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This issue will probably be dealt with in the same run-around method that the sugar concerns were dealt with: Increased use of byproducts that will provide the extra sodium, just as High-Fructose Corn Syrup replaced sugar. HFCS was primarily a cost-cutting ingredient, but it also allowed products to boast "no added sugar," when in fact they had sweetened the product to a great extent.
Salt replacement was tried once with MSG (mono-sodium glutamate), but too many people had reactions to that, forcing its reduced usage. They will probably have more success with a naturally- or artificially-augmented sodium-rich vegetable.
When we all see "no salt" labels, accompanied by some vegetable ingredient that we never used to see before, or not in such large quantities, we'll know that's what they did to deal with the salt issue.
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