Shhhh. Apparently the restaurant industry is reducing salt.
Why that should be something to keep on the DL is aptly covered in a Chicago Tribune piece. Campbell’s Soup’s sales declines in recent years have been attributed to its public stance on salt reduction. (Of course, it could also be that there are lots of great new competitors out there with excellent soups.)
The Trib says the restaurants are doing it because they don’t want to get caught by anticipated federal rules requiring nutritional information to be posted on the menu.