Campbell to reduce sodium further in soups
February 18, 2009
by FoodBusinessNews.net Staff
CAMDEN, N.J. — Campbell Soup Co. is expanding its reduced sodium and wellness options.
To this end, the company is planning to introduce several new products for the 2010 soup season, including the original tomato soup with lower sodium sea salt, an additional 15% reduction of sodium in 25 Healthy Requests soups, and six V8 soups with reduced sodium.
"Campbell continues to expand our lower sodium soups, and in the process we are lifting the entire category to new heights," said Douglas R. Conant, Campbell’s president and chief executive officer. "Our innovations in soup are making a food that is already nourishing even better for consumers and more compelling for customers. This is especially important now as consumers are equally focused on eating well while trying to stretch their food budgets."
Sodium in the tomato soup will be reduced by 32% to the healthy level of sodium as defined by the government (480 mg per serving). The Healthy Request soups will be reduced from 480 mg of sodium to 410 mg, and the company will reduce sodium content in all six V8 soups to 480 mg per serving.
Campbell is also planning to remove MSG from its top-selling varieties of Swanson Broth and introduce five new varieties to its MSG-free line of Select Harvest soups. In addition, there will be five new or reformulated "Light" versions of its condensed soups without added MSG.