Growing concerns about cardiovascular disease, obesity, hypertension, and other lifestyle-related illnesses have been linked to the high consumption of processed and ultra-processed foods (UPF) globally, which often contain excessive salt and fat to enhance flavor and prolong shelf life.

Consumer attitudes toward salt and fat are rapidly evolving, shaped by increasing health awareness and regulatory initiatives. In response, food and beverage (F&B) manufacturers are focusing on reformulating F&B products to reduce unhealthy fats and salts to meet the demand for healthier and more nutritious options.

Salt and fat alternatives are ingredients used to replace traditional fats (such as butter or oils) and salts (including table salt) in F&B products to improve health by reducing calories, unhealthy fats, and sodium. For instance, alternative ingredients such as potassium and other salts, as well as umami compounds such as monosodium glutamate (MSG) and yeast extracts, can be used instead of table salt.

• How are increasing regulatory intervention, favorable policies, and rising consumer awareness gradually driving growth?
• How will high-income countries with high UPF consumption and associated non-communicable diseases, such as North America and Europe, drive the most demand for salt alternatives?
• What are the game-changing growth prospects that will redefine the future of the salt and fat alternative ingredients space?