Yin-Yang of salt and sugar is reported to catch-up with the sophistication of granola bars, snacks and cookies of food brands like 
Kellogg and General Mills and Hershey. Facts provided by the Monell Chemical Senses Center in Philadelphia claims that ddition of sugar to desserts, mousse, pastries, chocolates and cakes to enhance its sweetness and vice-versa.
Market trends report that Kellogg’s sweet and salty granola bars, followed by a similar rollout by General Mills, dark chocolate-covered caramels topped with artisan salt and other salt-sprinkled sweet stuff appeal consumers palates.
Adding salt to chocolate cake, mixing salt and sugar to a glass of lemonade and sprinkling salt on peanuts has been age-old culinary practices and now the yin-yang has expanded itself into mainstream desserts.
This just affirms the restoration of old culinary flavors occupying modern flavor infusions. However, sauces, jellies, gravies and processed foods are witnessing the potency of sugar and salt mixture in enhancing the basic savory or sweetness.
Via: Washington Post
