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Campbell to Build on Initial Success of Lower Sodium Soups with Launch of 14 Lower Sodium Varieties for 2007 – 2008 Soup Season

Company Plans to Extend Lower Sodium to Its Convenience Platform

CAMDEN, N.J.–(BUSINESS WIRE)–Feb. 21, 2007–Building upon the
early success of its lower sodium soups, Campbell Soup Company
(NYSE:CPB) today announced plans to launch 14 lower sodium varieties
among more than 40 new or reformulated soups for the 2007 – 2008 soup
season.

Douglas R. Conant, Campbell’s President and Chief Executive
Officer, said, “We have a sizable journey ahead of us, but we are
undoubtedly off to a strong start. While we are in the initial phase
of our lower sodium program, Campbell’s efforts are resonating with
consumers, who are extremely enthusiastic about our lower sodium
products.”

According to a recent nationwide survey conducted by the Attitude
Measurement Corporation among buyers of “Campbell’s” new reduced
sodium soups featuring natural sea salt:

    --  77 percent rated "Campbell's" lower sodium soups as excellent
        or very good.

    --  65 percent of consumers surveyed indicated that the lower
        sodium soup offering brought them back to purchasing
        "Campbell's" soup.

    --  66 percent indicated that they will purchase "Campbell's"
        lower sodium soups more often.

During the 2006 – 2007 soup season, Campbell launched 32 new or
reformulated varieties of reduced sodium soups in the U.S., including
3 red and white condensed soups, 10 varieties of “Campbell’s Healthy
Request” condensed soups, 4 “Campbell’s Chunky Healthy Request” soups,
and 3 “Campbell’s Select Healthy Request” varieties. Additionally, the
company reformulated all 12 of its kids’ favorites varieties with 25
percent less sodium.

“Wellness trends have started to place Campbell and, in
particular, our U.S. soup business onto a new growth trajectory,”
Conant said. “Though still early, the performance of our lower sodium
products is very strong with our whole program ahead of our
expectations at this point.”

For the upcoming 2007 – 2008 soup season, Campbell plans to build
on the initial success of its lower sodium products and launch 14
lower sodium varieties including:

    --  Introducing lower sodium versions in the "Campbell's"
        convenience platform, which includes soups in microwaveable
        bowls and cups, with the addition of 2 varieties of
        "Campbell's Soup-at-Hand" line with 25 percent less sodium, as
        well as 4 lower sodium microwaveable bowls (2 varieties of
        "Campbell's Chunky Healthy Request" microwaveable bowls; 2
        "Campbell's Select Healthy Request" microwaveable bowls).

    --  Offering 3 more ready-to-serve "Campbell's Healthy Request"
        soups, bringing the total number of such soups to 24,
        including those sold in microwaveable bowls.

    --  Replacing 3 of the most popular "Campbell's" condensed cooking
        soups with products at sodium levels 25 percent below current
        levels.

    --  Upgrading the health profile of "SpaghettiOs" pasta by
        reformulating 2 pasta products with 25 percent lower sodium
        versions.

    Additionally, the company's plans include:

    --  Reformulating 6 "Campbell's Chunky" and "Campbell's Select
        Healthy Request" varieties to deliver even better taste at the
        480 milligram sodium.

    --  Converting to whole grain pastas in 4 varieties of the
        "Campbell's" condensed kids' favorites soups.

During a presentation to the financial community today, Conant
emphasized that Campbell is in the initial phase of a three-phase
program to progressively reduce sodium levels in its soups while
maintaining great taste. The products to be launched in 2007 – 2008
fall within phase one of this long-term program.

Conant said, “Wellness is central to Campbell’s mission of
building the world’s most extraordinary food company by nourishing
people’s lives everywhere, every day. Campbell is uniquely positioned
to continue to improve the wellness profile of our soups in a
competitively advantaged way.”

Campbell has the ability to combine advanced product design,
blending techniques, and innovative flavor technologies using lower
sodium natural sea salt, which does not contain the unpleasant taste
often associated with traditional blended low sodium salts.
Importantly, Conant emphasized that Campbell has access to the only
commercially available source of this lower sodium natural sea salt.

Conant discussed these and other strategic initiatives today at
the Consumer Analyst Group of New York annual conference in
Scottsdale, Arizona. A replay of the presentation can be viewed at
campbellsoupcompany.com under the “Shareholder Event / Webcast
Information” banner.

Forward-Looking Statements

This release contains “forward-looking statements” that reflect
the company’s current expectations about its future performance. These
forward-looking statements rely on a number of assumptions and
estimates that could be inaccurate and which are subject to risks and
uncertainties. These include statements about future plans,
strategies, opportunities, and objectives of management; statements
concerning expected development, market performance or consumption
trends of new or reformulated products; statements concerning
projections of sales, earnings or volume growth; and statements
regarding assumptions underlying any of the foregoing, as well as
other factors described in the company’s most recent 10-K, as updated
from time to time by the company in its subsequent filings with the
Securities and Exchange Commission. Actual results could vary
materially from those anticipated or expressed in any forward-looking
statements made by the company.

About Campbell Soup Company

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

    CONTACT: 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

    SOURCE: Campbell Soup Company