INGREDIENTS FOR FLAVOR
We use a selection of other ingredients in small quantities to help make the flavors of our Swanson soup starters consistent. We have listed some less familiar ones for you here.
Enzyme modified butterfat
Butter that has been processed with enzymes to intensify the flavor.
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.
Whey is produced during the cheese making process. We use dehydrated, or dried, whey to enhance the dairy flavor.
INGREDIENTS FOR TEXTURE
Used as a thickener to give a smooth texture and consistency, just as you might use corn starch at home.
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.
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.
vegetable oils which may be from canola, corn or soy
corn oil, corn syrup solids, lactic acid, maltodextrin, modified food starch
partially hydrogenated soybean oil, soy protein concentrate, soy protein isolate, soy sauce, soybean oil, soy lecithin
citric acid, molasses, sugar