Market Trends of South Africa Sodium Reduction Ingredients Industry
This section covers the major market trends shaping the South Africa Sodium Reduction Ingredients Market according to our research experts:
Government Initiatives to Reduce Sodium Content
South Africa is one of the first countries to mandate the legislations to reduce sodium levels across all processed foods. Two third of the targeted foods, as per a survey in 2017, already met the upper limit for sodium content, during the early stages of implementation. The associated legislation aims to address 60% of the salt in the diet, contributed by processed foods. It is estimated that about half of the daily salt intake in South Africa is derived from processed foods, with bread being the greatest contributor to salt intake, citing the level of consumption.
Bakery and Confectionery and Meat and Meat Products Dominate the Application Segment
The country has a significantly high level of the bakery as well as meat consumption, both processed and fresh. Along with initiatives such as campaigns driven by Consumer Goods Council of South Africa and the Department of Health (DoH), that are aimed at increasing local consumption of brown and whole-wheat bread, will positively impact the bread consumption rate. Furthermore, the industry is also looking to introduce an improved mix of fortificants, such as micronutrients with the likes of trace elements and vitamins found in bread.
On the other hand, the preference for meat is a key source of protein for South Africans where the segment has witnessed a rise in consumption levels to 3.8 million tonnes as of 2016. The growth trajectory of Sodium reduction ingredients is high, considering these two segments, however, dairy and frozen foods holds strong potential and will follow the trail, going forward.
