INGREDIENTS FOR FLAVOR
Our soup recipes are simple and use mainly ingredients you know. Others you may not be as familiar with are listed here.
Jicama is a root vegetable, and jicama juice concentrate is used as a sweetener instead of sugar.
INGREDIENTS FOR TEXTURE & COLOR
A gum extracted from edible red seaweed to help retain moisture in the meat and provide a more tender texture.
Milk protein concentrate
The protein portion of milk that includes casein and whey is added to prevent the fat (cream and butter) in the soup from separating. It also helps provide a creamy consistency and lighter color as a result of emulsifying the fat.
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.
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.
GENETICALLY MODIFIED INGREDIENTS
The ingredients used in Well Yes! products are not from genetically modified crops.
WHO MAKES THE SOUP
Our foods are created by some of the world’s most inventive chefs in a real kitchen, where real soup fans are invited to take a spoonful and give us their honest opinions.
From there, we work together to build, improve, refine and perfect each recipe. All Well Yes! soups are produced in the United States in Maxton, NC and Napoleon, OH.
Well Yes! soups are in Non-BPA lined steel cans that are recyclable.