It's common knowledge that most people consume more sodium/salt than is required or prudent. I use very little added salt in cooking, and never salt at the table. I am surprised at the rise, in recent years, of the popularity of salted caramel, salted chocolate, and the like. I've avoided ordering it, and when an assortment of chocolates contained a piece topped with coarse salt, I chipped it off. The piece still tasted noticeably salty, which I found very unpleasant. If I wanted salt on my dessert, I'd add it.
I realize there are people who like their food salty, including desserts. But what's the reason chefs and manufacturers are now salting sweet recipes which never used to include extra salt? What's next - throwing a pack of cigarettes into the wood chips in the meat smoker?