WTO notification · TBT
United StatesAdopted, according to its latest notice
Official title
Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods
The United States issued an addendum on 14 October 2026 to the earlier TBT notification G/TBT/N/USA/1982. Addenda often report that a measure was adopted, changed, postponed or withdrawn. The measure was first notified on 11 April 2023. The comment period closed on 8 August 2023.
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Published here:
Updated here:
Salt substitutes; Quality; Domestic safety; Processes in the food industry; Food products in general; Spices and condiments. Food additives
Latest notice (G/TBT/N/USA/1982/Add.1, 14 October 2026)
The latest notice says the measure was adopted or published.
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. This rule is effective 14 December 2026. The incorporation by reference of certain material listed in this rule is approved by the Director of the Federal Register as of 14 December 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 12 November 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. 91 Federal Register (FR) 65040, 13 October 2026; Title 21 Code of Federal Regulations (CFR) Parts 130, 131, 133, 136, 137, 139, 145, 150, 155, 156, 158, 161, 163, 166, 168, and 169: This final rule and the proposed rule notified as G/TBT/N/USA/1982 are identified by Docket Number FDA-2022-N-2226. The…
Proposed rule - The Food and Drug Administration (FDA or we) is proposing to amend our standard of identity (SOI) 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 leading cause of heart disease and stroke. The proposed rule, if finalized, would 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. The proposal would not require manufacturers to replace salt with salt substitutes. Instead, manufacturers would have the option of using salt substitutes to replace salt in standardized foods. Should manufacturers choose to use this flexibility to reformulate some products by substituting some salt with salt substitutes, the primary benefits realized would result from lower sodium consumption by U.S. consumers who choose to purchase and consume the reformulated versions of such products, and increased profit (producer surplus) for manufacturers (or at least no decrease in profits). The primary cost of such voluntary market behavior would include reformulation and relabeling costs for the manufacturers.
Every notice about this measure published here, newest first. Each one is the notifying member's own text.
AddendumG/TBT/N/USA/1982/Add.1
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. This rule is effective 14 December 2026. The incorporation by reference of certain material listed in this rule is approved by the Director of the Federal Register as of 14 December 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 12 November 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. 91 Federal Register (FR) 65040, 13 October 2026; Title 21 Code of Federal Regulations (CFR) Parts 130, 131, 133, 136, 137, 139, 145, 150, 155, 156, 158, 161, 163, 166, 168, and 169: This final rule and the proposed rule notified as G/TBT/N/USA/1982 are identified by Docket Number FDA-2022-N-2226. The…
Regular notificationG/TBT/N/USA/1982
Comment deadline: Closed on 8 August 2023
Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods
Proposed rule - The Food and Drug Administration (FDA or we) is proposing to amend our standard of identity (SOI) 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 leading cause of heart disease and stroke. The proposed rule, if finalized, would 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. The proposal would not require manufacturers to replace salt with salt substitutes. Instead, manufacturers would have the option of using salt substitutes to replace salt in standardized foods. Should manufacturers choose to use this flexibility to reformulate some products by substituting some salt with salt substitutes, the primary benefits realized would result from lower sodium consumption by U.S. consumers who choose to purchase and consume the reformulated versions of such products, and increased profit (producer surplus) for manufacturers (or at least no decrease in profits). The primary cost of such voluntary market behavior would include reformulation and relabeling costs for the manufacturers.
Expodite writes its summary from the official record. The notification and the documents it notifies are on the WTO's own websites.
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