Campbell's expands lower sodium soup product offerings
February 22, 2007
by FoodBusinessNews.net Staff
CAMDEN, N.J. — The Campbell Soup Co. has taken further steps toward positioning itself in the expanding health and wellness market by introducing 14 new lower sodium varieties. The move is part of a three-phase program introduced in 2006 to progressively reduce sodium levels in the company’s soup by using lower sodium natural sea salt.
"Wellness trends have started to place Campbell and, in particular, our U.S. soup business onto a new growth trajectory," said Douglas R. Conant, president and chief executive officer of Campbell’s. "Though still early, the performance of our lower sodium products is very strong with our whole program ahead of our expectations at this point."
During the past year, Campbell’s launched 32 new or reformulated varieties of reduced sodium soups in the U.S. In the upcoming year, the company will introduce lower sodium versions in its convenience platform group, which includes soups in microwavable bowls and cups; in its ready-to-serve Campbell’s Healthy Request line of soups; in its popular Campbell’s condensed cooking soup line and in its SpaghettiOs pasta product line.
The company also will reformulate six of its Campbell’s Chunky and Campbell’s Select Healthy Request soups to contain less sodium and will be converting the pasta in four of its Campbell’s condensed children’s favorite soups to whole grain varieties.
"We have a sizable journey ahead of us, but we are undoubtedly off to a strong start," Mr. Conant said. "While we are in the initial phase of our lower sodium program, Campbell’s efforts are resonating with consumers, who are extremely enthusiastic about our lower sodium products."