Innovations in Salt Reduction in Food and Drinks: New products ...

Bharatbook.com has added this latest report \\\?Innovations in Salt Reduction in Food and Drinks: New products, ingredients, and technologies\\\? to their extensive collection of market research reports. This 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, Nestl?, 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

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Source: http://articleresource.org/business/innovations-in-salt-reduction-in-food-and-drinks-new-products-ingredients-and-technologies-187323

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