Read an article somewhat recently explaining this possibility,
extruded breakfast cereals can now have the sugar/salt added to just the exterior of the flake/piece/etc, instead of being sugar/salt throughout the entire flake/piece/etc. Revolutionary stuff, because the taste profile is barely affected, and unlike prior attempts to make low sugar/low salt cereals, this stuff keeps it’s crunchyness in milk for the same time length as the old formula.
Found the article:
http://www.smithsonianmag.com/science-nature/Can-Technology-Save-Breakfast.html
Can Technology Save Breakfast?
Cereal companies, maligned for overprocessing, are now using the same techniques to put some nature back in the bowl
By Corby Kummer
Smithsonian magazine, June 2012,