January 14/Biotech Law Weekly -- Campbell Soup Company reformulated its 12 Campbell's Kids soups, reformulated to contain 480mg of sodium per serving. Now popular favorites like Campbell's Chicken & Stars, Double Noodle and Chicken NoodleO's soups meet the government criteria for healthy foods controlled for fat, saturated fat, cholesterol, sodium and being a good source of a positive nutrient like vitamin A.
The newly reformulated soups are the latest to come to market as part of Campbell's ongoing commitment to wellness, for a total of 78 soups in the portfolio at the healthy levels for sodium. By leveraging a combination of unique, lower-sodium natural sea salt and expertise in flavor design, Campbell has been able to deliver lower-sodium options without sacrificing taste.