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 CAMDEN, N.J. (AP) - Executives at the Campbell Soup Co. have heard the same thing almost since Andy Warhol was making art out of their cans in the 1960s: Lower the sodium in soup without sacrificing taste and people will eat even more of it.
Now, after years of gradually reducing the sodium in its soups, the Camden-based company says it has made a breakthrough: natural, low-sodium sea salt. It will be used in about 30 soups — both new and reformulated recipes — scheduled to be on supermarket shelves in August, Campbell announced Wednesday.
"We've been everywhere on the globe trying to find a sea salt with all the characteristics of this one," Chief Executive Douglas R. Conant told The Associated Press in an interview.
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