Campbell Soup introduces new clean label soups

by Rebekah Schouten
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Well Yes 
Campbell Soup's Well Yes! line was crafted with simple ingredients.
 

CAMDEN, N.J. — The Campbell Soup Co. has officially launched its new Well Yes! line of clean label, ready-to-serve soups.

Pioneered by a group of Campbell Soup employees, the Well Yes! line was crafted with simple ingredients to appeal to consumers seeking clean labels. The soups contain no artificial colors, flavors, ingredients or modified starches and are made with such ingredients as chicken with no antibiotics, quinoa, kale and whole grains. Additionally, the cans are non-BPA lined and recyclable.

Well Yes! soups are available in nine varieties: Black bean and red quinoa, chicken noodle, hearty lentil with vegetables, hearty tomato with toasted barley, Italian vegetable with farro, minestrone with kale, roasted chicken and wild rice, sweet potato corn chowder and tomato carrot bisque.

 Well Yes
Well Yes! soups contain no artificial colors, flavors, ingredients or modified starches.
 

“Our goal is to bring real, affordable and deliciously crafted soup to the soup aisle with the introduction of Well Yes!” said Sophie Arsenlis, director of marketing, soup strategy, at Campbell Soup. “We thought differently about the creation of this soup, from flavor combinations, to our package design to the types of ingredients we sourced. With the Well Yes! brand, we are saying ‘yes’ to real food and well-being by only using ingredients that consumers know and trust.”

Campbell Soup announced its new Well Yes! line as part of its “yes, yes list” initiative during the company’s annual investor day July 20.

Denise
Denise Morrison, chairman and CEO of Campbell Soup

“It’s quite simple: yes to more vegetables and yes to more whole grains,” said Denise Morrison, chairman and CEO of Campbell Soup, during the presentation. “Today Campbell products provide more than 11 billion servings of vegetables and 4 billion servings of whole grains per year to consumers and we’ll continue to find ways to add more servings across our entire portfolio.” 

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