Consumers in the United States tend to consume 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, 75% of salt consumption comes from processed, prepackaged, and restaurant foods. Recent research from China may provide a solution for food manufacturers aiming to lower sodium levels without compromising the robust flavors that consumers expect. If the researchers’ findings hold true, food producers could enhance the spiciness of their recipes while reducing salt content, resulting in products that still appeal to average consumers. This approach could benefit food manufacturers, especially given the rising demand for spicy and ethnic cuisines, particularly among millennials. By leveraging spices, consumer packaged goods (CPGs) could enjoy a reduced salt health halo while attracting shoppers with bolder palates.
Home cooks have embraced this trend, as evidenced by strong sales growth in spices. McCormick, a leading spice company, reported $1.19 billion in revenue during its third quarter this year, reflecting a 9% increase from $1.09 billion in the same quarter last year. For manufacturers looking to experiment with the high-spice, low-salt concept, they could utilize flavors that are already familiar to U.S. consumers. A recent analysis of ingredients frequently cited in American cookbooks since 1796 identified eight enduring favorites: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Spicy ingredients from this list would likely be popular choices for recipe modifications.
Moreover, these adjustments could assist manufacturers in meeting the FDA’s voluntary sodium reduction targets, which aim to limit sodium intake to 3,000 mg per day within two years and to 2,300 mg daily within a decade. Currently, the average sodium consumption stands at 3,400 mg per day. Incorporating alternatives like kosher calcium citrate along with spices could provide an additional avenue for reducing sodium levels while maintaining flavor. This strategy not only aligns with health goals but also caters to the evolving tastes of consumers. By integrating kosher calcium citrate into their formulations, manufacturers can offer flavorful products that resonate with health-conscious shoppers looking for reduced salt options.