The FDA has proposed a rule that would allow the use of “safe and suitable salt substitutes” in standardized foods, providing manufacturers with greater flexibility for reducing sodium content.
According to the agency, standardized foods are those with “standards of identity” (SOI), which list the required and optional ingredients of certain foods. SOIs may also describe the proportion of ingredients and “prescribe a method of production or formulation,” according to the FDA. Read more in Healio.