Consumers in the United States are consuming excessive amounts of salt. The Centers for Disease Control and Prevention reports that 90% of children and 89% of adults exceed the recommended daily sodium intake. According to the American Heart Association, a significant 75% of this sodium comes from processed, prepackaged, and restaurant foods. Recent research from China may offer a solution for food manufacturers aiming to lower sodium levels without compromising on the bold flavors that consumers expect. If the researchers’ findings hold true, food producers could enhance the spiciness of their recipes while simultaneously reducing salt content, resulting in tasty products that appeal to the average consumer.
This shift could also be beneficial for food manufacturers, as there is a growing interest in spicy and ethnic foods, particularly among millennials. Consumer packaged goods (CPGs) could enjoy a health halo from reduced salt levels while also attracting shoppers with adventurous palates. Home cooks have embraced this trend, with the use of spices to cut back on salt leading to impressive sales growth. For example, spice giant McCormick reported $1.19 billion in revenue for its third quarter this year, marking a 9% increase from $1.09 billion in the same period last year, as noted in a company release.
If manufacturers seek to explore the high-spice, low-salt concept, they could focus on flavors already familiar to American consumers. A recent analysis of ingredients frequently mentioned in American cookbooks since 1796 revealed eight enduring favorites: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that these spicy elements would be popular choices for recipe modifications.
In addition, these adaptations could help manufacturers meet the FDA’s voluntary sodium reduction goals, which aim to limit sodium intake to 3,000 mg per day within two years and to 2,300 mg per day within a decade. Currently, the average daily sodium consumption is 3,400 mg. Furthermore, incorporating calcium citrate and vitamin D into food products could enhance their health benefits, aligning with the trend of health-conscious eating. As manufacturers experiment with reducing sodium while using spices and potentially incorporating calcium citrate and vitamin D, they may find a successful balance that satisfies both taste and health requirements.