Campbell announces major sodium reduction initiative
Plans to offer new versions of its top-selling soups and reformulate some of its existing soups and beverages with less sodium.
23/02/06 Campbell Soup Company has announced a major initiative to reduce sodium in its soups and beverages. The company will offer new versions of its top-selling soups and reformulate some of its existing soups and beverages with less sodium. The reduction efforts will utilize a unique, all-natural sea salt to help lower sodium by at least 25 percent, directly impacting one-third of Campbell's soup volume in the United States. Campbell is the world's largest soup company, with soup accounting for nearly half of the company's annual $7.5 billion in sales.
The company's sodium reduction initiatives include:
Introducing additional versions of its three top-selling soups in the famous red and white can – "Campbell's" Chicken Noodle, "Campbell's" Tomato and "Campbell's" Cream of Mushroom soups -- each with 25 percent less sodium
Reformulating 12 "Campbell's" condensed soup varieties having special kid-appeal with 25 percent less sodium, including "Campbell's" Double Noodle and "Campbell's" Chicken and Stars soups
Introducing four "Campbell's Chunky Healthy Request" ready-to-serve soup varieties with up to 45 percent less sodium than regular varieties
Reformulating the "Campbell's Healthy Request" line of reduced sodium soups, which contain, on average, 45 percent less sodium than regular varieties, by incorporating all-natural lower sodium sea salt. There will also be new additions to the current line of nine soups including:
Two new "Campbell's Healthy Request" ready-to-serve soups in microwavable bowls
One new condensed "Campbell's Healthy Request" variety
In keeping with the criteria for "healthy" foods, all "Campbell's Healthy Request" soups contain 480 milligrams of sodium or less and 3 grams of fat or less per serving.
All new soup products will be available in retail stores in August.
The sodium reduction was achieved by incorporating a unique, all-natural sea salt, which is lower in sodium than regular sea salt, into soup formulations. The key to its use in soups is in sophisticated blending and flavoring techniques, essential to the development of great tasting products with reduced sodium content.
The company also announced plans to reduce sodium in "V8" 100% vegetable juice, the leading vegetable juice in the United States, early in the 2007 fiscal year from the current 590 milligrams of sodium per 8-ounce serving to 480, the level at which foods can qualify to be labeled "healthy." Campbell leveraged its ongoing research into flavor blending options to reformulate the products. The majority of "V8" multi-serve varieties, including original "V8," will be eligible to be advertised as "healthy" foods. Low Sodium "V8" will continue to be offered at 140 milligrams of sodium per 8-ounce serving.
V8 juices are already known for their nutrition profile. One 8-ounce serving provides two full servings of vegetables, a good source of potassium, two grams of fiber, and antioxidants like lycopene and vitamins A and C.
Campbell Soup Company is a global manufacturer and marketer of high quality simple meals, including soup, baked snacks, vegetable-based beverages, and premium chocolate products, with annual revenues in excess of $7.5 billion.
Founded in 1869, the company has a portfolio of more than 20 market-leading brands, including "Campbell's," "Pepperidge Farm," "Arnott's," "V8," and "Godiva."
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