Campbell loosening up on sodium reduction
BakingBusiness.com, July 20, 2011
by Staff

CAMDEN, N.J. — Campbell Soup Co. is shifting some of its R.&D. resources away from sodium reduction efforts and is reformulating 31 of its Campbell’s Select Harvest soups to include more sodium.

The company said the shift in focus away from strict sodium reduction was in response to consumer feedback.

“We know that many consumers take great interest in the impact of the foods they eat on their long-term health and well-being,” said Denise Morrison, who will become chief executive officer on Aug. 1. “But we also recognize that the health and wellness attributes of foods mean different things to different people. For many, weight loss and weight maintenance is of primary importance. Others define their wellness needs in terms of vegetable nutrition, sodium reduction, energy and stamina, or digestive health. Thus, reducing sodium is just one component of our wellness strategy.”

The company also said it is launching 8 new varieties of Healthy Request soups, which will increase the line to 33 soups from 25, and all Healthy Request soups will contain 410 mg of sodium per serving. The company also will continue to provide more than 50 soups in its Condensed, Chunky, Select Harvest and V8 product lines where sodium has been reduced between 10% and 50% in the past few years.

“Campbell offers consumers a choice of foods to suit their lifestyles and help them meet their dietary goals,” Ms. Morrison said. “For example, we provide convenient and delicious ways for people to get more vegetables and whole grains in their diets, which is encourage by the latest U.S. Dietary Guidelines, but which most people fail to do. Our products can help consumers to meet the recommendations in the guidelines whether they are looking to incorporate more vegetables and whole grains in their diets or to decrease their consumption of calories or sodium.”