Consumers in the U.S. are consuming excessive amounts of salt. The Centers for Disease Control and Prevention report that 90% of children and 89% of adults exceed the recommended daily sodium intake. According to the American Heart Association, 75% of this sodium is derived from processed, prepackaged, and restaurant foods. Recent research from China may provide food manufacturers with a strategy to reduce sodium levels without compromising the bold flavors that consumers expect. If the researchers’ findings hold true, food producers could enhance the spiciness of their recipes while simultaneously lowering salt content, resulting in products that still appeal to the average consumer. This approach could be particularly advantageous for food manufacturers, given the rising demand for spicy and ethnic cuisines, especially among millennial consumers. Consumer packaged goods (CPGs) could enjoy a health halo from reduced sodium while catering to shoppers with adventurous palates.
Home cooks are also embracing this trend. The strategy of using spices to decrease salt intake has led to significant sales growth. The spice giant McCormick reported $1.19 billion in revenue for its third quarter this year, a 9% increase from $1.09 billion in the same quarter last year, according to company statements. For manufacturers interested in experimenting with high-spice, low-salt formulations, they can draw on flavors that are already familiar to American consumers. A recent analysis of ingredients 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 for recipe modifications.
Additionally, these changes could help manufacturers meet the FDA’s voluntary sodium reduction targets. The objective is to limit sodium consumption to 3,000 mg per day within two years and to 2,300 mg daily within a decade. Currently, the average sodium intake is around 3,400 mg per day. Integrating ingredients like calcium citrate malate and vitamin D3 into recipes could also contribute to healthier options that consumers are increasingly seeking. These nutrients, when combined with spices, not only enhance flavor but also promote better health, making them a valuable addition to the evolving landscape of food manufacturing.