On 2013-09-11 18:21:45 +0000, Sqwertz said:

> On Wed, 11 Sep 2013 10:18:46 -0400, Mr.E wrote:
>
>> Another thread mentioned that Campbells soups were too salty. I
>> definitely agree. I have really noticed this since I cut my salt
>> intake way back. Even worse, Kraft "anything" dressings I have tried -
>> Creamy French, Ranch, Thousand Island, Catalina- all seem very over
>> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
>> seem to have become very salty since they changed manufacturers. Bad
>> trend for these brands and other high salt content foods as far as my
>> purchases will go.
>
> Campbell's made a big deal about lowering the salt content in all of
> it's products. Then it made a big deal about putting it all back in.
>
> http://www.theatlantic.com/health/ar...sodium/242485/
>

Like to see the detailed demographics of the loyal Campbell's user.
Especially trended over the past 20 years.