INGREDIENTS FOR FLAVOR
We select ingredients to add unique flavors to our Campbell’s Slow Kettle Style soups. Many of you will know, but others you may not be familiar with. We explain some of these here.
DextroseDextrose is a sugar found naturally in fruits and honey. We use dextrose made from starch as a flavoring.
Glutamic acidA naturally-occurring amino acid found in animals and plants such as tomatoes and mushrooms. It is sometimes an ingredient in flavor enhancers.
Natural flavorsA common term for flavors which give products their distinctive tastes. Natural flavors, oils or extracts can be derived from a wide range of foods – beef, chicken, seafood, fruits, vegetables and herbs. If a natural flavor contains one of the eight top allergens we include this in the ingredients list on the product label. We choose natural flavors in order to avoid using artificial flavors.
Succinic acidA natural flavor enhancer made from fermenting sugar. It is typically used to add a sea-salty flavor.
Yeast extractA natural flavor derived from yeast which adds a savory taste.
INGREDIENTS FOR TEXTURE
We also use ingredients to blend the soup smoothly.
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.
Locust bean gumUsed to give some of our foods a smooth, thick texture. This ingredient is made from the seeds of the carob tree and is also sometimes called carob bean gum.
Modified starchUsed 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 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.
Sodium phosphateA 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. Some types of sodium phosphate are used as leavening or rising agents in baked products.
Xanthan gumA thickener used to blend our spices and ingredients to give a consistent flavor and appearance. It’s made by fermenting corn sugar, wheat or soy.
Genetically Modified Ingredients
In America, approximately 90% of all canola, corn, soy,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.
Slow Kettle Style soups contain a handful of ingredients that may be made from these crops. Some are listed here. Not all of these ingredients are used in all varieties and many are used in small quantities.
- vegetable oils which may be from canola, corn or soybeans
- corn syrup, cornstarch, maltodextrin
- soy lecithin, soy sauce
- sugar, citric acid
All other ingredients including tomatoes, wheat, and vegetables are not genetically modified.
Slow Kettle Style soups come in clear, microwave-safe bowls, so you can see the delicious ingredients. We currently seal the pack with easy-open metal lids, but are currently transition to easy-to-open plastic film. The black lids are recyclable, however, the clear plastic bowls typically are not, although check with your local community.
The plastic bowl, plastic film and black lid do not use BPA. However, a small amount of BPA is used on the metal easy-peel lid that seals the plastic bowl and the metal rim of the bowl. Based on extensive studies, the U.S. Food and Drug Administration has determined that BPA is safe as currently used in packaging. We are transitioning to using non-BPA coatings in Slow Kettle Style packaging and expect to have completed this by mid-2017.
You don’t need to refrigerate bowls prior to opening. As part of a quick and easy meal, pop the bowl directly in the microwave, following on-pack instructions or heat the soup in a pan on the stove top.
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.