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Market For Low- And No-Sodium Foods, Beverages Surges

April 12, 2010: 02:16 AM EST
Low-sodium/salt and no sodium/salt foods and beverages have become a key 2010 food trend and a major segment of the food industry, representing $$22 billion, or three percent, of the total market, according to market research publisher Packaged Facts. The main reason for the trend is America’s consciousness of the healthy impact of cutting back on dietary salt (sodium chloride) and sodium and the increased availability of better tasting low-sodium/salt and no-sodium/salt products. The trend has spread beyond traditional niche markets (like over-55 adults) to health-conscious consumers. The movement has also caught the attention of foodservice operators, food manufacturers and retailers, many of whom now offer “low-sodium” shopping aisles. The key swaying factor for consumers? Palatability. The preferred strategy for manufacturers: gradual, rather than sudden, reduction of sodium content.
"Low- and No-Sodium Foods and Beverages Emerge as Major Culinary Trend", Marketwire, April 12, 2010, © Marketwire, Incorporated.
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