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KEY INGREDIENTS

Protein

BEEF
We use only North American-raised, USDA-inspected beef in our soups. Chunky Maxx™ features premium cuts like Black Angus Steak.

POULTRY
We are focused on quality USDA-inspected poultry products. Our soup features both white and dark meat chicken meat with no antibiotics ever. We also use smoked-to-perfection turkey sourced from North American farms.

PORK
Chunky Maxx™ features UDSA-inspected pork in our soups in a number of craveable ways – like bacon, ham, and andouille sausage. We’ve even added bacon to our bison burger!

BISON
We have upped the ante on what is expected from a soup. Using North American sourced meats, we use grilled bison bacon burgers.

Vegetables

We use a variety of vegetables – potatoes, carrots, celery, tomatoes, okra, red and green peppers and Portobello mushrooms – mostly sourced from North American farms and carefully frozen or air-dried to preserve their delicious flavor.

Stock

The key ingredient in any soup is stock or broth. We use chicken, beef or turkey stock depending on the soup variety. The stock we use is made from cooking the meat in water, then concentrating it through evaporation.

INGREDIENTS FOR FLAVOR


We select ingredients to add unique flavors to Chunky Maxx soups. Many of these are commonly used, but others you may not be familiar with.  We’ve explained some of these here.

Acetic acid

The main ingredient in vinegar which is used to enhance flavor.

Beef tallow

Fat made from suet or beef drippings.

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.

Yeast extract

A natural flavor derived from yeast which adds a savory taste

Whey powder

We use whey powder to round out and balance savory flavors.

Sodium erythorbate

A curing agent in bacon.

INGREDIENTS FOR TEXTURE


We carefully select ingredients that help blend the soup smoothly and ensure that it looks, as well as tastes, appealing.

Carrageenan

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

Modified cornstarch

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

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 helps thicken cream soups.

Soy protein isolate

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

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.

Soy lecithin

Helps smoothly blend ingredients together--'emulsify.'

GENETICALLY MODIFIED INGREDIENTS


In America, approximately 90% of all canola, corn, soybean 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.

Canola

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

Corn

- modified food starch, cornstarch, dextrose, corn oil

Soy

- soy protein concentrate, soy protein isolate, soy lecithin, soybean oil

Sugar beet

- sugar

Non-GMO Ingredients

All other ingredients are not genetically modified.

WHO MAKES & GROWS THE SOUP

We buy many of our ingredients from farmers in America and Canada.

More than 75% of the produce we buy as a company is from the U.S. – that’s around 2.5 billion pounds a year.

We make our Chunky soups in Ohio, Texas, North Carolina and Toronto, Canada.

We employ around 4,000 people across these locations.

Learn More

PACKAGING

Chunky Maxx soups are packed in convenient, heat-and-eat bowls with a vented lid. These do not use 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 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.