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Soup that eats like a meal

Campbell’s® Chunky® soups are full of generous chunks of delicious ingredients like meat, hearty vegetables and pasta to create crave-able flavours. Hunger has met its match with Chunky.

KEY INGREDIENTS

Protein

The meats we use in our soups are carefully selected for great flavour and texture. We use meats such as sirloin beef burgers, ham, pork and chicken.

Vegetables

We use a variety of vegetables – carrots, celery, onions, potatoes, tomatoes, peas, corn, mushrooms & red peppers – mostly sourced from North American farms and carefully cooked to add flavour.

Carbs

Pasta, rice and wild rice are used to create a hearty soup that is delicious and filling. Most of our carbs are from crops grown in North America.

Bacon

Bacon makes for a very tasty soup. Some varieties of Chunky soup contain bacon, which we buy from USDA certified sources in North America.

Seafood

We use clams from the Atlantic Ocean in our popular New England Clam Chowder.

INGREDIENTS FOR FLAVOUR


We select ingredients to add unique flavours to Campbell’s Chunky soups. Many of these are commonly used, but others you may not be familiar with. We’ve explained some of these here.

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.

Hydrolyzed Protein & Hydrolyzed Wheat Gluten

Gluten is another term for protein. This ingredient is plant protein from such plants as wheat, corn and soybean that have been broken down into amino acids. These amino acids enhance the natural flavours of food with a taste known as “umami”.

Monosodium Glutamate (MSG)

MSG is used to enhance the soup’s savoury flavour and is made by fermenting cane or beet molasses.

Potassium Chloride

Contributes flavour and is a substitute for salt that reduces the total sodium in our soups.

INGREDIENTS FOR TEXTURE & COLOUR


We carefully select ingredients that help blend the soup smoothly and ensure that it looks, as well as tastes, appealing.

Caramel

Caramel is a colouring agent that gives soups a desirable appearance, CFIA lists it as a Permitted Natural Colour in Canada.

Soy protein isolate, Soy protein concentrate

Soy protein isolate is made from soybeans and is almost entirely protein. We use this protein to enhance the texture of the food we make and to make our cream soups thicker. It is also used to help keep the chicken tender during cooking. Soy protein concentrate is differentiated from soy protein isolate in that it also includes the carbohydrate and fibre portion of soybeans.

Modified starch

Modified Starch is made by physically, enzymatically or chemically altering starch to change its inherent properties. In this instance, modified does not mean genetically modified (but could be made from genetically modified ingredient like corn). This is a starch that is modified to be able to withstand different temperatures or have differing thickening abilities.

We use starches that are made from corn, potato, wheat or tapioca to give a smooth texture and consistency, just as you might use corn starch at home.

Calcium Chloride

This is used as a firming agent in diced tomatoes to retain the shape of the pieces when cooked.

Beta carotene

A pigment that gives carrots, sweet potatoes and pumpkins their orange colour. When added to food, it adds a yellow or orange colour. Our body converts beta carotene to Vitamin A.

GENETICALLY MODIFIED INGREDIENTS


In Canada, approximately 90% of all canola, corn, soybean and sugar beet crops are grown from genetically modified seeds. Farmers have been using these seeds for more than 20 years as they are safe, reduce costs and improve yields.
The ingredients in Campbell’s® Chunky® soups that may be derived from these crops are:

Canola

vegetable oils, which may be from canola

Corn

dextrose, corn oil, corn starch, corn syrup solids, high fructose corn syrup, lactic acid, maltodextrin, modified food starch, vinegar, white corn flour

Soybean

hydrolyzed soy protein, partially hydrogenated soybean oil, soy protein concentrate, soy protein isolate, soy sauce, soybean oil, soy lecithin, yeast extract

Sugar beet

citric acid, sugar

Non-GMO ingredients

All other ingredients are not genetically modified.

WHO MAKES & GROWS THE SOUP

We buy many of our ingredients from farmers in Canada and USA.

More than 70% of our vegetable ingredients (by weight) are sourced from local farms within a 3.5-hour radius of our Toronto plant, where we make soup for all of Canada.

We employ over 700 people at our location in Toronto where we make our products.

Learn More

PACKAGING

Our Chunky soup is available in cans.

Steel cans are among the safest, most convenient, affordable and environmentally sustainable forms of packaging. The steel cans we use are recyclable and contain 30% recycled steel.

Our cans are coated on the inside with a thin layer of plastic to separate the food from the can. This keeps the food safe and preserves its nutritional value. Often this lining contains a substance called bisphenol A or BPA. Based on extensive studies, Health Canada and many other regulatory agencies around the world have said that BPA is safe to use in packaging. We understand that some people would prefer to avoid BPA and as we continue to make changes based on what consumers are looking for, by mid-2017 we will become BPA free in all canned products.

We would love to hear from you, please get in touch.

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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.