“Potassium salt” should be the name allowed in product ingredient lists for the common salt substitute, IDFA told FDA in comments filed Tuesday. The comments were filed in response to a draft guidance document FDA released that proposed allowing the term “potassium chloride salt” as an alternative to the common and usual name “potassium chloride” in ingredient lists. IDFA’s recommendation of “potassium salt” would best help FDA meet their goal of helping Americans understand potassium chloride as a substitute for salt and help them lower their sodium intake.

This recommendation is supported by a consumer survey recently conducted by the International Food Information Council (IFIC), which found that the term “potassium salt” was rated higher than the term “potassium chloride salt” in a variety of attributes, including taste, healthfulness and safety.

In addition to commenting on the specific ingredient name, IDFA’s comments also urged FDA to exercise enforcement discretion to allow for potassium salt in cheese as a salt substitute, including in standardized cheeses without a “reduced sodium” or “no salt added” claim. The comments also reiterated past IDFA comments that urged the exclusion of cheese from any future voluntary sodium reduction goals.

In addition to individual comments, IDFA also submitted joint comments with other food trade associations that are part of the Sodium Coalition. These comments also recommended the use of the ingredient name “potassium salt.”

Members with questions may contact Cary Frye, IDFA senior vice president, regulatory affairs or Michelle Matto, IDFA consultant on nutrition and labeling.