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Campbell Further Reduces Sodium in V8® 100% Vegetable Juices


Campbell Soup Company (NYSE: CPB) today announced a further sodium reduction to its original V8® 100% vegetable juice, while still maintaining the same zesty taste. The company will roll out original V8 100% vegetable juice with 420 milligrams of sodium per 8-ounce glass – a 12 percent reduction and the second in the last three years. In addition, the popular Spicy Hot V8 variety has been reduced in sodium to 480 milligrams per serving, bringing the entire line of V8 beverages to meet the U.S. government-designated “healthy” criteria.

“Our goal for V8 juices is to provide people with a variety of great-tasting, healthy beverages that help them to get their vegetable servings,” said Dale Clemiss, VP, Beverage Marketing, V8 Beverages. “We are proud that now our entire line of V8 juices meets or in some cases even exceeds government standards for healthy foods, while still providing the taste that people know and love.”

Sodium reduction is Campbell’s number one strategic priority. In the past four years, the company has quadrupled its number of lower sodium products in the marketplace to 110 from 25 in 2005. In addition to the entire line of V8 beverages, Campbell recently announced plans to reduce sodium in its line of SpaghettiOs® pastas by 35 percent. The company has also lowered the sodium content in many Campbell’s® soups, Prego® sauces and Pepperidge Farm® breads.

V8 Juice: Helping to Close the Vegetable Gap

Research suggests vegetable consumption as part of a healthy diet may help reduce risk factors for heart disease, diabetes and even help with weight management.1,2,3 However, seven out of ten people still don’t meet the government recommendation to eat at least five servings of vegetables every day.4

Recent research found that the simple addition of V8® 100% vegetable juice in people’s diets was part of a successful strategy to help them meet the vegetable guidelines. 5 And participants in the University of California-Davis study who drank V8 juice said they enjoyed it and felt they were doing something good for themselves by drinking it. What’s more, each 8-ounce glass of V8 juice provides two full servings of vegetables, contains 50 calories, 0g fat and 2g fiber, which all adds up to feeling satisfied on fewer calories.

V8 100% vegetable juice is available in six varieties and a range of sizes at supermarkets, club stores, convenience and mass merchandise stores nationwide.

V8 V-Lite: A Lighter, Crisper Vegetable Drink

This month, the makers of V8 juice are also introducing V8 V-Lite, a light, smooth tasting vegetable juice blend. V8 V-Lite delivers one full serving of vegetables, has only 35 calories and meets heart-healthy sodium levels at 380 milligrams per 8-ounce glass. This juice blend is perfect for those who love the convenience of drinking their vegetables but want a lighter texture and smoother, crisper taste. V8 V-Lite juice blend is available in 64-ounce bottles at select supermarkets and mass merchandise stores nationwide and retails for the budget-friendly price of $2.99 a bottle.

For more information about the portfolio of V8 products, visit

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of high-quality foods and simple meals, including soup, baked snacks, and healthy beverages. Founded in 1869, the company has a portfolio of market-leading brands, including “Campbell’s,” “Pepperidge Farm,” “Arnott’s,” and “V8.” For more information on the company visit Campbell’s website at

1 Genkinger JM, Platz EA, Hoffman SC, Comstock GW, Helzlsouer KJ. Fruit, vegetable, and antioxidant intake and all-cause, cancer, and cardiovascular disease mortality in a community-dwelling population in Washington County, Maryland. Am J Epidemiol 2004; 160: 1223-33.

2 He K, Hu FB, Colditz GA, Manson JE, Willet WC, Liu S. Changes in intake of fruits and vegetables in relation to risk of obesity and weight gain among middle-aged women. Int J Obes Relat Met Disord 2004; 28: 1569-74.

3 Hung HC, Joshipura KJ, Jiang R, et al. Fruit and vegetable intake and the risk of major chronic disease. J Natl Cancer Inst 2004, 96: 1577-84.

4 Casagrande SS, Wang Y, Anderson C, Gary TL. Have Americans Increased their Fruit and Vegetable Intake? The Trends Between 1988 and 2002. Am J Prev Med 2007; 32:257-63.

5 Kazaks AG, Holt RR, Shenoy SF, Foreyt JP, Reeves RS, Winters BL, Khoo CS, Poston WSC, Haddock CK, Keen CL. Incorporation of vegetable juice into a diet can reduce the gap between vegetable intake and dietary recommendations and is associated with improved risk factors linked to vascular disease. Poster presented at: FAV Health 2009. 3rd International Symposium on Human Health Effects of Fruit and Vegetables; 2009 Oct 18-21; Avignon, France.

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Campbell Soup Company
Juli Mandel Sloves
(856) 342-3717
Weber Shandwick
Emily Jane Watt
(312) 988-2212

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