Campbell shipping lower sodium condensed soups
June 16, 2010
by Eric Schroeder
CAMDEN, N.J. — Campbell Soup Co. will beginning shipping 21 varieties of Campbell’s condensed soups to retailers nationwide later this month at sodium levels reduced by 25% to 45%. With the roll-out, Campbell’s has reduced the sodium content in nearly 130 soup varieties, including 45 condensed soups.
According to Campbell’s, all 21 varieties will be in stores by mid-September, and most will feature a message on the front label that reads “Less Sodium – With Natural Sea Salt Added.”
“Reducing sodium in nearly half of our flagship condensed soups is a critical milestone in Campbell’s long-standing sodium reduction efforts,” said Lisa Walker, vice-president of Campbell’s condensed soup, broth and Campbell’s Kitchen. “Beyond simply offering lower sodium product lines, we’ve also made significant sodium reductions in our original soups.”
Among the soup varieties undergoing sodium reductions of 25% to 45%:
•Campbell’s Chicken with Rice, Minestrone and Homestyle Chicken Noodle soups.
•Campbell’s 98% Fat Free cooking soups, including 98% Fat Free Cream of Mushroom and 98% Fat Free Cream of Chicken soup, already reduced in sodium by 25% in 2007, will now be further reduced to 480 mg of sodium per serving, the sodium level designated as healthy by the U.S. government.
•All five Campbell’s condensed Light soups, originally introduced in 2009, will be reduced in sodium to meet all government criteria for healthy foods (controlled for fat, saturated fat, cholesterol, sodium and contain a positive nutrient, such as vitamin A).