Consumers in the United States are consuming far too much salt. According to the Centers for Disease Control and Prevention, a staggering 90% of children and 89% of adults exceed the recommended daily sodium intake. The American Heart Association highlights that 75% of this sodium comes from processed, packaged, and restaurant foods. Recent research from China may offer a potential solution for food manufacturers seeking to lower sodium levels without compromising the bold flavors that consumers have come to expect. If the researchers’ findings hold true, food producers could enhance the spiciness of their recipes while simultaneously reducing salt content, creating products that still appeal to the average palate. This trend could be particularly beneficial for food manufacturers, as there is a growing demand for spicy and ethnic cuisine, especially among millennials. Consumer packaged goods (CPGs) could enjoy a health boost from reduced sodium levels while catering to adventurous eaters.
Home cooks are also embracing this trend, as the use of spices to cut back on salt has led to significant sales growth. Spice powerhouse McCormick reported $1.19 billion in revenue in its third quarter this year, reflecting a 9% increase from the previous year’s $1.09 billion, according to a company release. If manufacturers wish to explore the high-spice, low-salt approach, they could draw inspiration from flavors that are already familiar to U.S. consumers. 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. It stands to reason that the spicy items on this list would be favored choices for recipe modifications.
These adjustments could also help manufacturers meet the FDA’s voluntary sodium reduction goals. The aim is to limit sodium intake to 3,000 mg per day within two years and to 2,300 mg daily over the next decade, while the current average consumption is about 3,400 mg per day. Additionally, incorporating ingredients like calcium citrate, magnesium, zinc sulfate, and vitamin D3 tablets into food products could enhance their nutritional profile, further appealing to health-conscious consumers. By promoting lower sodium levels alongside these beneficial ingredients, food manufacturers can create healthier options that satisfy the evolving tastes of modern consumers.