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Campbell Soup Company Statement Regarding Institute of Medicine’s Sodium Strategies Report

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CAMDEN, N.J., Apr 20, 2010 (BUSINESS WIRE) –Campbell Soup Company (NYSE:CPB) has a long-standing commitment
to reduce sodium and has been at the forefront of voluntary reduction
for decades. Campbell remains committed to offering more great-tasting,
reduced sodium foods to help people meet the government recommendations
for sodium intake.

In the past five years alone, Campbellhas increased the number
of lower sodium foods it offers seven-fold – from 25 products in 2005 to
more than 185 products today. This includes many of Campbell’s
top-selling products.

“We know that for people to realistically lower their sodium intake,
they need to be able to enjoy delicious, convenient and affordable food
and not feel like they are sacrificing taste,” said Debra Demuth, Vice
President Campbell’s Global Nutrition & Health. “As the government looks
at recommendations for gradual sodium reduction, hopefully Campbell can
share our insight on the challenges of making great-tasting,
lower-sodium foods that people want to eat.”

Over the last few years Campbell has significantly reduced sodium in
nearly half of Campbell’s soups; half of the company’s Pepperidge
breads and the entire lines of V8 vegetable juices and Prego
Italian sauces.

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

SOURCE: Campbell Soup Company

Campbell Soup Company
Juli Mandel Sloves, 856-342-3717
[email protected]
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