There’s nothing like your favorite soup to warm the soul and heal the heart. Be it a wintertime comfort or a flu season remedy, soups harbor powerful qualities that make life infinitely better. That’s why it’s a simple comfort knowing that three Campbell’s® Signature Reduced Sodium soups are coming to the foodservice sector. According to the Campbell’s Foodservice press release, consumers who will benefit from these soups are made up of 38 percent seniors, 41 percent hospital patients, and 44 percent long-term care patients.
“To save time and labor, healthcare operators need convenient, nutritious alternatives to scratch-made menu items,” Campbell Soup Company Director of R&D Alan Slesinski said. “In this new product line, we’ve cut back on sodium without sacrificing taste or quality. With familiar and well-loved flavors, Campbell’s Signature Reduced Sodium soups will delight patients, residents, and guests, standing alone or as side dishes.”
Low in fat, saturated fat, and cholesterol, these carefully-crafted soups contain 390 mg of sodium per serving and accommodate vegan, vegetarian, and gluten-free diets:
Foodservice professionals looking to enlist Campbell’s Reduced Sodium soups can get in touch with a Campbell’s Foodservice broker. To see more industry innovations like this one, keep reading Deli Market News.