Campbell’s Foodservice, Camden, N.J., relaunched more than 100 frozen soups in its U.S. portfolio to deliver more protein, fiber and vitamins, as well as provide more vegan, vegetarian and gluten-free options and feature antibiotic-free chicken meat.
“Our new approach guarantees that each ingredient in the recipe is carefully examined and is 100% necessary,” says Mitch Dingwall, director of research and development. “As a chef, it’s my job to ensure that our customers receive real, carefully crafted soups. Quality is a cornerstone of the Campbell’s brand, as is taste. Our soups have to be authentic, and we have to choose the best, real ingredients for the people we serve.”
Joining Campbell’s new lineup of 100-plus frozen soups are two line extensions:
• Signature Creamy Sweet Potato with Tomatillos – a blend of tender sweet potatoes and tart tomatillos in a rich and creamy broth. This soup is vegetarian, a good source of vitamin A, gluten-free and contains a full serving of vegetables.
• Reserve Creole Style Black Eyed Peas & Farro – a hearty blend of black eyed peas, farro, kale and a variety of other vegetables in a spicy, Creole-style broth.
“Our mission is to bring our heritage of good, nutritious food to our customers. We know that every ingredient matters, and we take that very seriously,” says Kevin Matier, vice president and general manager of Campbell’s North America Foodservice. “Our frozen soup portfolio is another step in our real food journey to make certain that our products are filled with what chefs and guests love, meeting their needs today and in the future.”