Campbell Soup Co. has lowered sodium levels in some 21 condensed soup varieties by 25-45% on previous levels.
The company said the move is the next step in its ongoing sodium reduction efforts, bringing the total number of soups that have been reduced in sodium to nearly 130 varieties.
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“Reducing sodium in nearly half of our flagship condensed soups is a critical milestone in Campbell’s long-standing sodium reduction efforts,” said Lisa Walker, vice president Campbell’s condensed soup, broth and Campbell’s Kitchen. “Beyond simply offering lower sodium product lines, we’ve also made significant sodium reductions in our original soups.”
The new soup varieties are expected to appear in stores beginning in June, with all varieties available 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.
By autumn, the company will offer more than 200 reduced sodium products, an eight-fold increase compared to five years ago, when the company offered 25 reduced sodium products.
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