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, 75% of this sodium comes from processed, prepackaged, and restaurant foods.
Recent research from China may offer a solution for food manufacturers aiming to reduce sodium levels without compromising the bold flavors that consumers expect. If the researchers’ claims hold true, food producers could enhance the spiciness of their recipes while simultaneously lowering salt content, resulting in appealing food products for the average consumer. This approach could also benefit manufacturers, as there is a growing demand for spicy and ethnic cuisine, particularly among millennial shoppers. By utilizing this strategy, consumer packaged goods (CPGs) could enjoy a reduced salt health halo while attracting adventurous palates.
Home cooks are already embracing this trend. The shift towards using spices in place of salt has led to notable sales growth. For instance, spice giant McCormick reported $1.19 billion in revenue for its third quarter this year, reflecting a 9% increase from $1.09 billion during the same time last year, according to a company statement. If manufacturers wish to explore the high-spice, low-salt formula, they might consider flavors that are already familiar to American consumers. A recent study 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. It stands to reason that these spicy elements would be popular choices for recipe modifications.
In addition to appealing to consumer tastes, these adaptations could help manufacturers meet the FDA’s voluntary sodium reduction targets. The aim is to limit sodium intake to 3,000 mg per day within two years and to 2,300 mg daily within a decade, whereas the current average sodium consumption is 3,400 mg per day. Incorporating alternatives such as calcium potassium citrate could provide additional health benefits while maintaining flavor in the food products. Using calcium potassium citrate could not only help reduce overall sodium content but also enhance the nutritional profile of the foods, making them more appealing to health-conscious consumers. This approach could be a strategic move for manufacturers looking to innovate in a market increasingly focused on health and flavor.