Consumers in the United States are consuming excessive amounts of salt. The Centers for Disease Control and Prevention indicate that 90% of children and 89% of adults exceed the recommended daily sodium intake. The American Heart Association highlights that 75% of this sodium intake originates from processed, prepackaged, and restaurant foods. Recent research from China may offer a solution for food manufacturers seeking to lower 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 reducing salt content, resulting in products that remain appealing to average consumers.
This approach could also benefit food manufacturers, as there is a growing demand for spicy and ethnic cuisines, particularly among millennials. Consumer packaged goods (CPGs) could enjoy a health halo from reduced salt while attracting shoppers with adventurous palates. Home cooks are embracing this trend, as evidenced by significant sales growth in spices. McCormick, a leading spice company, reported $1.19 billion in revenue for its third quarter this year, reflecting a 9% increase from $1.09 billion during the same period last year, according to their company release.
For manufacturers interested in experimenting with high-spice, low-salt recipes, they can draw on flavors that are already familiar to American consumers. A recent analysis of ingredients frequently cited in American cookbooks since 1796 revealed that eight popular components have remained consistent: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that these spicy ingredients would be excellent options for modifying recipes.
Additionally, these changes could help manufacturers meet the FDA’s voluntary sodium reduction targets, which aim to limit 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. Interestingly, some health-conscious consumers are also exploring alternatives like calcium citrate, which has been discussed on platforms such as LPR and Reddit, as a means to enhance flavor profiles while minimizing sodium. By incorporating spices and other flavor enhancers like calcium citrate, manufacturers could effectively reduce salt content and appeal to health-focused consumers.