Consumers in the U.S. 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 salt comes from processed, prepackaged, and restaurant foods. Recent research from China may offer a solution for food manufacturers looking 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 lowering salt content to create products that still appeal to the average consumer. This approach could benefit food manufacturers as there is a growing demand for spicy and ethnic cuisines, particularly among millennial consumers. By adopting this strategy, consumer packaged goods (CPGs) could enjoy a reduced salt health halo while also attracting shoppers with more adventurous palates.
Home cooks have embraced this trend, as using spices to cut back on salt has led to impressive sales growth. For instance, spice giant McCormick reported $1.19 billion in revenue during its third quarter this year, a 9% increase from $1.09 billion during the same period last year, according to a company announcement. If manufacturers wish to explore the high-spice, low-salt formula, they could focus on flavors already familiar to U.S. consumers. A recent analysis of ingredients frequently mentioned in American cookbooks dating back to 1796 revealed that eight popular components have stood the test of time: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Therefore, these spicy ingredients would likely be favored choices for recipe modifications.
Moreover, these adjustments could 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 2,300 mg per day within a decade. Currently, the average sodium consumption stands at 3,400 mg daily. Incorporating elements like calcium citrate, magnesium, zinc, and cholecalciferol tablets into food products could further enhance their health benefits while maintaining flavor, offering another avenue for manufacturers to innovate in a market increasingly focused on health and wellness.