Campbell's Tomato Soup Now Has Less Salt, Same Famous Flavor

21 Aug 2009 Beginning this week, the 25 million Americans who regularly enjoy Campbell's Tomato soup can start eating healthier - and likely not even realize it. Campbell Soup Company is stocking supermarket shelves across the country with its Tomato soup at 480mg per serving, the healthy sodium level designated by the U.S. government.

Adding a naturally flavorful sea salt to the recipe helped Campbell chefs to use 32 percent less sodium and ensure this healthy soup delivers the great taste people have loved for more than 100 years.

"Introducing one of our top-selling soups with less salt is a major milestone in our sodium reduction journey, especially when you consider Campbell's Tomato soup is one of the top ten grocery items purchased each week and accounts for about 16 percent of our condensed soup volume," said Denise Morrison, President, Campbell North America. "Because it's loved by millions of people, we took great care to make certain it still delivers the great taste people expect from their Campbell's Tomato soup."

Famous Flavor, Less Salt

Introduced in 1897, Campbell's Tomato soup, in the iconic red and white label, later painted by Andy Warhol, was the first soup created by Campbell. Until now, the soup's recipe remained largely unchanged from when it was first developed, with only slight modifications over the years. To make sure the soup measured up to taste expectations, Campbell conducted extensive research, including taste tests with people in all 50 states. Results showed that, overwhelmingly, people enjoyed Campbell's Tomato soup now as much as ever. In fact, nine out of 10 people said they would buy Campbell's Tomato soup as much or more often after tasting the soup.

As part of the company's commitment to wellness, sodium reduction is a strategic priority for Campbell, which in the last four years has reduced the sodium in more than 90 soups in the United States, and has cut the sodium content in the majority of its V8 juices, 11 Pepperidge Farm 100% Natural breads and introduced Prego Heart Smart Italian sauces.

Campbell has advanced its sodium reduction journey from a process of gradually reducing sodium by small increments in the past, to offering lower sodium options across its portfolio, to now beginning to replace many of its products with lower sodium versions. Campbell's chefs were able to combine a unique sea salt naturally lower in sodium with their culinary expertise to reduce salt without compromising the taste people know and love.

"As Campbell continues to expand our lower sodium soups, we are making a food that is already nourishing even better," said Sean Connolly, President, Campbell USA. "We are doing our part to help Americans enjoy the foods they love while maintaining healthy diets."

It Starts with Great Tomatoes

Campbell coordinates with farmers to grow more than 800,000 tons of tomatoes each year, which are used as ingredients for the company's soups, sauces and vegetable-based beverages. To guarantee use of the highest-quality tomatoes, Campbell established its Agricultural Research Center in Davis, Calif. in 1948 where the company field tests between 300-500 tomato varieties each year in search of the perfect fruit to further develop for a future crop.

"We have worked with generations of farmers to grow tomatoes that deliver superior taste, outstanding color, and provide the right consistency for our soups and juices," said Tim Gruenwald, Campbell's Director of Agriculture. "Our tomatoes also are naturally more disease resistant and help our farming partners maximize their crop yields."

In keeping with Campbell's commitment to sustainability and corporate social responsibility, Campbell uses sustainable and cost-saving practices throughout the growing and harvesting process to ensure its products are earth-friendly as well as a great value. This is especially important today since people are focused on both eating well and trying to stretch their food budgets. Each can of Campbell's condensed soup is produced with less water, uses smaller cans, less metal and requires less fuel for shipping, compared to Campbell's ready-to-serve soups.