Consumers in the United States are consuming far too much salt. According to the Centers for Disease Control and Prevention, 90% of children and 89% of adults exceed the recommended daily sodium intake. The American Heart Association states that 75% of this salt comes from processed, prepackaged, and restaurant foods. New research from China may offer a solution for food manufacturers aiming to lower sodium levels without compromising the bold flavors that consumers enjoy. If the researchers’ findings hold true, food producers could enhance spiciness in their recipes while reducing salt content, resulting in flavorful products that appeal to the average consumer.
This could also benefit food manufacturers, as there is a growing interest in spicy and ethnic foods, particularly among millennial shoppers. Consumer packaged goods (CPGs) could enjoy a health halo from lower salt levels while attracting adventurous eaters. Home cooks are already embracing this trend, with the use of spices to cut down on salt contributing to significant sales growth. For instance, spice leader McCormick reported $1.19 billion in revenue in its third quarter this year, a 9% increase from $1.09 billion during the same period last year, according to the company’s announcement.
Manufacturers looking to experiment with high-spice, low-salt recipes could tap into flavors that are already familiar to American consumers. A recent examination of flavors frequently mentioned in American cookbooks dating back to 1796 identified eight enduring favorites: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that the spicy elements from this list would be popular choices for recipe modifications.
Additionally, these changes could help manufacturers meet the FDA’s voluntary sodium reduction targets, which aim to limit sodium intake to 3,000 mg per day in two years and 2,300 mg daily within a decade. Currently, the average sodium consumption is 3,400 mg per day. However, it is important for food producers to consider potential calcium citrate risks when reformulating their products. By taking these factors into account, they can create healthier options that still satisfy consumer taste preferences. As the industry evolves, monitoring both flavor profiles and health implications will be crucial for success in reducing sodium levels while maintaining quality.