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 indicates that 75% of this salt consumption comes from processed, prepackaged, and restaurant foods. New research from China may offer a solution for food manufacturers seeking to reduce 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 lowering salt content, resulting in tasty products for the average consumer. This could also be advantageous for food manufacturers, as there is a growing demand for spicy and ethnic cuisine, particularly among millennials. Consumer packaged goods (CPGs) could enjoy a health halo from reduced salt while appealing to shoppers with adventurous palates.
Home cooks have embraced this trend, utilizing spices as a means to cut back on salt, leading to significant sales growth. For instance, spice giant McCormick reported $1.19 billion in revenue during the third quarter of this year, marking a 9% increase from $1.09 billion during the same period last year, as per a company statement. If manufacturers wish to explore the high-spice, low-salt approach, they can draw from flavors already familiar to U.S. consumers. A recent examination of flavors frequently cited in American cookbooks since 1796 identified eight enduring ingredients: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Naturally, the spicy components from this list would be popular options for recipe modifications.
Additionally, these adjustments could help manufacturers meet the FDA’s voluntary sodium reduction goals, aimed at limiting sodium intake to 3,000 mg per day within two years and 2,300 mg daily over the next decade. Currently, the average sodium consumption stands at 3,400 mg per day. Furthermore, incorporating a calcium citrate source into recipes could enhance their nutritional profile while maintaining flavor. By leveraging this calcium citrate source alongside spices, food manufacturers could create products that are not only lower in salt but also more appealing to health-conscious consumers.