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Follow on Google News | Innovations in Salt Reduction in Food and Drinks: New products, ingredients, and technologiesThis report analyzes the future of salt reduction, assesses existing and future technologies and ingredients to reduce sodium content and provides company analysis and product examples of salt reduced, low salt and no-salt brands.
Salt reduction has become a key issue for consumers, governments, and manufacturers, creating an opportunity and challenge for manufacturers to create reduced salt or sodium offerings. In addition, sodium or salt labeling is likely to become mandatory in most regions. This report analyzes the market context, NPD landscape, new ingredients and technologies and future salt reduction strategies. Scope of this research • Understand the key drivers for salt reduction in food and drinks with a specific focus on new developments. • Evaluate new product launches with reduced salt type claims, and the activities of key food and drink manufacturers leading product innovation. • Identify and assess new ingredients and technologies which are expanding the boundaries of what can be achieved in salt reduction in food and drinks. • Analyze innovative tools being used in the research and development of salt reduction solutions. • Understand the opinions of key stakeholders and the future opportunities and challenges for the food and drinks manufacturers. Research and analysis highlights In the industry survey carried out for this report, the six most mentioned (all receiving at least 5% of total mentions) companies/brands thought to be driving innovation within the reduction of salt and sodium in food and drink were the Campbell Soup Company, Nestlé, Unilever, Kraft, Frito-Lay, and Heinz. Between 2007 and 2010, approximately 3.7% of new ‘reduced salt type’ food and non-alcoholic drinks products listed potassium chloride as an ingredient. 1.6% of all new products between 2007 and 2010 featured a ‘reduced salt type’ claim . This compares to a rate of 7.9% for ‘reduced fat type’ launches, and 5.1% for ‘reduced sugar type' launches. The categories accounting for the highest shares of new ‘reduced salt type’ food and drinks 2007-2010 were bakery and cereals; sauces, dressings and condiments; and soft drinks. These categories accounted for more than 50% of ‘reduced salt type’ new products in the period between them. Key reasons to purchase this research • What are the market drivers for salt reduction and how will these affect salt reduction targets, target market focus, labeling and claims regulations. • What is the overall rate of NPD with reduced salt type features and which categories have the highest share of low/no salt new products? • What are the new products and research activities of some of the largest food and drink manufacturers in the area of salt reduction? • Which new ingredients and technologies are allowing for greater levels of successful salt substitution? • What are the key opportunities and challenges for manufacturers within the area of salt reduction in food and drinks? Table of Contents: Table of Contents About the author 2 Disclaimer 2 Executive summary 11 Introduction 11 Market dynamics 12 New product review 13 Innovative ingredients and technologies 14 The future of salt reduction in food and drinks 15 Chapter 1 Introduction 16 Summary 16 Introduction 17 The potential for reduced salt food and drink products 17 Health is a key driver 17 Market value, availability and consumer acceptability 19 The role of salt in food and drinks 21 Defining reduced salt 24 Salt vs. sodium 24 Terminology relating to claims 25 Scope and structure of the report 26 Methodology 26 Chapter 2 Market dynamics 28 Summary 28 Introduction 29 Diet, processed foods, and public health 30 Dietary sodium intakes are too high 30 Processed foods are a major contributor to dietary salt intake 31 Increased importance of processed foods 31 Salt and sodium levels within processed foods 34 Salt consumption and public health 36 Demographic changes and relevant consumer segments 37 Increasing numbers of obese and elderly consumers 37 The potential for a ‘reduced salt’ consumer segment 41 Lobbying, campaigns, and regulation 42 Initiatives and voluntary campaigns for salt reduction 42 Global campaigns 42 The Food Standards Agency in the UK 43 US 44 Other regions 45 Legislation vs. self-regulation 46 Regulation – recent and likely developments 47 Permitted levels 47 Claims 48 Labeling 49 Emerging markets 51 Diet, health and the role of processed foods 52 Reduction strategies, public health campaigns and regulation 54 For more information kindly visit: http://www.bharatbook.com/ Related Reports: Small Bone Innovations, Inc. - Product Pipeline Analysis http://www.bharatbook.com/ Pharma Sales Force Innovations: http://www.bharatbook.com/ Or Contact us at : Bharat Book Bureau Tel: +91 22 27578668 Fax: +91 22 27579131 Email: info@bharatbook.com Website: www.bharatbook.com Follow us on twitter: http://twitter.com/ Please visit our blog at http://bharatresearch.wordpress.com # # # Bharat Book Bureau, the leading market research information aggregator provides market research reports, company profiles, country reports, conferences & seminars, newsletters, and online databases for the past twenty two years to corporate, consulting firms, academic institutions, government departments, agencies etc., globally, including India. 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