Campbell’s)
*Campbell’s is expanding its soup aisle with a new lineup aimed at shoppers looking for more protein, betting that bone broth, familiar ingredients, and hearty recipes will appeal to consumers focused on nutrition without sacrificing comfort food.
The company’s new Campbell’s Protein Soups each contain 20 grams of protein and are made with a slow-simmered bone broth base. Packaged with distinctive green labels, the soups are also a good source of fiber and feature ingredients such as white meat chicken, beans, lentils and quinoa.
The collection includes five varieties: Homestyle Chicken & Rotini, Italian-Style Wedding, Lemon Pepper Chicken, Southwest Black Bean and Mediterranean Lentil.
Campbell’s said the launch reflects growing consumer demand for protein-rich foods, citing research showing that more than 71% of Americans are trying to increase the amount of protein in their diets.
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“New Campbell’s Protein Soups deliver the nutrition consumers are looking for from a brand they trust,” Benjamin Crook, senior vice president of Soup & Broth at The Campbell’s Company, said in a statement.
“With the goodness of bone broth and other delicious ingredients, we’ve created a satisfying soup that provides 20 grams of protein and a good source of fiber in every can. As consumers increasingly seek foods that offer both great taste and meaningful nutrition, this innovative product line will bring excitement and drive consumers to the soup category,” Cook added.
The rollout also comes months after Campbell’s found itself responding to widespread misinformation about its ingredients following remarks made by former executive Martin Bally.
Bally, who served as a vice president in the company’s information technology division, was secretly recorded claiming Campbell’s used “bioengineered meat” and chicken produced with a 3-D printer. During the recording, he also criticized the company’s products, insulted customers and made offensive remarks about Indian employees.
Campbell’s rejected those claims, stating that it does not use 3-D-printed, lab-grown or artificial meat in its soups and that its poultry comes from long-trusted, USDA-approved U.S. suppliers. The company later fired Bally, calling his comments “vulgar, offensive and false.”
The recording surfaced through a lawsuit filed by former security analyst Robert Garza, who alleged he lost his job after reporting Bally’s conduct. The controversy prompted consumer backlash online and drew the attention of Florida Attorney General James Uthmeier, who opened an investigation because Florida bans the sale of lab-grown meat.
While the new protein line is centered on nutrition and wellness, its emphasis on recognizable ingredients is likely to reinforce the company’s efforts to reassure consumers about what’s inside every can.
MORE NEWS ON EURWEB.COM: Campbell’s Soup VP Claims Chicken Comes from 3D Printer and Is ‘Horrible for You’
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