A blind taste-testing of the new lower sodium versions of the Campbell soups by food columnist J.M. Hirsch has shown positive results for the product. Facts provide that Campbell has replaced the common salt with a sea salt that reduces the sodium content of the soups while maintaining their flavor.
Hirsch confirms the low-sodium and approximate flavor claims of the Company besides its original versions of Mexican Style Chicken Tortilla; Italian-style Wedding; Grilled Chicken and Sausage Gumbo; Tomato; and Chicken Noodle. He has also endorsing the fact that these soups can go a long way in cutting down the salt intake of the consumers.
However, Campbell Soups has reduced sodium content in one of the highly salted foodstuffs, yet there are food products like processed meats, sauces, pickles and other condiments that require probably a similar sea-salt formulation to cut down the overall salt consumption of the Americans.
