Market Trends of Spain Sodium Reduction Ingredient Industry
This section covers the major market trends shaping the Spain Sodium Reduction Ingredient Market according to our research experts:
The Prevalence of Processed Food Consumption
Spanish people have an estimated salt consumption of around 9.7 g per day, where 70-75% of this salt intake comes from processed foods and food eaten outside the home. The main source is bread, which accounts for 19% of daily salt intake, followed by cured ham and cold meats. Food habits and consumption in Spain have experienced a significant change in recent years, leading to a less varied food choice and a tendency toward an increasingly 'westernized' diet. This has led to the demand for processed foods at large, and the propensity to reduce the salt intake through SRI inputs across processed food is anticipated to act as a concrete driver in reducing salt consumption among Spaniards.
The Changing Prevalence of Salt Consumption
The country has witnessed a stagnant or declining rate of salt consumption following government regulations that minimize salt consumption. Consumers are generally aware that excess salt intake increases blood pressure figures in adults, with the resulting risk of hypertension and cardiovascular disease. This awareness has led to an increasing replacement rate for sodium reduction ingredients across most of the food items. Food items that are consumed by children, specifically, cured meats that contribute the most salt to children's diets, including ham, followed by bread, pizza, ready meals, stock cubes, and sausages, are more likely to have a strong penetration of SRI.
