Chapter 1: Executive Summary
- Scope and Methodology
- Low-/No-sodium Products
- Report Methodology
- Health Problems Associated With Salt
- Government Recommendations on Sodium Levels
- Healthy Food Market
- The Low-Sodium Market
- Snack Foods
- Figure 1-1: Percentage of Consumers Who Eat Low-Sodium/Low-Salt Products
- Processed Meats
- Soups
- Dairy Products
- Factors Affecting Market Growth
- The Consumer
- Generation Y Not Concerned About Salt
- The Low-Sodium Consumer
- Low-Sodium Products and The Food Industry
Chapter 2: Sodium: Health and Regulatory Issues
- Introduction
- Salt and Sodium
- Sources of Sodium
- Table 2-1: Sources of Sodium Intake
- Sodium and Processed Foods
- Table 2-2: Major Sodium Compounds and Their Use as Food Additives
- Processed Foods
- Ideal Sodium Intake
- Table 2-3: Tolerable Upper Sodium Intake Levels By Age
- Sodium and Its Health Effects
- Sodium and Hypertension
- The Sodium Hypothesis
- Sodium and Bone Loss
- Sodium and Cataracts
- Sodium and Stomach Cancer
- Sodium and Other Diseases
- Sodium and Food Labeling
- Nutrient Content Claims
- Table 2-4: Categorizing Food Products by Sodium Content
- Table 2-5: Sodium-level Guidelines for ‘Healthy’ Food Products
- Table 2-6: Timeline For Labeling Guidelines For ‘Healthy’ Food Products
- Health Claims
- Structure/Function Claims
- Common Sodium Labels
- DASH Eating Plan
- Intake Guidelines
- Federal Panel Reconsiders Sodium Recommendation
- U.K. Government Gets Tough On Salt
- SACN Recommendations
- FSA Looks At Children’s Diets
- Table 2-7: Reference Nutrient and Target Sodium Intake for U.K. Infants/Children
- U.K. Marketers Respond Positively
- Table 2-8: Salt-related Initiatives By U.K. Food Marketers And Retailers
- Impact of U.K. Initiatives on The U.S. Market
Chapter 3: The Market
- Healthy Food Market
- $2.46-Billion Low-Sodium Market
- Table 3-1: Sales of Low-Sodium Products, 1999-2003
- Reduced/Low-Sodium Product Segments
- Processed Meats
- Dairy Products
- Table 3-2: Very Low-Sodium Dairy Products
- Table 3-3: Low-sodium Dairy Products
- Soups, Stews and Chilli
- Table 3-4: Very Low-sodium Soups, Stews and Chili Products
- Table 3-5: Low-sodium Soups, Stews and Chili Products
- Snack Foods
- Table 3-6: Very Low-Sodium Snack foods
- Table 3-7: Low-Sodium Snack Foods
- Breakfast Products
- Table 3-8: Very Low-Sodium Breakfast Products
- Table 3-9: Low-Sodium Breakfast Products
- Sauces/Seasonings/Salad Dressings
- Salt Substitutes
- Beverages
- Table 3-10: Major Low-sodium Beverage Manufacturers
- Factors To Market Growth
- NAS Recommendations for Sodium Intake
- Obesity and High-Sodium Products
- Figure 3-1: Obesity Among U.S. Children, 1976-2000
- Aging Population
- Figure 3-2: Age and High Blood Pressure
- Concern Over Hypertension/Sodium Link Could Fuel Market Growth
- The Taste Factor
- Projected Market Growth
- Figure 3-3: Projected U.S. Sales of Low-Sodium Products, 2004-2008
Chapter 4: Competitive Situation
- Campbell Soup Company
- Leading Soup Manufacturer
- Low-Sodium Products
- Kraft Foods
- Health and Wellness Initiatives
- Low-Sodium Products
- Frito-Lay
- Table 4-1: Frito-Lay’s Low-sodium Products
- Focus On Healthy Products
- Identifying The ‘Smart Spot’
- ConAgra Foods, Inc.
- ConAgra and ‘Healthy’ Products
- Healthy Choice
- Morton Salt
- Hormel Foods Corporation
- Heinz
- Globally Recognized Food Brands
- Heinz’s Low-sodium Products
- Hain Celestial, Inc.
- Brand Acquisition
- Major Low-sodium Product Divisions
- Kellogg Company
- Kellogg’s Low-Sodium Products
- Sara Lee
- Tyson Foods
- Tyson’s Low-Sodium Products
- Alberto-Culver
- Mrs. Dash
- Product Line
- Targeting Health-conscious Consumers
- Mrs. Dash’s ‘Taste’ Medallion
- Advertising Initiatives
- Promotions
Marketing Trends
- Is There A Low-/No-Sodium Bandwagon?
- Pricing of Low-Sodium Products
- Figure 4-1: Number of Product Introductions, 2000-2003*
- Retailers Interest In Low-Sodium Lines
- Educating The Consumer
Advertising and Promotion Trends
- Coupon and FSI Promotions
- Health Labeling
- Brand Association
- Online Initiatives
- Table 4-2: Advertising And Promotion Initiatives For Select New Products
New Product Trends
- Low-Sodium Product Introductions
- Figure 4-2: Number of New Reduced-Sodium/Sodium-Free Products, 1999-2003
- Figure 4-3: Types of New Low-Sodium Beverages
- Table 4-3: Types of New Low-Sodium Foods
- Selected New Reduced-sodium/Sodium-free Products
- Table 4-4: Snack Bars/Snacks
- Table 4-5: Other Snacks
- Table 4-6: Chips/Cookies/Crackers
- Table 4-7: Soups
- Table 4-8: Cereals
- Table 4-9: Cheese/Butter
- Table 4-10: Meals/Meal Replacements
- Table 4-11: Meat/Meat Substitutes
- Table 4-12: Pasta/Pastry
- Table 4-13: Salads/Sauces
- Table 4-14: Breads
- Table 4-15: Vegetable/Vegetable Side Dishes
- Table 4-16: Spices/Seasonings
- Table 4-17: Bottled Water
- Table 4-18: Soft Drinks
- Table 4-19: Fruit/Fruit-Flavored Drinks
- Table 4-20: Health Drinks
- Table 4-21: Isotonic/Energy-Producing Beverages
Chapter 5: The Consumer
- Americans Have High Salt Intake
- Sodium Consumption Relatively Higher In Northern States
- Figure 5-1: Dietary Sodium Intake For U.S. Population: Actual And Recommended, 1999-2000
- Table 5-1: Geographical Distribution of U.S. Population With Recommended Levels of Sodium Intake
- Men Are Heavy Salt Users
- Figure 5-2: Percentage of Adults Who Exceed Recommended Daily Sodium Intake Levels
- Consumer Attitude On Healthy Foods
- Consumer Attitude Toward Low-Sodium Foods
- Majority Scan Label for “Low-Sodium” Tag
- Table 5-2: Responses to Question: How Often Do You Look for “Low-Sodium” Food Products
- Low-Sodium Not Popular With Generation Y
- Table 5-3: Food Ingredients Most Watched By Consumers by Age
- Interest Crosses Education, Regional Lines
- Teenage Girls Conscious About Sodium Intake
- Figure 5-3: Percentage of Teens Who Seek Low-Sodium Foods
- Relatively Limited Low-Sodium Product Range
- Table 5-4: Satisfaction Levels With Number of Healthy Foods Offerings At Supermarkets
- Simmons Market Research Bureau Findings
- Note On Simmons Survey Data And Figures
- Sodium Intake Highest In 20-39 Age Group
- Table 5-5: Consumer Attitudes Toward Healthy Foods
- Ingredient Watchers
- Table 5-6: Consumers Who Read Ingredient Labels Before Buying Food
- Consumers and ‘Unhealthy’ Snacks
- Table 5-7: Consumers Who Consider Snack Foods Unhealthy
- Even Health-Conscious Consumers Can’t Resist Salt
- Table 5-8: Consumers Favoring Salted Snacks
- Purchasing Patterns—Low-Sodium Products
- Table 5-9: Consumers Favoring No-Salt Potato Chips
- Low-Sodium Crackers/Saltines
- Table 5-10: Consumers Favoring Low-Sodium Snack Crackers/Saltines
- Table 5-11: Consumers Favoring Mrs. Dash Brand Seasonings/Spices
- Table 5-12: Comparison of Consumer Preference for Salted and Unsalted Pretzels
Chapter 6: Low-Sodium Products and The Overall Food Industry
- Figure 6-1: Low-sodium Product Introductions, 1993-2002
- Overall Impact on the Retail Food Industry
- Healthy People 2010
- NAS Recommendations Could Spur Product Reformulations
- Reduce Salt Gradually
- Battle Between Taste And Health
- Americans Love Salt
- Effectiveness Of Sodium Substitutes
- Better Preservation Methods Reduce Dependence On Salt
- Foodservice Response To Sodium Warnings
- Sodium-Free Products —The Future
Appendix: Addresses of Selected Marketers
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