Salt substitutes get FDA clearance for use in standardized foods

By Jared Rothstein

FDA has finalized a rule permitting salt substitutes in standardized foods, expanding manufacturers’ flexibility to develop lower-sodium products. The rule affects 139 food standards of identity across categories including dairy, baked goods, canned foods and more.
While the rule creates new reformulation opportunities, manufacturers must consider how substitutes affect a product’s essential characteristics, ingredient labeling and technical requirements. The changes also raise questions about whether FDA could take a similar approach to other nutrients of concern.

This AgencyIQ analysis examines the rule’s practical implications, considerations for industry adoption and what the changes could signal for future food standards modernization.

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