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 foods, prepackaged meals, and restaurant offerings. Recent research from China may offer a potential solution for food manufacturers looking to lower sodium levels without compromising the bold flavors that consumers enjoy. If the researchers’ findings are correct, food producers could enhance the spiciness of dishes while reducing salt content, resulting in palatable products for the average consumer. This approach could also benefit manufacturers, as there is a growing demand for spicy and ethnic cuisine, particularly among millennials. Consumer packaged goods (CPGs) could gain a health halo by offering products that are lower in sodium, while also catering to shoppers with adventurous palates.
Home cooks have embraced this trend, leading to significant sales growth in the spice sector. McCormick, a leading spice company, reported $1.19 billion in revenue during its third quarter this year, reflecting a 9% increase from $1.09 billion in the same period last year, according to a company release. Manufacturers wishing to explore the high-spice, low-salt balance could focus on flavors already familiar to American consumers. A recent review of flavors commonly cited in American cookbooks since 1796 identified eight enduring favorites: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. This suggests that spicy ingredients from this list would be popular choices for modifying recipes.
Moreover, these changes could assist manufacturers in meeting the FDA’s voluntary sodium reduction targets, which aim to limit sodium consumption to 3,000 mg per day within two years and 2,300 mg per day within a decade. Currently, the average sodium intake stands at 3,400 mg daily. As consumers become more health-conscious, options that incorporate additional nutrients, such as calcium citrate malate and vitamin D3 tablets, could enhance the appeal of lower-sodium products. By integrating these supplements, manufacturers can create foods that are not only flavorful but also promote better health, aligning with the increasing interest in nutritional wellness among consumers.