INGREDIENTS FOR FLAVOR
We select ingredients to add unique flavors to Campbell’s Condensed soups. Many of these are commonly used, but others you may not be familiar with. We’ve explained some of these here.
Corn syrup solids
A liquid sweetener made from corn that has been concentrated to remove most of the water.
Disodium guanylate & disodium inosinate
These are types of salt used to enhance the flavor of our soups and minimize the amount of sodium in the recipe.
Dextrose is a sweetener derived from corn added to balance flavor.
Enzyme modified cheddar cheese
Cheddar cheese that has been specially processed using enzymes to increase the flavor.
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.
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”.
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 soups.
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.
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. Glutamic acid is a naturally occurring amino acid and a component of MSG.
A type of salt we use to reduce the amount of table salt (sodium chloride) in our recipes.
A natural flavor enhancer made from fermenting sugar. It is typically used to add a sea-salty flavor. For example we use it in Clam Chowder.
A natural flavor derived from yeast which adds a savory taste.
INGREDIENTS FOR TEXTURE AND COLOR
We carefully select ingredients to blend the soup smoothly and ensure that it looks, as well as tastes, appealing.
A pigment that gives carrots, sweet potatoes and pumpkins their orange color. When added to food, itis a colorant sourced from nature which provides a yellow/orange hue and is also a source of Vitamin A.
A widely used food color made by heating sugar. We use it to make the color of some of our products look rich and appealing.
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.
Helps smoothly blend ingredients together. The technical term for this is 'emulsify.' We use lecithin made from soybeans or sunflower seeds. The plant 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, maize, potato, wheat or tapioca.
A type of salt we use to maintain the texture and flavor of chicken or cheese.
Soy protein isolate
Is a protein made from soybeans which is used to help keep the chicken tender during cooking.
Whey protein concentrate
Whey is a byproduct of cheese making, and this concentrated form is used to enhance the texture of our food.
An ingredient used to help green vegetables keep their color.