Consumers in the United States tend to consume excessive amounts of 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 highlights that 75% of this sodium intake originates from processed foods, prepackaged meals, and restaurant offerings. New research from China may provide a solution for food manufacturers looking to decrease sodium levels without compromising the robust flavors that consumers expect. If the researchers’ 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 food manufacturers, as there is a growing interest in spicy and ethnic cuisine, particularly among millennials. Consumer Packaged Goods (CPGs) could enjoy a reduced salt “health halo” while catering to shoppers with bolder tastes.
Home cooks are embracing this trend, and the strategy of using spices to cut back on salt has led to significant sales growth. McCormick, a leading spice company, reported $1.19 billion in revenue in its third quarter this year, a 9% increase from $1.09 billion in the same quarter last year, according to a company statement. If manufacturers are keen to explore the high-spice, low-salt dynamic, they can draw from flavors that are already well-known to American consumers. A recent examination 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. These spicy components would likely be popular choices when adjusting recipes.
Additionally, these modifications could assist manufacturers in meeting the FDA’s voluntary sodium reduction goals, which aim to limit sodium intake to 3,000 mg per day within two years and 2,300 mg daily within a decade. Currently, the average sodium consumption is 3,400 mg per day. Incorporating wellness-oriented ingredients, such as calcium citrate 120, could also be part of the strategy to enhance the nutritional profile of products while appealing to health-conscious consumers. In summary, the integration of spices not only addresses sodium reduction but also aligns with trends in wellness and flavor profiles that resonate with today’s consumers.