New Campbell’s Signature Reduced Sodium Soups Launched in 3 Flavors For Foodservice

CAMDEN, N.J. – To support healthcare operators in communities with a range of dietary requirements, Campbell’s Foodservice has developed three Campbell’s^® Signature Reduced Sodium soups. Ready-to-eat soups with less sodium are particularly important to operators in this segment as they serve patients and residents who follow special diets—38% in senior living, 41% in hospitals and 44% in long-term care.¹

Low in fat, saturated fat and cholesterol, these carefully crafted soups contain 390mg of sodium per serving^* and accommodate vegan, vegetarian and gluten-free diets:

• Campbell’s^® Signature Reduced Sodium Chicken Noodle: White-meat chicken, egg noodles, diced vegetables, and a blend of herbs and spices simmer in a home-style chicken stock.
• Campbell’s^® Signature Reduced Sodium Tomato Basil: This vegetarian offering is full of pureed and diced tomatoes, fresh cream, chopped basil and roasted garlic, which are slowly simmered with a variety of spices.
• Campbell’s^® Signature Reduced Sodium Vegan Vegetable: Great northern beans and a variety of vegetables simmer in a broth of pureed tomatoes seasoned with herbs and spices and finished with a touch of balsamic and basil.

“To save time and labor, healthcare operators need convenient, nutritious alternatives to scratch-made menu items,” Campbell Soup Company Director of R&D Alan Slesinski said. “In this new product line, we’ve cut back on sodium without sacrificing taste or quality. With familiar and well-loved flavors, Campbell’s^® Signature Reduced Sodium soups will delight patients, residents and guests, standing alone or as side dishes.”

Operators can contact a Campbell’s Foodservice broker to learn more about these soups.

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About Campbell’s Foodservice:

Founded in 1869, Campbell Soup Company is the partner working to make delicious, real, carefully crafted foods accessible to all. Our philosophy of building recipes from scratch, with carefully selected ingredients and no additives, reflects our heritage of evolving products to meet the demands of guests. In the foodservice portfolio, we have more than 500 soups, beverages, broths, sauces and entrées from trusted brands, like Campbell’s^®, V8^®, Pepperidge Farm^®, Prego^®, Pace^® andSwanson^®. We partner with and listen to customers in order to offer the best assistance through attentive customer service, category expertise, culinary support and more. For more information, visit www.campbellsfoodservice.com.

¹Technomic Understanding Healthcare Foodservice, 2018.

^*Compared with 860mg of sodium in Campbell’s^® Signature Chicken Noodle, 710mg of sodium in Campbell’s^® Signature Tomato Bisque with Basil and 750mg of sodium in Campbell’s^® Signature Vegan Vegetable. All nutritional information is based on an 8-ounce serving.