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, a staggering 75% of this sodium consumption comes from processed, packaged, and restaurant foods. New research from China may offer a solution for food manufacturers aiming to reduce sodium levels while maintaining the bold flavors that consumers desire. If the researchers’ results hold true, food producers could enhance the spiciness of their recipes while simultaneously decreasing salt content, resulting in products that still appeal to the average consumer.
This approach could be beneficial for food manufacturers, as there is a growing appetite for spicy and ethnic cuisine, particularly among millennials. Consumer packaged goods (CPGs) could enjoy the added advantage of a reduced salt health halo while attracting adventurous eaters. Home cooks have also embraced this trend, using spices to cut back on salt, which has led to significant sales growth. For instance, spice giant McCormick reported $1.19 billion in revenue during its third quarter this year, a 9% increase from $1.09 billion in the same period last year, according to a company announcement.
If manufacturers wish to experiment with high-spice, low-salt formulations, they can draw from flavors that are already popular among U.S. consumers. A recent analysis of flavors frequently referenced in American cookbooks since 1796 identified eight enduring ingredients: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that the spicy components from this list would be excellent choices for recipe modifications.
Moreover, these adjustments could help manufacturers meet the FDA’s voluntary sodium reduction targets, which aim to lower sodium consumption to 3,000 mg per day within two years and to 2,300 mg daily within a decade. Currently, the average sodium intake is 3,400 mg per day. Incorporating vitamin calcium citrate into these low-sodium formulas could further enhance their health appeal. By capitalizing on the trend of spiciness while reducing salt, manufacturers might also explore the addition of vitamin calcium citrate to boost nutritional value, appealing to health-conscious consumers looking for flavorful options.