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

Why Is It Increasingly Difficult to Grow?

The Strategic Imperative 8™

The Impact of the Top 3 Strategic Imperatives on the Emerging Innovations in Salt and Fat Reduction

Growth Opportunities Fuel the Growth Pipeline Engine™

Research Methodology

Scope of Analysis

Research Segmentation

Excess Salt and Fat Consumption Resulting in Serious Global Health Risks

Salt and Fat Reduction in Food and Beverage Products—Overview

Major Initiatives and Regulatory Plans to Reduce Salt and Fat in F&B Products

Major Initiatives and Regulatory Plans to Reduce Salt and Fat in F&B Products (continued)

Growth Drivers

Growth Restraints

Salt Reduction Technologies Widely Implemented and Experimented in Processed Food and Beverage Products

Alternative Potassium and Magnesium Salts as Replacement for Common Salt

Umami Flavor Enhancers Reducing Requirement for Salt Content

Spray Drying and Microwave Drying as Effective Methods to Reduce Crystal Size of Salt Molecules and Improve Salt Intensity

Electromagnetic Atomization to Reduce Crystal Size of Salt and Enhance Perception of Saltiness

Proposed Technique of Salt Hydrogel Marbling to Encapsulate Salt Molecules in Hollow Hydrogel Shells

High-Pressure Processing of Cold Meats to Enhance Umami Flavors and Reduce Salt Requirement

Fat Reduction Technologies Widely Implemented and Experimented in Processed Food and Beverage Products

Catalytic and Enzymatic Processing of Saturated and Trans Fat into Healthy Alternatives

Oil Droplet Structuring to Mimic Sensory Attributes of Higher-Fat Products

Oleogels to Replicate Properties of Solid Fat Ingredients

Fibers That Provide the Texture and Mouthfeel of Fats

Proteins to Emulate Creamy and Crispy Textures Derived from Fat Content

Carbohydrates as a Cost-Effective Fat Replacement Ingredient

Food and Beverage Product and Ingredient Manufacturers’ Patent Activity for Salt and Fat Reduction Technologies

Patent Filings for Salt and Fat Reduction Technologies Highest in the United States

Research Activities Show a Preference for Advanced Technologies

Research Activities for Salt and Fat Reduction Technologies Concentrated in China, India and USA

Technology and Ingredient Development and Commercialization Efforts

Technology and Ingredient Development and Commercialization Efforts (continued)

Financing Initiatives to Reduce the Consumption of Salt and Fat Ingredients Globally

Technologies Available for Licensing to Implement Salt and Fat Reduction in Food Processing

Technologies Available for Licensing to Implement Salt and Fat Reduction in Food Processing (continued)

Salt and Fat Reduction Concepts to Continue Evolving to Meet Transformative Consumer Needs

Growth Opportunity 1: Size Reduction Technologies to Improve Taste and Texture Perception at Low Doses

Growth Opportunity 1: Size Reduction Technologies to Improve Taste and Texture Perception at Low Doses (continued)

Growth Opportunity 2: Encapsulating Salt and Fat Molecules for Enhanced Flavor Release

Growth Opportunity 2: Encapsulating Salt and Fat Molecules for Enhanced Flavor Release (continued)

Growth Opportunity 3: Customized Products to Meet Individual and Collective Needs for Salt and Fat Reduction

Growth Opportunity 3: Customized Products to Meet Individual and Collective Needs for Salt and Fat Reduction (continued)

Technology Readiness Levels (TRL): Explanation

Benefits and Impacts of Growth Opportunities

Next Steps

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