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Our
Ingredients

Here is an alphabetical list of some of the ingredients we use that may not be familiar. We have tried to describe what they are and why we use them in our recipes.

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7 vegetables

Carrots, celery, beets, parsley, lettuce, watercress and spinach juice are blended to create our unique flavor for V8 Original. These vegetables are grown mostly in the U.S. and then driven to our processing facility in Napoleon, Ohio where they are washed, pureed, and concentrated.

Acacia gum

is used to help give Beer & Cheese dip its smooth, thick texture.

Acetic acid

The main ingredient in vinegar which gives the condiment its tart flavor.

Allergens

If any of our products include one of the top eight allergens it is indicated in the ingredients list on the product label. The eight most common allergens are peanuts, tree nuts, milk, eggs, fish, wheat, soy and shellfish. If a natural flavoring contains one of these allergens this is clearly indicated in parentheses in the ingredients list on the product label.

Anhydrous milkfat

is almost pure milk fat made from fresh cream. It gives a natural dairy flavor and creaminess to our cream sauces and is stable at room temperatures.

Annatto

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.

Annatto extract

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.

Artificial colors Yellow 5 and Yellow 6

give the dip an appealing color. We are removing these ingredients from our dips as part of our commitment to remove artificial colors from our products by 2018.

Artificial food dyes

Food dyes such as Red 40, Yellow 5, and Blue 1 give some V8 juices their vibrant colors. We are looking for ways to replace these colors with natural sources.

Ascorbic acid (Vitamin C)

Ascorbic acid is another name for vitamin C. It occurs naturally in many foods and we add it to replace the naturally-occurring vitamin C in tomatoes that may be lost during preparing and cooking the soup. Vitamin C is sometimes added to our beverages to increase their nutritional value.

B vitamins

We add a variety of B vitamins to V8 +Energy beverages because of their recognized role in supporting energy metabolism.

Beef Extract

Highly concentrated beef stock made from meat. Used to add flavoring.

Beef Stock

We make our stock the traditional way, by cooking bones in water. The beef is sourced from farms in the United States, mainly in Texas[CONFIRM]. A special steaming process ensures the stock is clear with a robust flavor.

Beef tallow

Fat made from suet or beef drippings.

Beta carotene

A pigment that gives carrots, sweet potatoes and pumpkins their orange color. When added to food, it adds a yellow or orange color. Your body converts beta carotene to Vitamin A.

Butter

We add butter made in the U.S. to create a rich, robust flavor.

Calcium carbonate

is a mineral used to stabilize cheese dips to they don’t separate.

Calcium chloride

A type of salt we use to help vegetables stay firm during cooking.

Calcium disodium EDTA (a.k.a. EDTA)

EDTA is a preservative used to protect the flavor and color of the V8 Splash lemonade varieties. We are looking for ways to to eliminate the use of EDTA while maintaining the same great taste of the product. It is only used in the three V8 Splash lemonade varieties.

Calcium phosphate

Calcium phosphate is one source of calcium that can be used to fortify food products.

Canola, corn and soybean

vegetable oil

Caramel color

A widely used food color made by heating sugar. We use it make the color of some our products look appealing. It is also an ingredient in Worcestershire Sauce which we sometimes use to add flavor.

Carrageenan

A common ingredient which occurs naturally in seaweed and is used as a thickener. We use it to keep our chicken meat juicy.

Celery Seed Oil Flavor

This flavor is made using celery seed and lactic acid. Lactic acid is commonly found in foods such as yoghurt. It is used in food to provide a tart or subtle sour flavor.

Cheese

We use different cheeses to create authentic flavors and a smooth texture. This includes pepper jack, cheddar, neufchatel and parmesan.

Chicken fat

Chicken Stock

Stock is made from cooking chicken meat and chicken bones in water and then concentrating it by evaporating off some of the liquid. We also use a small amount of dehydrated, or completely dried, chicken stock for added flavor.

Chipotle adobo puree

A spice mix which includes adobo peppers, tomatoes and flavoring used in the Chipotle variety.

Citric acid

Citric acid occurs naturally in citrus fruits and tomatoes and can add a sharp or tart flavor. It is commonly used to control the acidity of shelf stable products. The citric acid we use is made from either sugar or corn.

Citric acid

We add citric acid to control the acidity of the sauce and make sure it’s shelf stable and safe. The citric acid we use is made from sugar beets, which may be genetically modified.  We are transitioning to a citric acid made from cane sugar which is not genetically modified.

Corn syrup

A type of liquid sweetener made from corn.

Corn syrup solids

A liquid sweetener made from corn that has been concentrated to remove most of the water.

Crafted with Care

Cream

We use fresh cream to give an authentic flavor and smooth texture.

Cultured dextrose

is made by fermenting corn and used to extend the shelf life of products. It’s commonly used in Swiss cheese.

DATEM

is a type of emulsifier made from grape skins that helps to blend and thicken cheese dips.

Dehydrated cream

This is cream which has been dried, allowing it to have a longer shelf life.

Dehydrated garlic

Dried and ground garlic used to add flavor.

Dehydrated onions

We used dehydrated or dried onions as a base flavor.

Dehydrated whey

Whey is produced during the cheese making process. We used dehydrated, or dried, whey to enhance the dairy flavor.

Dextrose

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

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.

Disodium phosphate

A type of salt used to keep meat, such as chicken, tender during cooking.

Disodium phosphate-dihydrate

is a type of salt used to smoothly blend and thicken the dips.

Enriched egg noodles

Noodles made with white flour are enriched with five essential nutrients: ferrous sulfate (iron); and four B vitamins: folic acid, niacin (B3), riboflavin (B2) and thiamine mononitrate (B1). Our noodles are made with flour milled from a mix of durum and spring wheat grown in the United States and Canada. This mix of flour gives the noodles a robust texture.

Enriched flour

White flour enriched with five essential nutrients: ferrous sulfate (iron); and four B vitamins: folic acid, niacin (B3), riboflavin (B2) and thiamine mononitrate (B1).

Enzyme modified butterfat

Butter that has been specially processed using enzymes to increase the flavor.

Enzyme modified cheddar cheese

Cheddar cheese that has been specially processed using enzymes to increase the flavor.

Enzyme modified cheese

We use cheese which has been specially processed using enzymes to increase the flavor. Most of the enzyme modified cheese we use is made in Wisconsin. It also contains rennet, an enzyme which is essential to making the cheese hard. The rennet we use is derived from animals.

Enzyme modified egg yolks

have been processed with added enzymes to help smoothly blend the sauces.

Enzymes

Enzymes are a special kind of protein used to help reactions in food. These are essential in many types of food-making processes including cheese-making. Examples of enzymes we use in some of our recipes are rennet and phospholipase.

Ester gum & gum acacia

We use ester gum and gum acacia to help improve the appearance of the V8 Splash lemonade varieties and V8 Splash blue raspberry. These gums are derived from natural sources.

Food starch & flour

These two ingredients help to thicken the soup and give a consistent texture.

For vegetarians & vegans

V8 juices are suitable for vegetarians. All the ingredients, including the natural flavorings, are made from plants. Our V8 Vegetable Juice is also suitable for vegans.

Fruit juices

We use nearly 20 different types of fruit including apple, grape, mango puree, kiwi, strawberry, and many more to add natural sweetness and create uniquely flavored juices for a variety of V8 products. These juices are sourced within the U.S. and internationally.

Garlic

which has been dried is used to add flavor.

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.

Gluten-free

Five varieties of Campbell’s Organic soups are gluten-free. These are Sun-Ripened Tomato & Basil Bisque, Creamy Butternut Squash, Garden Vegetable with Herbs, Lentil, and Chicken Tortilla. We have a two stage testing process for gluten-free. First we verify all the ingredients are gluten-free, then we test the finished soup.

Granular cheese

A general term for a hard cheese with a rich and tangy flavor. Many common cheeses, such as Parmesan, are considered granular cheeses.

Green tea

We use caffeine from green tea extract to provide the energy boost to V8 +Energy beverages.

High fructose corn syrup

A liquid sweetener made from corn starch. It is nutritionally the same as sugar, and similar in composition to table sugar.

Honey

a natural sweetener we add to our beef stock

Hydrolyzed dairy solids

are a natural flavor derived from dairy used to make dips taste creamy.

Hydrolyzed soy protein

Plant protein from soybean that has been broken down into amino acids. These amino acids enhance the natural flavors of food with a taste known as “umami”.

Hydrolyzed soy, wheat & yeast protein

Plant protein that has been broken down to its individual amino acids. These amino acids enhance the natural flavors of food with a taste known as “umami”.

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”.

Ingredients we are phasing out

Parents have told us they would prefer to avoid giving their kids certain ingredients.  We are working to phase out artificial colors including Red 40, Yellow 5 and Blue 1 in our V8 Splash.

Invert sugar

A mixture of two sugars, dextrose and fructose. This is sometimes used to make brown sugar.

Jalapeno peppers

We use jalapeno peppers grown in the Southwest and Mexico. The jalapeno used in our salsas is a special variety which adds flavor, but not heat.

Jicama juice

Lactic acid

A common acid found in dairy foods such as milk. We add it to improve the tart or subtle sour flavor in some of our dairy-based foods, like cheese sauces.

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.

Lime juice concentrate

Fresh juice is pasteurized and evaporated to create a frozen concentrate that simplifies transport and storage. We use concentrated lime juice from WHERE.

Locust Bean & Xanthan Gum

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.

Lower sodium natural sea salt

Sea salt is made by evaporating seawater. It is usually not processed, or undergoes minimal processing, and therefore retains trace levels of minerals like magnesium, potassium, calcium and other nutrients. The sea salt we use contains less sodium than salt from mines.

Malic acid

Occurs naturally in fruits, especially apples, and is responsible for their tart taste. We use this ingredient in products where a tart taste is expected, including Apple Bourbon Sauce.

Maltodextrin

A type of carbohydrate used to create even and consistent flavor in our food. Maltodextrin itself has little taste, but it attaches itself to flavors and evenly spreads them through the product so every mouthful tastes good. The maltodextrin we use is made from corn unless stated otherwise.

Milk protein concentrate

Mixed triglycerides

are fats or oils added to cheese to create an appealing texture.

Modified cornstarch

Helps to thicken the sauce in the product to give it a smooth, consistent texture.

Modified food starch

Helps to thicken the soup and give it a smooth, consistent texture.

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.

Monopotassium phosphate

One variety of salt we use to flavor our soups and minimize the amount of sodium in the recipe.

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.

Natural flavorings and extracts

We use natural flavors to add a depth of taste. These are mostly concentrated extracts derived from herbs, spices, vegetables, beef or poultry depending on the variety

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.

Natural smoke flavoring

A liquid flavoring created when smoke particles from burning woods, such as maple and hickory, are captured and condensed.

Oleic acid

A monounsaturated or ‘good fat’ fat commonly found in vegetable oils such as canola and avocados.

Onions

Sautéed onions are the base of any great Italian sauce.

Organic certification

For a product to be certified organic all the ingredients must meet strict criteria set by the USDA. That includes using only approved fertilizers, protecting natural resources, preserving animal welfare. All the ingredients we use are from certified organic farms and producers and our soups are made in certified facilities.

Organic means non-GMO

If a product is USDA certified organic it automatically means that it is non-GMO. That’s because only crops from non-genetically modified seed are allowed to be certified organic.

Organic Potato Starch

Used as a thickener to give a smooth texture and consistency, just as you might use corn starch at home.

Organic produce

We include organic produce and ingredients grown in North America to make our Organic soups. For example, we use tomatoes from California and carrots from California and Oregon.

Organic Tapioca Starch

Used as a thickener to give a smooth texture and consistency. Tapioca is derived from the roots of the cassava plant.

Organic Yeast Extract

We use organic yeast extract to enhance the savory flavors in the soups.

Paprika

A spice made from air-dried fruits of the chili pepper family that is added for color.

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.

Pasteurized process cheddar

A cheese blended with water and emulsifiers to create a creamy smooth texture.

Pasteurized process cheddar

Cheese blended with water and emulsifiers to create a creamy smooth texture.

Pectin

V8 Splash Smoothies use pectin to improve the texture, appearance, and stability of the V8 Splash Smoothies. Pectin is derived from natural sources.

Phospholipase

A type of enzyme that together with other ingredients, such as eggs, helps to maintain the smooth, creamy texture of our product.

Potassium

Eating foods high in potassium can help maintain healthy blood pressure, which contributes to heart health. Potassium may help blunt the effects of sodium on blood pressure. Current Dietary Guidelines recommend that adults eat at least 4700 mg of potassium and no more than 2300 mg of sodium daily. Healthy Request soups provide a good or excellent source of potassium, to help you meet your daily requirement of this important nutrient.

Potassium chloride

A type of salt we use to reduce the amount of table salt (sodium chloride) in our recipes.

Potato starch

A thickener to give a smooth texture and consistency, just as you might use corn starch at home.

Purified water

Purposeful Ingredients

Roasted garlic

We choose roasted garlic as it has a sweet flavor which gives the sauce a great taste.

Seasoning

We add a range of ingredients including vinegar, mustard and red pepper to create delicious flavors.

Sodium alginate

is used to thicken our cheese dips.

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 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 erythorbate

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.

Sorbic acid

is a type of natural preservative which helps keep our cheese dips safe.

Southwest flavors

We add a range of ingredients to create authentic south-west flavors. These include distilled vinegar, dried onions and garlic and herbs and spices such as cilantro, adobo and cumin depending on the variety. Most of these ingredients are sourced from North America.

Soy

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 lecithin

Helps smoothly blend, or emulsify, ingredients together.

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.

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 the sauce.

Soy protein isolate

Made from soybeans and almost entirely protein. Is used to help keep the chicken tender during cooking.

Stevia

Succinic acid

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

Sucralose

Sucralose is in V8 V-Fusion Light varieties. We add it for sweetness and flavor without increasing added sugars or calories. Although sucralose does not occur naturally, it is safe to use in all food products.

Sugar

The sugar we use is from sugar beets or sugar cane grown mainly in the U.S.A.

Titanium Dioxide

Tomato puree

Our tomatoes are mainly grown in California by family farmers, many who have grown for us for generations. The ripe tomatoes are harvested and transported directly to our plants to be washed, peeled and pureed. There are six tomatoes in each can of Campbell’s Condensed Tomato Soup.

Trisodium citrate

is a flavor made from citric acid which adds a tart flavor to foods and beverages. We use it in our cheese dips.

Turmeric

Is a bright yellow spice often used in Indian cuisine. We use it to add color to some of our soups and sauces.

Vegetable juices

We use a wide variety of vegetables to create our delicious blends for a variety of V8 beverages. Our quality carrot juice is mainly from California, other vegetables including spinach, beet, and yellow carrot juice are sourced from farmers in North America when seasonally available. Our sweet potatoes and purple carrots are sourced internationally.

Vegetable oil

The oils we use may come from corn, canola and/or soybean as we use different oils depending on the season and availability. No matter which oil is used, we ensure the taste of the product doesn’t change. The oils we use are considered “good oils” as they contain high amounts of unsaturated fats.

Vegetable stock

We carefully select vegetables, herbs and seasoning to create a flavorful based for our broths.

Vitamin A

Vitamin A is primarily derived from the high-quality carrot juice. In some cases, it may be necessary to add additional vitamin A through the addition of beta carotene. It is considered an antioxidant.

Vitamin A (Beta Carotene)

Vitamin E

Some of the V8 products also have Vitamin E. We add alpha tocopheryl acetate as a vitamin supplement to add vitamin E.

Vitamins

Many V8 Splash varieties provide a good source of the antioxidants vitamins A & C.

Water

We use water in many of our products to achieve the right consistency.

Wheat flour

Used to thicken the soup. We use flour milled from wheat grown in the U.S. and Canada.

Whey

is produced during the cheese making process. We used it to enhance the dairy flavor in our cheese dips.

Whey powder

enhances the creamy flavor.

Whey protein concentrate

Made from whey, a byproduct of cheese making, and used to enhance the texture of our food.

Whey protein concentrate

Made from whey, a byproduct of cheese making, and used to enhance the texture of our food.

Wine & Beer

A number of our sauces use wine or beer to add a rich, deep flavor, although the alcohol is removed during cooking. Most of our wine is from California. Varieties with wine are Marsala, Classic Roasted Chicken, Scampi and Garlic Butter Chicken which use chablis, Teriyaki which uses mirin and sake, and Beef Stew which is made with burgundy and Pot Roast which uses beer.

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.

Yeast extract

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

Yeast extract and autolyzed yeast extract

Flavor enhancers derived from yeast and used to add a savory flavor to our products.

Zinc chloride

An ingredient used to help green vegetables keep their color.