Key Ingredients


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


Many of the mushrooms we use are grown in Kennett Square, Pennsylvania, called the mushroom capital of the world.

Food starch & flour

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

Vegetable oil

We use different oils depending on the season and availability but always make sure the taste doesn’t change. The oils we use come from corn, canola and/or soybean and are considered "good oils" with high amounts of unsaturated fats.



Table salt or sodium chloride adds seasoning to our products. It is one type of salt we use. Another is potassium chloride, which adds seasoning without adding sodium.


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

Whey powder

Enhances the creamy flavor.

Monosodium glutamate (MSG)

MSG is used to enhance the soup's savory flavor and is made by fermenting cane or beet molasses.


We use a natural flavoring made with corn oil and black pepper.

Yeast extract

This is a natural flavor derived from yeast which adds a savory taste.


Dehydrated or dried garlic is used to add flavor.


Soy protein concentrate

This is used as a stabilizer and helps give the soup its creamy texture.


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.
The ingredients in Condensed Cream of Mushroom soup that may be derived from these crops are:

Canola, corn and soybean

- vegetable oil


- monosodium glutamate and modified food starch

Non-GMO Ingredients

All other ingredients including mushrooms 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 Cream of Mushroom soup in Ohio, Texas, North Carolina and Toronto, Canada.

We employ around 4,000 people across these locations.


Steel cans are among the safest, most convenient, affordable and environmentally sustainable forms of packaging. The steel cans we use are recyclable and contain 30% 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 currently use contains a substance called bisphenol A or BPA.

In March 2016, we announced plans to transition to non-BPA can linings and coatings and started shipping cans with linings made from acrylic or polyester. We expect this transition to be complete by mid-2017.

We are making this move in response to consumer feedback. The U.S. Food and Drug Administration and many other regulatory agencies around the world have said that BPA is safe to use in packaging.



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.