Campbell Soups is making his soups more health-centric by cutting down the amount of salt in its soup. Campbell will be launching the modified version of 30 soups with natural, low-sodium sea salt as sea salt is supposed to contain 98% sodium chloride, compared to 99.9 percent sodium in the regular table salt. Apart from that it is Kosher certified and natural sea salt does not contain added sugar, anti-caking ingredients or potassium iodide. Sea salt guarantees more flavor than the regular salt as it has been used by many Chefs in French and Thai cuisines.
Therefore, it will be apt to say that it has been a good substitute for the Campbell guys to have replaced regular salt with sea salt. As said by George Dowdie, Campbell’s vice president for research and development: The sea salt in the new soups has 40 percent less sodium than the regular stuff. The Company is using sea salt in 12 soups for kids, such as Chicken Alphabet and Kids Shapes having the combination of chicken noodle, tomato and cream of mushroom.
The Company has also planned to bring major changes along with the launch of its low-sodium soups. It includes low-calorie, low-fat, vegetable-rich foods, gourmet soups, microwavable soup-bowls, drinkable soups, putting pop-top lids on cans. In a nutshell Campbell Company is all set to rock the markets with the low-sodium package and recover the sales that had fallen down since 2001. Campbell Soups has perfectly balanced the health food and convenience foods trends of the year 2006.
