THE CONTRIBUTION OF FOOD SEASONING PRODUCTS TO FOOD SECURITY AND REDUCING SOCIOECONOMIC DISPARITIES IN THE SDGS ERA

Abstract

Food seasoning products, such as broth, have increasingly become an essential component of daily food consumption in Indonesia, particularly among individuals within the productive age group of

20–40 years. These products offer a convenient and affordable way to enhance the flavor of meals, making them highly attractive to busy households and communities with limited access to fresh or high-quality ingredients. This research seeks to explore the broader role of food seasoning products not only as culinary enhancers but also as instruments of social and economic inclusion, especially for low-income populations. Employing a qualitative research approach, this study utilizes literature review and content analysis methods to assess the socio-economic implications of seasoning product consumption and distribution. The analysis draws on previous studies, policy documents, and case examples to understand how access to affordable flavoring products—particularly those made from local, sustainable ingredients—can support food security and nutritional adequacy for vulnerable groups. Furthermore, this research is framed within the Sustainable Development Goals (SDGs), with a specific focus on SDG Goal 10: Reduced Inequalities. The study argues that promoting the accessibility and local production of seasoning products can help reduce disparities in food quality and economic opportunity. Findings reveal that food seasoning products play a dual role in both improving household food palatability and stimulating microeconomic activity. Many local communities have initiated small-scale production of natural seasonings using ingredients such as dried fish, mushrooms, seaweed, and plant extracts. These initiatives not only contribute to local food systems but also empower communities through income generation and value-added entrepreneurship. As such, seasoning products represent a practical and scalable approach to tackling both nutritional and economic challenges. However, several challenges must be addressed to realize the full potential of these products. Health concerns related to additives such as MSG, as well as regulatory gaps and unequal market distribution, remain pressing issues. The study therefore recommends stronger collaboration between stakeholders—including government agencies, community producers, health advocates, and private sector actors—to develop seasoning products that are inclusive, nutritious, culturally appropriate, and environmentally sustainable. In conclusion, food seasoning products have the potential to serve as more than just culinary tools; they are also viable pathways toward equitable food systems, economic resilience, and community development. Their integration into national food strategies could significantly contribute  to achieving the broader goals of sustainable development