In addition to the yogurt substitution, USDA will no longer require a medical waiver for soy milk substitution. This final rule allows WIC professionals to make the determination that children or women may receive non-dairy alternatives like soy beverage or tofu instead of milk. This could be for health reasons, or for cultural reasons.
USDA will encourage state agencies to allow for lower sodium versions of WIC foods, including cheese as they become available. USDA also encourages companies to reduce sodium in food and make a wider variety of lower-sodium options available.
USDA’s announcement marks the completion of the first comprehensive revisions to the WIC food packages since 1980. The final rule will go into effect 60 days after publication, probably March 4, 2014, but the yogurt provision can be implemented no earlier than April 1, 2015.