• Salt really changes the way that your tongue will taste the product. You make one little change and something that was a complementary flavor now starts to stand out and become objectionable.
• Kellogg vice president and food scientist John Kepplinger • On why he sees salt as a key ingredient for processed food. The New York Times wrote this massive, impressive exposé on the fight to limit salt in processed food. As part of it, Kepplinger prepared a bunch of foods without the salt, and among other things, Cheez-Its, which are loaded with salt normally, tasted absolutely awful. Processed foods and restaurant meals now account for 80 percent of all the salt that people eat nowadays, something some politicians are trying to limit. They say it could save as many as 150,000 lives per year. As well as make crackers taste like cardboard. source

Posted by Ernie Smith • Permalink