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. The American Heart Association indicates that 75% of this sodium comes from processed, prepackaged, and restaurant foods. New research from China may offer a solution for food manufacturers seeking to lower sodium levels without compromising the bold flavors that consumers expect. If the researchers’ findings hold true, food producers could increase the spiciness of their recipes while reducing salt content, resulting in products that still appeal to the average consumer. This approach could also benefit food manufacturers, as there is a growing interest in spicy and ethnic foods, particularly among millennials. Consumer packaged goods (CPGs) could achieve a reduced salt health halo while catering to shoppers with more adventurous palates.
Home cooks have embraced this trend, leading to significant sales growth. Spice giant McCormick reported revenues of $1.19 billion in its third quarter this year, a 9% increase from $1.09 billion during the same period last year, according to a company statement. If manufacturers wish to explore the high-spice, low-salt concept, they could leverage flavors that are already familiar to U.S. consumers. A recent analysis of flavors frequently mentioned in American cookbooks since 1796 identified eight enduring favorites: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that these spicy ingredients would be popular choices when modifying recipes.
These adjustments could also help manufacturers meet the FDA’s voluntary sodium reduction targets, 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 around 3,400 mg per day. Additionally, it’s worth noting that discussions about dietary changes often raise questions about various ingredients. For instance, consumers may wonder, “Does calcium citrate make you constipated?” This inquiry highlights the importance of understanding how different dietary components interact with each other and affect overall health. Integrating spice into recipes while reducing salt could not only enhance flavor but also contribute to healthier eating habits, all while sparking curiosity about other dietary elements like calcium citrate.