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Company News
New Campbell Soup CEO to Give Consumers Less Choice on Salt - Statement of CSPI Executive Director Michael F. Jacobson
(Drinks Media Wire) - When, in 2006, Campbell Soup Co. announced that it had reformulated many of its soups to contain less sodium, then-president of Campbell’s USA Denise Morrison told the Associated Press: “We look at it as the enabler to talk about the other health benefits of soup.”
Unfortunately for millions of hypertensive Americans who have the occasional can of Campbell soup, it’s going to be a lot harder for the company to talk about the health benefits of soup. And how patronizing for Morrison, now the new chief executive, to claim that adding more salt to Campbell’s soups gives consumers more choice. Consumers are always free to add salt, but it’s impossible for them to get rid of the new salt Campbell has added. Why not trust consumers to add as much or as little as they want?
If Campbell has reason to believe consumers don’t like the taste of their products, why resort to salt? Why not improve tomato soup with more and better-quality tomatoes, or chicken noodle soup with more chicken? I suppose that’s a question that answers itself, and the answer is money. Campbell enjoys a huge profit margin selling what are often basically overpriced disease-promoting cans of salt and water.
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The Center for Science in the Public Interest is a nonprofit health advocacy group based in Washington, DC, that focuses on nutrition, food safety, and pro-health alcohol policies. CSPI is supported by the 900,000 U.S. and Canadian subscribers to its Nutrition Action Healthletter and by foundation grants.
Contact
| Name: Communications Department |
| E-mail: cspinews@cspinet.org |
| Web: http://www.cspinet.org |
| Company: Center for Science in the Public Interest |
| Address: 1875 Connecticut Avenue - 20009 Washington |
| Country: UNITED STATES |
| Phone: +1 202 332 9110 |
| Fax: +1 202 265 4954 |
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