AZ12 Sodium Reduction in Processed Foods

Have a look at our PowerPoint Introduction and Brochure describing deliverables, differentiators and case studies. Eight case studies can also be reviewed.

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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