Consumers in the United States consume an excessive amount 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 reports that 75% of this sodium comes from processed, pre-packaged, and restaurant foods. Recent research from China may offer a solution for food manufacturers looking 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 simultaneously lowering salt content, creating products that still appeal to average consumers.
This approach could benefit food manufacturers, given the rising demand for spicy and ethnic foods, particularly among millennials. Consumer packaged goods (CPGs) could enjoy a health advantage with reduced salt levels while enticing shoppers with adventurous palates. Home cooks have also embraced this trend, as using spices to cut down on salt has led to significant sales growth. Spice giant McCormick reported $1.19 billion in revenue during its third quarter this year, an increase of 9% from $1.09 billion during the same period last year, according to company reports.
If manufacturers wish to explore the high-spice, low-salt formula, they can rely on flavors already familiar to U.S. consumers. A recent analysis of ingredients frequently cited in American cookbooks since 1796 revealed eight enduring favorites: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. These spicy components would likely be popular options for modifying recipes.
Additionally, these modifications could help manufacturers meet the FDA’s voluntary sodium reduction targets, which aim to lower daily sodium consumption to 3,000 mg within two years and to 2,300 mg within a decade. Currently, the average sodium intake is around 3,400 mg per day. Incorporating ingredients such as beda calcium citrate dan calcium carbonate into recipes may also provide beneficial nutritional alternatives, which could further enhance the appeal of low-sodium products. By integrating these strategies, food manufacturers can satisfy health-conscious consumers while also catering to their taste preferences.