Saturday, July 21, 2007
Campbell's Soup MmmMmm Better
I was pleased to have the opportunity to spend time with Maureen Hague of Campbells soup recently as she presented some new products from Campbells to Chef's here on the Central Coast.
Our trip on a recent Friday was the second together, and this one was specifically focused on two product lines in the Campbell's portfolio.
At one resort property with Maureen presenting, and me scooping and serving, we had 6 Chef's and one Administrative Assistant on hand tasting and providing feedback.
The main focus at this resort was to high quality, healthy, value added soups to work in to a Weight Watchers program for an employee cafeteria serving between 500-600 people per day on an average. What we found in our tasting of the Campbell's Well and Good products was that the top flavors were:
Tuscan Bean Soup
Well & Good:
Rosemary Chicken & Dumplings 16273
Red Ripe Tomato & Three Cheese 14202
Tuscan-Style White Bean with Chicken 16866
Each product is packed 3- 4lb trays per case.
Each serving of Campbell's Well & Good frozen soups contains
Less than 100 calories
3 grams of fat or less
Less than 15 grams of carbs
Cost per ounce of any of the Well and Good Soups averaged around 12 cents per ounce.
At the same resort we sampled the Insignia product line. This high end line of soups was created for Campbell's by Chef's Tom Frain and Sandy Clark, both graduates of the CIA. Of the nine flavors of Insignia Soups the top three at our tasting were:
Roasted Red Pepper & Smoked Gouda Bisque 16835
Bayside Crab & Cream Bisque with Sherry 17406
Salmon Fillet & Brandy Chowder 16837
We found this product to be packed 4-4lb boil in the bag pouches per case. Each of the 9 flavors had distinctive highlights, while the Red Pepper and Smoked Gouda Bisgue was the definate favorite both as a soup or as a sauce or a garnish for other dishes. Costs of these high quality soups were in the 25 cents per ounce range.