INGREDIENTS FOR FLAVOUR
DextroseDextrose is a sugar found naturally in fruits and honey. Dextrose is required in broth and stock-finished products that are packaged in tetra-cartons to aid visible signs in the event of spoilage.
Disodium Guanylate and Disodium InosinateAdds a meaty or savoury flavour to foods. It enhances the flavour of the food. It is produced naturally and not synthetically. Sugar and molasses (from cane and/or beets) are used to produce this flavour-enhancing ingredient.
Natural FlavourA common term for flavours which give products their distinctive tastes. Natural flavours, oils or extracts can be derived from a wide range of foods – beef, chicken, seafood, fruits, vegetables and herbs. If a natural flavour contains one of the ten priority allergens we include this in the ingredients list on the product label. We choose natural flavours in order to avoid using artificial flavours.
Potassium ChlorideContributes flavour, it is a substitute for salt to reduce the total sodium in our soups.
Yeast extractA natural flavour derived from yeast which adds a savoury taste.
OUR PACKAGING AND BPA
We understand that some people would prefer to avoid bisphenol A (BPA), although FDA has determined that it’s safe to use in food packaging. Historically, BPA has been used in food packaging to line metal cans and to preserve the food’s taste and its nutritional value.
PET bottles, pouches and cartons such as those used for V8® beverages, Swanson® broths and Campbell’s sauces are (and have always been) non-BPA packaging.
Campbell has transitioned to non-BPA lining in all of our aluminum and steel cans in the United States and Canada.
The containers of a few other products have metal components that have limited food contact points but are key to ensuring that the lids remain tight. BPA is used as a coating on that metal but in small amounts and we continue to work on packaging alternatives.