The salt content in the kids' soups had already been reduced an average of 25 percent in 2006, the company said adding that the move announced Monday would bring an additional reduction of 20 percent.
By reducing the salt content sodium in these 48 soups to the healthy level of 480 milligrams of sodium per serving, the company aims at meeting the government criteria for healthy foods. To be marketed as healthy, foods must meet fat, saturated fat, cholesterol, sodium and nutrient guidelines.
The ready-to-serve soups will be called Select Harvest, the Camden, New Jersey-based company said. The children's varieties will include Chicken and Stars and Noodle-Os.
Campbell introduced 32 new or reformulated soups made with lower sodium natural sea salt in 2006. These included a line of 25 percent less sodium versions of "Campbell's" top-selling soups. Some varieties also have up to 45 percent less sodium than their original counterparts.
Keeping in mind its "ongoing commitment to reduce sodium," the company announced plans to give 85 low and reduced sodium soups. Currently, it sells $650 million in low-sodium soups and broths a year, compared to $100 million in 2003.
The sodium reduction in soups will be made possible using natural sea salt, proprietary natural flavor enhancers and a range of sophisticated blending techniques, according to the company's statement.
