Actually, it has taken a lot of trial and error, but getting a balance of the different vegetables, herbs and spices was the first step. The lemon is really the trick as your tongue has trouble decifering between salt and sour. Your sort of pucker up with either one. Also, the nutritional yeast extract, softens the stronger vegetable taste with a mildly salty, or for some a cheesy, or for others it comes through little more of a buttery, flavor. However, it all comes together for a nice salty flavor.

Just a note:  the less salt you eat, the more salty this tastes.  In time, after you re-train your taste buds, it will taste almost like pure salt, only better and definately better for you.

It was Mom. 

Even though she had low blood pressure, she was a single Mom raising three children in the late 50's and 60's.  She needed to get going faster in the morning.  Folks with low blood pressure, tend to take a little longer to wake up and get going in the moring.  Her doctor told her to increase her salt intake to raise her blood pressure to a more normal level.  This was no problem, as she was working in a restaurant.  People with low blood pressure tend to naturally crave more salty foods.  Less than 2 years later she had her first heart attack at the age of 28 and her third heart attack at the age of 32.  She almost didn't make it.  She decided, not listen to the doctor and reduced her salt.  Granted stress probably played a part as well.  She was otherwise very healthy.  She never had another heart attack or was on any heart or blood pressure medication.  She did have to re-learn how to cook without salt and salty things and how to make food tasty.  She was a great cook to begin with as her Mother and Grandmother had won many awards at the Iowa State Fair.  She had worked in a Greek restaurant, Italian restaurant, and several restaurants where they made everything from scratch and places where most came out of a can.  She taught me how to cook with herbs and spices (from the age of 6 years old) and from fresh ingredients, but we could never find a way to enjoy popcorn without salt.  This was our quest.  We tried so many different things without success.  And then, my Mom and I went to work for a cookware company that sold one salt free seasoning.  That introduced us to a company making different salt free seasonings.  My Mom and I really promoted them, but they went out of business.  We waited a few years, all the while learning and researching, and knew there was a need and decided to start our own salt free seasoning company.  Another incentive was a salt substitute became available.  Potassium chloride. We popped a big bowl of popcorn and sprinkled that on it, took a taste and threw the popped corn away.  It was terrible.  We had to come up with a natural, healthy, but tasty, salt free popcorn seasoning.  It would also be great , if it worked on fresh tomatoes, potatoes and eggs.  Now we have our Table Tasty.   Birthed in 1989.  Along with it, came 4 more blends: Supreme, Gusto, Masterpiece, and Zesty.  Then Ponderosa, Heritage and Bravado. Lastly, Calypso. 

Next, later this year, three new blends:  Table Tasty with Roasted Garlic, Table Tasty with Chipotle and (my choice) Smokey Barbecue or (most requested) Cajun.