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?
>
> --
> Untie the two knots to email me
>
> A politician thinks of the next election;
> a statesman, the next generation.
>
> James Freeman Clarke

Originally in an attempt to enhance mediocre flavor and shelf life and
more recently so they can sell the low salt versions of the same product
for more money.

Pete C.