INGREDIENTS FOR FLAVOR
We select ingredients to add unique flavors to Campbell’s Chunky soups. Many of these are commonly used, but others you may not be familiar with. We’ve explained some of these here.
The main ingredient in vinegar which gives the condiment its tart flavor.
Disodium guanylate and disodium inosinate
Are flavors that when used with glutamic acid, help create a savory or an umami flavor and help minimize the amount of sodium in the recipe. These are naturally occurring proteins which are found in vegetables such as mushrooms.
A naturally-occurring amino acid found in animals and plants such as tomatoes and mushrooms. It is sometimes an ingredient in flavor enhancers.
Hydrolyzed wheat gluten
Is plant protein from wheat that has been broken down into amino acids. These amino acids enhance the natural flavors of food with a taste known as “umami”.
Monosodium glutamate (MSG)
MSG is made by fermenting cane or beet molasses and is used to enhance the food’s savory flavor. Glutamatic acid is a naturally occurring amino acid.
A monounsaturated or 'good fat' fat commonly found in vegetable oils such as canola and avocados.
Partially hydrogenated soybean oil
A soybean oil that has been changed using a process called hydrogenation which “hardens” the oil, raising its melting point, so helping to improve the stability of foods. We have remove partially hydrogenated oils from almost all of our foods and are currently working to remove them from all our recipes.
A type of salt we use to reduce the amount of table salt (sodium chloride) in our recipes.
A natural flavor enhancer made from fermenting sugar. It is typically used to add a sea-salty flavor.
INGREDIENTS FOR TEXTURE & COLOR
We carefully select ingredients that help blend the soup smoothly and ensure that it looks, as well as tastes, appealing.
A food color naturally derived from the seeds of the achiote tree. It has a yellow to orange color and is commonly used to color cheese and butter.
Locust bean gum
Used to give some of our foods a smooth, thick texture. This ingredient is made from the seeds of the carob tree and is also sometimes called carob bean gum.
A widely used food color made by heating sugar. We use it make the color of some our products look appealing.
A common ingredient which occurs naturally in seaweed and is used as a thickener. We use it to keep our chicken meat juicy.
A type of salt that allows mixtures of ingredients to blend easily or “emulsify”. It is also used to maintain the texture and flavor of the meat and cheese in our recipes as they are cooking.
Soy & sunflower lecithin
Helps smoothly blend ingredients together. The technical term for this is 'emulisfy.' We use lecithin made from soybeans or sunflower seeds.
Soy protein concentrate
Made from soybean flour after the sugar portion has been removed. We use this protein to enhance the texture of our food and also help thicken cream soups.
Whey protein concentrate
Made from whey, a byproduct of cheese making, and used to enhance the texture of our food.
A thickener used to blend our spices and ingredients to give a consistent flavor and appearance. It’s made by fermenting corn sugar, wheat or soy.