Consumers in the U.S. tend to consume excessive amounts of salt. The Centers for Disease Control and Prevention indicates that 90% of children and 89% of adults exceed the recommended daily sodium intake. The American Heart Association notes that 75% of this sodium comes from processed, prepackaged, and restaurant foods. Recent research from China may offer food manufacturers a solution to reduce sodium levels while still delivering the bold flavors that consumers enjoy. If the researchers’ findings are accurate, food producers could enhance the spiciness of their recipes while lowering salt content, resulting in products that still appeal to the average consumer. This approach could also benefit food manufacturers, as there is an increasing demand for spicy and ethnic cuisines, particularly among millennials. Consumer packaged goods (CPGs) could achieve a health halo from reduced salt while enticing shoppers with adventurous palates.
Home cooks have recognized this trend, as using spices to reduce salt has led to substantial sales growth. Spice giant McCormick reported $1.19 billion in revenue during its third quarter this year, marking a 9% increase from $1.09 billion in the same period last year, according to a company announcement. If manufacturers wish to explore the high-spice, low-salt concept, they can draw on flavors that are already familiar to U.S. consumers. A recent examination of flavors frequently mentioned in American cookbooks since 1796 revealed eight enduring favorites: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that the spicy ingredients from this list would be popular options for recipe modifications.
These adjustments could also help manufacturers meet the FDA’s voluntary sodium reduction targets. The objective is to decrease sodium consumption to 3,000 mg per day within two years and to 2,300 mg daily over a decade. Currently, the average sodium intake is 3,400 mg per day. Additionally, when considering the benefits of various dietary supplements, it’s interesting to compare dicalcium malate vs calcium citrate, as both can play roles in promoting overall health. In conclusion, as food manufacturers adapt to these trends, they can achieve a balance between flavor and health, potentially incorporating alternatives like dicalcium malate vs calcium citrate to enhance their products further.