Campbell Soup’s president and CEO has expressed optimism for the successful launch of low sodium soups which will hit the US market later this year.
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During a conference call to discuss third quarter results, the company, which announced the pending release of the new lower sodium range in February, said that it hopes the reduced sodium soups will help increase soup sales, which have stabilised recently after losing ground to other convenience foods in the 1990s.
CEO Douglas R. Conant said that the company has seen “great enthusiasm” from retailers and consumers for the new range of healthier soups, stating that the company expects the majority of products to achieve full distribution.
“The initial test results are encouraging, but we’re just going to have to wait and see,” Conant said.
