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Campbell Lowers Sodium in More Than 20 Popular Condensed Soups

“Less Sodium” Featured on Front of Most Labels

CAMDEN, N.J., Jun 15, 2010 (BUSINESS WIRE) –Campbell Soup Company (NYSE: CPB) will start shipping twenty-one
varieties of Campbell’s(R) condensed soups to
retailers nationwide this month at sodium levels reduced by 25 to 45
percent compared to previous levels. This marks the next step in
Campbell’s ongoing sodium reduction efforts, bringing the total number
of great-tasting soups that have been reduced in sodium to nearly 130
varieties, including 45 Campbell’s condensed soups.

The 21 soups, including favorites like Chicken with Rice and Minestrone,
are expected to appear on supermarket shelves beginning in June, with
all varieties in stores 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.

“Reducing sodium in nearly half of our flagship condensed soups is a
critical milestone in Campbell’s long-standing sodium reduction efforts.
Beyond simply offering lower sodium product lines, we’ve also made
significant sodium reductions in our original soups,” said Lisa Walker,
Vice President Campbell’s condensed soup, broth and Campbell’s
Kitchen. “We know from our decades of experience in sodium reduction
that people want foods that are reduced in sodium and taste good, and we
are confident that these soups deliver the great taste that people
expect from Campbell.”

By Fall, Campbell will offer more than 200 reduced sodium products in
the marketplace-an eight-fold increase compared to just five years ago,
when the company offered 25 reduced sodium products. Campbell has
reduced sodium across its portfolio, including many Campbell’s(R)
soups and Pepperidge Farm(R) breads as well as
the entire product lines for V8(R) juices, Prego(R)
Italian sauces and Campbell’s SpaghettiOs(R)
pasta.

Among the popular soup varieties undergoing sodium reductions of 25 to
45 percent:

  • Campbell’s Chicken with Rice, Minestrone and Homestyle Chicken
    Noodle soups.
  • Campbell’s 98% Fat Free cooking soups, including 98% Fat Free
    Cream of Mushroom and 98% Fat Free Cream of Chicken soup, already
    reduced in sodium by 25 percent in 2007, will now be further reduced
    to 480 mg of sodium per serving, the sodium level designated as
    healthy by the U.S. government.
  • All five Campbell’s condensed Light soups, originally
    introduced in 2009, will be reduced in sodium to meet all government
    criteria for healthy foods (controlled for fat, saturated fat,
    cholesterol, sodium and contain a positive nutrient, such as vitamin
    A).

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of
high-quality foods and simple meals, including soup and sauces, 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.” Through its corporate social responsibility
program, the company strives to make a positive impact in the workplace,
in the marketplace and in the communities in which it operates. Campbell
is a member of the Standard & Poor’s 500 and the Dow Jones
Sustainability Indexes. For more information, visit www.campbellsoup.com.

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SOURCE: Campbell Soup Company

Campbell Soup Company
Juli Mandel Sloves, 856-342-3717
juli_mandel_sloves@campbellsoup.com