Many popular foods may now use salt substitutes, says FDA
The change gives manufacturers flexibility to cut sodium while keeping products under their standard names, and the FDA says Americans average 3,400 milligrams a day.
- The FDA finalized a rule allowing manufacturers to use salt substitutes in 139 standardized foods, providing flexibility to reduce sodium in products like bread, canned tuna, and sour cream.
- Roughly 90% of Americans exceed recommended sodium intake, with more than 70% of that sodium coming from processed foods manufactured commercially. The agency aims to reduce average daily consumption from about 3,400 milligrams toward the 2,300-milligram limit.
- Manufacturers can now replace salt with "safe and suitable" substitutes in 80 standards of identity, provided substitutes preserve the food's "essential characteristics." These ingredients must be listed on labels, though no special front-of-package disclosure is required.
- The International Dairy Foods Association, led by President and CEO Michael Dykes, welcomed the rule, though commenters raised safety concerns regarding potassium-based substitutes. Excessive potassium can pose risks for individuals with kidney disease or taking specific medications.
- Most amendments take effect December 14, allowing companies to voluntarily reformulate products to meet sodium reduction goals. This aligns with the Make America Healthy Again initiative aimed at lowering chronic disease rates.
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The FDA Just Paved the Way for Lower-Sodium Versions of 139 Everyday Foods
From cheddar cheese and sandwich bread to ketchup and chocolate, manufacturers will have more flexibility to change recipes starting December 14.Credit: shih-wei / Getty ImagesKey PointsThe FDA has finalized a rule allowing manufacturers to replace some or all added salt with salt substitutes in 139 foods governed by federal standards of identity, potentially reducing their sodium content.The rule affects everyday grocery staples, including ched…
The U.S. Food and Drug Administration (FDA) is paving the way for manufacturers to modify the recipes of popular food products. Instead of traditional salt, manufacturers will be able to use alternative ingredients, including herbs and spices. The changes apply to cheeses, breads, chocolate, and prepared sauces, among other products, and are aimed at reducing sodium consumption in the United States.<br /><br />
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