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July 21, 2016

Campbell's Soup continues shift to 'real food' ingredients

The Camden-based company is moving toward antibiotic-free chicken and away from artificial colors and flavors

Camden-based Campbell Soup Co. is moving toward a "real food" focus (read: healthier), according to an update on the company's growth strategy outlined on July 20.

In doing so, the company reports it will do away with all artificial colors and flavors from its North American products by 2018 and is moving toward using only antibiotic-free chicken.

There wasn’t an exact deadline given for when the company hopes to be exclusively using meat raised without the use of antibiotics in its products.

Campbell's joins a growing list of U.S. food businesses moving away from using meats treated with antibiotics, including Subway, Chick-fil-A, Chipotle, McDonald’s and Panera Bread.

In light of this trend, The Washington Post recently published an article explaining what antibiotic-free meat means and why it’s important. Here’s what it says:

"Livestock and poultry can receive antibiotics for various reasons besides illness, including speeding up growth of the animals (“growth promotion”), and preventing disease (“disease prophylaxis”). Using antibiotics for any of these reasons can result in the breeding of “superbugs” — bacteria that have evolved to resist the antibiotics being used. These bacteria can be found on and in the animal, including in their feces. During slaughter, these superbugs can then enter the food chain via the animal’s meat and end up in the consumer’s kitchen -- or in their gut. If these resistant bacteria cause illness, it may be more difficult to find a working antibiotic for treatment."

Read the full statement from Campbell's Soup here.

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