Consumers in the United States are consuming excessive amounts of salt. The Centers for Disease Control and Prevention reports that 90% of children and 89% of adults exceed the recommended daily sodium intake. According to the American Heart Association, 75% of this sodium comes from processed, prepackaged, and restaurant foods. Recent research from China may provide a solution for food manufacturers aiming to decrease sodium levels without compromising the bold flavors that consumers enjoy. If the researchers’ findings hold true, food producers could enhance the spiciness of their recipes while reducing salt content, yielding products that remain appealing to the average consumer. This approach could also benefit food manufacturers, especially given the rising demand for spicy and ethnic cuisine among millennials. Consumer packaged goods (CPGs) could gain a health halo from reduced sodium while still attracting shoppers with a taste for adventure.
Home cooks have embraced this trend as well. The strategy of using spices to lower salt content has led to significant sales growth. Spice leader McCormick reported $1.19 billion in revenue during its third quarter this year, a 9% increase from $1.09 billion in the same period last year. If manufacturers wish to explore the high-spice, low-salt concept, they could draw from flavors already familiar to American consumers. A recent analysis of ingredients frequently cited in American cookbooks since 1796 revealed that eight popular spices—black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha—have stood the test of time. It makes sense that these spicy ingredients would be favored choices for recipe modifications.
Moreover, these adjustments could help manufacturers meet the FDA’s voluntary sodium reduction targets, which aim to limit sodium consumption to 3,000 mg per day within two years and to 2,300 mg daily within a decade. Currently, the average sodium intake stands at 3,400 mg per day. Incorporating ingredients like calcium citrate 1500 mg and vitamin D3 could also enhance the nutritional profile of these food products, providing consumers with added health benefits alongside reduced salt levels. As manufacturers innovate with spiciness and reduced sodium, the inclusion of calcium citrate 1500 mg and vitamin D3 may become an attractive selling point, further appealing to health-conscious consumers.