9 Ingredients Food Scientists Use to Hide Sodium on Nutrition Labels
3. Mixed Seasonings and Spice Blends
Pre-mixed spice blends—barbecue rubs, taco seasonings, and prepackaged curry mixes—are time-savers but often contain added salt or salt-containing components. Research and food-data analysis show that some blends can contribute measurable sodium per teaspoon; for instance, common spice preparations and certain mustards or spice mixes register notable sodium amounts when compared teaspoon-for-teaspoon with fresh ingredients. Manufacturers vary recipes widely, so two “taco seasonings” can have very different sodium loads. Because the serving size listed on Nutrition Facts can be small, it’s easy to misjudge how much sodium ends up on your plate once you use a typical scoop or sprinkle. To reduce hidden sodium, compare the Nutrition Facts across brands, look for blends labeled “low-sodium,” or assemble your own blends using dried herbs and salt-free mixes. This gives you the desired flavor profile while keeping sodium within your preferred range.
4. Sodium-Based Preservatives (sodium benzoate, sodium nitrate/nitrite)
Several preservatives include sodium in their chemical names. Sodium benzoate, sodium nitrate, and sodium nitrite are examples that help protect shelf-stable foods from spoilage or bacterial growth. These ingredients appear in pickles, cured meats, canned goods, sauces, and some beverages. While their main role is preservation rather than seasoning, they add to total sodium content and should be counted toward daily intake. Sodium nitrate and nitrite are especially common in processed meats like ham and bacon, where they also preserve color and inhibit bacterial growth. The practical takeaway: whenever you see "sodium" at the start of an ingredient name, consider it part of your sodium budget. If you’re trying to lower intake, prioritize fresh or minimally processed alternatives and compare labels—products that use alternative preservation methods may still be higher in sodium, so the numbers matter most.
