Campbell Reduces Sodium in 21 Condensed Soups

CAMDEN, N.J.Campbell Soup Co. has lowered sodium levels by 25 percent to 45 percent compared to previous levels in 21 of its Campbell's® condensed soups. 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® soups and Pepperidge Farm® breads as well as the entire product lines for V8® juices, Prego® Italian sauces and Campbell's SpaghettiOs® pasta.