FDA rule adds flexibility in using salt substitutes

WASHINGTON  — The US Food and Drug Administration has issued a final rule to permit the use of salt substitutes in foods with standards of identity (SOI) that specify salt as a required or optional ingredient. The rule, which was posted Oct. 13 in the Federal Register, gives food manufacturers more flexibility in reducing sodium, according to the FDA.

Before the final rule, 139 SOIs allowed or required the addition of salt but did not permit the use of salt substitutes in the food items. The rule, which becomes effective Dec. 14, supports the make America healthy again initiative and the FDA’s broader sodium reduction efforts, according to the FDA.

“IDFA welcomes FDA’s final rule permitting the use of salt substitutes in standardized foods, including many dairy products and cheeses,” said Michael Dykes, president and chief executive officer of the International Dairy Foods Association. “This update provides dairy manufacturers with additional flexibility to reduce sodium while maintaining product quality, safety and consumer expectations.

The FDA on March 24, 2023, issued the proposed rule to change the SOIs for foods that include salt. The SOIs often describe what a food must contain and what is optional.