2023-06456: Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods

Summary

The Food and Drug Administration (FDA or we) is proposing to amend our standard of identity (SOI) regulations that specify salt (sodium chloride) as a required or optional ingredient to permit the use of salt substitutes in standardized foods, to reduce the sodium content. Reducing sodium may help reduce the risk of hypertension, a leading cause of heart disease and stroke. The proposed rule, if finalized, would help support a healthier food supply by providing flexibility to facilitate industry innovation in the production of standardized foods lower in sodium while maintaining the basic nature and essential characteristics of the foods.

The agency’s own summary, as published.

What this changes

Amends 16 parts of the Code of Federal Regulations — the standing rules this notice rewrites.

• 21 CFR 130 Food Standards: General
• 21 CFR 131 Milk and Cream
• 21 CFR 133 Cheeses and Related Cheese Products
• 21 CFR 136 Bakery Products
• 21 CFR 137 Cereal Flours and Related Products
• 21 CFR 139 Macaroni and Noodle Products
• 21 CFR 145 Canned Fruits
• 21 CFR 150 Fruit Butters, Jellies, Preserves, and Related Products
• 21 CFR 155 Canned Vegetables
• 21 CFR 156 Vegetable Juices
• 21 CFR 158 Frozen Vegetables
• 21 CFR 161 Fish and Shellfish
• 21 CFR 163 Cacao Products
• 21 CFR 166 Margarine
• 21 CFR 168 Sweeteners and Table Sirups
• 21 CFR 169 Food Dressings and Flavorings