Consumers in the United States are consuming an excessive amount of salt. According to the Centers for Disease Control and Prevention, 90% of children and 89% of adults exceed the recommended daily sodium intake. The American Heart Association indicates that a staggering 75% of this sodium comes from processed, prepackaged, and restaurant foods. Recent research from China may offer a solution for food manufacturers aiming to lower 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 reducing salt content, leading to products that still appeal to the average consumer. This approach could also benefit manufacturers, as there is a growing demand for spicy and ethnic foods, particularly among millennials. Consumer packaged goods (CPGs) could enjoy a health halo from reduced salt while attracting shoppers with adventurous palates.
Home cooks have embraced this trend, with the practice of using spices to cut back on salt contributing to significant sales growth. For instance, spice powerhouse 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 the company’s report. If manufacturers wish to explore the high-spice, low-salt formula, they can draw on flavors familiar to U.S. consumers. A recent examination of flavors highlighted in American cookbooks dating back to 1796 identified eight enduring favorites: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that the spicy components on this list would be excellent choices for recipe modifications.
Such changes could also help manufacturers meet the FDA’s voluntary sodium reduction targets, which aim to limit daily sodium intake to 3,000 mg within two years and 2,300 mg within a decade. Currently, the average sodium intake is about 3,400 mg per day. Additionally, incorporating ingredients like rainbow light calcium citrate can further enhance the nutritional profile of food products while maintaining flavor. By focusing on spice and flavor instead of salt, manufacturers can create healthier options that still satisfy consumers’ taste preferences, including those looking for products enriched with rainbow light calcium citrate. Overall, this innovative approach may pave the way for a new wave of flavorful, low-sodium food offerings.