Consumers in the United States are consuming excessive amounts of salt. The Centers for Disease Control and Prevention indicates that 90% of children and 89% of adults exceed the recommended daily sodium intake. According to the American Heart Association, 75% of this salt comes from processed, prepackaged, and restaurant foods. Recent research from China may offer a solution for food manufacturers looking to lower sodium levels without compromising the bold flavors that consumers expect. If the research findings hold true, food producers could enhance the spiciness of their recipes while reducing salt content, resulting in products that still appeal to the average consumer. This approach could also benefit manufacturers, as there is a growing demand for spicy and ethnic foods, particularly among millennial consumers. By adopting this strategy, consumer packaged goods (CPGs) could enjoy a reduced salt health halo while attracting shoppers with adventurous palates.
Home cooks have embraced this trend as well. The use of spices to decrease salt has led to significant sales growth. For instance, 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 stated in a company release. If manufacturers are interested in experimenting with the high-spice, low-salt formula, they could leverage flavors that U.S. consumers already know and love. A recent study of flavors frequently mentioned in American cookbooks since 1796 identified eight enduring ingredients: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It’s likely that the spicy items from this list would be favored choices for recipe modifications.
Additionally, these changes could help manufacturers meet the FDA’s voluntary sodium reduction targets. The aim is to limit sodium consumption to 3,000 mg per day within two years, and to 2,300 mg daily within a decade, while the current average intake stands at 3,400 mg per day. Incorporating products like Citracal D Petites, known for their health benefits, could also align with these goals, offering a way to enhance flavor profiles while managing sodium levels. This strategy not only promotes healthier eating but also addresses consumer preferences, making it a win-win for both manufacturers and health-conscious shoppers.