#sodium reduction

 Sodium Reduction Ingredients Industry Analysis, Size and Forecast 2018 – 2024, Share, Growth, Trends

Sodium Reduction Ingredients industry has also suffered a certain impact, but still maintained a relatively optimistic growth, the past four years, Sodium Reduction Ingredients market size to maintain the average annual growth rate of xx% from xxx million $ in 2013 to xxx million $ in 2016, Report analysts believe that in the next few years, Sodium Reduction Ingredients market size will be…

Due to consumption of immensely processed salted food, salt intake has surpassed the World Health Organization (WHO) recommended (less than 5 grams per day) dietary values worldwide. High salt intake triggers a rise in blood pressure, thereby elevating the risk of cardiovascular disease (CVD — strokes, heart attacks and heart failure) and renal diseases. Other injurious effects due to escalated salt intakes are left ventricular hypertrophy, obesity, renal stones, osteoporosis, and stomach cancer. So, there is a burgeoning interest in producing foods with low salt content.

Salt reduction technology market is anticipated to grow globally in the coming years. Types of salt reduction ingredients include yeast extracts, mineral salts, amino acids and many others. The mineral salts segment holds the largest market share, and yeast extract has been growing noticeably in the food industry.

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Table of Contents:

1.    Technology Overview

2.    Salt Reduction Segmentation Based on Application

3.    Global Salt Reduction Technologies: Salt Alternatives

4.    Salt Reduction Technology: An IP Overview

5.    Global Salt Reduction Technologies: Recent Advancement

6.    Salt reduction technology White Space Analysis

7.    Recent activities in Salt reduction technology

8.    Salt reduction Technology Opinions from Experts

9.    Salt reduction Technology Collaboration Insights

10.  Strategies of Companies working in Salt reduction

11.  Recent Salt Reduction Product Developments

12.  Global Trends Salt Alternative Market

13.  Global Salt Reduction: Top Industrial Players

14.  Salt Reduction- Market Determinants

15.  Salt Reduction -Opportunity Vs. Restraints

16.  Salt Reduction: Strategic Analysis SWOT & PEST

17.  Salt Reduction Market Development (2015-2022)

18.  Conclusion

19.  Appendix

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Research focused on Sodium Reduction Ingredients Industry Market Report 2017

The Sodium Reduction Ingredients industry has also suffered a certain impact, but still maintained a relatively optimistic growth, the past four years, Sodium Reduction Ingredients market size to maintain the average annual growth rate of xx% from xxx million $ in 2013 to xxx million $ in 2016, Reportsandmarkets  analysts believe that in the next few years, Sodium Reduction Ingredients market…

Each time you walk into a McDonald’s, you just have to order a pack of McFries, don’t you? But even as you do, you worry about all that salt which goes into making those French Fries oh-so-tasty, don’t you!

But there’s great news for the Millennial generation which is into fitness big-time: McDonald’s has reduced the sodium in the fries by a large degree, yet retaining the unique taste of the fries. Yes, now you get the best of both worlds - taste as well as health.

The kitchens at McDonald’s India (West & South) have spent some time, trying to create a recipe with less sodium. Instead of making a dramatic change overnight, the restaurant reduced the sodium content in its famous fries by 20%, leaving no trace of any change in its taste.

After the fries, it was the turn of Chicken Nuggets. The sodium in the Nuggets came down by 10% as well. But was there any difference in its taste felt by Chicken Nugget fans? Absolutely not!

Finally, it was time to lessen the salt in the McDonald’s buns – which make the famous McBurger. Here too, the sodium used by reduced by 10%.

The burger chain is known for the consistency in its food, be it the exact thickness of patties or the amount of cheese in its burgers, or even the taste of its food. So, McDonald’s has taken a bold step in reducing the salt content while keeping these premium-selling items still worth enjoying as before.

As Amit Jatia, Vice President, McDonald’s (West & South) put it, the move to reduce sodium in its fries, nuggets and buns had been done both gradually and subtly, so as to continue serving customers the exact taste of food they had come to love. "It wasn't as if we suddenly cut the salt in our foods one day. Our menu and sourcing teams have been working to make slight alterations for months now," Jatia said in an interview.

The reduction of salt in fries, buns and nuggets is part of a global push to reduce sodium levels in its food, while the reduction of oils in sauces was a local initiative in India. The changes have resulted in a reduction in calories by as much as 7-8 per cent.

In a recent Corporate Social Responsibility report, McDonald's Corporation said that its aim was to offer sides of salads, fruit and vegetables as a substitute for fries in its value meals in 20 major markets by year 2020. The chain had trimmed the salt in fries at its British restaurants way back in 2006.

Rising levels of obesity, once a problem to be tackled by rich nations, is now leaving an impact on developing countries as well.

Besides sodium and oil reductions, other healthy measures introduced include low-fat mayonnaise and focaccia, masala buns instead of the regular white bread, removing artificial preservatives from the menu.

Chicken suppliers for McDonald’s are also administering government-approved antibiotics to treat sick chicken.