"Dean G." > wrote in
oups.com:

>
> Nancy Young wrote:
>> "jmcquown" > wrote
>>
>> > My mom was put on a low sodium diet for a few years and she tried
>> > the lower
>> > salt versions of canned soup, and absolutely hated it. I'm not
>> > sure why, since she very rarely adds much salt to anything she
>> > cooks herself. I guess
>> > it's just an expectation that when you open a can of something or
>> > prepare some sort of packaged mix it's 'supposed' to be more salty.
>>
>> I don't think it's a matter of just adding less salt, other things
>> change perhaps to act as a preservative. Someone explained it here
>> once. At any rate, it's not just that the food is less salty that it
>> tastes bad, or adding salt would help. It doesn't.
>
> Also, there is the economy of scale to consider. It is cheaper *per
> can* to produce a million cans of product X than a thousand cans of
> product Y.
>
> That said, many of the low-sodium products are just nasty, and you're
> right, adding salt doesn't help. Something tastes wrong with most of
> them, they do not just taste bland.
>
> Dean G.
>
It sometimes makes one wonder if the producers of some processed products
actually put these products to a taste test by a panel of 'average'
eaters. Perhaps they just use a few of their own employees with rather
odd likes and dislikes. Or something. Or maybe it's just my taste and I'm
out of sync with the rest of humanity.


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