"Soups taste good and can be good for you." How many times have you heard that? Well, if you don't care about sodium levels, eat all the soup you want. But those who have to watch sodium (yes, I'm raising my hand) have problems with soup.
Campbell's is trying something new: natural, low-sodium sea salt. The company announced that it will be used in about 30 soups — both new and reformulated recipes. They are supposed to be on supermarket shelves in August.
According to George Dowdie, Campbell's vice president for research and development, the sea salt has 40 percent less sodium than the regular stuff.
I'm just glad chicken noodle is on the list. Then I might eat it more than when I get sick.
If this works, the possibilities are endless. Tons of processed foods use sodium to make up for taste/quality imbalances. If taste can be maintained, more companies will use this process.
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