Campbell Soup has reiterated its commitment to sodium reduction following its high-profile move to add some salt back into its Select Harvest soup range.
"Reducing sodium was absolutely the right thing for our company to do," said chief operating officer Denise Morrison, who becomes chief executive next month.
As a result, the soup giant would be increasing the number of products in its low-sodium Healthy Request line and would continue to provide customers with a wide range of products reformulated to contain less sodium, she said.
"It's vital we provide people with a choice, so we will continue to offer an appealing variety of products for consumers who seek reduced-sodium options as well as compelling options for those who do not."
Reducing sodium one component of broader wellness strategy
She also pointed out that theHealthy Request range – which has 410 mg of sodium per serving - had generated compound annual sales growth of 21 percent over the past five years.
In a meeting with investors and analysts last week, Morrison said she had no doubt that the soup business could be "stabilized and returned to profitable growth".
However, Campbell had to work harder to make its products relevant to the next generation of consumers that did not have the same relationship with the brand that their parents did, she said, promising "disruptive innovation" in the months ahead.
She added: “For many, weight loss and weight maintenance is of primary importance. Others define their wellness needs in terms of vegetable nutrition, sodium reduction, energy and stamina, or digestive health.
"Thus, reducing sodium is just one component of our wellness strategy."