Low- and No-Sodium Foods and Beverages in the U.S.

Date: May 22, 2010
Pages: 173
Price:
US$ 2,995.00
Publisher: Packaged Facts
Report type: Strategic Report
Delivery: E-mail Delivery (PDF)
ID: LE8ADE320BAEN
Leaflet:

Download PDF Leaflet

Low- and No-Sodium Foods and Beverages in the U.S.
ProdUnit Price (Global Site License) €4 240

Low-sodium/salt and no sodium/salt foods and beverages are a major food trend for 2010. Although such foods have been around for decades, most have not met with enthusiastic consumer response because of taste issues or insufficient concern on the part of buyers about the benefits of reducing sodium intake. Consumer awareness of the benefits of reducing salt (sodium chloride) and sodium in the diet is high at the beginning of 2010. In addition, food and beverage manufacturers are leading the charge in renovating familiar and popular products to contain less sodium. Some food and beverage manufacturers are doing this silently and in increments, gradually reducing the salt content of their products without alerting the consumer. Others display the reduced or low-sodium content in banner ads prominently on labels, to call attention to the product containing less sodium than the original.

An estimated 75% of salt in the average U.S. diet derives from processed foods and beverages, and restaurant food. In addition to enhancing flavor, salt plays a critical role in texture and safety of foods, as well as being used as a binder, color developer, fermenting agent and preservative in prepared and processed foods and beverages. The recommended daily intake (RDI) in the U.S. for sodium is 2,300 milligrams (mg) per day (about one teaspoon of salt), but the average U.S. citizen consumes an estimated 3,800 mg of sodium per day. Consumers who eat predominantly processed foods or fast-food restaurant products may easily consume 10,000 mg of sodium per day.

The human craving for salt is natural and necessary, because this is a nutrient essential for maintaining healthy extracellular fluid volume and balance in the body, which are necessary for life. Sodium chloride has a unique taste and efforts to mimic it, such as with potassium chloride, have not been very successful. A major area of activity for suppliers of salt alternatives to manufacturers of the new wave of reduced and low-sodium foods and beverages is research on ingredients and technologies to compensate for reduced salt that will create tasty products.

The U.S. market for low-sodium/low-salt, no sodium/no salt and no sodium or salt added products was estimated at $21.8 billion in 2009. Of this amount, approximately $16.6 billion comprises reduced or low-sodium/salt foods and beverages. Each year, new categories of products with low-sodium/salt or reduced sodium/salt tags enter the market, and between 2002 and 2007, there was nearly a 100% increase in the number of food and beverage products introduced to the U.S. market that had a low-sodium/salt or no sodium/salt claim. From 2005 to 2009, the number of introductions increased only about 2.4%, with the largest number of products--282--introduced in 2007.

Several consumer and health organizations have called for the Food and Drug Administration (FDA) to revisit the 50-year-old ruling that salt is a generally-recognized-as-safe (GRAS) product. These agencies wish to see salt listed as a food additive and/or changes in labeling to warn consumers about salt's association with hypertension. However, large-scale studies on the relationship between sodium and salt consumption have generated mixed results as to the detrimental effects of excessive sodium intake and cardiovascular disease in the general population. It appears that, with the exception of salt-sensitive individuals (who may comprise up to 25% of the population), there is little evidence that dietary sodium raises blood serum sodium. However, 25% of the U.S. population is a lot of people. In addition, evidence is emerging to suggest excess sodium is implicated in the development of kidney damage, osteoporosis and stomach cancer.

Low- and No-Sodium Foods and Beverages in the U.S. discusses key trends affecting the marketplace, notable product introductions, trends driving growth, technological challenges and advances, and consumer demographics. The report profiles major marketers of reduced and low-sodium food and beverage products and suppliers of salt and salt substitutes to food manufacturers, as well as innovative companies in both of these sectors.
CHAPTER 1: EXECUTIVE SUMMARY

Scope of the Report
Report Methodology
Overview
The Confusion Between Sodium and Salt
Sodium is Essential for Health
Recommended Sodium Intake Amounts
Roles and Uses for Salt in Foods and Beverages
Most Sodium in U.S. Diet Derives from Prepared, Processed and Restaurant Foods and Beverages
The Connection Between Dietary Sodium/Salt and Hypertension
The Other Side of the Story
High Salt Intake Linked with Resistance to Blood Pressure-Lowering Drugs
Will the FDA Regulate Salt Content in Food and Beverages?
Study Shows Voluntary Salt Restrictions Are Not Enough
Grocery Manufacturers Association Suggests Regulatory Changes on Sodium Labeling
New York City Implements Salt Reduction Requirements
Who Will Lead the Reduced/Low-Sodium Foods Charge-Consumers, the Government or Food Manufacturers?

The Market

The Low-Sodium/Salt Market is Difficult to Quantify
Low-Sodium/Salt and No Sodium/Salt Foods and Beverages Held 2.8% of Total U.S. Food and Beverage Market in 2009
Number of Low-Sodium/Salt and No Sodium/Salt Foods and Beverages Introduced to the U.S. Market Increases 9% from 2005 to 2009
Low-Sodium Foods Are the Leading Category of 2009 Product Introductions in the U.S.
U.S. Leads World in Number of Low-Sodium/Salt and No-Sodium/Salt Product Introductions for Previous Three Years
Marketers and Suppliers
The Leading Marketers of Low-Sodium/Salt Foods and Beverages
The Leading Suppliers
The Retail Environment
Supermarket Shoppers Respond to the Recession
The Three Stages Employed by Shoppers to Decrease Food Expenditures
The Cost Savings and Health Advantages of Eating at Home

The Consumer

Limiting Sodium is Not Among the Top Five Dietary Efforts Exercised by Consumers, According to IFIC
However, Survey by the National Grocers Association Finds Sodium Among the Top Five Food Concerns of Consumers
If You Stock It, They Will Buy

Product Introductions and Trends

Technology Challenges to Salt Reduction or Replacement
Salt is Unique
Strategies for Salt Reduction and Replacement
Efforts of Flavor Developers
Umami
Taste Enhancers
U.S. Food Manufacturers Ramp Up Sodium Reduction Programs

CHAPTER 2: SODIUM OVERVIEW

Key Points
The Confusion Between Sodium and Salt
Sodium is Essential for Health
Recommended Sodium Intake Amounts
Table 2-1: Dietary Reference Intakes for Sodium
Calls to Reduce RDI of Salt
Average Sodium Consumption Levels in the United States and Selected Other Countries
Table 2-2: Recommended Daily Intake for Salt and Sodium in Selected Countries
Roles and Uses for Salt in Foods and Beverages
Salt is an Important Source of Iodine
The Many Sources of Sodium in Prepared and Processes Foods
A Note About Sea Salt
Comparison of Sodium Content in Unprocessed Versus Processed Foods
Table 2-3: Sodium Content in Selected Unprocessed Versus Processed Foods
Most Sodium in U.S. Diet Derives from Prepared, Processed and Restaurant Foods and Beverages
Lawsuit Against Denny’s Raises Restaurateurs’ Awareness About Consumers’ Sodium Concerns
The Top 20 Individual Food Sources of Sodium in the American Diet
Table 2-4: Top 20 Individual Food Sources of Sodium in the American Diet (determined by frequency of consumption combined with sodium content)
Table 2-5: Leading Categories of Food Contributing to Sodium/Salt in Home-Prepared Meals
The Connection Between Dietary Sodium/Salt and Hypertension
The Other Side of the Story
Who is Salt Sensitive?
More Data on the Effect of Sodium on Blood Pressure
High Salt Intake Linked with Resistance to Blood Pressure-Lowering Drugs
Sodium, Blood Pressure and Children
More Studies Cast Doubt on the Connection Between Sodium and Hypertension as well as Hypertension and Death
Salt and Cancer

Regulatory Issues

Will the FDA Regulate Salt Content in Food and Beverages?
The Importance of Iodine
FDA Holds Hearing on Regulating Salt Content in Food
Study Shows Voluntary Salt Restrictions Are Not Enough
The Feasibility of Regulating Sodium Intake Through Public Policy
The United Kingdom Sets Deadlines for Salt Restrictions
UK Manufacturers Respond to Government Salt Restrictions
UK Subway Stores Reduce Salt Levels
AMA Says Government Intervention May Be Necessary to Reduce Sodium Intake
The Salt Institute's Position
Grocery Manufacturers Association Suggests Regulatory Changes on Sodium Labeling
New York City Implements Salt Reduction Requirements
Reaction to New York City's Salt Reduction Plan
Labeling Overview and Nomenclature
Provide the Facts: Nutritional Information Requirements
FDA Regulations for Sodium Content Claims
Table 2-6: FDA Regulations for Sodium and Salt Nutrient Content Claims
Products That Are Exempt
What Is the Definition of “Healthy” When Used on a Food Label?
Health, Nutrient Content and Structure/Function Claims
Significant Scientific Agreement Health Claims
Qualified Health Claims
Nutrient Content Claims
Structure/Function Claims
AHA’s Heart-Check Mark
Table 2-7: American Heart Association Heart-Check Mark Usage Criteria
Sodium and Salt Replacement Strategies
Who Will Lead the Reduced/Low-Sodium Foods Charge-Consumers, the Government or Food Manufacturers?

CHAPTER 3: THE MARKET

Key Points
The Low-Sodium/Salt Market is Difficult to Quantify
A Note About "Low" and "No" in Product Claims
Low-Sodium/Salt and No Sodium/Salt Foods and Beverages Held 2.8% of Total U.S. Food and Beverage Market in 2009
Figure 3-1: U.S. Low-Sodium/Salt and No Sodium/Salt Foods and Beverages, Share of Total Market, 2009
Leading Low-Sodium Content Product Categories
Number of Low-Sodium/Salt and No Sodium/Salt Foods and Beverages Introduced to the U.S. Market Increases 9% from 2005 to 2009
Table 3-1: U.S. Product Reports with Low-Sodium/Salt or No Sodium/Salt Content Claims, 2005-2009
Figure 3-2: U.S. Product Reports with Low-Sodium/Salt or No Sodium/Salt Content Claims, 2005-2009
Table 3-2: U.S. Product Reports with Low-Sodium/Salt Content Claims, 2005-2009
Figure 3-3: U.S. Product Reports with Low Sodium/Salt Content Claims, 2005-2009
Table 3-3: U.S. Product Reports with No Sodium/Salt Content Claims, 2005-2009
Figure 3-4: U.S. Product Introductions with No Sodium/Salt Content Claims, 2005-2009
No/Low-Sodium/Salt Tags/Claims Double from 2002 to 2007 then Decrease from 2007 to 2009
Table 3-4: U.S. Product Introductions with Low-Sodium/Salt or No Sodium/Salt Content Claims, 2002-2007
Low-Sodium Foods Are the Leading Category of 2009 Product Introductions in the U.S
Reshuffling of Leading Categories in the Low-Sodium/Salt Sector from 2007 to 2009
U.S. Product Introductions with Low-Sodium/Salt Content Claims, by Category, 2007
Table 3-5: U.S. Product Introductions with Low-Sodium/Salt Content Claims, by Category, 2007
U.S. Product Introductions with Low-Sodium/Salt Content Claims, by Category, 2008
Table 3-6: U.S. Product Introductions with Low-Sodium/Salt Content Claims, by Category, 2008
U.S. Product Introductions with Low-Sodium/Salt Content Claims, by Category, 2009
Table 3-7: U.S. Product Introductions with Low-Sodium/Salt Content Claims, by Category, 2009
Functional Drinks Are the Leading Category Among U.S. No-Sodium/Salt Products in 2009
Table 3-8: U.S. Product Introductions with No sodium/Salt Content Claims, by Category, 2009
The Low-Sodium Soup Success Story
U.S. Low-Sodium Soup Market Levels Off After Spate of New Product Introductions
Table 3-9: U.S. Sales Data for Select Brands of Low-Sodium Soup, Year-end 2008 and Year-end 2009 (in millions of dollars)
Breakfast Foods Lead the Low-Sodium/Salt Baked Goods Sector
U.S. Leads World in Number of Low-Sodium/Salt and No Sodium/Salt Product Introductions for Previous Three Years

CHAPTER 4: MARKETERS AND SUPPLIERS

Key Points
The Leading Marketers of Low-Sodium/Salt Foods and Beverages
Table 4-1: Reports for Low-Sodium/Salt and No Sodium/Salt Products, by Company, January 1, 2007 through December 31, 2009
Table 4-2: Reports for Low-Sodium/Salt and No Sodium/Salt Products, by Company, 2009
Table 4-3: Reports for Low-Sodium/Salt Products, by Company, January 1, 2007 to December 31, 2009
Table 4-4: Reports for No Sodium/Salt Products, by Company, January 1, 2007 to December 31, 2009
Table 4-5: U.S. Low-Sodium/Salt and No Sodium/Salt Foods and Beverages: Leading Marketers and Selected Brands, 2009
Competitive Profile: ALDI, Essen Germany
Company Overview
Financial Information
Sodium-Content Products
Business Strategy
Competitive Profile: Campbell Soup Co., Camden, New Jersey
Company Overview
Financial Information
Low-Sodium/Salt and No Sodium/Salt Products
Business Strategy
Competitive Profile: ConAgra Foods, Inc., Omaha, Nebraska
Company Overview
Financial Information
Low-Sodium/Salt and No Sodium/Salt Products
Business Strategy
Competitive Profile: D'oni Enterprises LLC, San Juan Capistrano, California
Company Overview
Low-Sodium/Salt Products
Competitive Profile: General Mills, Inc., Minneapolis, Minnesota
Company Overview
Financial Information
Low-Sodium/Salt and No Sodium-Salt Products
Business Strategy
Competitive Profile: The Hain Celestial Group, Inc., Melville, New York
Company Overview
Financial Information
Low-Sodium/Salt and No-Sodium/Salt Products
Business Strategy
Competitive Profile: H-E-B, San Antonio, Texas
Company Overview
Financial Information
Low-Sodium/Salt and No Sodium/Salt Products
Business Strategy
Competitive Profile: Mom Made Foods LLC, Washington, DC
Company Overview
Low-Sodium/Salt and No Sodium/Salt Products
Business Strategy
Competitive Profile: Sara Lee Corporation, Downers Grove, Illinois
Company Overview
Financial Information
Low-Sodium/Salt Products
Business Strategy
Competitive Profile: Skinny Nutritional Corp., Bala Cynwyd, Pennsylvania
Company Overview
Financial Information
No Sodium/Salt Products
Business Strategy
Competitive Profile: Supervalu, Inc., Eden Prairie, Minnesota
Company Overview
Financial Information
Low-Sodium/Salt and No Sodium/Salt Foods and Beverages
Business Strategy
Competitive Profile: Texas Sassy Foods, Pawley's Island, South Carolina
Company Overview
Low-Sodium/Salt Products
The Leading Suppliers
Selected Salt and Salt Alternative/Substitute Suppliers
Competitive Profile: Cargill Salt, Minneapolis, Minnesota
Company Profile
Financial Information
Products
Competitive Profile: Clabber Girl Corp., Terre Haute, Indiana
Company Profile
Products
Competitive Profile: Diana Naturals, Antrain, France
Company Profile
Products
Business Strategy
Competitive Profile: Innophos Holdings, Inc., Cranbury, New Jersey
Company Profile
Financial Information
Products
Table 4-6: Innophos' Products and Their Applications
Competitive Profile: Norgrow International Ltd., Kings Lynn, United Kingdom
Company Profile
Products
Competitive Profile: Solbar Industries Ltd., Ashdod, Israel
Company Profile
Products
Competitive Profile: Wixon Inc., St. Francis, Wisconsin
Company Profile
Products

CHAPTER 5: THE RETAIL ENVIRONMENT

Key Points
Many Shopping Options
Supermarket Shoppers Respond to the Recession
The Three Stages Employed by Shoppers to Decrease Food Expenditures
The Cost Savings and Health Advantages of Eating at Home
Consumers Have Concerns About Food Safety
Consumer Interest Remains Strong in Locally Grown Products and Sustainability

CHAPTER 6: THE CONSUMER

Key Points
Most Consumers Recognize the Health Benefits of Foods and Beverages Beyond Basic Nutrition
Consumer Attitudes About Health
But Really, How Concerned Are Consumers About Their Sodium Intake?
Limiting Sodium is Not Among the Top Five Dietary Efforts Exercised by Consumers, According to IFIC
However, Survey by the National Grocers Association Finds Sodium Among the Top Five Food Concerns of Consumers
If You Stock It, They Will Buy
Number of People Concerned About Salt Intake Depends of the Demographic
Table 6-1: Trend 2007 to 2009: Consumer Concern About Salt Intake and Usage of Low-Sodium Versions of Crackers, Potato Chips and Tuna
Sodium Intake Watchers Skew Older, African American and Female
Table 6-2: Number and Percentage of Consumers on a Diet and Watching Their Salt Intake and Buying Low-Sodium Foods, 2009

CHAPTER 7: PRODUCT INTRODUCTIONS AND TRENDS

Key Points
Beverages
Ardea Beverage Co. Introduces Sodium-Free Sodas
Hydro One LLC Introduces Diabetic Nutritional Beverage With No Sodium
Skinny Nutritional Corp. Introduces Skinny Water Sport Beverage
Breads/Cereals/Crackers
Blue Diamond Growers Introduces New Hint of Sea Salt Natural Almond Nut-Thins
Manna Organics LLC Launches New Varieties of Its Manna Bread
Organic Milling Co. Introduces Three New Sodium-Free Nutritious Living Cereals
Condiments/Dressings/Seasonings
Compass Minerals Debuts New Line of Specialty Food Salts to U.S. Market
D'oni Enterprises LLC Launches New Line of Low-Sodium Sauces, Salad Dressings and Mustard
Drew's All Natural Introduces Line of Organic Dressings Including a Low-Sodium Variety
Ken's Foods Introduces New Varieties of Ken's Healthy Options Dressing
Rick's Picks Adds Garlic Dill Pickle Slices to its Line of All Natural Low Sodium the People's Pickle
Texas Sassy Foods Introduces Low-Sodium Relish
Meat/Entrees
Redneck Pepper Inc. Introduces No-Sodium Country Smoked Sausage
Sara Lee Launches First of Lower Sodium Deli Meats
Sea Star Seafood Corp. Introduces Beacon Light No-Salt Steam Series Frozen Seafood Fillets
Tyson Foods Launches Low-Sodium Frozen Entrees
Wild Planet Foods Launches Salt-Free Sustainably Caught Wild Albacore, Including Salt-Free Variety
Side Dishes
Batchelors Launches Heartwise Baked Beans
Snacks
New England Herbal Foods LLC Introduces Low-Sodium Danielle Market Crispy Rolls
Inka Crops S.A. Launches Inka Snack Chips from Peru
Unique Food Group Ltd. Introduces Joseph Banks Cassava Root Vegetable Chips
Vermont Smoke and Cure Introduces Beef and Beef & Pork Sticks Made with Sea Salt
Wai Lana Productions Introduces Sodium-Free Yogi Raw Fruit & Nut Bars
Wegman's Food Markets Adds No Sodium Snack to Trail Mix Line
Sauces/Soups
B. Manischewitz Introduces Line of All Natural Kosher Broth Including Reduced-Sodium Variety
Campbell Continues Roll-Out of Low Sodium Soups
Colavita USA LLC Introduces Traditional and Italian Soups with Low Sodium
Ethnic Cottage Foods Introduces Traditional East Indian Sauces with Low Sodium
Wan Ja Shan Launches Low-Sodium Sauces
Vegetables
Libby's Naturals Introduces Canned Corn with No Salt
Peas of Mind LLC Introduces Fun Hand-held Vegetable "Fries" for Kids
Technology Challenges to Salt Reduction or Replacement
Salt is Unique
Strategies for Salt Reduction and Replacement
Potassium Chloride
Efforts of Flavor Developers
Umami
Taste Enhancers
Hydrolyzed Vegetable Protein
Monosodium Glutamate
Soy Sauce
Yeast Extracts
Reducing Sodium in Baked Goods
Table 7-1: Sodium and Calcium Content of Leavening Ingredients
Manufacturers Develop Strategies for Salt Reduction in Cheese in Response to Salt Restrictions in the United Kingdom
U.S. Food Manufacturers Ramp Up Sodium Reduction Programs
Salt/Sodium Reduction Innovation at Selected Suppliers and Research Organizations
Ajinomoto Food Ingredients
Blue Pacific Flavors
Cargill Salt
ConAgra Food Ingredients
DSM Food Specialties USA Inc
Givaudan Flavors
Griffith Laboratories Co.
ICL Performance Products LP
Innophos Inc
Jungbunzlauer, Inc.
Mastertaste
Ninben Co. Ltd./Doshisha Women's College of Liberal Arts
Prime Favorites
Purac America Inc.
Savoury Systems International, Inc
Senomyx Inc
Spectrum Foods, Inc.
Synergy Flavors, Inc
Top Institute Food and Nutrition
University College, Cork, Ireland
Wild Flavors, Inc
Wixon, Inc

APPENDIX: COMPANY NAMES AND ADDRESSES
Skip to top


Ask Your Question

Low- and No-Sodium Foods and Beverages in the U.S.
Company name*:
Contact person*:
Phone/fax*:
Email*:
Request invoice
Your enquiry:
Please click on a Check Box below to confirm you are not a robot: