I couldn't find it wth a quick search but I remember an article about how the food industry was voluntarily reducing the amount of salt in things. One interesti

I couldn't find it wth a quick search but I remember an article about how the food industry was voluntarily reducing the amount of salt in things. One interesting part was reddenbocker lowering salt in popcorn. They did this by realizing that it was actually the amount of surface area of salt on your tongue not the mass of the salt that mattered. They had therefore gone to ultra-fine ground salt and had reduced the total salt content of their popcorn by like 70%. Wish I could find it but there were some interesting things by googing "food industry salt reduction".