The key ingredient in many soups is stock. We use chicken, beef or vegetable stock depending on the soup variety. Most of the stock we use is made from cooking the meat or vegetables in water, then concentrating it through evaporation.


We use a wide variety of vegetables in our condensed soups, ranging from carrots, broccoli, mushrooms, potatoes, celery, and corn to okra, many of which are grown in North America.


We use meat sourced from USDA certified suppliers. The chicken we use is raised and processed from U. S. suppliers.


We use clams from the Atlantic Ocean in our famous Clam Chowder soup.


The pasta or noodles are made with enriched flour, egg and water. The flour is milled from wheat grown in the U.S. and Canada and enriched with essential vitamins.


We use cheese, cream, and butter in select condensed soup. We buy much of our dairy from suppliers in North America, such as cheese from Wisconsin.


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”.

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 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.

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. Glutamic acid is a naturally occurring amino acid and a component of MSG.

Potassium Salt

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

Succinic acid

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.

Yeast extract

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


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

Beta carotene

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.

Caramel color

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

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.

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.

Sodium phosphate

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.

Zinc chloride

An ingredient used to help green vegetables keep their color.


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 condensed soup 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


- citric acid, corn oil, corn syrup solids, cornstarch, dextrose, high fructose corn syrup, lactic acid, maltodextrin, modified food starch, vinegar


- hydrolyzed soy protein, soy lecithin, soy protein, soy protein idolate, soy sauce, soybean oil, yeast extract, soy protein concentrate

Sugar beet

- citric acid, sugar

Non-GMO Ingredients

All other ingredients are not genetically modified.


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 condensed soups in Ohio, Texas, North Carolina and Toronto, Canada.

We employ around 4,000 people across these locations.

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Steel cans are among the safest, most convenient, affordable and environmentally sustainable forms of packaging. The steel cans we use are recyclable and contain up to 35% recycled steel.

Our cans are coated on the inside with a thin layer of plastic to separate the food from the metal. This keeps the food safe and preserves its nutritional value. The lining we use is made of acrylic or polyester materials and does not contain 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.