Campbell Soup Co. has officially unveiled its lower-sodium namesake soup as the US food giant presses ahead with plans reduce salt across its range.
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The company, which outlined its plans at the CAGNY analyst summit back in February, announced the launch of the product yesterday (20 August). The low-sodium soup contains 480mg of sodium, the level designated as “healthy” by the US government.
“Introducing one of our top-selling soups with less salt is a major milestone in our sodium reduction journey, especially when you consider Campbell’s tomato soup is one of the top ten grocery items purchased each week and accounts for about 16% of our condensed soup volume,” said Denise Morrison, president of Campbell North America.
The addition of sea salt to the recipe reduced the level of sodium and kept the “great taste people have loved for more than 100 years”, the company said.
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By GlobalData
