Entire Line of V8 Juices Now Meets Healthy Sodium Levels with Same Great TasteCAMDEN, N.J., Jan 28, 2010 (BUSINESS WIRE) — Campbell Soup Company (NYSE:CPB) today announced a further sodium
reduction to its original V8(R) 100% vegetable
juice, while still maintaining the same zesty taste. The company will
roll out original V8 100% vegetable juice with 420 milligrams of
sodium per 8-ounce glass – a 12 percent reduction and the second in the
last three years. In addition, the popular Spicy Hot V8 variety
has been reduced in sodium to 480 milligrams per serving, bringing the
entire line of V8 beverages to meet the U.S.
government-designated “healthy” criteria.
“Our goal for V8 juices is to provide people with a variety of
great-tasting, healthy beverages that help them to get their vegetable
servings,” said Dale Clemiss, VP, Beverage Marketing, V8
Beverages. “We are proud that now our entire line of V8 juices
meets or in some cases even exceeds government standards for healthy
foods, while still providing the taste that people know and love.”
Sodium reduction is Campbell’s number one strategic priority. In the
past four years, the company has quadrupled its number of lower sodium
products in the marketplace to 110 from 25 in 2005. In addition to the
entire line of V8 beverages, Campbell recently announced plans to
reduce sodium in its line of SpaghettiOs(R)
pastas by 35 percent. The company has also lowered the sodium content in
many Campbell’s(R) soups, Prego(R)
sauces and Pepperidge Farm(R) breads.
V8 Juice: Helping to Close the Vegetable Gap
Research suggests vegetable consumption as part of a healthy diet may
help reduce risk factors for heart disease, diabetes and even help with
weight management.1,2,3 However, seven out of ten people
still don’t meet the government recommendation to eat at least five
servings of vegetables every day.4
Recent research found that the simple addition of V8(R)
100% vegetable juice in people’s diets was part of a successful strategy
to help them meet the vegetable guidelines. 5 And
participants in the University of California-Davis study who drank V8juice said they enjoyed it and felt they were doing something
good for themselves by drinking it. What’s more, each 8-ounce glass of V8
juice provides two full servings of vegetables, contains 50
calories, 0g fat and 2g fiber, which all adds up to feeling satisfied on
V8 100% vegetable juice is available in six varieties and a range
of sizes at supermarkets, club stores, convenience and mass merchandise
V8 V-Lite(TM): A Lighter, Crisper
This month, the makers of V8 juice are also introducing V8
V-Lite(TM), a light, smooth tasting vegetable
juice blend. V8 V-Lite delivers one full serving of vegetables,
has only 35 calories and meets heart-healthy sodium levels at 380
milligrams per 8-ounce glass. This juice blend is perfect for those who
love the convenience of drinking their vegetables but want a lighter
texture and smoother, crisper taste. V8 V-Lite juice blendis
available in 64-ounce bottles at select supermarkets and mass
merchandise stores nationwide and retails for the budget-friendly price
of $2.99 a bottle.
For more information about the portfolio of V8 products, visit www.v8juice.com
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.
1 Genkinger JM, Platz EA, Hoffman SC, Comstock GW, Helzlsouer
KJ. Fruit, vegetable, and antioxidant intake and all-cause, cancer, and
cardiovascular disease mortality in a community-dwelling population in
Washington County, Maryland. Am J Epidemiol 2004; 160: 1223-33.
2 He K, Hu FB, Colditz GA, Manson JE, Willet WC, Liu S.
Changes in intake of fruits and vegetables in relation to risk of
obesity and weight gain among middle-aged women. Int J Obes Relat Met
Disord 2004; 28: 1569-74.
3 Hung HC, Joshipura KJ, Jiang R, et al. Fruit and vegetable
intake and the risk of major chronic disease. J Natl Cancer Inst 2004,
4 Casagrande SS, Wang Y, Anderson C, Gary TL. Have Americans
Increased their Fruit and Vegetable Intake? The Trends Between 1988 and
2002. Am J Prev Med 2007; 32:257-63.
5 Kazaks AG, Holt RR, Shenoy SF, Foreyt JP, Reeves RS,
Winters BL, Khoo CS, Poston WSC, Haddock CK, Keen CL. Incorporation of
vegetable juice into a diet can reduce the gap between vegetable intake
and dietary recommendations and is associated with improved risk factors
linked to vascular disease. Poster presented at: FAV Health 2009. 3rd
International Symposium on Human Health Effects of Fruit and Vegetables;
2009 Oct 18-21; Avignon, France.
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SOURCE: Campbell Soup Company
Campbell Soup Company
Juli Mandel Sloves
Emily Jane Watt