The times they are a-changin’…and so is the chicken noodle soup.
Campbell’s announced they are altering their classic chicken noodle soup recipe for the better.
The company is knocking down the soup’s ingredients from 30 to 20 for a more natural flavor.
“We’re closing the gap between the kitchen and our plants,” said Denise M. Morrison, chief executive of Campbell’s.
Campbell’s removed artificial ingredients include potassium chloride, monosodium glutamate, maltodextrin and lactic acid.
The move was welcomed by health experts who praised the company for their progress.
“The changes Campbell’s is making seem positive for the consumer,” dietitian Keri Gans told Yahoo Health.
“Eliminating ingredients that provide little if no health benefits is always a step in the right direction.”
The company is hoping to revitalize their sales by appealing to a younger generation who are more aware of what they’re eating and where it comes from.
“There are 80 million millennials now, and they’re shopping and thinking differently about food and in a way that is influential,” Morrison added.
