Campbell's giving its soup cans a makeover
February 17, 2010 (WLS) -- Campbell's is giving soup a makeover.
The world's largest soup maker is cutting sodium by as much as 45 percent in 23 of its condensed soups.
Other changes include using vegetables grown in the US and a new chicken roasting process.
Campbell's will also give many labels a more contemporary look.
Only the labels on its popular chicken noodle, cream of mushroom and tomato soups will stay the same.
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