Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods
The Food and Drug Administration (FDA or we) is issuing a final rule to amend our standard of identity 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 major risk factor for heart disease and stroke. The rule will 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.
Read the official notice →Source: FDA (Federal Register) · US Government work (public domain). This is a short, attributed summary; the full authoritative text lives on the authority’s own site. LabelYog does not author or endorse it — confirm compliance against the destination market’s official source.
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Labelling rules for this market
LabelYog has not assessed whether this notice changes what a pack must carry; the official notice is the authority. These are the rules we build against, starting with US FDA.