Offering Healthy and Nutritious Products

Campbell makes great-tasting products that will help an increasing number of consumers lead healthy lives. We are concentrating our efforts in three areas:

Addressing Nutrition Negatives

SODIUM REDUCTION Campbell has been the food industry pioneer in our commitment to reducing the amount of sodium consumed in the typical diet. For more than 40 years, we have offered our consumers low-sodium soup options.

• In 2007 Campbell dramatically expanded this effort with the introduction of 32 new or reformulated lower sodium soups in the U.S. and lowered the sodium in V8 100 percent vegetable juice to heart-healthy levels. In 2008 we added another 14 new or reformulated reduced sodium soups in the U.S. We also announced further plans to reformulate our line of 12 Campbell's kids condensed soups to meet the U.S. Food and Drug Administration's criteria for healthy foods and to reduce the sodium to a healthy 480 mg/serving level across our entire line of 28 Campbell's Select ready-to-serve soups, which will be marketed under the Campbell's Select Harvest brand beginning in the summer of 2008.
• In Canada, across both retail and foodservice channels, approximately 100 products meet the criteria for the Heart and Stroke Foundation's Health Check™ program. Campbell Canada is committed to offering lower sodium choices, such as Healthy Request soups. Campbell's kids condensed soups have less than 480 mg sodium per serving, the lowest level of any condensed soup in Canada. Campbell Canada's leadership in sodium reduction also has been recognized by Blood Pressure Canada's Award of Excellence — the only food manufacturer in Canada to earn that honor.
• In Australia, Campbell is also focused on sodium reduction. In the past five years, we have launched nearly one dozen low or reduced sodium products into the marketplace—products ranging from soups to stocks to juices under the Campbell's Country Ladle, Campbell's Real Stock and V8 brands. Currently, 85 percent of Campbell Australia's soup range meets the Australian National Heart Foundation's guidelines for sodium.

REMOVING TRANS-FATS In recent years, the food industry has been acting aggressively to address consumer concerns about trans-fats that are often found in processed food products. Campbell has been an industry leader removing trans-fats across our product portfolio while maintaining great taste, texture and quality. In 2004 we announced the reformulation of our entire line of Pepperidge Farm Goldfish crackers to contain zero grams of trans-fats. Since that time, we have reduced trans-fats in almost all of our bakery products.

REDUCING SATURATED FATS We are reducing saturated fats in our soup and snack products. For example, we are using polyunsaturated and monosaturated oils and leaner meats, and reducing our use of creams.

Promoting Positive Nutrition

WHOLE GRAINS Whole grains, low in saturated fat and a good source of fiber, are recommended by the U.S. Dietary Guidelines as an essential element in a healthy diet. Campbell provides whole grains in a broad range of products, including 28 different varieties of Pepperidge Farm breads, rolls, English muffins and bagels. Pepperidge Farm has more bakery items that are certified by the American Heart Association than any other bakery company. Pepperidge Farm also has developed Goldfish crackers made with whole grains. In Australia, Arnott's offers whole grain Arnott's Vita-Weat products, including 9 Grains Crispbreads and Grain Snacks made with 100 percent whole grain wheat. In 2007 all Campbell's condensed soups for kids sold in the U.S. were reformulated with whole grain pasta.

ORGANIC OFFERINGS To meet growing consumer demand for organically certified products in the U.S. market, Campbell offers organic versions of several of our most popular products, including Campbell's tomato juice, V8 vegetable juice, Swanson broths, Prego pasta sauces and Pace Mexican sauces. In July 2008 we announced the acquisition of the Wolfgang Puck soup business, one of the leading organic soup brands in the U.S. In Europe, we have launched organic soups under the Erasco brand.

CAMPBELL'S HEALTHY REQUEST BRAND Campbell has a dedicated line of products that meet criteria established by the U.S. Food & Drug Administration and the U.S. Department of Agriculture for healthy foods. These products are 98 percent fat free, have up to 45 percent less sodium than our regular soups, have zero grams of trans-fats, and are low in saturated fat and cholesterol. They also contain at least 10 percent of the Daily Value of specific beneficial nutrients, such as vitamins A and C, calcium, iron, protein or fiber.

Using Science to Enhance Food Nutrition

RESEARCH SUPPORT Campbell has a long history of conducting and supporting research to improve human health through better nutrition, food preparation and dietary patterns. Using a multidisciplinary approach of nutritional, food, sensory, culinary and packaging science, we strive to offer consumers healthier choices that also meet uncompromising taste expectations.

FORTIFYING PRODUCTS WITH VALIDATED BENEFITS Some of our products are fortified with scientifically validated ingredients, such as calcium, fiber, or omega-3 fatty acids, which provide additional health benefits to consumers when consumed as part of a healthy diet. Moving forward, we will continue to improve the intrinsic nutritional content of our products where possible and ensure that these enhancements are scientifically based and consistent with the most recent dietary guidelines.

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