The classic red and white Campbell’s soup cans have not only undergone a label redesign, they’ve been undergoing some serious changes on the inside as well.
Made with real, fresh ingredients, more than 70 per cent of the vegetable ingredients in Campbell’s Canadian products come from local Ontario farms. And as of August 2016, all of Campbell’s Canadian products are free of artificial flavours and colours.
Notably, Campbell’s is in also the process of completely removing BPA from its entire packaging portfolio, and is set to achieve this goal by mid-2017.
In the midst of these shifts toward cleaner and healthier ingredients and packaging, Campbell’s is also introducing a number of new flavours to its “Great for Cooking” Condensed Soups product line-up. These include: Roasted Red Pepper & Tomato “Great For Cooking” Condensed Soup (made with fresh tomatoes harvested at their peak); Cream of Bacon “Great For Cooking” Condensed Soup (a cream-based soup infused with real, smoky bacon); and No Salt-Added Cream of Mushroom and Cream of Chicken Condensed Soups (low-sodium versions of classic Campbell’s soups).
And for the at-home chef, Campbell’s is also adding two new flavours to its broth line-up: Mushroom Broth (a hearty broth infused with mushrooms and hints of cabernet sauvignon, permeated with the flavour of thyme and rosemary); and Pho Broth (A traditional Vietnamese broth with the savoury flavours of ingredients like ginger and star anise). Made with all natural flavours, they can be used as a base for a variety of recipes.
To find out more about the ingredients in Campbell’s products, visit whatsinmyfood.ca.