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Campbell’s(R) Tomato Soup Now Has Less Salt, Same Famous Flavor

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  Celebrated Soup Now at Healthy Sodium Level, Added Naturally Flavorful Sea

CAMDEN, N.J., Aug. 20 /PRNewswire-FirstCall/ — Beginning this week, the
25 million Americans who regularly enjoy Campbell’s Tomato soup can start
eating healthier – and likely not even realize it. Campbell Soup Company
(NYSE: CPB) is stocking supermarket shelves across the country with its Tomato
soup at 480mg per serving, the healthy sodium level designated by the U.S.

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Adding a naturally flavorful sea salt to the recipe helped Campbell chefs
to use 32 percent less sodium and ensure this healthy soup delivers the great
taste people have loved for more than 100 years.

“Introducing one of our top-selling soups with less salt is a major
milestone in our sodium reduction journey, especially when you consider
Campbell’s Tomato soup is one of the top ten grocery items purchased each week
and accounts for about 16 percent of our condensed soup volume,” said Denise
Morrison, President, Campbell North America. “Because it’s loved by millions
of people, we took great care to make certain it still delivers the great
taste people expect from their Campbell’s Tomato soup.”

Famous Flavor, Less Salt

Introduced in 1897, Campbell’s Tomato soup, in the iconic red and white
label, later painted by Andy Warhol, was the first soup created by Campbell.
Until now, the soup’s recipe remained largely unchanged from when it was first
developed, with only slight modifications over the years. To make sure the
soup measured up to taste expectations, Campbell conducted extensive research,
including taste tests with people in all 50 states. Results showed that,
overwhelmingly, people enjoyed Campbell’s Tomato soup now as much as ever. In
fact, nine out of 10 people said they would buy Campbell’s Tomato soup as much
or more often after tasting the soup.

As part of the company’s commitment to wellness, sodium reduction is a
strategic priority for Campbell, which in the last four years has reduced the
sodium in more than 90 soups in the United States, and has cut the sodium
content in the majority of its V8 juices, 11 Pepperidge Farm 100% Natural
breads and introduced Prego Heart Smart Italian sauces.

Campbell has advanced its sodium reduction journey from a process of
gradually reducing sodium by small increments in the past, to offering lower
sodium options across its portfolio, to now beginning to replace many of its
products with lower sodium versions. Campbell’s chefs were able to combine a
unique sea salt naturally lower in sodium with their culinary expertise to
reduce salt without compromising the taste people know and love.

“As Campbell continues to expand our lower sodium soups, we are making a
food that is already nourishing even better,” said Sean Connolly, President,
Campbell USA. “We are doing our part to help Americans enjoy the foods they
love while maintaining healthy diets.”

It Starts with Great Tomatoes

Campbell coordinates with farmers to grow more than 800,000 tons of
tomatoes each year, which are used as ingredients for the company’s soups,
sauces and vegetable-based beverages. To guarantee use of the highest-quality
tomatoes, Campbell established its Agricultural Research Center in Davis,
Calif. in 1948 where the company field tests between 300-500 tomato varieties
each year in search of the perfect fruit to further develop for a future crop.

“We have worked with generations of farmers to grow tomatoes that deliver
superior taste, outstanding color, and provide the right consistency for our
soups and juices,” said Tim Gruenwald, Campbell’s Director of Agriculture.
“Our tomatoes also are naturally more disease resistant and help our farming
partners maximize their crop yields.”

In keeping with Campbell’s commitment to sustainability and corporate
social responsibility, Campbell uses sustainable and cost-saving practices
throughout the growing and harvesting process to ensure its products are
earth-friendly as well as a great value. This is especially important today
since people are focused on both eating well and trying to stretch their food
budgets. Each can of Campbell’s condensed soup is produced with less water,
uses smaller cans, less metal and requires less fuel for shipping, compared to
Campbell’s ready-to-serve soups.

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

    -0-                           08/20/2009
    /CONTACT:  Juli Mandel Sloves of Campbell Soup Company, +1-856-371-6152,
[email protected]; or Patricia Walli of Weber Shandwick,
+1-312-988-2019, [email protected], for Campbell Soup Company/
    /Web Site: /

CO:  Campbell Soup Company

ST:  New Jersey

-- CG64011 --
6511 08/20/2009 07:00 EDT
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