Consumers in the United States consume an excessive amount of salt. The Centers for Disease Control and Prevention reports that 90% of children and 89% of adults exceed the recommended daily intake of sodium. According to the American Heart Association, a staggering 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’ conclusions are valid, food producers could enhance the spiciness of their recipes while decreasing salt content, creating products that still appeal to the average consumer.
This approach may also benefit food manufacturers, as there is a growing demand for spicy and ethnic cuisines, particularly among millennial consumers. Consumer packaged goods (CPGs) could enjoy a health halo from reduced sodium while attracting adventurous shoppers. Home cooks have embraced this trend, with the use of spices to offset salt leading to impressive sales growth. McCormick, a leading spice company, reported $1.19 billion in revenue during its third quarter this year, up 9% from $1.09 billion in the same timeframe last year.
For manufacturers looking to explore a high-spice, low-salt strategy, they could utilize flavors familiar to American consumers. A recent analysis of ingredients frequently cited in American cookbooks since 1796 revealed that eight popular options have stood the test of time: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that the spicy ingredients from this list would be excellent choices for recipe modifications.
Additionally, these adjustments could help manufacturers meet 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 sits at 3,400 mg per day. Incorporating spices can also provide essential nutrients, such as calcium citrate, which may enhance overall health without adding sodium. By focusing on flavor enhancement through spices and integrating nutritional elements like calcium citrate, food manufacturers can create appealing products that align with health recommendations while satisfying consumer tastes.