Campbell Soup Innovations Focus on Wellness
Campbell Soup Company announces further nutrition and wellness advancements for some of its soups as part of its commitment to provide great-tasting, lower-sodium products throughout its portfolio. Several innovations planned for the 2010 soup season include:
> Original tomato soup with lower sodium sea salt added
> 25 Campbell's Healthy Request soups with sodium levels further reduced by 15 percent
> Six Campbell's V8 soups with reduced sodium
Douglas R. Conant, Campbell's president and chief executive officer, says, "Campbell continues to expand our lower sodium soups and in the process we are lifting the entire category to new heights. Our innovations in soup are making a food that is already nourishing even better for consumers and more compelling for customers. This is especially important now as consumers are equally focused on eating well while trying to stretch their food budgets."
> Original tomato soup with lower sodium sea salt added
> 25 Campbell's Healthy Request soups with sodium levels further reduced by 15 percent
> Six Campbell's V8 soups with reduced sodium
Douglas R. Conant, Campbell's president and chief executive officer, says, "Campbell continues to expand our lower sodium soups and in the process we are lifting the entire category to new heights. Our innovations in soup are making a food that is already nourishing even better for consumers and more compelling for customers. This is especially important now as consumers are equally focused on eating well while trying to stretch their food budgets."