Campbell to expand lower sodium offerings
February 19, 2008
by FoodBusinessNews.net Staff
CAMDEN, N.J. — The Campbell Soup Co. is expanding its reduced sodium options as it is adding 36 reformulated ready-to-serve soup varieties under the name of "Campbell’s Select Harvest" and reformulating its 12 condensed children’s favorite soups to meet government standards for "healthy" foods.
"This is another significant step in our leadership in sodium reduction," said Douglas R. Conant, president and chief executive officer. "Our lower sodium products continue to outperform expectations, and we are bringing former consumers back to our soup franchise. Campbell’s sodium reduction innovations have led the industry and also have struck a chord with consumers who continue to demand great-tasting simple meals that are both convenient and nourishing. Clearly, we are building on our success with lower sodium soups."
The sodium levels in these soups will be reduced to 480 mg of sodium per serving, and the products are set to be introduced in the fall. This will expand the company’s portfolio of low- and reduced-sodium soups to include more than 85 varieties of condensed, ready-to-serve and microwavable platforms.
"Across our portfolio, developing lower sodium products without sacrificing taste is our top strategic priority," Mr. Conant said. "Our announcement today builds upon our breakthrough sodium reduction efforts over the past two years, but we will not rest here. Our journey to lower sodium across Campbell’s portfolio will continue with the goal of making soup the ultimate healthy simple meal."
Campbell’s low- and reduced-sodium soups and broths now bring in $650 million, up from $100 million in 2003.