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Last Updated: Jun 30, 2008 - 11:14:37 AM |
MONDAY FEB 18, 2008 (foodconsumer.org) -- Campbell Soup Company Monday announced that it plans to reduce sodium in 36 ready-to-serve soups under the brand "Campbell's Select Harvest" and 12 condensed kids’ favorite soups in the fall of 2008.
The sodium reduction is aimed to meet the government criteria for healthy foods. Campbell will reduce sodium in these 48 soups to the healthy level of 480 milligrams of sodium per serving, according to the company's statement.
This is the second time around for Campbell to reformulate its soups to reduce the sodium content. The first sodium reduction made in 2006 was 25 percent. And this time, the company aims to reduce sodium by 20 percent in the kids soups.
Campbell states in its press release "
During the last two years of the company's sodium reduction initiatives, Campbell has taken the following steps:
-- Campbell introduced 32 new or reformulated soups made with lower sodium natural sea salt in 2006. These included a line of 25% less sodium versions of "Campbell's" top-selling Chicken Noodle, Tomato, and Cream of Mushroom soups; ready-to-serve "Chunky" and "Select Healthy Request" soups with up to 45% less sodium than their original counterparts, and 25% sodium reduction in the line of kids favorite soups.
-- In 2007, Campbell launched 14 new or reformulated lower sodium soups, including ready-to-serve "Chunky" and "Select Healthy Request" soups with up to 50% less sodium than original varieties, and options in microwavable bowls; 25% sodium reduction in three "Campbell's" cooking soups and two new "Campbell's Soup at Hand" varieties with 25% less sodium.
-- Campbell also reduced the sodium in "V8" 100% vegetable juice by 19% to the "heart-healthy" level; introduced two "Prego Heart Smart" pasta sauces with 25% less sodium than original varieties, and reduced the sodium by 25% in original and meatball varieties of "Campbell's SpaghettiOs" pasta."
The 12 condensed kids favorite varieties Campbell plans to reformulate will include "Campbell's" Chicken & Stars soup and "Campbell's" Noodle O's soup.
These reformulated kids soups will meet the government criteria for "healthy" foods--controlled for fat, saturated fat, cholesterol and sodium, and providing a positive nutrient source.
By adding these 48 low sodium soups into its low sodium portfolio by the fall of 2008, Campbell will have had a total of 85 varieties in the condensed, ready to serve and microwavable categories.
Campbell's low and reduced sodium soups and broths have annual sales of $650 million at retail, compared to $100 million in 2003, according to the company.
The sodium reduction in soups will be made possible using natural sea salt, proprietary natural flavor enhancers and a range of sophisticated blending techniques, according to the company’s statement.
Campbell will reduce sodium in the entire line of "Campbell's Select" ready to serve soups under the name "Campbell's Selected Harvest" in the fall. A new "light" line of "Campbell’s Selected Harvest" will have a "heart-healthy level of sodium and high quality ingredients, proprietary stocks and no artificial flavors.
Douglas R. Conant, Campbell's President and Chief Executive Officer, said, "This is another significant step in our leadership in sodium reduction. Our lower sodium products continue to outperform expectations, and we are bringing former consumers back to our soup franchise."
© 2004-2008 by foodconsumer.org unless otherwise specified
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