Salt in Cheez-Its:
Salt sprinkled on top gives the tongue a quick buzz. More salt in the cheese adds crunch. Still more in the dough blocks the tang that develops during fermentation. In all, a generous cup of Cheez-Its delivers one-third of the daily amount of sodium recommended for most Americans.
As a demonstration, Kellogg prepared some of its biggest sellers with most of the salt removed. The Cheez-It fell apart in surprising ways. The golden yellow hue faded. The crackers became sticky when chewed, and the mash packed onto the teeth. The taste was not merely bland but medicinal.
Salt in soup:
“The sweetness of the carrots [in vegetable beef soup] isn’t pronounced. The broth, you don’t get an explosion of flavors.”…
Chicken noodle soup has been especially vexing… With only 150 calories, a single can of the condensed soup has more than a whole day’s recommended sodium for most Americans.
“It’s a very unique recipe,” Dr. Dowdie said. “Consumers of chicken noodle, they love it and they know it and they have a strong bond with it. And any slight change they will recognize.”