If your company makes soup, what’s the best way to shoot yourself in the foot? Try selling soup with a little less salt. In 2009 Campbell Soup made a brave and healthy decision. Each serving of its soup would have 32 percent less sodium to help tame one of North America’s big killers, hypertension. Now foolish consumers have forced Campbell’s soup in the U.S. to put sodium back again.
Fortunately, this decision at the moment does not affect Campbell’s soup in Canada. Moreover, there are also other products here that are helping to combat these common diseases. For instance, Loblaw’s President’s Choice Blue Menu line of products, contains both decreased salt and calories. Blue Menu soup has only 400 milligrams of salt compared to 800 or more milligrams in other soups.
