In 2015, Campbell's revamped its chicken noodle soup recipe, cutting the ingredient list from 30 to 20 items, removing several additives, and introducing simpler items. This shift aimed to counteract consumer distrust in food additives and improve overall food quality while meeting health-conscious trends. The change reflects a broader strategy, as former CEO Denise M. Morrison indicated that the company is now more invested in food quality rather than shipping volume. However, while the intent was positive, not all consumers are satisfied with the new taste and texture.
The shift in Campbell's chicken noodle soup recipe focused on reducing the ingredients list and improving food quality to address consumer distrust in additives.
Denise M. Morrison emphasized the company's shift from shipping metrics to food quality metrics, indicating a fundamental change in Campbell's business focus.
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