Campbell using sea salt to cut sodium

02/22/2006 | Philadelphia Inquirer, The

Campbell Soup Co. will begin selling a new variety of low-sodium soups that use a form of sea salt that can reduce sodium levels by 25% without sacrificing flavor, according to the company. Campbell officials also said they won't stop there: The company is working with suppliers and biotech companies to cut sodium levels by up to 70% in the future.

View Full Article in:

Philadelphia Inquirer, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations