Amino Acids Market by Ingredients going to be worth $1 Billion by 2018. March 2014

Amino Acids Market by Ingredients going to
be worth $1 Billion by 2018.
The report "Sodium Reduction Market By Ingredients (Amino Acids, Mineral Salts, Yeast Extracts),
Applications (Dairy and Frozen Foods, Bakery and Confectionary, Meat Products, Sauces, Seasonings
and Snacks) and Geography - Global Trends and Forecasts To 2018" defines and segments the sodium
reduction ingredients market with analysis and forecasting of the global market size in terms of revenue.
It also identifies driving and restraining factors for the market with analysis of trends, opportunities,
burning issues, winning imperatives, and challenges. The market is segmented and revenue is forecasted
based on significant regions such as North America, Europe, Asia-Pacific (APAC), and Rest of the World
(ROW).

Browse 118 market data tables and 36 figures spread through 283 pages and in-depth TOC on
“Sodium Reduction Market By Ingredients (Amino Acids, Mineral Salts, Yeast Extracts),
Applications (Dairy & Frozen Foods, Bakery & Confectionary, Meat Products, Sauces,
Seasonings & Snacks) & Geography - Global Trends & Forecasts To 2018”.

http://www.marketsandmarkets.com/Market-Reports/sodium-reduction-ingredients-market-1216.html

Early buyers will receive 10% customization on this report.

The sodium reduction ingredients market is expected to reach $1,006.6 million by 2018, with a
CAGR of 11.0% for the forecast period. In 2012, North America led the global sodium reduction
ingredients market in value-terms, followed by Europe and Asia-Pacific.
Alteration of food consumption habits of a particular population is a difficult task. The dietary
habit of population relies on the social, economic, and cultural environment. Most of the sodium
chloride intake is through the processed foods consumed on daily basis. More than two third of
the sodium is consumed through the same. Conceptualization of the sodium contained product to
sodium reduced or replaced product is a crucial task. Food manufacturers have to carefully
reduce or replace the salt in a particular food item without affecting taste, appearance, and
texture of the final product, which has an impact on the buying behavior of the customer.
Ingredients such as amino acids, yeast extracts, potassium chloride, seaweed extracts, hydrolyzed
vegetable proteins, nucleotides, etc. are mainly used as sodium substitutes. Sodium reduction
ingredients are used individually or with mixed blends in the targeted product.