. – 269)
U.S. Patents
Europe Patents
Japan Patents