ANTIBIOTIC FREE CHICKEN
We plan to remove all antibiotics from our chicken supply. We anticipate that we can achieve this goal over the next few years. This means we won’t allow antibiotics to be added to the feed, water or any commercial vaccines used by our chicken suppliers. We use tens of millions of pounds of chicken a year, so it will take some time, but we’re working with our suppliers to develop a stable, sustainable, supply chain that can deliver on this commitment.
ARTIFICIAL FLAVORS AND COLORS
We know that many people, and parents in particular, are keen to avoid artificial flavors and colors. We have been working to remove these ingredients from our products and currently more than 95% of our food doesn’t include them. We will continue to shift away from using these ingredients, and expect that by the end of 2018, we will have eliminated them from nearly all of our North American products.
We are committed to the humane treatment of animals and animal welfare is a key part of our vision for a sustainable supply chain. We require our suppliers to implement procedures to prevent the mistreatment of animals, including how they are raised, cared for, transported, and processed.
We are currently developing plans to begin using only cage-free eggs in our products and are working with our suppliers to achieve this goal by no later than 2025.
Campbell offers nearly 100 different products across our portfolio that are gluten-free. These include Campbell’s Tomato juice and a wide variety of our Pace salsas, Prego Italian sauces, Swanson broths and stocks, and V8 juices. Click here for a complete list of our gluten-free products.
We have a strict two-step process for validating a product as gluten-free and ensuring that it meets FDA’s criteria for the claim. First, we verify all the ingredients are gluten-free, then we analyze the finished product to make sure it is also free from any gluten.
In addition, many of our products are made without adding gluten-containing ingredients but have been manufactured on shared equipment or shared manufacturing environments that have not been tested to be free of gluten. These products may be suitable for people looking to reduce gluten but not for those who may have celiac disease.
HIGH FRUCTOSE CORN SYRUP
High Fructose Corn Syrup or HFCS is a liquid sweetener. Although we have significantly reduced our use of the ingredient in recent years, we do use high fructose corn syrup when it is right for the recipe, mostly to help deliver a smoother texture than other sugars can provide, or to keep the cost of a product affordable. High fructose syrup contains the same number of calories as table sugar and has been widely used in the food industry for more than fifty years.
Many people have told us they would prefer to avoid HFCS, which is why we will continue to move away from using it new products we launch and explore opportunities to remove it from certain existing products.
More than 80% of the products we offer for retail sale in the United States do not contain high fructose corn syrup including Campbell’s Sauces, Campbell’s Homestyle soup, Swanson broth, PregoItalian sauces and Slow Kettle Style soups (apart from Baked Potato which has it in one flavor which we are removing).
Monosodium glutamate (MSG) is the sodium salt of a common amino acid. MSG occurs naturally in many foods, such as tomatoes and cheeses. It has been used safely as a seasoning in cooking for more than 100 years. It adds a savory or umami flavor and when used in conjunction with salt it creates a clean savory taste.
MSG is lower in sodium compared with table salt (sodium chloride). It contains only 13 percent sodium compared to 39 percent sodium in table salt. This means a small amount of MSG can be used instead of salt to create an appealing savory flavor. This is particularly useful when making great tasting foods which have reduced sodium and fat.
For people looking to avoid MSG, we make around 130 different varieties of soups, sauces and broths that don’t contain added MSG. These include Campbell’s Healthy Request, Slow Kettle Style soups, SpaghettiOs, Campbell’s Sauces and many Swanson broths.
We purchase only 100 percent certified sustainably-sourced palm oil for the food we make and sell in the U.S. In Australia, our Arnott’s biscuit company uses 100% segregated, certified sustainable and traceable palm oil. We are continuing to work to source only 100 percent certified sustainably-sourced palm oil across our entire global portfolio by the end of 2016.
Both Campbell and our palm oil suppliers are members of the Roundtable on Sustainable Palm Oil (RSPO), a group composed of palm growers, palm oil users, retail food chains and NGOs. The RSPO was created to promote the development and use of sustainable palm oil through supply chain cooperation and an open dialogue with stakeholders. The certification for palm oil will be provided through the Roundtable on Sustainable Palm Oil or equivalent standard. Click here for our sustainable palm oil sourcing guidelines.
If you’re looking to reduce the amount of sodium in your diet, we offer more than 560 products across our portfolio of simple meals, beverages and breads that meet FDA’s criteria for being called “healthy”. We have reduced sodium across our portfolio by using alternative ingredients such as lower sodium sea salt.
Eating foods high in potassium can help maintain healthy blood pressure, which contributes to heart health. In particular, potassium can help blunt the effects of sodium on blood pressure. Current Dietary Guidelines recommend that adults eat at least 4700 mg of potassium and no more than 2300 mg of sodium daily. All Healthy Request soups provide either an excellent source (700 mg or more) or good source (350 mg or more) of potassium, to help you meet your daily requirements for this important nutrient. Check each soup for specific nutritional information.