When incorporated into the diet, “low-energy-dense” foods (defined as water-rich, and with fewer calories per gram) such as soups, vegetables and fruits were found to be key to calorie reduction and successful longer-term weight loss. In the one-year study, subjects added two servings of soup a day as part of a reduced-calorie diet, and lost an average of five pounds more than subjects who consumed two servings of calorie-matched, higher-energy-dense snacks.
All of which must have come as great news at Campbell Soup (Camden, N.J.), the 2004 winner of the Spirit of Innovation Awards for its foodservice line of V8 soups, entrées and chilis. Setting those items apart were a pair of inventive attributes.