​Campbell Soup Changing To Battle Childhood Obesity

By:
Follow Twitter:
February 18, 2010

Share this article

Campbell Soup Co. is cutting the amount of sodium in its SpaghettiOs canned foods up to 35 percent. The company wants to create healthier products for children. In fact, twenty three of its condensed soups will have a 45 percent reduction in sodium.

“Changing the recipe of SpaghettiOs comes on the heels of reducing sodium in our condensed kids soups to healthy levels. It’s also consistent with our commitment to advertise only sound food choices to children,” Sean Connolly, president of Campbell’s U.S. soups, sauces and beverages, said in a statement.

Campbell’s new recipe for soups will contain 480 milligrams or less of sodium per serving. The food maker will focus on vegetables such as carrots, potatoes, celery, and fresh tomatoes. Campbell is also planning to add a new type of roasted chicken.

Soup labels are also revising but the cans will contain the old fashioned red and white label. The new cans will feature pictures of food in a newer style photography. Chicken noodle, cream of mushroom, and tomato soups will soon come with a modern design.

Consumers Want Companies To Help Battle Childhood Obesity

Many food companies have been increasingly watched by consumers and regulators. They are seeking more nutritional value in products in an effort to battle the growing childhood obesity problem. The problem with Campbell’s SpaghettiOs product has always been the amount of sodium it contains.

It will be the second time in two years that sodium levels for its pasta product are reduced. Several reduced sodium versions of SpaghettiOs will be found stores starting in April. In addition, other lines of products made by the food company will hit the shelves with fewer salt levels in July.

Food and Drug Administration Requirements

The sodium cut will bring most of the Campbell food products in line with Food and Drug Administration requirements. The agency requires that the dishes are suitable for children. To meet these requirements, food products must be controlled for fat, saturated fat, cholesterol, and sodium with a significant level of at least two positive nutrients.