HP Sauce
I am not a great fan of sauces and tomato makes me cringe
but I do like a bit of HP on the cheese on toast which I have occasionally.
Last time I had HP sauce I thought I detected a change in the flavour and I found it less palatable.
I have just been listening to an item on the radio about consumers complaining that the flavour had changes so clearly I am not alone.
Apparently the only change to have been made to the ingredient is a reduction in salt . I would have not connected the change to salt and am surprised this small alteration could make such a difference to the overall flavour.
I wonder if any other members have noted the difference ?