Emerging Technologies for Salt and Fat Reduction in Food and Beverage Products, Forecast to 2029

Cardiovascular disease, obesity, and other lifestyle diseases are either caused or aggravated by consumption of highly processed food products with large quantities of added salt and fat ingredients that are added to improve flavor and extend shelf life. More and more consumers are demanding reductions in salt and fat content, food and safety organizations across the world are implementing various strategies to achieve to the same goal and improve population health.

To satisfy the demand for healthier ingredients in food and beverages, manufacturers across the value chain are introducing alternative ingredients, such as potassium salts and umami ingredients instead of table salt or carbohydrates and proteins instead of fats, and/or implementing advanced processing techniques for crystal size reduction, oil droplet formation, or encapsulation to enhance flavor perception similar to conventional ingredients, but in a much smaller dosage.

This Frost & Sullivan study discusses advances in enabling technologies for salt and fat reduction in food and beverage products. Along with regional trend analysis, the research provides details about the innovation ecosystem, focused on technology developers and adopters, R&D and commercialization efforts, and commercialization use cases. A top-level IP analysis along with key technology growth opportunities is part of the research scope.