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