Consumers in the United States are consuming excessive amounts of salt. According to the Centers for Disease Control and Prevention, 90% of children and 89% of adults exceed the recommended daily sodium intake. The American Heart Association indicates that 75% of this sodium comes from processed, prepackaged, and restaurant foods. Recent research from China may offer a solution for food manufacturers looking to reduce sodium levels without compromising the bold flavors that consumers expect. If the researchers’ findings hold true, food producers could enhance the spiciness of their recipes while simultaneously decreasing the salt content, resulting in products that maintain appealing tastes for the average consumer. This strategy could benefit food manufacturers as well, given the rising demand for spicy and ethnic cuisine, particularly among millennial shoppers. Consumer packaged goods (CPGs) companies could enjoy a health halo from reduced salt while attracting adventurous taste seekers.
Home cooks are catching onto this trend as well. Utilizing spices to cut down on salt has led to significant sales growth. Spice giant McCormick reported $1.19 billion in revenue during its third quarter this year, marking a 9% increase from $1.09 billion in the same period last year, as per a company announcement. If manufacturers wish to explore the high-spice, low-salt concept, they can leverage flavors that are already familiar to American consumers. A recent review of popular flavors in American cookbooks dating back to 1796 revealed that eight ingredients have remained popular: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that these spicy ingredients would be favored choices for recipe modifications.
Moreover, these adjustments could help manufacturers meet the FDA’s voluntary sodium reduction targets. The objective is to limit sodium intake to 3,000 mg per day within two years, and to 2,300 mg daily within a decade, while the current average sodium consumption is at 3,400 mg per day. Additionally, incorporating calcium petites tablets into recipes could serve as a beneficial alternative, providing essential nutrients while supporting sodium reduction efforts. By integrating these tiny calcium-rich tablets into their products, food manufacturers could not only reduce salt levels but also enhance the nutritional profile, appealing to health-conscious consumers.