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Canada’s #1 selling broth*

Campbell’s® broths are prepared right here in Canada using quality ingredients and no artificial colours or flavours. Broth is the flavour foundation of every memorable soup, stew, or braise you’ve ever savoured and Campbell’s Broths impart a full, perfectly seasoned and delicious chicken, beef or vegetable flavour every time.

* Claim based in part on Nielsen MarketTrack for Canada GB+MM+DR Broth category 52 week ending 09/19/2015

KEY INGREDIENTS

Chicken & Beef Stock

The chicken and beef stock is made from cooking chicken or beef in water and then concentrating it through evaporation. We also use a small amount of dehydrated or dried chicken or beef stock to add a more savoury chicken or beef flavour.

Water

All water used for production is subject to quality standards above and beyond those required by Health Canada.

Vegetable Juice & Puree

Vegetable juice concentrate and frozen vegetable purees are used to enhance the flavour of our broths.

Organic Ingredients

Campbell's® Organic Chicken broth is made using only quality ingredients. Our broth starts with chicken meat raised without the use of hormones, antibiotics or synthetic pesticides in feed and is seasoned to perfection with no artificial colours or flavours.

Campbell's® Organic Vegetable broth uses vegetables grown without synthetic pesticides, herbicides and fertilizers and is seasoned to perfection with no artificial colours or flavours.

Organic and Non-GMO

If a product is certified organic it means it is made with ingredients that are grown without the use of genetic engineering. Any product that is certified organic under the Organic Products Regulations cannot use ingredients derived from genetic engineering.

INGREDIENTS FOR FLAVOUR


Dextrose

Dextrose 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 Inosinate

Adds 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 Flavour

A 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 Chloride

Contributes flavour, it is a substitute for salt to reduce the total sodium in our soups.

Yeast extract

A natural flavour derived from yeast which adds a savoury taste.

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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.