The FDA will allow the use of salt substitutes in foods such as bread and cheese to reduce sodium

The U.S. Food and Drug Administration (FDA) announced on Friday, October 9, a final rule that will allow manufacturers to use salt substitutes in certain foods, including bread, cheese, and pasta, to facilitate the production of lower-sodium products.

The decision modifies the rules applicable to foods that have the so-called identity standards, regulations that determine what ingredients a product must or may contain in order to be marketed under a specific name. These standards can also establish ingredient proportions and methods of preparation.

According to the official announcement from the FDA, there were previously 139 identity standards that required or permitted the addition of common salt —sodium chloride— but did not consider the use of its substitutes. This limited the options for reducing sodium without deviating from the requirements associated with the food's name. This figure corresponds to regulatory standards, not to 139 brands or 139 specific products.

What will change for manufacturers and consumers

The modification covers various categories outlined in federal regulations, including breads and rolls, various cheeses, and pasta products. Manufacturers will be able to explore new formulations with salt substitutes without that decision alone preventing them from meeting the corresponding identity standard.

The change is voluntary. The FDA does not require companies to remove salt from their recipes nor does this regulation set a specific sodium reduction for each food item. Therefore, it does not mean that all breads, cheeses, or pastas available for sale will immediately change in composition.

The agency has also not determined how many products will ultimately be reformulated. Any ingredient used as a substitute must meet the applicable food safety requirements and labeling obligations. The regulation does not require companies to rely solely on potassium chloride.

When will it take effect?

Although the final rule was announced on October 9, 2026, it is still not in effect. The document made available for public inspection in the Federal Register was scheduled for official publication on October 13. The text states that it will take effect 60 days after that publication.

The FDA frames the measure as part of its efforts to reduce sodium consumption in the United States. The agency recalls that excessive intake is associated with a higher risk of hypertension, one of the main risk factors for heart disease and strokes.

For consumers, the possibility of new versions with less sodium does not replace label comparison: the amount of sodium is listed in the nutrition facts table, while the ingredient list allows identification of the components used in each product.