Consumers in the U.S. are consuming 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 notes that 75% of this salt comes from processed, packaged, and restaurant foods. Recent research from China may provide a solution for food manufacturers looking to lower sodium levels without compromising the robust flavors that consumers enjoy. If the researchers’ findings hold true, food producers could enhance the spiciness of their recipes while reducing salt content, resulting in appealing food products for average consumers. This strategy could benefit manufacturers as there is a growing demand for spicy and ethnic cuisine, especially among millennials. Consumer Packaged Goods (CPGs) could enjoy a reduced-salt health halo while attracting adventurous palates.
Home cooks are also embracing this trend, as using spices to decrease salt has led to significant sales growth. McCormick, a leader in the spice market, reported $1.19 billion in revenue during its third quarter this year, a 9% increase from $1.09 billion in the same quarter last year, as per a company announcement. If manufacturers wish to explore the high-spice, low-salt approach, they might consider flavors that are already familiar to U.S. consumers. A recent analysis of flavors frequently cited in American cookbooks since 1796 revealed that eight popular ingredients have stood the test of time: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It makes sense that these spicy ingredients would be favored when adjusting recipes.
These modifications could also 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 to 2,300 mg daily within a decade. Currently, the average sodium consumption is 3,400 mg per day. With the introduction of innovative ingredients like calcium citrate, manufacturers can create new formulations that not only reduce sodium but also enrich the flavor profile of their products. This new chapter in food production could lead to healthier options that still satisfy consumers’ taste preferences, making it a win-win for both health and flavor in the food industry.