To Support Sodium Reduction Goals, FDA Amends SOIs for 139 Foods to Allow Salt Substitutes
The U.S. Food and Drug Administration (FDA) has issued a final rule to permit the use of salt substitutes in foods with standards of identity (SOI) that specify salt (sodium chloride) as a required or optional ingredient. The final rule is intended to give manufacturers of foods subject to a SOI regulation the flexibility to reduce sodium, in the interest of supporting FDA’s broader sodium reduction efforts.
SOIs often describe in detail what a food must contain and what is optional, sometimes describing the amount or proportion of ingredients or components. Many SOIs also prescribe a method of production or formulation. Before today's final rule, 139 SOIs allowed or required the addition of salt, but did not permit the use of salt substitutes in these foods.
According to FDA, Americans consume too much sodium, increasing the risk of high blood pressure. The final rule aligns with FDA’s multi-phase Voluntary Sodium Reduction Goals, which encourage industry to gradually reduce the sodium content of their products across the U.S. food supply. The agency plans to issue a report later this year evaluating progress against the Phase I voluntary sodium reduction targets, which, if achieved, would reduce sodium intake by 20 percent from previous levels; a preliminary assessment issued in 2024 showed signs of progress.
Food Safety Considerations of Sodium Reduction
A Food Safety Magazine column from 2024, titled, "Sodium Intersections With Food Safety and Health," discusses the food safety implications of FDA's Phase I targets.
Specifically, the targets challenge the food safety uses of sodium in foods like meats and cheeses. The addition of sodium in these foods helps inhibit the growth of pathogenic bacteria and spoilage microorganisms by reducing water activity. Lower sodium levels in processed meats and cheeses can also affect product quality by shortening shelf life and altering taste and texture.
At the same time, different approaches can be used to overcome the resulting food safety and quality issues when sodium is reduced, such as pH changes and the use of potassium chloride. These techniques come with their own organoleptic drawbacks, however.
"While reducing sodium in our diets is a positive step toward better health, it is essential to recognize the food safety implications that come with possible changes," wrote author Caitlin Karolenko, Ph.D. "By leveraging alternative preservatives and innovative technologies along with educating consumers, we can find a balance that ensures our food is both healthy and safe."
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