Campbell’s soups, for the most part, are already fairly additive-free; though often high in sodium, the company uses no preservatives and plenty of vegetables. But the company has pledged to make some changes to further streamline the ingredient list of its soups. “We’re talking, thinking and acting differently about the food we make,” Morrison said during the announcement, according to Bloomberg. “We will be more honest about what goes in our food, how we made our food.”
For one thing, that means eliminating any artificial flavors and colors added to the soups. That puts Campbell’s firmly on trend; companies like General Mills have also recently pledged to eliminate these ingredients from their products. But Campbell’s is going a few steps further.
The New York Daily News reports that the company will also eliminate monosodium glutamate (MSG) from any soups aimed at children. (This despite the fact that MSG is a naturally occurring additive that has never actually been linked with any health problems. But still!) The company will also scale back on its use of high-fructose corn syrup, though it’s unclear if that means it will replace the syrup with other sweeteners or reduce the use of sweeteners entirely.
Finally, the company will introduce products made with organic ingredients, from Goldfish crackers made with organic wheat to organic baby food released under the Plum name. (Campbell’s acquired Plum back in 2013.) The first of these products will hit shelves this August, and the company says that all of its North American products will be made without artificial colors or flavors by the end of 2018.