On Sat, 10 Jun 2006 16:53:35 GMT, Ken Knecht >
wrote:
> Why is a lot of the processed food available so salty?
> Some canned soup brands, for instance. I really can't
> see the advantage to the producer.
>
> The overpowering salt taste reduces the need for other
> more expensive flavorings?
>
> Hides the less than exquisite taste of the product?
>
> Any guesses?

The salt helps preserve the contents longer while also boosting
flavors. And, yes, more salt often displaces more exotic and higher
costing ingredients.

The Ranger