On Thu, 18 Mar 2010 13:49:33 -0700 (PDT) in rec.food.cooking,
ImStillMags > wrote,
>
>I wonder how much a company can reduce the sodium before the taste of
>the item is affected? I'lll bet it's more than we think.

The taste of most Kraft products would be IMPROVED by less salt, so
that's not the problem. I can't figure what salt does for them that
makes it so difficult for them to get rid of. I guess they rely on it
as a preservative.