"Healthy Flavor Revolution: Low-Salt Seasonings Become the New Norm"
Jan 03,2025
With the improvement of consumers' health awareness, the seasoning market is undergoing changes. Low-salt products are popular, and traditional high-salt seasonings are facing challenges. Manufacturers are transforming one after another.
In today's era of focusing on quality of life and health, people's dietary concepts are undergoing profound changes, and this wind of change is also blowing strongly into the field of seasonings. Once a staple in the kitchen, seasonings with high salt, oil and sugar added a rich flavor to dishes, but nowadays, the demand for healthy and low-salt seasonings is becoming a mainstream trend in the market.
Walking into the condiment shelves of supermarkets, it is not difficult to find that products such as low-salt soy sauce and low-salt chicken essence occupy an increasingly conspicuous position. When purchasing, consumers no longer simply pursue strong taste stimulation, but pay more attention to the nutritional facts behind the products. Taking soy sauce as an example, the sodium content of traditional soy sauce is generally high, and long-term excessive sodium intake will increase the risk of high blood pressure and heart disease. The new low-salt soy sauce reduces the sodium content by 30% to 50% through advanced technology and on the premise of ensuring the basic flavor, which not only meets people's daily cooking needs for soy sauce, but also escorts health.
The F&B industry is also affected by this trend. In order to cater to diners' pursuit of healthy eating, many restaurants have taken the initiative to adjust the seasoning recipes of their dishes, reduce the use of salt seasonings, and instead use natural spices, fruit and vegetable juices and other substitutes to enrich the taste of dishes. For example, lemon and orange juice to freshen seafood dishes, and herbs such as basil leaves and rosemary to add unique aromas to grilled meats, these innovations not only reduce salt intake, but also bring new taste experiences to customers.
According to market research data, the market share of low-salt seasonings has grown steadily at an average annual rate of 15% over the past five years, and this growth is expected to continue over the next decade. In the face of this vigorous development of the new trend, many seasoning manufacturers have increased R&D investment, accelerated product iteration and upgrading, and strived to seize the opportunity on the track of health and low salt.
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