Campbell’s to make soup flavor ‘M’m! M’m! Better!’

CAMDEN, N.J. Beginning this week, the 25 million Americans who regularly enjoy Campbell’s Tomato soup can start eating healthier as the company rolls out new tomato soup with sea salt.

Campbell Soup Co.’s Tomato soup now will have 480mg per serving, the healthy sodium level designated by the U.S. government.

Adding a naturally flavorful sea salt to the recipe helped Campbell chefs to use 32% 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.”

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