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Campbell Expands Lower Sodium Soup Offerings, Continues Wellness Leadership

Company Advances Wellness Focus with Tomato, Healthy Request and V8 Soups

CAMDEN, N.J.–(BUSINESS WIRE)–Feb. 18, 2009–
Campbell Soup Company (NYSE: CPB) today announced further
nutrition and wellness advancements for some of its best-selling soups
as part of its commitment to provide great-tasting, lower sodium
products throughout its portfolio. Several innovations planned for the
2010 soup season include:

  • Original tomato soup with lower sodium sea salt added
  • 25 Campbell’s Healthy Request soups with sodium levels further
    reduced by 15 percent
  • Six Campbell’s V8 soups with reduced sodium

Douglas R. Conant, Campbell’s President and Chief Executive Officer
said, “Campbell continues to expand our lower sodium soups and in the
process we are lifting the entire category to new heights. Our
innovations in soup are making a food that is already nourishing even
better for consumers and more compelling for customers. This is
especially important now as consumers are equally focused on eating well
while trying to stretch their food budgets.”

Great Tasting, Great for You

Campbell’s Tomato soup, in the iconic red and white label, is one
of the company’s top selling condensed soups and among the top-ten
grocery items purchased each week. Introduced in 1897, Tomato is the
first soup created by Campbell, and remains an American favorite –
accounting for approximately 16 percent of Campbell’s condensed
soup volume. The soup’s recipe remains largely the same as when it was
first created, with slight modifications over the years. By adding lower
sodium natural sea salt and leveraging its proprietary flavor
enhancements, Campbell plans to bring the sodium content down 32 percent
to the healthy level of sodium (defined by the U.S. government as 480 mg
per serving) while maintaining the great Campbell’s taste people
have known and loved for generations. The soup will hit shelves in
August 2009.

“Now the 25 million people who eat Campbell’s Tomato soup at
least once a week will have another reason to love it,” said Denise
Morrison, President, Campbell North America, Soup, Sauces and Beverages.
“Next year when people enjoy a bowl of Tomato soup it will have the same
great taste they have always loved, but it will be even better for them.”

Focus on Heart Health

Campbell also announced that Campbell’s Healthy Request soups,
already recognized for their lower sodium benefit, will undergo further
sodium reduction from 480 mg sodium to 410 mg sodium per serving.

All 25 Healthy Request soups, including condensed, Select
Harvest
Healthy Request and Chunky Healthy Request
soups in cans and microwavable bowls, will display the American Heart
Association (AHA) Heart Check mark. To display the symbol, products must
be low in fat, trans fat, saturated fat, cholesterol, controlled for
sodium and contain a good source of a positive nutrient, such as vitamin
A.

Campbell’s marketing efforts will focus on heart-healthy eating and new
labels will underscore that positioning with a heart on the front of the
package beginning in August. Promoting heart-healthy eating is
consistent with Campbell’s support of the AHA Go Red For Women movement.
Campbell has donated more than $1.8 million to support the cause and
showcase the importance of healthy eating to help prevent heart disease.

Campbell also will reduce the sodium content in all six Campbell’s V8
soups to 480 mg sodium per serving, including a new Garden Vegetable
Blend variety, which will be introduced in August. All Campbell’s V8
soups provide a full serving of vegetables in every bowl and offer a
convenient way for people to get more vegetables in their diet.

MSG Removal

Campbell plans to remove MSG from its top-selling varieties of Swanson
Broth, accounting for 70 percent of its broth volume, and introduce five
new varieties to its MSG-free line of Campbell’s Select Harvest
soups, which feature a clean and simple label and no artificial
flavors. Campbell also will introduce five new or reformulated “Light”
versions of its condensed soups without added MSG.

With these new additions, the number of Campbell’s soups and
broths without added MSG is more than 130 products.

“Campbell offers more soups without MSG than any other company even
makes soups,” Morrison noted.

Commitment to Sodium Reduction

Campbell continues to offer an increasing number of healthy products as
part of its commitment to lowering sodium across its portfolio. By Fall
2009, Campbell will offer more than 90 lower sodium soups in the United
States. Beyond soup, Campbell has also introduced a variety of lower
sodium products over the last three years, including:

  • Reducing the sodium in original V8 100% vegetable juice to 480
    mg per serving
  • Introducing Prego Heart Smart Italian sauces
  • Reducing the sodium in Campbell’s SpaghettiOs original and
    meatball pastas by 25 percent
  • Reducing the sodium in eight varieties of Pepperidge Farm
    breads by 25 percent

Sodium reduction efforts extend beyond the U.S. as well, with
significant advancements in Canada, Europe and in Campbell Arnott’s in
Australia.

Conant will share these and other plans with investors at the Consumer
Analyst Group of New York (CAGNY) conference today at 10:30 a.m. EST.

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of
high-quality foods and simple meals, including soup, baked snacks, and
healthy beverages. Founded in 1869, the company has a portfolio of
market-leading brands, including “Campbell’s,” “Pepperidge Farm,”
“Arnott’s,” and “V8.” For more information on the company, visit
Campbell’s website at www.CampbellSoup.com

Forward-Looking Statements

This release contains “forward-looking statements” that reflect the
company’s current expectations about its future plans and performance,
including statements concerning the impact of marketing investments and
strategies, new product introductions and innovation, quality
improvements on sales, earnings, and margins. These forward-looking
statements rely on a number of assumptions and estimates that could be
inaccurate and which are subject to risks and uncertainties. The factors
that could cause the company’s actual results to vary materially from
those anticipated or expressed in any forward looking statement include
(1) the impact of strong competitive responses to the company’s efforts
to leverage its brand power in the market; (2) the risks associated with
trade and consumer acceptance of the company’s initiatives; (3) the
company’s ability to realize projected cost savings and benefits; (4)
the company’s ability to manage changes to its business processes; (5)
the increased significance of certain of the company’s key trade
customers; (6) the impact of fluctuations in the supply or costs of
energy and raw and packaging materials; (7) the risks associated with
portfolio changes; (8) the uncertainties of litigation; (9) the impact
of changes in currency exchange rates, tax rates, interest rates, debt
and equity markets, inflation rates, economic conditions and other
external factors; (10) the impact of unforeseen business disruptions in
one or more of the company’s markets due to political instability, civil
disobedience, armed hostilities, natural disasters or other calamities;
and (11) other factors described in the company’s most recent Form 10-K
and subsequent Securities and Exchange Commission filings. The company
disclaims any obligation or intent to update the forward-looking
statements in order to reflect events or circumstances after the date of
this release.

Source: Campbell Soup Company

Campbell Soup Company
Juli Mandel Sloves (Media)
856-342-3717
or
Anthony
Sanzio (Media)
856-968-4390
or
Leonard F. Griehs
(Analysts)
856-342-6428