Source: Tom Johnston, MEATINGPLACE, 7/21/16


Campbell Soup Co. has outlined a sweeping plan for producing what it described as “real food” that includes using only antibiotic-free chicken.

Campbell said the initiative will “restore consumers’ connection to food” and will support the company’s aim “to set the standard for transparency in the food industry.” The effort will include transparency and sustainability designed to engender trust with consumers as well as a diversification program in its portfolio to include "fresh, organic and healthful foods," the Camden, N.J.-based company said in a news release.

Campbell also said it will use only antibiotic-free chicken in its products, a shift that will be implemented over the next few years.
“We believe real food should be made with recognizable, desirable ingredients from plants or animals. It should be responsibly crafted using ethical sourcing and sustainable practices that safeguard natural resources. Lastly, it should always be delicious, safe and available at a fair price — all three without compromise,” Campbell President and CEO Denise Morrison said in the a release.

As part of the effort, Campbell has developed a scorecard called “Campbell’s Real Food Index” to track progress against its ingredient commitments, such as plans to remove artificial colors and flavors from its North American products by the end of 2018. The Index can be found on www.whatsinmyfood.com.

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