To support healthcare operators in communities with a range of dietary requirements, Campbell’s Foodservice has developed three Campbell’s Signature Reduced Sodium soups. Ready-to-eat soups with less sodium are particularly important to operators in this segment as they serve patients and residents who follow special diets—38 percent in senior living, 41 percent in hospitals and 44 percent in long-term care.
Low in fat, saturated fat and cholesterol, these carefully crafted soups contain 390mg of sodium per serving and accommodate vegan, vegetarian and gluten-free diets:
- Campbell’s Signature Reduced Sodium Chicken Noodle: White-meat chicken, egg noodles, diced vegetables, and a blend of herbs and spices simmer in a home-style chicken stock.
- Campbell’s Signature Reduced Sodium Tomato Basil: This vegetarian offering is full of pureed and diced tomatoes, fresh cream, chopped basil and roasted garlic, which are slowly simmered with a variety of spices.
- Campbell’s Signature Reduced Sodium Vegan Vegetable: Great northern beans and a variety of vegetables simmer in a broth of pureed tomatoes seasoned with herbs and spices and finished with a touch of balsamic and basil.
“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 says. “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.”
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