Consumer Awareness Fuels Reduced-Salt Food And Drink Market Opportunities
Reduced-salt food and drink products present a huge untapped business opportunity for manufacturers if they can overcome consumer perception hurdles.
- (1888PressRelease) June 15, 2011 - Global Information Inc. would like to present a new market research report, "Innovations in Salt Reduction in Food and Drinks: New products, ingredients, and technologies" published by Business Insights.
Consumer awareness over the health consequences of salty, processed foods is rising. More people seek to minimize their salt intake. The new trend popularizing reduced salt-formulated food and drinks is expected to generate massive opportunities for manufacturers worldwide. According to an independent market analyst, over 50% of industry insiders surveyed "agree that reduced salt is the most important health initiative, followed by reduced calories and reduced fat." It appears that manufacturers are still lagging behind to capitalize on the low-salt trend considering a mere 1.6% of all new products debuted between 2007 and 2010 were advertised as "reduced salt."
"The reduced salt market in food and drinks currently holds a great deal of largely untapped potential, as the number of product launches in this category has been relatively low," says Michael Randle, senior analyst at Business Insights. Despite the opportunities, numerous hurdles abound preventing manufacturers from tapping into the reduced salt product sector.
According to Randle, "consumers like the taste of salt; that is why most diets are too high in it. Making sure a reduced-salt food or drink item still appeals to consumers is one of the biggest challenges to manufacturers." Over 40% surveyed in a recent Business Insights' research study agreed that reduced-salt food and drink products currently available on the market fail to meet consumers' taste expectations. Randle reminds us that "the role salt plays in processed food and drink goes beyond taste and affects safety and shelf life. If manufacturers are able to overcome these hurdles, then the development of reduced-salt products could prove lucrative."
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