Ostensibly due to pressure from nutty food nannies like [The Atlantic's food blogger Marion] Nestle, Campbell’s reduced the salt content in its soups. Customers responded with their wallets, choosing to purchase soups from companies that maintained salt content. Campbell’s is reacting to the market and upping the salt in its soups in order to sell more product.
Call it "economies of salt."
Furthermore, salt not only makes food taste better ... new research suggests it isn't all that bad for you. So what's a food nanny to do.