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Campbell rethinks its recipe as consumer tastes change

Campbell rethinks its recipe as consumer tastes change
Image

Bryan Thomas / The New York Times

The headquarters of Campbell Soup in Camden, N.J., Oct. 14, 2015.
Campbell has moved to address changing food trends and a gradual sales
decline, banishing ingredients and reaching out to consumers via social
media.

By Stephanie Strom, New York Times News Service

Tuesday, Nov. 10, 2015 | 12:16 a.m.

CAMDEN, N.J. €” Food companies tinker with the signature products in
their portfolios at their own risk €” and few products are as classic as
Campbells chicken noodle soup.

Now, Campbell Soup is altering its famous broth, with the new recipe
appearing first in a limited-edition line in cans festooned with
Chewbacca and other figures from the coming €œStar Wars€ film.

The new version of its chicken noodle soup contains 20 ingredients, most
of which can be found in the average home kitchen, compared with 30 in
its previous incarnation (sold last year in cans featuring the Avengers).

€œWere closing the gap between the kitchen and our plants,€ said Denise
M. Morrison, chief executive of Campbell.

Under Morrisons leadership, which began in 2011, Campbell has moved
quickly to address changing trends in the marketplace for food and to
try to stanch the gradual decline in unit sales, a measurement of the
number of cans of soup sold.

The company is banishing ingredients that todays consumers do not like
and using advertising and social media to have a conversation with
consumers about what it is doing. Acquisitions have also given Campbell
toeholds in new markets and brought new ideas to the organization.

€œBefore, when we talked about our business, we talked about how many
cases we shipped,€ Morrison said in an interview here in her office.
€œToday, were talking about our food€ €” as in whats in it, where it
comes from and what effect it has on the environment.

Changing those traditional recipes carries quite a bit of risk.

€œIts a delicate balance because these products are beloved,€ said
Charles Vila, vice president for consumer and customer insights at
Campbell. €œTheir profile has become very defined in the consumer mind
over the years, so any change we make is very carefully considered.€

The company also has an incentive to bolster the anemic sales of soup,
its core product.

Globally, soup sales peaked in 2012 at $16.2 billion and have stagnated
since, last year ringing up $16 billion, according to Euromonitor, a
consumer research firm. Euromonitor estimates that sales will fall
further this year, to a little more than $15 billion.

Reasons for soups slump are hard to pin down, said Emily Balsamo, a
research analyst at Euromonitor.

€œIts a similar situation in a lot of categories, I would say, where I
think theres just a lot of distrust of larger, established food
companies,€ Balsamo said. €œWithin the soup category, and even within
canned soup category, smaller brands like Annies and Amys Naturals or
Hain Celestials are doing relatively better €” maybe it has something to
do with them being largely organic.€

In fact, Balsamo said, early sales of Campbells new line of organic
soup sold in cartons are strong.

But Campbell, which largely relies on the United States market for its
soup sales, has more to lose than most other big companies selling soup.
Campbell Soup accounted for almost three-quarters of the $1.6 billion in
condensed soup sales here last year, but its unit sales fell more than 5
percent, according to IRI, a data and research firm.

The company also dominates the ready-to-eat soup business, but there,
too, it lost more than 5 percent of market share last year. (Campbell
has attributed some of the decline to reductions it made in promotional
deals with grocery chains.)

Other big soup producers like General Mills, which makes the Progresso
brand, and private-label soup brands also declined in sales. IRI data
shows, on the other hand, that Pacific Foods of Oregon, a maker of
organic soup, is gaining market share.

Morrison speaks more candidly than most of her peers about the effect
that changing consumer preferences and demographics are having on
Campbell and other large food companies, which she described as €œseismic
shifts.€

€œThere are 80 million millennials now, and theyre shopping and thinking
differently about food and in a way that is influential,€ she said.

She said changes in the family are also challenging food companies.
€œFamilies now are multicultural, multigenerational, single parent, same
sex, mixed and traditional,€ Morrison said.

She also noted that the numbers of middle-class consumers, who powered
sales for so long, are shrinking. €œFood companies largely serve the
mainstream, but theres a shrinking middle class in the U.S., a widening
chasm between the haves and have-nots,€ Morrison said.

About a year after Morrison took the helm, Campbell shocked its peers by
buying Bolthouse, a maker of juice and salad dressings, and overnight
became one of the worlds largest carrot growers. Bolthouse gave
Campbell entree to the coveted perimeter of the grocery store at a time
when consumers were increasingly shunning the middle aisles that were
long home to the companys products.

The next year, Campbell bought Plum Organics, a fast-growing producer of
pouched baby and childrens foods that deftly uses social media to
connect with consumers.

In the last year, 40 percent of Campbells advertising budget has gone
to social media and digital advertising, in large part based on what it
has learned from Plum, according to Mark Alexander, president of the
companys U.S. business.

Campbell then opened an avenue into China with the purchase of the
Kelsen Group, a Danish maker of cookies and snacks with an impressive
footprint in Asia. And this year, Campbell acquired the tiny Garden
Fresh Gourmet, a purveyor of refrigerated salsas and dips, in a nod to
the growth of snacking.

At the same time, Campbell has added new products like Skillet Sauces,
sold in pouches, and Slow Kettle soups in tubs €” just heat and eat. Such
products play the same role in Americas kitchen as Campbells soup did
in the past, offering kitchen cooks shortcuts and busy consumers a quick
meal.

€œWeve really accelerated our innovation program,€ Alexander said.
€œAbout 11 or 12 percent of our sales last year came from products
launched in the last three years, compared to mid-single digits in the
past.€

Campbell is retooling its traditional portfolio as rapidly as it can.

€œThe biggest challenge was time,€ said Jesse Fellows, a senior
technologist for product development at Campbell, who was charged with
simplifying chicken noodle soup.

It took two months of intense work to come up with the balance of
ingredients that would produce a broth and noodles that tasted the same
or better than the soup that had been produced the same way since 2011,
when Campbells tweaked the spices and reduced the beta carotene used to
impart color.

Those were relatively simple changes. Fellows was asked for a more
thorough overhaul aimed at getting rid of ingredients that are out of
favor, things like monosodium glutamate, or MSG, and disodium inosinate
and disodium guanylate, which enhance flavor, as well as things like
vegetable oil and cornstarch. (Celery was eliminated because child
taste-testers didnt like the flavor, a spokeswoman said.)

By changing the proportion of yeast extract and other flavorings,
Fellows said, he was able to offset the loss of the chemical flavor
enhancers. And working with Campbells chefs, he added and subtracted
things like water and dehydrated chicken broth.

€œThe culinary department owns the flavor, and we worked hard to uphold
the reputation of chicken noodle soup,€ said Bryan Cozzi, a test chef at
Campbell.

But the process does not end when Fellows and Cozzi finish their work.
They may be sent back to the drawing board if the new formulation adds
cost to a product.

€œOften the biggest challenge is affordability,€ said Jeff George, vice
president for research and development. €œIn some cases, we can pass on
the cost, but often, we cant.€

Campbell may even tinker with shipping cases and labels to bring the
cost in line.

This fall, Campbell began a new advertising campaign, €œMade for Real,
Real Life,€ which aims to reintroduce consumers to the idea that soup
can be a staple in the kitchen. The first spot in the series, which
features a *** couple feeding their young son Campbells Star Wars
chicken noodle soup, kicked up a controversy, but Campbells shrugged it
off.

€œNo one has seen the whole campaign,€ Campbells Vila said. €œThere are a
variety of families in it, reflecting the mosaic of families we have in
America today.€

The second ad in the series features a mother and father preparing an
organic tomato soup for their son. €œAt least we know what hes eating,€
the young father says to his wife €” oblivious to his son, licking a glue
stick at the table.

In the kitchens here, food scientists and chefs are gingerly tinkering
with Campbells classic tomato soup.

Mostly, that is about replacing high fructose corn syrup with sugar. But
that changes the taste and texture slightly €” one test version was less
sweet, more tangy and slightly less silky in the mouth.

€œWill that make a difference to consumers whove eaten this soup for
years and love it just the way it is?€ George said. €œThats the question
we ask ourselves over and over again.€

Campbell rethinks its recipe as consumer tastes change

On 11/10/2015 3:47 PM, Travis McGee wrote:
>
> Campbell rethinks its recipe as consumer tastes change
> Image
>

> The new version of its chicken noodle soup contains 20 ingredients, most
> of which can be found in the average home kitchen, compared with 30 in
> its previous incarnation (sold last year in cans featuring the Avengers).
>
> €œWere closing the gap between the kitchen and our plants,€ said Denise
> M. Morrison, chief executive of Campbell.
>

Good news. Other companies are finally realizing we don't need and
don't want all those chemicals. I imagine it will take a long time for
the tide to fully turn, but it is starting.

Campbell rethinks its recipe as consumer tastes change

On Tue, 10 Nov 2015 21:12:44 -0500, Ed Pawlowski > wrote:

>On 11/10/2015 3:47 PM, Travis McGee wrote:
>>
>> Campbell rethinks its recipe as consumer tastes change
>> Image
>>
>
>> The new version of its chicken noodle soup contains 20 ingredients, most
>> of which can be found in the average home kitchen, compared with 30 in
>> its previous incarnation (sold last year in cans featuring the Avengers).
>>
>> “We’re closing the gap between the kitchen and our plants,” said Denise
>> M. Morrison, chief executive of Campbell.
>>
>
>Good news. Other companies are finally realizing we don't need and
>don't want all those chemicals. I imagine it will take a long time for
>the tide to fully turn, but it is starting.

Starting? Other thnan occasionally taste testing something new I
haven't bought canned soup in over 50 years. My freezer is always
filled with my own homemade soups, and I know exactly/precisely whats
in them, and they contain NO mystery ingredients. Were it up to me
there'd be NO canned soup aisle... don't people realize that the food
in the pet food aisle is far superior. I've tried Progresso,
Campbells and some others... all canned sludge. Soup is the easiest
thing to cook. Of course the word is "cook" and few people actually
cook.

Campbell rethinks its recipe as consumer tastes change

On 10/11/2015 7:12 PM, Ed Pawlowski wrote:
> On 11/10/2015 3:47 PM, Travis McGee wrote:
>>
>> Campbell rethinks its recipe as consumer tastes change
>> Image
>>
>
>> The new version of its chicken noodle soup contains 20 ingredients, most
>> of which can be found in the average home kitchen, compared with 30 in
>> its previous incarnation (sold last year in cans featuring the Avengers).
>>
>> €œWere closing the gap between the kitchen and our plants,€ said Denise
>> M. Morrison, chief executive of Campbell.
>>
>
> Good news. Other companies are finally realizing we don't need and
> don't want all those chemicals. I imagine it will take a long time for
> the tide to fully turn, but it is starting.
>
I came across a bin of "White Hot Chocolate Mix" in a bulk food store on
Sunday. Of about 20 ingredients, cocoa was next to last, meaning that it
comprised an incredibly small proportion of the recipe.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

Campbell rethinks its recipe as consumer tastes change

On Tuesday, November 10, 2015 at 5:21:43 PM UTC-10, graham wrote:
> On 10/11/2015 7:12 PM, Ed Pawlowski wrote:
> > On 11/10/2015 3:47 PM, Travis McGee wrote:
> >>
> >> Campbell rethinks its recipe as consumer tastes change
> >> Image
> >>
> >
> >> The new version of its chicken noodle soup contains 20 ingredients, most
> >> of which can be found in the average home kitchen, compared with 30 in
> >> its previous incarnation (sold last year in cans featuring the Avengers).
> >>
> >> "We're closing the gap between the kitchen and our plants," said Denise
> >> M. Morrison, chief executive of Campbell.
> >>
> >
> > Good news. Other companies are finally realizing we don't need and
> > don't want all those chemicals. I imagine it will take a long time for
> > the tide to fully turn, but it is starting.
> >
> I came across a bin of "White Hot Chocolate Mix" in a bulk food store on
> Sunday. Of about 20 ingredients, cocoa was next to last, meaning that it
> comprised an incredibly small proportion of the recipe.
> Graham
>
> --
> "Serious sport has nothing to do with fair play.
> It is bound up with hatred, jealousy, boastfulness,
> disregard of all rules and sadistic pleasure in
> witnessing violence." George Orwell

Thank goodness for that - white chocolate should not contain any cocoa.

Campbell rethinks its recipe as consumer tastes change

On Tuesday, November 10, 2015 at 10:47:34 AM UTC-10, Travis McGee wrote:
> Campbell rethinks its recipe as consumer tastes change
> Image
>
> Bryan Thomas / The New York Times
>
> The headquarters of Campbell Soup in Camden, N.J., Oct. 14, 2015.
> Campbell has moved to address changing food trends and a gradual sales
> decline, banishing ingredients and reaching out to consumers via social
> media.
>
> By Stephanie Strom, New York Times News Service
>
> Tuesday, Nov. 10, 2015 | 12:16 a.m.
>
> CAMDEN, N.J. -- Food companies tinker with the signature products in
> their portfolios at their own risk -- and few products are as classic as
> Campbell's chicken noodle soup.
>
> Now, Campbell Soup is altering its famous broth, with the new recipe
> appearing first in a limited-edition line in cans festooned with
> Chewbacca and other figures from the coming "Star Wars" film.
>
> The new version of its chicken noodle soup contains 20 ingredients, most
> of which can be found in the average home kitchen, compared with 30 in
> its previous incarnation (sold last year in cans featuring the Avengers).
>
> "We're closing the gap between the kitchen and our plants," said Denise
> M. Morrison, chief executive of Campbell.
>
> Under Morrison's leadership, which began in 2011, Campbell has moved
> quickly to address changing trends in the marketplace for food and to
> try to stanch the gradual decline in unit sales, a measurement of the
> number of cans of soup sold.
>
> The company is banishing ingredients that today's consumers do not like
> and using advertising and social media to have a conversation with
> consumers about what it is doing. Acquisitions have also given Campbell
> toeholds in new markets and brought new ideas to the organization.
>
> "Before, when we talked about our business, we talked about how many
> cases we shipped," Morrison said in an interview here in her office.
> "Today, we're talking about our food" -- as in what's in it, where it
> comes from and what effect it has on the environment.
>
> Changing those traditional recipes carries quite a bit of risk.
>
> "It's a delicate balance because these products are beloved," said
> Charles Vila, vice president for consumer and customer insights at
> Campbell. "Their profile has become very defined in the consumer mind
> over the years, so any change we make is very carefully considered."
>
> The company also has an incentive to bolster the anemic sales of soup,
> its core product.
>
> Globally, soup sales peaked in 2012 at $16.2 billion and have stagnated
> since, last year ringing up $16 billion, according to Euromonitor, a
> consumer research firm. Euromonitor estimates that sales will fall
> further this year, to a little more than $15 billion.
>
> Reasons for soup's slump are hard to pin down, said Emily Balsamo, a
> research analyst at Euromonitor.
>
> "It's a similar situation in a lot of categories, I would say, where I
> think there's just a lot of distrust of larger, established food
> companies," Balsamo said. "Within the soup category, and even within
> canned soup category, smaller brands like Annie's and Amy's Naturals or
> Hain Celestials are doing relatively better -- maybe it has something to
> do with them being largely organic."
>
> In fact, Balsamo said, early sales of Campbell's new line of organic
> soup sold in cartons are strong.
>
> But Campbell, which largely relies on the United States market for its
> soup sales, has more to lose than most other big companies selling soup.
> Campbell Soup accounted for almost three-quarters of the $1.6 billion in
> condensed soup sales here last year, but its unit sales fell more than 5
> percent, according to IRI, a data and research firm.
>
> The company also dominates the ready-to-eat soup business, but there,
> too, it lost more than 5 percent of market share last year. (Campbell
> has attributed some of the decline to reductions it made in promotional
> deals with grocery chains.)
>
> Other big soup producers like General Mills, which makes the Progresso
> brand, and private-label soup brands also declined in sales. IRI data
> shows, on the other hand, that Pacific Foods of Oregon, a maker of
> organic soup, is gaining market share.
>
> Morrison speaks more candidly than most of her peers about the effect
> that changing consumer preferences and demographics are having on
> Campbell and other large food companies, which she described as "seismic
> shifts."
>
> "There are 80 million millennials now, and they're shopping and thinking
> differently about food and in a way that is influential," she said.
>
> She said changes in the family are also challenging food companies.
> "Families now are multicultural, multigenerational, single parent, same
> sex, mixed and traditional," Morrison said.
>
> She also noted that the numbers of middle-class consumers, who powered
> sales for so long, are shrinking. "Food companies largely serve the
> mainstream, but there's a shrinking middle class in the U.S., a widening
> chasm between the haves and have-nots," Morrison said.
>
> About a year after Morrison took the helm, Campbell shocked its peers by
> buying Bolthouse, a maker of juice and salad dressings, and overnight
> became one of the world's largest carrot growers. Bolthouse gave
> Campbell entree to the coveted perimeter of the grocery store at a time
> when consumers were increasingly shunning the middle aisles that were
> long home to the company's products.
>
> The next year, Campbell bought Plum Organics, a fast-growing producer of
> pouched baby and children's foods that deftly uses social media to
> connect with consumers.
>
> In the last year, 40 percent of Campbell's advertising budget has gone
> to social media and digital advertising, in large part based on what it
> has learned from Plum, according to Mark Alexander, president of the
> company's U.S. business.
>
> Campbell then opened an avenue into China with the purchase of the
> Kelsen Group, a Danish maker of cookies and snacks with an impressive
> footprint in Asia. And this year, Campbell acquired the tiny Garden
> Fresh Gourmet, a purveyor of refrigerated salsas and dips, in a nod to
> the growth of snacking.
>
> At the same time, Campbell has added new products like Skillet Sauces,
> sold in pouches, and Slow Kettle soups in tubs -- just heat and eat. Such
> products play the same role in America's kitchen as Campbell's soup did
> in the past, offering kitchen cooks shortcuts and busy consumers a quick
> meal.
>
> "We've really accelerated our innovation program," Alexander said.
> "About 11 or 12 percent of our sales last year came from products
> launched in the last three years, compared to mid-single digits in the
> past."
>
> Campbell is retooling its traditional portfolio as rapidly as it can.
>
> "The biggest challenge was time," said Jesse Fellows, a senior
> technologist for product development at Campbell, who was charged with
> simplifying chicken noodle soup.
>
> It took two months of intense work to come up with the balance of
> ingredients that would produce a broth and noodles that tasted the same
> or better than the soup that had been produced the same way since 2011,
> when Campbell's tweaked the spices and reduced the beta carotene used to
> impart color.
>
> Those were relatively simple changes. Fellows was asked for a more
> thorough overhaul aimed at getting rid of ingredients that are out of
> favor, things like monosodium glutamate, or MSG, and disodium inosinate
> and disodium guanylate, which enhance flavor, as well as things like
> vegetable oil and cornstarch. (Celery was eliminated because child
> taste-testers didn't like the flavor, a spokeswoman said.)
>
> By changing the proportion of yeast extract and other flavorings,
> Fellows said, he was able to offset the loss of the chemical flavor
> enhancers. And working with Campbell's chefs, he added and subtracted
> things like water and dehydrated chicken broth.
>
> "The culinary department owns the flavor, and we worked hard to uphold
> the reputation of chicken noodle soup," said Bryan Cozzi, a test chef at
> Campbell.
>
> But the process does not end when Fellows and Cozzi finish their work.
> They may be sent back to the drawing board if the new formulation adds
> cost to a product.
>
> "Often the biggest challenge is affordability," said Jeff George, vice
> president for research and development. "In some cases, we can pass on
> the cost, but often, we can't."
>
> Campbell may even tinker with shipping cases and labels to bring the
> cost in line.
>
> This fall, Campbell began a new advertising campaign, "Made for Real,
> Real Life," which aims to reintroduce consumers to the idea that soup
> can be a staple in the kitchen. The first spot in the series, which
> features a *** couple feeding their young son Campbell's Star Wars
> chicken noodle soup, kicked up a controversy, but Campbell's shrugged it
> off.
>
> "No one has seen the whole campaign," Campbell's Vila said. "There are a
> variety of families in it, reflecting the mosaic of families we have in
> America today."
>
> The second ad in the series features a mother and father preparing an
> organic tomato soup for their son. "At least we know what he's eating,"
> the young father says to his wife -- oblivious to his son, licking a glue
> stick at the table.
>
> In the kitchens here, food scientists and chefs are gingerly tinkering
> with Campbell's classic tomato soup.
>
> Mostly, that is about replacing high fructose corn syrup with sugar. But
> that changes the taste and texture slightly -- one test version was less
> sweet, more tangy and slightly less silky in the mouth.
>
> "Will that make a difference to consumers who've eaten this soup for
> years and love it just the way it is?" George said. "That's the question
> we ask ourselves over and over again."

I don't know what's in it but Campbell's Chunky Grilled Chicken & Sausage Gumbo soup is just wonderful stuff. It's so good that I don't want to ever know what's in it because there's nothing to be gained from knowing and everything to lose.

https://www.youtube.com/watch?v=loI9ilchRG4

Campbell rethinks its recipe as consumer tastes change

Brooklyn1 wrote:
>
> Starting? Other than occasionally taste testing something new I
> haven't bought canned soup in over 50 years.

Interesting because I seem to remember you bragging about Progresso
soups and how you bought them by the case. This was a couple of years
ago. I remember well because that inspired me to try some and they are
very good for a canned soup. The one I really love is the corn
chowder with bacon. They do that one so well, I would never bother to
try my own recipe.

I also love Chinese (Hi John!) hot&sour soup but the exotic ingredient
list is more than I want to deal with. Plus you'd have to buy those
tasty fried cracker things to add. I just order a quart of takeout
whenever I want that soup.

Campbell rethinks its recipe as consumer tastes change

Sqwertz wrote:
> Shouldn't contain any cocoa solids.
>
> -sw

DROP ****ING DEAD!

Campbell rethinks its recipe as consumer tastes change

On 11/11/2015 12:17 PM, Sqwertz wrote:
> On Tue, 10 Nov 2015 20:21:45 -0700, graham wrote:
>
>> I came across a bin of "White Hot Chocolate Mix" in a bulk food store on
>> Sunday. Of about 20 ingredients, cocoa was next to last, meaning that it
>> comprised an incredibly small proportion of the recipe.
>
> Uh, it's WHITE chocolate. Shouldn't contain any cocoa solids.
>
> -sw
>
Who knows what was meant by cocoa. Perhaps it was cocoa butter which is
in white chocolate.
The point was that it was called white *chocolate* mix but was
essentially artificial.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

Campbell rethinks its recipe as consumer tastes change

On Wed, 11 Nov 2015 13:14:32 -0600, Sqwertz >
wrote:

>On Wed, 11 Nov 2015 09:19:17 -0500, Gary wrote:
>
>> Brooklyn1 wrote:
>>>
>>> Starting? Other than occasionally taste testing something new I
>>> haven't bought canned soup in over 50 years.
>>
>> Interesting because I seem to remember you bragging about Progresso
>> soups and how you bought them by the case. This was a couple of years
>> ago.

Not me, I've never bought Progresso soups by the case... I bought a
few cans a couple of years ago on sale (4), 2 clam chowder and 2
something beef barley, but I posted it's crap.

>Yeah, Sheldon has been caught lying through his teeth lately about a
>lot of stuff.
>
>2 years ago he said:
>
>"Progresso makes a chicken corn chowder, excellent. I like to keep an
>assortment of Progresso soups for when I don't know what I want but
>don't feel like cooking... so far all I tried have been good:"

I never said any such thing, I would never buy corn chowder, I don't
like corn, if I eat one ear of corn a year it's a lot, if I never ate
corn again I wouldn't miss it... I don't like the texture of corn, and
I hate how difficult is is to floss corn. LYING TIAD tex mex dwarf.

Campbell rethinks its recipe as consumer tastes change

On 11/11/2015 2:35 PM, Sqwertz wrote:
> On Wed, 11 Nov 2015 12:50:17 -0700, graham wrote:
>
>> On 11/11/2015 12:17 PM, Sqwertz wrote:
>>> On Tue, 10 Nov 2015 20:21:45 -0700, graham wrote:
>>>
>>>> I came across a bin of "White Hot Chocolate Mix" in a bulk food store on
>>>> Sunday. Of about 20 ingredients, cocoa was next to last, meaning that it
>>>> comprised an incredibly small proportion of the recipe.
>>>
>>> Uh, it's WHITE chocolate. Shouldn't contain any cocoa solids.
>>>
>> Who knows what was meant by cocoa. Perhaps it was cocoa butter which is
>> in white chocolate.
>> The point was that it was called white *chocolate* mix but was
>> essentially artificial.
>
> Yeah, the mixes, even though they contain the word "chocolate", do not
> have to conform to the FDA standard of identity of real chocolate.
> They probably say "flavored" on it somewhere (usually right after
> "chocolate", as in all the Swiss Miss products).
>
> I looked at Land O Lakes brand white chocolate mix and as you say is
> all chemicals. Cocoa butter is the third to the last ingredient.
> "artificially flavored".
>
> -sw
>
>
There's a coffee bar in Calgary that serves the best hot chocolate bar
none! They use Callebaut chocolate shavings and milk mixed and heated up
using the espresso machine steamer.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

Campbell rethinks its recipe as consumer tastes change

On 11/11/2015 7:27 PM, Sqwertz wrote:
> On Wed, 11 Nov 2015 16:42:52 -0500, Brooklyn1 wrote:
>
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.
>> On Wed, 11 Nov 2015 13:14:32 -0600, Sqwertz >
>> wrote:
>>
>>> On Wed, 11 Nov 2015 09:19:17 -0500, Gary wrote:
>>>
>>>> Brooklyn1 wrote:
>>>>>
>>>>> Starting? Other than occasionally taste testing something new I
>>>>> haven't bought canned soup in over 50 years.
>>>>
>>>> Interesting because I seem to remember you bragging about Progresso
>>>> soups and how you bought them by the case. This was a couple of years
>>>> ago.
>>
>> Not me, I've never bought Progresso soups by the case... I bought a
>> few cans a couple of years ago on sale (4), 2 clam chowder and 2
>> something beef barley, but I posted it's crap.
>>
>>> Yeah, Sheldon has been caught lying through his teeth lately about a
>>> lot of stuff.
>>>
>>> 2 years ago he said:
>>>
>>> "Progresso makes a chicken corn chowder, excellent. I like to keep an
>>> assortment of Progresso soups for when I don't know what I want but
>>> don't feel like cooking... so far all I tried have been good:"
>>
>> I never said any such thing, I would never buy corn chowder, I don't
>> like corn, if I eat one ear of corn a year it's a lot, if I never ate
>> corn again I wouldn't miss it... I don't like the texture of corn, and
>> I hate how difficult is is to floss corn. LYING TIAD tex mex dwarf.
>
> And you're STILL lying about it even though it's staring you right in
> the face clear as day. Gary remembers you saying it, I remember you
> saying it, and most of all - Google remembers you saying it. Here's
> the link that you snipped again so you can see for yourself.
>
> https://groups.google.com/forum/#!or...8/kk1Af5kGJisJ
>
> Perhaps you should see a doctor for memory loss and possible other
> mental abnormalities.
>
> -sw (your little friend from Texas)
>

Campbell rethinks its recipe as consumer tastes change