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Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods
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Summary (from the Federal Register abstract)
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.
- Document type
- Rule
- Federal Register document number
- 2026-20848
- Published
- Oct 13, 2026
- Action
- Final rule.
- Docket
- FDA-2022-N-2226
- Comments posted on Regulations.gov (at last check)
- 0
- RIN
- 0910-AI72
- CFR parts
- 21 CFR 130, 21 CFR 131, 21 CFR 133, 21 CFR 136, 21 CFR 137, 21 CFR 139, 21 CFR 145, 21 CFR 150, 21 CFR 155, 21 CFR 156, 21 CFR 158, 21 CFR 161, 21 CFR 163, 21 CFR 166, 21 CFR 168, 21 CFR 169
- DATES section (from the document)
- This rule is effective December 14, 2026. The incorporation by reference of certain material listed in this rule is approved by the Director of the Federal Register as of December 14, 2026. Submit either electronic or written/paper objections or requests for a hearing on amendments to standards of identity for dairy products in parts 131 and 133 (21 CFR parts 131 and 133) under this final rule by November 12, 2026. See section VI for further information on the filing of objections on amendments to standards of identity for dairy products in parts 131 and 133.
- Topics (auto-tagged)
- Food & dietary supplements
Source: Federal Register API, document 2026-20848. Federal Register text is a U.S. government work. Confirm dates in the official document; later documents may extend, reopen or correct them.