flag-canadaflag-united-states

tagline-slow-kettle

Campbell’s Slow Kettle Style soups are crafted by our chefs using high quality ingredients combined in creative ways, then patiently simmered to perfection for an indulgent taste experience.

Key Ingredients

No artificial flavors

Campbell's Slow Kettle Style soups contain no preservatives, no artificial colors, no artificial flavors and no added MSG.

We also avoid using ingredients you tell us you don’t want, like high fructose corn syrup. (There is a flavor in our Baked Potato variety that contains this ingredient and we are working quickly to remove it.)

Authentic ingredients

Our chefs start with simple ingredients, many of which we can trace from field to spoon.

We also try, wherever possible, to use ingredients that you would find in your pantry, such as beans, pasta, herbs, spices and seasoning.

American ingredients

We make Campbell's Slow Kettle Style soup in Napoleon, Ohio. We also try to use American ingredients wherever possible - sun-ripened tomatoes and wine from California, tender beef from cattle raised in Texas and chicken from Alabama.

Around 75% of the produce the company buys is from the U.S.A, that’s around 2.5 billion pounds a year.

INGREDIENTS FOR FLAVOR


We select ingredients to add unique flavors to our Campbell’s Slow Kettle Style soups. Many of you will know, but others you may not be familiar with.  We explain some of these here.

Dextrose

Dextrose is a sugar found naturally in fruits and honey. We use dextrose made from starch as a flavoring.

Glutamic acid

A naturally-occurring amino acid found in animals and plants such as tomatoes and mushrooms. It is sometimes an ingredient in flavor enhancers.

Natural flavors

A common term for flavors which give products their distinctive tastes. Natural flavors, oils or extracts can be derived from a wide range of foods – beef, chicken, seafood, fruits, vegetables and herbs. If a natural flavor contains one of the eight top allergens we include this in the ingredients list on the product label. We choose natural flavors in order to avoid using artificial flavors.

Succinic acid

A natural flavor enhancer made from fermenting sugar. It is typically used to add a sea-salty flavor.

Yeast extract

A natural flavor derived from yeast which adds a savory taste.

INGREDIENTS FOR TEXTURE


We also use ingredients to blend the soup smoothly.

Lecithin

Helps smoothly blend ingredients together. The technical term for this is 'emulisfy.' We use lecithin made from soybeans or sunflower seeds. The specific source of the lecithin is always listed.

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.

Modified starch

Used as a thickener to give a smooth texture and consistency, just as you might use corn starch at home. The starches we use are made from corn, maize, potato, wheat or tapioca.

Sodium citrate

A type of salt that is derived from citric acid. It is commonly called “sour salt” because of its flavor. When added to cheese, it allows it to melt more easily and have a smoother texture.

Sodium phosphate

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. Some types of sodium phosphate are used as leavening or rising agents in baked products.

Xanthan gum

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.

Genetically Modified Ingredients


In America, approximately 90% of all canola, cornsoy,and sugar beet crops are grown from genetically modified seeds. Farmers have been using these seeds for more than 20 years as they are safe, reduce costs and improve yields.

Slow Kettle Style soups contain a handful of ingredients that may be made from these crops. Some are listed here. Not all of these ingredients are used in all varieties and many are used in small quantities.

Canola

- vegetable oils which may be from canola, corn or soybeans

Corn

- corn syrup, cornstarch, maltodextrin

Soybean

- soy lecithin, soy sauce

Sugar beet

- sugar, citric acid

Non-GMO Ingredients

All other ingredients including tomatoes, wheat, and vegetables are not genetically modified.

tanner_chef_slow_kettle3

Campbell’s Chef Christopher Tanner

“Our Slow Kettle Style recipes capture everything we love about food – great ingredients and interesting flavors. We take our inspiration from meals at our favorite neighborhood restaurants. From there, we create recipes using ingredients you can find at home and expertly blend the soup so every bowl tastes great.”

PACKAGING

Slow Kettle Style soups come in clear, microwave-safe bowls, so you can see the delicious ingredients. We currently seal the pack with easy-open metal lids, but are currently transition to easy-to-open plastic film. The black lids are recyclable, however, the clear plastic bowls typically are not, although check with your local community.

The plastic bowl, plastic film and black lid do not use BPA. However, a small amount of BPA is used on the metal easy-peel lid that seals the plastic bowl and the metal rim of the bowl. Based on extensive studies, the U.S. Food and Drug Administration has determined that BPA is safe as currently used in packaging. We are transitioning to using non-BPA coatings in Slow Kettle Style packaging and expect to have completed this by mid-2017.

You don’t need to refrigerate bowls prior to opening.  As part of a quick and easy meal, pop the bowl directly in the microwave, following on-pack instructions or heat the soup in a pan on the stove top.

slow_kettle_santa_fe