Tomato Soup

The taste of Campbell’s Tomato Soup is unmistakably M’m! M’m! Good!. At its heart are sun-ripened tomatoes, selected for their delicious flavor and texture. It has created happy childhood memories for generations of Americans.

Campbell’s Condensed Tomato Soup contains no artificial colors, no artificial flavors, no preservatives and no added MSG.

Key Ingredients

Tomato puree

Our tomatoes are mainly grown in California by family farmers, many who’ve grown for us for generations. The ripe tomatoes are harvested and transported directly to our plants to be washed, peeled and pureed. Each can of soup is made using five tomatoes.

High fructose corn syrup

High fructose corn syrup or HFCS is a sweetener used to balance the acidity of the tomatoes and help give the soup its smooth texture. HFCS is made from corn and is a mix of fructose and glucose. It contains the same calories as table sugar.

Water

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

INGREDIENTS FOR FLAVOR

Salt

We use a mix of different types of salts to flavor our tomato soup in order to limit the amount of sodium in the recipe. These include salt, lower sodium natural sea salt, potassium chloride, and monopotassium phosphate.

Citric acid

Citric acid occurs naturally in tomatoes and can add a sharp or tart flavor. It is commonly used to control the acidity of shelf stable products, making them safe to eat. The citric acid we use is made from either sugar or corn.

INGREDIENTS FOR TEXTURE

Wheat flour

Used to thicken the soup. We use flour milled from wheat grown in the U.S. and Canada.

OTHER INGREDIENTS

Ascorbic acid (Vitamin C)

Ascorbic acid is another name for vitamin C. It occurs naturally in many foods and we add it to replace the naturally-occurring vitamin C in tomatoes that may be lost during preparing and cooking the soup.

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 reduce costs and improve yields.

The ingredients in Condensed Tomato Soup that may be derived from these crops are:

Corn

- high fructose corn syrup

Sugar beet

- citric acid

Non-GMO Ingredients

All other ingredients including tomatoes are not genetically modified.

WHO MAKES & GROWS THE SOUP

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 and package our Condensed Tomato Soup in Ohio, Texas, North Carolina and Toronto, Canada.

We employ around 4,000 people across these locations.

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PACKAGING

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.

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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 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.