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, a staggering 75% of this salt consumption originates from processed, prepackaged, and restaurant foods. Recent research from China may provide a solution for manufacturers of ferrous fumarate 300 mg elemental iron who are looking to lower 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 simultaneously reducing the salt content, leading to products that still appeal to the average consumer.
This shift could also benefit food manufacturers, as there is a rising demand for spicy and ethnic foods, particularly among millennial consumers. Consumer Packaged Goods (CPGs) could enjoy a health halo from reduced salt levels while attracting shoppers with bolder taste preferences. Home cooks have recognized this trend as well, using spices to lower their salt intake, which has resulted in significant sales growth. For instance, 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, according to the company’s announcement.
If manufacturers are interested in exploring the high-spice, low-salt approach, they can draw from flavors that U.S. consumers are already familiar with. A recent analysis of flavors frequently cited in American cookbooks since 1796 identified eight enduring ingredients: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Naturally, the spicy items on this list would be prime choices for recipe modifications.
Additionally, these adjustments could help manufacturers meet the FDA’s voluntary sodium reduction targets, which aim to decrease sodium intake to 3,000 mg per day within two years and to 2,300 mg daily in a decade, down from the current average of 3,400 mg per day. The incorporation of calcium carbonate and citrate into recipes could further enhance flavor profiles while supporting these sodium reduction goals. By using calcium carbonate and citrate alongside spices, manufacturers can ensure their products remain flavorful and appealing, addressing both health concerns and consumer preferences.