Folks, the chart tells it all. After several years of promoting and pushing low sodium salts, Campbell’s Board of Directors has decided the strategic and widely publicized move was a mistake. Sales of the core soups have been slumping, and the missing salt has been deemed the culprit.
So with a new CEO, the company strategy is changing from “sodium innovation” to “taste-oriented innovation”. And what’s the cheapest way to add taste?
You got it, good old sodium-chloride, better known as salt.
Too much salt (and thus sodium) leads to hypertension and heart disease, so it makes sense to limit intake.
The problem with salt is that we are consuming almost twice the amount in a day that we should be. Almost 70% of the salt in our diet comes from prepared foods such as soups, fast food meals, and savory snacks. Even sweets and breads may contain copious amounts of sodium.
Why do so many foods pack in the salt? because it is a cheap alternative to other ways of making food tasty.
Take soup for example. Why is it that when you prepare a soup at home it tastes so much better than from a can? Even if you are not a famous chef, it tastes an order of magnitude better than a prepared soup. The reason: you used fresh, good quality ingredients. Not so with low cost processed foods.
In order for the companies to be profitable they need to procure the cheapest possible ingredients. They need to skimp on anything that increases the price. We bet that if some companies could sell you water and salt as a soup…they probably would..
What to do at the supermarket:
Get your soup from the produce section – buy veggies and bring them home to throw in a pot with water and spices.
But if you really must buy a prepared soup, chose those with lower than 550mg of sodium per serving.