We use a selection of other ingredients in small quantities to help make the flavors of our sauces consistent. We have listed some less familiar ones for you here.
Dehydrated wheyWhey is produced during the cheese making process. We used dehydrated, or dried, whey to enhance the dairy flavor.
A sugar in liquid form used to make brown sugar.
A common acid found in dairy products. We add it to improve the tart or subtle sour flavor in some of our dairy-based foods
Malic acidOccurs 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.
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 typically made from corn.
We use a mix of different types of salts, including potassium chloride for flavor.
We make sauces which are perfect for cooking, by carefully selecting ingredients which help create a smooth texture.
LecithinHelps 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.
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, potato, wheat or tapioca.
Sodium citrateA 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.
Soy protein concentrateMade 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 concentrateMade from whey, a byproduct of cheese making, and used to enhance the texture of our food.
We use a few ingredients to make sure your dinner will also look delicious.
Annatto extractA 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.
Beta caroteneA 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.
A widely used food color made by heating sugar. It is also an ingredient in Worcestershire Sauce which we use to add flavor to some of our sauces.
TurmericIs a bright yellow spice often used in Indian cuisine. We use it to add color to some of our soups and sauces.
GENETICALLY MODIFIED INGREDIENTS
In America, approximately 90% of all canola, corn, soybeans and sugar beets 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.
The ingredients in Campbell’s Sauces that may be derived from these crops are listed below. Not all of these ingredients are used in all varieties and many are used in very small quantities.
- vegetable oils which may be from canola, corn or soy
- corn syrup, maltodextrin, modified food starch
- soy lecithin, soy protein, soy sauce, yeast extract
- brown sugar, invert sugar, citric acid
All other ingredients are not genetically modified.
Our sauces are packed in convenient, space-saving flexible pouches.
These do not contain BPA.
However, they are not recyclable due to the type of plastic we use.
OUR PACKAGING AND BPA
We understand that some people would prefer to avoid bisphenol A (BPA), although FDA has determined that it’s safe to use in food packaging. Historically, BPA has been used in food packaging to line metal cans and to preserve the food’s taste and its nutritional value.
PET bottles, pouches, and cartons such as those used for V8® beverages, Swanson® broths and Campbell’s sauces are (and have always been) non-BPA packaging.
Campbell has transitioned to the non-BPA lining in all of our aluminum and steel cans in the United States and Canada.
The containers of a few other products have metal components that have limited food contact points but are key to ensuring that the lids remain tight. BPA is used as a coating on that metal but in small amounts and we continue to work on packaging alternatives.