On March 24, the FDA announced that it intends to amend the standards of identity (SOIs) to permit the use of salt substitutes in foods for which salt is a required or optional ingredient. The proposed rule would provide manufacturers with flexibility and facilitate industry innovation to reduce sodium in standardized foods.
The proposed rule is part of the Biden-Harris Administration’s National Strategy on Hunger, Nutrition, and Health, which provides a roadmap of actions the federal government will take to end hunger and reduce diet-related diseases by 2030. The upcoming proposed rule also complements the goals of the FDA’s voluntary sodium reduction targets for processed, packaged and prepared foods.
Currently, most FDA SOIs do not permit the use of salt substitutes. The proposed rule would use a “horizontal” approach for SOIs, under which a single rule would apply to multiple SOIs across several categories of standardized foods.
Specifically, the proposed rule would amend the 80 SOIs that specify salt as a required or an optional ingredient. Because these 80 SOIs are referenced in other SOIs, the FDA notes that 140 of the 250 SOIs currently established for a wide variety of foods could be affected.
The proposed rule does not list permitted salt substitutes but defines them as safe and suitable ingredients used to replace some or all of the added sodium chloride and that serve the functions of salt in food. The extent to which salt can be replaced depends on the ability of a salt substitute to replace the functions of salt in food without compromising food safety and the characteristics of the food.
The FDA is requesting comments on potential salt substitutes that may be used as a result of the new flexibility provided in this proposed rule. Comments can be submitted until 120 days after the date of publication in the Federal Register. Electronic comments can be submitted at Regulations.gov.
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Hi,
Every one is talking about salt as sodium containing substance but what about bi carb soda and baking powder which contain high level of sodium and used in all baked goods that are staple foods for many and even in the beverages industry. Should we move to traditional way of bread and cake baking using raising bread raising with yeast and limit use of bicarb soda and baking powder in baking and beverages or place a warning statement of contains sodium on these products. Salt is being used in food for so many years and no problem found as every one knew about the effects related to salt but now the hidden danger of sodium comes from baking soda and baking powder (and additives like them) which are widely used in baking and general public don’ t know that their every day bread brings in a lot of sodium and they consume a lot of sodium through their staple food. How can consumption of sodium through bread (that used baking powder and baking soda ) be regulated and replaced. Sodium is also have become part of carbonated beverages and even drinking water through the addition of sodium hypo chloride and florid used during water purification. Can the use of sodium based chemicals be replaced by products with potassium or other elements. isn’t the common bread, carbonated beverages and drinking water pose more danger of sodium toxicity than salt. why only salt is being talked about. Can some action be takin on these area that poisons consumers with out their knowledge than the known substance salt.
we need extensive research on other sodium based chemicals used in the food industry including water not just blaming salt. we are selling a lot of bicarb soda and baking powder as they are commonly used in the Food industry in Australia