Friday, September 7, 2012
If your lunch still consists of a bowl of Campbell's tomato soup and a grilled cheese sandwich, chances are you grew up using a typewriter.
Generations of Americans have moved on from Campbell's condensed chicken noodle and tomato soups in search of heartier varieties with exotic flavors. Now, the world's largest soup company is racing to do the same.
Campbell Soup Co. last year began a quest that led executives to cities from Portland, Ore. to London to figure out how to make soups that appeal to younger customers. In the year ahead, the company plans to roll out 50 products such as Moroccan Style Chicken and Spicy Chorizo. The ingredients may surprise those used to a plain bowl of chicken soup: tomatillos, coconut milk and shitake mushrooms.