Originally posted by Scorereader
Since the topic is back, I'd like to ask, for soups that are mostly used for cooking, like cream of mushroom or cream of chicken, why does Campbells even make the regular soup and not just make a low sodium version?
I'm not asking this right...what I mean is, since many of the condensed soups are used as a part of a recipe, and we try, in part, to make healthy meals, why does Campbells bother making the regular high sodium soups? The biggest complaint I hear about Campbells is the sodium content. Why can't they just change that? Lower the sodium. The flavor wouldn't change much, would it? would it?
1. Sodium is a cheap ingredient. The more inexpensive sodium used in a product, the less of some other more expensive ingredient is needed.
2. Sodium has an almost addictive quality like sugar. If a manufacturer can get you "hooked" on his product, he can count on repeat sales.
3. Admittedly sodium is
an excellent flavor enhancer. The problem lies in the fact that, due to reasons 1 and 2 above, over time Americans have become so inured to the effects of sodium, both as a flavoring agent and as a "hook", food manufacturers have to use more of it in order to achieve the same effect you once had with a lesser amount. This is the same problem you have with any addictive substance, whether it's salt, sugar, tobacco, or heroin.
I really hate to make it sound so insidious but, there does exist, at the very least, a very cynical and premeditated approach to food marketing and development.