US soup manufacturer Campbell Soup Co. has reduced the level of sodium contained in its range of 12 Campbell’s Kids soups.
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The line has been reformulated to contain 480 milligrams of sodium per serving, the company revealed today (8 January). The soups now meet US government criteria for “healthy” foods – controlled for fat, saturated fat, cholesterol, sodium and being a good source of a positive nutrient like vitamin A.
Campbell has now brought a total for a total of 78 soups to market with the level of sodium designated “healthy”.
The company said that this has been achieved without sacrificing flavour by leveraging a combination of unique, lower sodium natural sea salt and expertise in flavour design.
“We know how important it is for mom to feel good about what she serves her family, so reducing the sodium in our kids soup to the healthy level has been a top priority for Campbell,” said Eric Christianson, director for Campbell’s condensed soup.
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By GlobalDataThe newly-reformulated Campbell’s Kids soups also contain 110 calories or less, three grams fat or less, and are a good source of vitamin A, the company said.
None of the soups contain trans fats, MSG, preservatives or artificial flavours.
