The Globe and Mail

Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Press release from Business Wire

Campbell Serves up Four New Select Harvest® Varieties Inspired by Bold Flavors from around the Country

<p class='bwalignc'> <b>All</b><i> </i><b>35</b><i> <b>Campbell's</b></i><sup><i><b>® </b></i></sup><i><b>Select Harvest</b></i><sup><i><b>®</b></i></sup><b> Soups Now 100 Percent Natural</b> </p>

Tuesday, September 20, 2011

Campbell Serves up Four New Select Harvest® Varieties Inspired by Bold Flavors from around the Country08:30 EDT Tuesday, September 20, 2011 CAMDEN, N.J. (Business Wire) -- Campbell Soup Company (NYSE: CPB) today introduced four new Campbell'sSelect Harvest varieties, inspired by unique, local cuisines from some of the most flavorful regions in the United States. These soups represent four of the nearly three dozen new products Campbell is introducing in its U.S. Soup and Simple Meals business this fall. Campbell Soup Company is introducing four new Campbell's Select Harvest varieties, inspired by bold flavors from around the United States. The new varieties, and all 35 Select Harvest soups, are 100 percent natural. (Photo: Campbell Soup Company) The new, regionally-inspired varieties capture the essence of some of the country's most popular culinary traditions, representing three of the top 10 cuisines found on American menus: New England, the Southwest and New Orleans.i Campbell chefs tapped into these local tastes to create soups with exciting flavors, spices and ingredients to appeal to consumers in their 20's and 30's who have more adventurous palates.ii The four new Select Harvest varieties include: Southwest-Style Potato, Cheese & Green Chilies soup Creole-Style Chicken with Red Beans & Rice soup Southwest-Style White Chicken Chili Soup Light New England-Style Braised Beef Pot Roast soup “When we developed these recipes for Select Harvest, our team of chefs wanted to satisfy people's craving for bold tastes by using ingredients with a real ‘wow' factor,” said Thomas Griffiths, CMC, Senior Executive Chef and Director of Campbell's Culinary and Baking Institute. “We use only the highest-quality ingredients to pack these soups with pronounced flavor. They will take your taste buds on a culinary journey across America.” Naturally Delicious, Light or Healthy Now all 35 Campbell's Select Harvest soups are 100 percent natural, promising great taste and no artificial ingredients, flavors, colors or preservatives of any kind. Expert chefs from Campbell prepare each recipe using natural ingredients such as roasted white meat chicken and flavorful herbs and spices. The Select Harvest product line includes nine Light soups, which have 80 calories or fewer per serving, and offer a satisfying and convenient way to help manage weight. These include great-tasting varieties like Chicken with Roasted Vegetables and the new, regionally-inspired, New England-Style Braised Beef Pot Roast. For people seeking lower-sodium options, the Select Harvest line includes six Healthy Request® soups, which contain 410 mg of sodium per serving. These include two new, tasty and heart-healthy varieties – Whole Grain Pasta Fagioli and Tomato with Basil. All Campbell'sHealthy Request soups meet U.S. government criteria for healthy foods and display the American Heart Association's heart-check mark. For more information about Campbell's Select Harvest line of soups, visit: www.SelectHarvest.com. About Campbell Soup Company Campbell Soup Company is a global manufacturer and marketer of high-quality foods and simple meals, including soup and sauces, baked snacks and healthy beverages. Founded in 1869, the company has a portfolio of market-leading brands, including "Campbell's," "Pepperidge Farm," "Arnott's" and "V8." Through its corporate social responsibility program, the company strives to make a positive impact in the workplace, in the marketplace and in the communities in which it operates. Campbell is a member of the Standard & Poor's 500 and the Dow Jones Sustainability Indexes. For more information, visit www.campbellsoup.com. i Mintel Menu Insights, 2008. ii Mintel Attitudes Towards Dining Out - US - Jan 2009. Photos/Multimedia Gallery Available: http://www.businesswire.com/cgi-bin/mmg.cgi?eid=6851526&lang=en Campbell Soup CompanyJuli Mandel Sloves, 856-342-3717juli_mandel_sloves@campbellsoup.comorWeber ShandwickJilliann Smith, 312-988-2367jsmith2@webershandwick.com