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Ingredients

Here is an alphabetical list of some of the ingredients we use that may not be familiar. We have tried to describe what they are and why we use them in our recipes.

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OUR INGREDIENTS

ALLERGENS

If any of our products include one of the ten priority allergens it is indicated in the ingredients list on the product label. The ten most common allergens are eggs, milk, mustard, peanuts, seafood, sulphites, sesame, soy, tree nuts and wheat or grains containing gluten. If a natural flavouring contains one of these allergens this is clearly indicated in parentheses in the ingredients list on the product label.

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. Your body converts beta carotene to Vitamin A.

CANOLA AND SOYBEAN

Vegetable oil.

CARAMEL COLOUR

A widely used food colour made by heating sugar. We use it to make the colour of some our products look appealing. It is also an ingredient in Worcestershire Sauce which we sometimes use to add flavour.

CARRAGEENAN

A common ingredient which is used as a thickener. We use it to keep our chicken meat juicy. It occurs naturally in seaweed, from where it’s extracted for wider use.

CHICKEN STOCK

Stock is made from cooking chicken meat and chicken bones in water and then concentrating it by evaporating off some of the liquid. We also use a small amount of dehydrated, or completely dried, chicken stock for added flavour.

CITRIC ACID

Citric acid occurs naturally in citrus fruits and tomatoes and can add a sharp or tart flavour. It is commonly used to control the acidity of shelf stable products. The citric acid we use is made from either sugar beet or corn.

CORN STARCH OR POTATO STARCH

These ingredients helps to thicken soups and give a consistent texture.

CORN SYRUP SOLIDS

A type of sweetener made from corn.

CREAM

We use fresh cream to give an authentic flavour and smooth texture.

DEHYDRATED GARLIC

Dried garlic used to add flavour.

DEHYDRATED ONIONS

We used dried onions as a base flavour.

DEHYDRATED WHEY, DRIED WHEY, WHEY POWDER OR MODIFIED MILK INGREDIENTS

Whey is produced during the cheese making process. We used dehydrated, or dried whey to enhance the dairy flavour.

DEXTROSE

Dextrose is a sugar found naturally in fruits and honey. We use dextrose made from cornstarch as a flavouring. Dextrose is also required in broth and stock-finished products packaged in tetra-cartons to aid visible signs in the event of spoilage.

EGG NOODLES

Noodles made with white flour are enriched with five essential nutrients: ferrous sulfate (iron); and four B vitamins: folic acid, niacin (B3), riboflavin (B2) and thiamine mononitrate (B1). Our noodles are made with flour milled from a mix of durum and spring wheat grown in the United States and Canada. This mix of flour gives the noodles a robust texture.

ENZYME MODIFIED CHEESE

We use cheese which has been specially processed using enzymes to increase the flavour. Most of the enzyme modified cheese we use is made in Wisconsin. It also contains rennet, an enzyme which is essential to making the cheese hard. The rennet we use is derived from animals.

ENZYMES

Enzymes are a special kind of protein used to help reactions in food. These are essential in many types of food-making processes including cheese-making. Examples of enzymes we use in some of our recipes are rennet and phospholipase.

GARLIC

Garlic that has been dried is used to add flavour.

GLUTAMIC ACID

A naturally-occurring amino acid found in animals and plants such as tomatoes and mushrooms. It is sometimes an ingredient in flavour enhancers.

GLUTEN-FREE

Gluten is a protein found in rye, barley and wheat (including atta, bulgur, couscous, durum, einkorn, emmer, farina, kamut, seitan, semolina, spelt, triticale). Due to the potential mixing of grains during harvest, storage, transportation, etc., Campbell has decided to treat oats similar to gluten containing grains. Campbell Gluten-Free products are validated through an extensive on-going test program, which includes the testing of products and placement of manufacturing controls to insure our Gluten-Free products are and remain Gluten-Free.

GLUCOSE FRUCTOSE

A liquid sweetener made from corn starch, also known as high-fructose corn syrup. It is nutritionally the same as sugar, and similar in composition to table sugar.

HYDROLYZED SOY PROTEIN

Plant protein from soybean that has been broken down into amino acids. These amino acids enhance the natural flavours of food with a taste known as “umami”.

INVERT SUGAR

A mixture of two sugars, dextrose and fructose. This is sometimes used to make brown sugar.

LACTIC ACID

A common acid found in dairy foods such as milk. We add it to improve the tart or subtle sour flavour in some of our dairy-based foods, like cheese sauces.

LECITHIN

Helps smoothly blend ingredients together. The technical term for this is ’emulsify’. We use lecithin made from soybeans or sunflower seeds. The specific source of the lecithin is always listed.

LOCUST BEAN GUM

Used to give some of our foods a smooth, thick texture. This ingredient is made from the seeds of the Carob tree, which grows mostly in the Mediterranean region. It is also sometimes called carob bean gum.

MALIC ACID

Occurs naturally in fruits, especially apples, and is responsible for their tart taste.

MALTODEXTRIN

A type of carbohydrate made from corn or potatoes. It is used to create even and consistent flavour in our food. Maltodextrin itself has little taste, but it attaches itself to flavours and evenly spreads them through the product so every mouthful tastes good. The maltodextrin we use is made from corn unless stated otherwise.

MODIFIED STARCH

Used as a thickener to give a smooth texture and consistency, just as you might use cornstarch at home.

MONOSODIUM GLUTAMATE (MSG)

MSG is made by fermenting cane or beet molasses and is used to enhance the food’s savoury flavour. Glutamatic acid is a naturally occurring amino acid.

NATURAL FLAVOURS

A common term for flavours which give products their distinctive tastes. Natural flavours, oils or extracts can be derived from a wide range of foods – beef, chicken, seafood, fruits, vegetables and herbs. If a natural flavour contains one of the ten priority allergens we include this in the ingredients list on the product label. We choose natural flavours in order to avoid using artificial flavours.

ORGANIC CERTIFICATION

The Canada Organic Logo is your guarantee that the products are grown according to the Organic Product Regulations which were developed by Agriculture and Agri-Food Canada and the Canadian Food Inspection Agency. This includes the production of high quality food using sustainable management practices, which avoid damage to the environment, and ensure the ethical treatment of livestock. All the organic ingredients we use are from certified organic farms and producers and our soups are made in certified facilities.

ORGANIC AND NON-GMO

If a product is certified organic it means it is made with ingredients that are grown without the use of genetic engineering. Any product that is certified organic under the Organic Products Regulations cannot use ingredients derived from genetic engineering.

SALT SUBSTITUTE (POTASSIUM CHLORIDE)

A type of salt we use to reduce the amount of table salt (sodium chloride) in our recipes.

SODIUM PHOSPHATE

A type of salt that allows mixtures of ingredients to blend easily or “emulsify”. It is also used to maintain the texture and flavour of the meat and cheese in our recipes as they are cooking. Some types of sodium phosphate are used as leavening or rising agents in baked products.

SOY PROTEIN CONCENTRATE

Made from soy bean flour after the sugar portion has been removed. We use this protein to enhance the texture of the food we make and also help make our cream soups thicker.

SOY PROTEIN ISOLATE

Made from soybeans and almost entirely protein. Is used to help keep the chicken tender during cooking.

SUGAR

The sugar we use is from sugar cane grown mainly in the Caribbean and processed in Canada.

TOMATO PUREE

Our tomatoes are mainly grown in California by family farmers, many who have grown for us for generations. The ripe tomatoes are harvested and transported directly to our plants to be washed, peeled and pureed. There are four tomatoes in each can of Campbell’s Condensed Tomato Soup.

TURMERIC

Is a bright yellow spice often used in Indian cuisine. We use it to add colour to some of our soups and sauces.

VEGETABLE OIL

The oils we use may come from corn, canola and/or soybean as we use different oils depending on the season and availability. No matter which oil is used, we ensure the taste of the product doesn’t change. The oils we use are considered “good oils” as they contain high amounts of unsaturated fats.

WATER

We use water in many of our products to achieve the right flavour concentration.

WHEAT FLOUR

Used to thicken the soup. We use flour milled from wheat grown in the U.S. and Canada. White flour enriched with five essential nutrients: ferrous sulfate (iron); and four B vitamins: folic acid, niacin (B3), riboflavin (B2) and thiamine mononitrate (B1).

WHEY POWDER

Enhances the creamy flavour.

WHEY PROTEIN CONCENTRATE

Made from whey, a by-product of cheese making, and used to enhance the texture of our food.

XANTHAN GUM

An ingredient used to blend our spices and ingredients to give a consistent flavour and appearance. It’s made by fermenting corn sugar, wheat or soy.

YEAST EXTRACT

A natural flavour derived from yeast which adds a savoury taste.

YEAST EXTRACT AND AUTOLYZED YEAST EXTRACT

Flavour enhancers derived from yeast and used to add a savoury flavour to our products.