Founded in 1869, Campbell Soup Company has thrived for nearly 150 years. One of the keys to Campbell’s success has been the constant development of new products that the company has undergone. In order to stay relevant in an industry largely driven by consumer expectations and trends, evolution is a requirement. Campbell Soup Company has a strong understanding of consumers, and has consistently responded to their demands. Recently, Campbell’s Foodservice has continued this evolution by updating their frozen soup line, which contains over 100 different recipes.

For Kevin Matier, the Vice President and General Manager of North American Campbell’s Foodservice updating the frozen soup line began with a deep understanding of what consumers value. “We did a lot of research, including quantitative and qualitative studies, in order to better understand what’s important from both a taste and a nutritional standpoint. We’re strong believers in research and in ensuring that we keep on top of what’s happening in the industry, especially around consumer needs,” said Matier.

In addition to the focus on consumer demands and expectations, Campbell Soup Company places a strong emphasis on their corporate purpose, “Real Food That Matters for Life’s Moments.” Campbell’s considers that phrase throughout every project. “It really drives every decision we make about our food, and how we think about short term and long term initiatives. It’s about being able to offer food that we’re proud to serve to our own families. That comes down to preparing recipes with care, and including recognizable and desirable ingredients,” Matier explained.

Campbell Soup Company has certainly lived up to their promise in terms of responding to foodservice industry demands, and selecting the right ingredients. Campbell’s has replied to the current movement among restaurateurs and their patrons of embracing a healthy lifestyle along with nutritious eating. A significant focus has been placed on offering no-antibiotic-ever chicken meat and adding more fiber, protein and vitamins. In addition, the company has added more vegan, vegetarian, and gluten free options. Some of the enhancements have been achieved through the removal of undesirable ingredients, such as high fructose corn syrup, MSG, artificial flavors, colors from artificial sources, and other added preservatives. “A big part of what we’ve focused on relates to nutritional enhancements,” said Matier.

Despite the variety that the 100+ frozen soup line provides, quality has remained the cornerstone of Campbell Soup Company. Campbell’s Foodservice brand recognizes that their operators and consumers value quality, and are constantly making improvements. The continual improvement process is founded in a deep understanding of what consumers value. In order to maintain a high level of quality, Campbell’s zeroes in on three principles that are based on a Designed To Consumer Value approach.

Kevin Matier
Kevin Matier

“We carefully consider every single ingredient, and actively revise our recipes as we move forward to ensure each one earns its place. Second, we don’t believe there is a finish line as it’s about making continuous enhancements. Third, we work to achieve all of this without increasing costs and placing the portfolio out of reach for our operators. We focus on those three principles and think about how we can be indispensable partners in our customer’s success going forward,” Matier said.   

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There’s a lot more to come from Campbell’s Foodservice in the future, and updating the frozen soup portfolio has only been the first step. Most recently, the Signature Creamy Sweet Potato with Tomatillos soup and the Reserve Creole Style Black Eyed Peas and Farro soup have been added to the frozen line, but the canned soups will be next to receive enhancements. In addition, Campbell Soup Company plans to revise the entire balance of the portfolio, including some of their other brands such as V8, Pepperidge Farm and Swanson. “In a lot of ways, it feels like we’re just getting started,” said Matier.