Consumers are relying on the food industry to provide options for healthier lifestyles. For many with cardiovascular concerns, a low-sodium diet is key to living their best life.
Food manufacturers and processors looking to provide innovative products that cater to this dietary concern sometimes use substitutes that provide similar taste and technical functions to those of sodium chloride (salt), including potassium chloride.
In a recent FDA guidance, the administration made recommendations on the labeling of potassium chloride as “potassium chloride salt,” on ingredient statement to help consumers understand the similarities of potassium chloride and sodium chloride with respect to taste and function.
The report indicated that if the guidance is finalized, it will represent the current thinking of the FDA in as much that it finds it appropriate to utilze the declaration “potassium chloride salt,” in place of “potassium chloride,” on ingredient labels.
See the full recommendation here.