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

Foods are so salty now because the longer shelf life. They use to have
less shelf life. Products use to have less experation days. If you
haven't noticed things have longer expirations dates. You can by a box
of cereal, even salad dressing. It is good until almost next year.

That is why everything taste salty.

Look at the experation date and the sodium count.

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

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

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.

In article >,
The Ranger > wrote:

> 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

And, unfortunately, a majority of humans have developed a taste for high
salt foods. :-(
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >, 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?

A mate was telling me the other day about some cooking program he
heard/saw recently (not sure if it was on ABC Radio or on one of the
TV channels here in Oz). Seems the professional cook leading the
topic claimed that most amateur cooks don't use nearly enough salt in
their "creations".

I offer the above contribution without prejudice (i.e. don't ask me
if I believe this alleged state of affairs or not :-).

[X-posted to aus.food in case some one there saw/heard the same.]


Cheers, Phred.

--
LID

Pete C. wrote:
> 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?
>>
> 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.

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.

And why on earth does adding *less* of something (in this case, salt) cost
more?

Jill

"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.

nancy

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.

Phred wrote:
>
> A mate was telling me the other day about some cooking program he
> heard/saw recently (not sure if it was on ABC Radio or on one of the
> TV channels here in Oz). Seems the professional cook leading the
> topic claimed that most amateur cooks don't use nearly enough salt in
> their "creations".
>
> I offer the above contribution without prejudice (i.e. don't ask me
> if I believe this alleged state of affairs or not :-).
>
Sure. Anthony Bourdain in his book about the restaurant biz asserted
that restaurant food differs from home cooking in two major ways: more
salt, more butter. AFAIK no knowlegeable food writer has disputed him.
-aem

"Dean G." > wrote

> 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.

They probably do something to the product to make up for
the perceived lack of flavor. That makes more sense. It's
not just the same product with less salt.

Obviously it's not in the cards for some people, but if you're
looking for lower salt soup, you're best off making your own.

nancy

"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.


--
Untie the two knots to email me

A politician thinks of the next election;
a statesman, the next generation.

James Freeman Clarke

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?

I dunno but I am totally with you. It's one reason we don't use many
processed or packaged foods, nor do we eat out much. I also notice the
TV chefs using tons of salt. Ick.
-L.

Ken Knecht > wrote:

>"Dean G." > wrote in

>> 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.

>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.

The story I've heard is that the food industry chefs and
tasting panels who invent these products do their best to make them
appealing, but then it's handed off to manufacturing and
the formula is invariably changed before it makes it into
production.

Steve

In article >,
"jmcquown" > wrote:

> Pete C. wrote:
> > 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?
> >>
> > 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.
>
> 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.
>
> And why on earth does adding *less* of something (in this case, salt) cost
> more?
>
> Jill

I gave up on the low salt canned soups.
Not only were they utterly vile (bland and tasteless), they were
assininely expensive.

I've just gotten better about making and freezing my own soup stocks.
Those can be made in bulk and frozen in portions.

They actually freeze quite well in ziplock freezer bags, as do portions
of completed soups.

There are now plenty of "no salt added" canned veggies available and
I've found that they are less mushy and a lot MORE flavorful than the
salted ones! And fortunately, they are reasonably prices.

While I mostly eat fresh veggies, the canned are occasionally convenient
for various reasons.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"Nancy Young" > wrote in message
...
>
> "Dean G." > wrote
>

> Obviously it's not in the cards for some people, but if you're
> looking for lower salt soup, you're best off making your own.
>
> nancy
Just lurking

could be late on this response, however in looking at a box of chicken
broth, the ingredients included chicken and not much else. To create a true
chicken broth you need to add at least carrots, celery and onion for
starters. >It amazes me these supposed no salt chicken and beef broths
which are so expensive taste a little like dirty water!!! The old standby
Campbells is still the best after mom's homemade broths. Love this web
site!!

In article . com>, "aem" > wrote:
>Phred wrote:
>>
>> A mate was telling me the other day about some cooking program he
>> heard/saw recently (not sure if it was on ABC Radio or on one of the
>> TV channels here in Oz). Seems the professional cook leading the
>> topic claimed that most amateur cooks don't use nearly enough salt in
>> their "creations".
>>
>> I offer the above contribution without prejudice (i.e. don't ask me
>> if I believe this alleged state of affairs or not :-).
>>
>Sure. Anthony Bourdain in his book about the restaurant biz asserted
>that restaurant food differs from home cooking in two major ways: more
>salt, more butter. AFAIK no knowlegeable food writer has disputed him.

A book...? Oh, a BOOK! Then we'll have to take it as read. ;-)

Cheers, Phred.

--
LID

In article >,
(Phred) wrote:

> In article >, 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?
>
> A mate was telling me the other day about some cooking program he
> heard/saw recently (not sure if it was on ABC Radio or on one of the
> TV channels here in Oz). Seems the professional cook leading the
> topic claimed that most amateur cooks don't use nearly enough salt in
> their "creations".

Apparently you kinda get used to a particular level of saltiness, so he's got
used to the saltiness of commercial food, but perhaps good home cooks, who are
thinking about their health, have reduced the amount of salt they use.

I can only think of a few cases where salt is *necessary*: in bread, where it
slows down the leavening process and thereby improves texture; in brine (of
course); and in porridge. Saltless porridge is eeeeevil.

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

In article >, Chookie > wrote:
>In article >,
> (Phred) wrote:
>
>> In article >, 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?
>>
>> A mate was telling me the other day about some cooking program he
>> heard/saw recently (not sure if it was on ABC Radio or on one of the
>> TV channels here in Oz). Seems the professional cook leading the
>> topic claimed that most amateur cooks don't use nearly enough salt in
>> their "creations".
>
>Apparently you kinda get used to a particular level of saltiness, so he's got
>used to the saltiness of commercial food, but perhaps good home cooks, who are
>thinking about their health, have reduced the amount of salt they use.
>
>I can only think of a few cases where salt is *necessary*: in bread, where it
>slows down the leavening process and thereby improves texture; in brine (of
>course); and in porridge. Saltless porridge is eeeeevil.

Good God! I've never salted porridge! (I guess that means I
should say "Good Nick!" Or does a generous dob of Lyle's Golden
Syrup [the green can] redeem me?


Cheers, Phred.

--
LID

In article >,
(Phred) wrote:

> Saltless porridge is eeeeevil.
>
> Good God! I've never salted porridge! (I guess that means I
> should say "Good Nick!" Or does a generous dob of Lyle's Golden
> Syrup [the green can] redeem me?

Nope! I've occasionally forgotten to salt the porridge and even cocky's joy
won't redeem it.

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

(Phred) wrote:

>A mate was telling me the other day about some cooking program he
>heard/saw recently (not sure if it was on ABC Radio or on one of the
>TV channels here in Oz). Seems the professional cook leading the
>topic claimed that most amateur cooks don't use nearly enough salt in
>their "creations".

It's certainly true - after I stopped being afraid of salt, my food
did start tasting better. Even so, it's far less salty than what
comes from processed food.

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

Derek Lyons wrote:
> (Phred) wrote:
>
>> A mate was telling me the other day about some cooking program he
>> heard/saw recently (not sure if it was on ABC Radio or on one of the
>> TV channels here in Oz). Seems the professional cook leading the
>> topic claimed that most amateur cooks don't use nearly enough salt in
>> their "creations".
>
> It's certainly true - after I stopped being afraid of salt, my food
> did start tasting better. Even so, it's far less salty than what
> comes from processed food.

Yes. I grew up in a low to no salt household. When I started learning to
cook ethnic foods, salt came in to quite a few things. I like it now. I have
some fancy sea and rock salt, make sure it's all iodised, and appreciate
what it can do.
However, when I buy stock powder, I go for the low salt stuff. Commercial
stock powders can be horribly salty. There's some new (?) Australian stuff I
got recently, called Massel, a veggie low salt powder and it's brilliant.
You can use as much or as little as you like, and then YOU get to control
the salt level of the dish by how much salt YOU add!

--
ant

ant > wrote:

> I grew up in a low to no salt household. When I started
> learning to cook ethnic foods, salt came in to quite a few
> things. I like it now. I have some fancy sea and rock salt,
> make sure it's all iodised, and appreciate what it can do.
> However, when I buy stock powder, I go for the low salt
> stuff. Commercial stock powders can be horribly salty. There's
> some new (?) Australian stuff I got recently, called Massel,
> a veggie low salt powder and it's brilliant. You can use as
> much or as little as you like, and then YOU get to control the
> salt level of the dish by how much salt YOU add!

What the heck is a stock powder, and how/why do you use it?

Steve

Steve Pope wrote:


> What the heck is a stock powder, and how/why do you use it?


Bouillon cubes are essentially the same stuff. Use the
same way (if at all).

--
Reg

ant wrote:
> Derek Lyons wrote:
>> (Phred) wrote:
>>
>>> A mate was telling me the other day about some cooking program he
>>> heard/saw recently (not sure if it was on ABC Radio or on one of the
>>> TV channels here in Oz). Seems the professional cook leading the
>>> topic claimed that most amateur cooks don't use nearly enough salt
>>> in their "creations".
>>
>> It's certainly true - after I stopped being afraid of salt, my food
>> did start tasting better. Even so, it's far less salty than what
>> comes from processed food.
>
> Yes. I grew up in a low to no salt household. When I started learning
> to cook ethnic foods, salt came in to quite a few things. I like it
> now. I have some fancy sea and rock salt, make sure it's all iodised,
> and appreciate what it can do.
> However, when I buy stock powder, I go for the low salt stuff.
> Commercial stock powders can be horribly salty. There's some new (?)
> Australian stuff I got recently, called Massel, a veggie low salt
> powder and it's brilliant. You can use as much or as little as you
> like, and then YOU get to control the salt level of the dish by how
> much salt YOU add!

I discovered Massel's stock powders a while ago - I wouldn't use anything
else now. I agree with you - it isn't over heavy with salt, & but still
adds a great 'stock' flavour to whatever you may be cooking.
Thistledown.

Thistledown wrote:

> I discovered Massel's stock powders a while ago - I wouldn't use anything
> else now. I agree with you - it isn't over heavy with salt, & but still
> adds a great 'stock' flavour to whatever you may be cooking.
> Thistledown.


Is that brand (the Massel's) available at ordinary supermarkets?

L.

"Linda H" > wrote in message
u...
> Thistledown wrote:
>
>> I discovered Massel's stock powders a while ago - I wouldn't use anything
>> else now. I agree with you - it isn't over heavy with salt, & but still
>> adds a great 'stock' flavour to whatever you may be cooking.
>> Thistledown.
>
>
> Is that brand (the Massel's) available at ordinary supermarkets?

Yep, Woollies, Coles etc.

Linda H wrote:
> Thistledown wrote:
>
>> I discovered Massel's stock powders a while ago - I wouldn't use
>> anything else now. I agree with you - it isn't over heavy with
>> salt, & but still adds a great 'stock' flavour to whatever you may
>> be cooking. Thistledown.
>
>
> Is that brand (the Massel's) available at ordinary supermarkets?

I found mine at Coles (Queanbeyan). I used to just grab whatever caught my
eye, but was reading all the stock products looking for interesting ones
like mushroom (got some stock paste in the US which was mushroom and it was
bloody useful), and noticed this Massel stuff. Highly delighted with it:
taste without saltiness.


--
ant