Campbell’s Soup is Changing With The Times
February 18th, 2010 - 9:50 pm ICT by Angela Kaye Mason
Florida, Feb 18, (THAINDIAN NEWS) The makers of Campbell’s soup, that mmm mmm good can of nostalgic flavor, had decided to revamp their product, hoping to bring back customers who may not have opened a can in years.
The famous soup company will be making their product more healthy, and tasty. Twenty three of the condensed soups will have a lower sodium count, 45% lower to be exact, which means that they will contain 480 milligrams or less of sodium per serving. They will also be focusing on their vegetables such as carrots, potatoes, celery, and tomatoes which are grown in the United States. They are also planning to add a new type of roasted chicken.
In August, the classic soup labels which are so well known for Campbell’s will also change. They will feature pictures of food in a newer style photography that the old soup labels, however, they are keeping the three mainstays the same. Chicken noodle, cream of mushroom, not tomato soups will change their labels, but will remain the old fashioned red and white label that we all recognize so easily.
Although Campbell’s is, of course, hoping this will help to increase sells, they have lowered their forecast for sale increase from 3.5% to 2.5% but did not change their profit outlook.
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Tags: carrots, celery, chicken noodle, classic soup, cream of mushroom, florida feb, milligrams, nostalgic flavor, potatoes, profit outlook, roasted chicken, sodium, soup company, soup labels, style photography, tomato soups, tomatoes, vegetables, white label