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Campbell’s Adds More Salt to Soups to Boost Sales

Guest article provided by FoodFacts.com

Do you recall the older winter-time commercial of a snowman dragging his feet into his home from a blizzard; and sitting down to a bowl of hot chicken noodle soup? As he took one sip the snow melted off and what was left was a little boy with a huge smile. That’s Campbell’s. They’re marketing and ads have proven to be successful for many years now, because they are the most popular soup can on store shelves. Why? It could be their advertising, their coupons and incentives, or it could be their salt-filled broth that most Americans have grown to adore.

Fact of the matter is that people-love-salt. Salt on pasta, salt on eggs, salt on mashed potatoes, salt on chicken, the list goes on and on. Campbell’s took notice of this a LONG time ago. They’ve been producing soups with high sodium levels since they first opened their factories in 1869. One half-cup serving of their chicken noodle soup is 890mg of sodium. That’s almost HALF of your daily value of sodium for one day, in just HALF a cup. So basically, you consume one whole can, you’ve had your recommended sodium for the entire day in just 5 minutes, and maybe a little more.
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Campbell Sued Over Salty Soup

Campbell Soup Cream of MushroomFour women from New Jersey are suing Campbell’s Soup over misleading labels, and a federal judge is allowing to lawsuit to proceed. The women argue that the soup company’s “low sodium” brand of soup does in fact not have much less salt than the original product, and that they were mislead into paying for a more expensive product.

Consumers should not have to read the back of the soup can to be sure the information on the front is truthful,” a lawyer for the women, Lester Levy of Wolf Popper LLP, said in a statement.


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