Federal Register Title
This benchmark will help determine your readiness for: Federal Register Document titled Project-Level Predecisional Administrative Review Process. Document Number: 2026-20890
Buy this Course
FR-26-3265-1
FDA’s Salt Substitute Rule: Reducing Sodium in Standardized Foods
$199.99
Learn how the FDA’s latest rule empowers food manufacturers to use salt substitutes in standardized foods, expanding ingredient flexibility while maintaining product quality and safety. This course covers regulatory requirements, labeling obligations, and technical considerations for reformulating foods to reduce sodium—helping your business support healthier choices and stay ahead of regulatory changes. Dive into step-by-step guidance on compliance, stakeholder input, and actionable strategies to ensure your products meet both industry standards and consumer expectations.
In this course you will learn the following:
* Understand the purpose and scope of the final rule.
* Identify which standardized foods are affected and what changes are required.
* Apply the new definition and requirements for salt substitutes.
* Implement the rule in compliance with FDA regulations and deadlines.
* Recognize the consequences of non-compliance and the voluntary nature of the rule.
* Navigate the process for submitting objections or requests for hearings.
Listen to a short Podcast discussing this course:
NOTE: Unless otherwise indicated, all course purchases are for access to the course for a period of 1-year. At the end of the one year term, the course will be set to “inactive”.
Why This Course is Important
Without this course, you could miss critical regulatory updates and practical steps for compliant sodium reduction, risking non-compliance, missed market opportunities, and lost consumer trust.
Course Details
This is a self-paced eLearning course based on the Federal Register Document titled Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods.
Key regulatory references include:
- 21 CFR Part 130 – Food Standards: General
- 21 CFR Part 131 – Milk and Cream
- 21 CFR Part 133 – Cheeses and Related Cheese Products
- 21 CFR Part 136 – Bakery Products
- 21 CFR Part 137 – Cereal Flours and Related Products
Course SKU
FR-26-3264-1