In draft guidance issued yesterday, the Food and Drug Administration informed food manufacturers of its intent to exercise enforcement discretion for labeling foods that contain potassium chloride, a substitute for salt. FDA aims to allow the term “potassium chloride salt” in the ingredient statement as an alternative to potassium chloride.

According to FDA, the draft guidance and enforcement discretion could foster industry innovation and encourage manufacturers to reduce sodium levels in foods. The actions also align with FDA's goals in its Nutrition Innovation Strategy to provide consumers with more information and promote healthful food options.

While the draft guidance would open the door to more labeling options, it currently would not permit manufacturers to use the term “potassium salt.”  

FDA opened a 60-day comment period for industry and consumers to respond, and the deadline is July 19.

Cheese Restrictions Remain

“It is important to note that manufacturers following standards of identity for cheese and other foods that allow the addition of salt as an ingredient may not interchange ‘potassium chloride’ with ‘sodium chloride’ in the ingredient list,” said Cary Frye, IDFA senior vice president of scientific and regulatory affairs. “Potassium chloride may only be used on a label when the cheese meets an FDA-approved nutrient-content labeling claim, such as ‘reduced sodium.’ To be eligible, the cheese must have at least 25% less sodium than regular cheese, based on a 50-gram serving.”  

IDFA previously urged FDA to reconsider the 50-gram basis for nutrient-content claims and to allow the claims to apply to food products made with a sodium substitute that provide smaller reductions, such as 10% less sodium.

In response to the draft guidance, IDFA will file comments asking FDA to consider allowing the term “sodium salt.” IDFA also will request revisions to the current requirements for using nutrient-content claims for products with reduced sodium, because they are restrictive and deter manufacturers from producing lower sodium cheese.

IDFA will work with members of the Nutrition and Health Committee and Standards and Labeling Committee to discuss and prepare the comments. Members with questions may contact Frye at cfrye@idfa.org or Michelle Matto, IDFA’s nutrition and labeling consultant, at amfoodnutrition@gmail.com or 202-431-6864.