AZ12 Sodium Reduction in Processed Foods
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Objective
Sodium reduction is an important trend in many sectors of the food industry but represents a significant technical hurdle. There is active interest in lowering sodium content in processed foods, and flavour houses have been aggressive in presenting a variety of sodium-reduction solutions built into flavouring systems to produce low-sodium alternatives of their offerings.
CPL investigated alternative approaches to sodium reduction, including products with modified crystal structures and ingredients such as protein hydrolysates and yeast extracts that can compensate for reduced salt content. The primary focus of this study was yeast extracts
Method
The study was based initially on sources available to CPL including in-house databases, an extensive network of contacts (the CPL Value-Net) and other publicly available information.
Approximately 30 contacts were made within the industry, including flavour houses, food ingredients companies, food manufacturers and distributors.
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Table of Contents
About this report
Background and Objective
Method
Principal Findings
- Market
- Market Trends
Competitive Environment
- Drivers and Constraints
Manufacturing Processes and Patents
Key Players
Products and Applications
- Sources
Products
Formats
Applications
Conclusions
Sodium Reduction in Processed Foods
- Sodium Functionality and Sodium Replacement
- Sodium Functionality in Food
Salt (Sodium) Reduction in Processed Foods
Health issues which are related to high sodium consumption
Regulatory issues
High Nucleotide Yeast Extracts
- Background & Definition
Applications
Production Process
Market Trends
Competitors
- Overview
Main Players
- 16 Companies
Products & Prices
- List of Products
Prices
- Yeast Extracts (YE) Manufacturers
Contact Overview
- Players
- Relative Market Positions
Differentiation
Manufacturing Processes
Key Players
Customer Needs and Market Gaps
- Kohjin Product Fit with Current Market
Unmet Needs and Market Gaps
Potential Areas of Development
Marketing Approach
Contact Reports
- Yeast Extract Companies
- 5 Contacts
Flavour Houses
- 6 Contacts
Food Ingredients (non-YE)
- 6 Contacts
Food Manufactures
- 5 Contacts
Distributors
- 5 Contacts
Governmental
- 1 Contact
Others
- 6 Contacts
Patents
- Overview
- Patents from 4 companies
News
- 39 News articles
Recent Publications
- Yeast Extracts and Nucleotides
Related Research and IP
- Patents Relating to Company 1
Company 2 Flavour Modulation Patents
Key Flavour Impact Compounds
Taste Receptors as Mechanisms for Identifying New Opportunities
49 Tables
19 Figures
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