Campbell Soup Co. is to step up its efforts to reduce sodium in its soups on sale in the US.
The US food group is to launch twenty-one varieties of Campbell’s condensed soups with sodium reduced by 25 to 45% compared to previous levels.
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Campbell said the cuts brought the number of the company’s soups that have been reduced in sodium to nearly 130 varieties, including 45 namesake condensed soups.
The 21 soups, including Chicken with Rice and Minestrone, are all expected to be in stores by mid-September. Most will feature communication on the front label that reads “Less Sodium – With Natural Sea Salt Added” to indicate that they are now lower in sodium.
“Reducing sodium in nearly half of our flagship condensed soups is a critical milestone in Campbell’s long-standing sodium reduction efforts. Beyond simply offering lower sodium product lines, we’ve also made significant sodium reductions in our original soups,” said Lisa Walker, vice president Campbell’s condensed soup, broth and Campbell’s Kitchen.
“We know from our decades of experience in sodium reduction that people want foods that are reduced in sodium and taste good, and we are confident that these soups deliver the great taste that people expect from Campbell.”
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By GlobalDataCampbell noted that it has reduced sodium across its portfolio, including soups and breads as well as the entire product lines for V8 juices, Prego Italian sauces and Campbell’s SpaghettiOs pasta.
However, the company still remains outside a New York City-led programme to cut salt in food and insisted getting consumers to accept the lower levels of sodium takes time.
The soup maker explained to just-food in April that, while it “shared the spirit” of the National Salt Reduction Initiative, the programme’s targets and timing was “not realistic”.
