An As-salt On Critics Campbell's Cooks Up A New Line Of Low-sodium Soups

Posted: July 15, 1987

Campbell Soup has launched a line of condensed soups that contain one-third less salt than its regular soups.

The sodium content of the new soups, which are called "Special Request," will fall between the levels of salt in Campbell's regular soups and in its low-sodium soups for people on salt-restricted diets.

Over the years, Campbell's has been the target of protests by consumer groups who say its soups are too high in sodium.

A company spokesman, David C. Hackney, said the new soups, which have been under development for 10 years, should answer those concerns.

Hackney said the National Academy of Science has suggested people consume no more than 3,300 milligrams of salt a day, or about 3 teaspoons.

Campbell's regular tomato soup contains 660 milligrams of sodium in an 8- ounce serving. The new lower-sodium tomato soup contains 430 milligrams in the same size serving, while the low-sodium tomato soup with tomato pieces (sold ready to serve rather than condensed) contains only naturally occurring sodium totaling 40 milligrams in a 10.5 ounce serving.

The new soups are available in the five most popular varieties - chicken noodle, cream of mushroom, tomato, cream of chicken and vegetable.

Campbell's started shipping the soups at the end of June, and they should appear on store shelves shortly, Hackney said.

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