Campbell Canada president Ana Dominguez and Arthur Potts, Parliamentary Assistant to the Minister of Agriculture, Food and Rural Affairs celebrate Campbell Canada’s 85th anniversary
Campbell Company of Canada celebrated its 85th anniversary with an event in Toronto on Nov. 16, appropriately held at the Andy Warhol: Revisited exhibit at the Revolver Gallery.
The president of Campbell Company of Canada, Ana Dominguez, was on hand to celebrate both the past and the future of the company. “We’re proud to have been making great-tasting, quality soups on Birmingham Street in west-end Toronto since 1930,” says Dominguez. “A huge part of our success is the longstanding relationships we have built with the people who grow our ingredients, and that includes generations of farmers in the farming communities surrounding Toronto.”
According to a Campbell Canada media release, from a local standpoint, the company sources 70 per cent of the vegetable ingredients used in its soups (by weight) from local farms from within 300 km of its Toronto plant.
“Campbell’s – the iconic soup company – is a great example of what makes Ontario’s food processing sector so dynamic,” says Arthur Potts, Parliamentary Assistant to the Minister of Agriculture, Food and Rural Affairs. “They have a strong tradition of creating innovative products while maintaining long-lasting relationships with the farming community by sourcing fresh, locally grown product. I’m happy to congratulate Campbell Canada on 85 years of producing quality foods for Ontarian families to enjoy.”
Looking to the future, Campbell Canada is focused on following through on its global promise of delivering “Real Food that Matters for Life’s Moments” – a slogan that Dominguez says “represents the single most important cultural change we’ve implemented globally and at Campbell Canada specifically. We have committed to delivering products with no artificial colours and flavours, eliminating the use of high fructose corn syrup and making sure we provide a host of choices for consumers with different dietary needs.”
Dominguez also discussed the importance of Campbell Canada’s new website, WhatsInMyFood.ca. “Through this platform, we will engage in a meaningful dialogue with our consumers, and provide answers to their most pressing questions,” she says. “This is a serious commitment. We will be open and honest about what goes in our food, how we make our food and the choices behind the ingredients we use.”
Campbell Canada’s anniversary-related media release also pointed out that Campbell’s soups are constantly being updated in response to changing consumer tastes and demand for innovative new flavours. The Healthy Request line, for instance, has been reinvented in response to today’s health-conscious consumer who wants to know what’s in their food as well as what’s not in their food. (Healthy Request promises to never contain preservatives.) And the recently launched Campbell’s Soup Kits were developed for people who want homemade soup but don’t want to spend hours making it. Campbell’s Soup Kits give these consumers a head start: all they need to do is add a few simple ingredients, and in about an hour, they have a homemade soup with no artificial flavours or colours.