Posted on 08/20/2009 9:36:57 AM PDT by NormsRevenge
Sacramento has been churning out Campbell's tomato soup for 62 years, and through all that time, the goal has remained the same: Keep the iconic soup tasting the same way it has since 1897.
That just got a lot harder.
In late July, the Campbell Soup Co. began shipping a new formulation of its oldest and often best-selling brand with a 32 percent cut in sodium that brings it in line with federal health guidelines.
In the processed-food business, that's a huge risk. Salt is an effective and cheap flavor enhancer with no known substitute. Even a 10 percent cutback can drive a nose dive in a product's "Hedonic Index" – an industry measure of how much an eater enjoys it.
The Camden, N.J.-based company is getting the reduction by substituting low-sodium sea salts – a proprietary blend from an undisclosed location – as well as rejiggering other flavorings, also secret. The company has tested the new formula on consumers in all 50 states and says most people don't miss the salt or like the revamped version better.
(Excerpt) Read more at sacbee.com ...
Its about time. Canned soup and ramen are about the highest
sodium content foods one finds at the store.
A lot of food loaded with sodium doesn’t even taste salty.
But I just bought a case of this soup because it is her favorite.
Doesn’t bother me, I can always put it back in if I want to...
You can’t get plain old chicken noodle soup any more. Just the low sodium variety. It’s horrid.
I couldn’t figure out what it was, I just kept eating the soup wondering why it was off.
Then I read the can - big green box on it that said (25% less sodium).
To make the soup taste like it did, you end up putting salt in it. Worse, sometimes you add too much, and you screw it up.
Fine. No more crappy tasting soup. Everything the Feds touch turns to merde.
Yo, Campbell’s. The too salty taste is one reason I haven’t bought your soup for decades.
It doesn't taste the same, trust me.
I tried the Chicken Noodle low-sodium crap once, and it just tasted like water-based chicken stock (FYI: Only use half a can of water when making Campbell's soup, not a whole can)
If they change the Tomato soup brand, I'm switching. The tomato soup is cheap, and sprinkle some mozzarella cheese on top and you got a quick meal.
I am going to go out on a limb here and say that under existing free trade agreements, importing old style high-sodium soup back into the US is still OK? You just can’t make in in Camden, NJ anymore?....
I’ll add my own salt. However, I will be angry if they take the salt out of my crackers.
And the curious thing is that Campbells will no doubt raise the price! I remember when Campbells Tomato Soup was seven cents a can. Of course those were the days before high income taxes, and before the gubmint got into the medical business. Those were the days when a dollar was big money!
LOL And I thought I was going buggy when the soup tasted different. Its sweeter. I swear to the Lord Above.... At least my taste buds are still working ok lol.
>....just the low sodium variety. It’s horrid><
You can always add a little sea salt.
I eat this suop and have always thought it was salty but...... why thirty two percent? I think thats to much whats wrong with cutting it 25%?
I had to stop buying most soups years ago due to the high salt content. Geepers, Campbell’s chicken noodle has a lot of salt. I try low salt brands, and have had some success in finding something that tastes good. Too much sodium in a lot of foods. I won’t buy most frozen dinners, unless they have a lower sodium content and have higher quality ingredients. So pretty much, I make stuff from scratch so I know what is in it. It’s so quick to make good stuff at home anyway. But this salty soup thing, I noticed soups made me feel bad a long time ago, and it’s the high sodium content that does it. Campbells would do well to lower the salt in their products, I used to love their tomato soup.
The free market should determine these decisions and not the Federal Govt. If they want to market a less sodium filled soup then so be it—let customers decide and not the damn overeaching Federal Govt.
They just went from soup to slop!!!!
Stick your low sodium where the sun doesn’t shine!
Hot, salty, and greasy ... great for sore throats and chills.
Mark
That has salt in it.
When my kids were little almost everyone fed them strictly baby food as soon as they could eat but they’ve made baby food taste so bad that babies won’t even eat it and most people I know feed their babies very little baby food.
My granddaughter is 11 months and we just introduced her to table food - she will not touch baby food now, at all, except for the fruit.
Yes, it has salt in it. But you can use a lot less salt and still spice up your dish plenty.
That was my first thought! It’s not just the sodium content, note the other comment about “rejiggering” some other flavors.
What’s to stop people from adding salt on their own? Obama needs to appoint a condiment Czar to prevent such contingencies.
A lot of folks appreciate having a choice.
Noone is forcing it on you, so simmer dowm.
Thank you!
Exactly. Companies, like people, seldom learn.
Too late! Haven’t you noticed the lack of salt on Saltine Crackers?
Shoot, they ruined canned tuna fish years ago. And you cannot salt the stuff to make it taste the same, either.
I make my own soups too. I make a tomato soup using a recipe from 4-B’s restaurant in Montana and I make my own vegetable beef and corn chowder too. They are flavorful enough without adding salt. :~) I’m still working on finding a homemade chicken soup recipe that I like. I eat organic and store bought organic soups can be quite pricey.
Whhhhaaaaaat? They have taken the salt out of Saltine Crackers? These do-gooders think they can create the Fountain of Youth by forcing us to eat ________. If it were not for murders and accidents, America has the longest living citizens in the world. Soon they will be complaining that people live too long and are too much trouble to take care of.
Umm... Not quite. You can get them in original or unsalted top varieties.
When I was a young lad, Saltines came with a very light coat of salt...the grains were about the size of the head of a finish nail. I used to love licking the salt off before eating the cracker.
Try finding a saltine like that today!
Even merde is low-salt these days.
I have several salt shakers.
Good! They had been known as the first company who canned salt. Maybe I’ll try some now.
After buying low-sodium V-8, the regular stuff is just too salty, and the true flavor gets lost.
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