Milling & Baking News Corporate Profiles - October 2011 - (Page 31)

Prepared Foods Soup Southwest-Style Potato, Cheese & Green Chilies; Creole-Style Chicken with Red Beans and Rice; Southwest-Style White Chicken Chili Soup; and Light New England-Style Braised Beef Pot Roast Soup. The goal with these products is to create regionally inspired varieties to represent some the most popular cuisines in the United States. Additional Campbell product introductions include five new Campbell’s Slow Kettle Style soups, two 50-oz family size cans of Campbell’s Chunky soups, three new Swanson Flavor Boost products, and two new unsalted Swanson stocks. Campbell also will be introducing four Wolfgang Puck sauces, two pizza sauce offerings from Prego, a lowercalorie Prego Light Smart sauce, and two Pace Mexican sauces. Overall, the company said it is introducing 35 new products this fall, which is seven times the number of products Leading ready-to-serve wet soup unit sales by brand Progresso 232,763,500 Campbell’s 162,989,200 Chunky Soup 58,831,720 44,086,930 41,605,690 32,570,150 28,757,150 19,746,640 18,226,410 Progresso Light Campbell’s Select Harvest Campbell’s Chunky Healthy Request Healthy Choice Campbell’s Soup at Hand Campbell’s Campbell’s Select Harvest Healthy Request Private label Source: SymphonyIRI 46,355,760 brought to market during the previous year. “We have a renewed focus on innovation at Campbell, and the items we’re launching this fall are just the start of our efforts to drive new and differentiated products across our soup and sauce portfolio,” said Sean Connolly, president of Campbell North America. “We are absolutely committed to meeting both the changing tastes of consumers with soups and sauces that feature bold flavors, wholesome ingredients, unique recipes and new packaging options.” Mintel said sales of soups started to decline in 2009 and 2010 with ready-toserve and condensed soup having the greatest declines while dry soup and ready-to-serve broth were stronger performers. Mintel said the declines in part reflected consumer concerns about high sodium content, which was prompted by the back-and-forth negative and competitive advertising of Campbell and Corporate Proﬁles Milling & Baking News • Food Business News • Baking & Snack • Meat & Poultry October 2011 / 31 http://www.habib-adm.com http://www.specialtyingredients.us

Table of Contents for the Digital Edition of Milling & Baking News Corporate Profiles - October 2011

Milling & Baking News Corporate Profiles - October 2011