More and more Canadians are demanding healthier food choices, whether it be at home or on the road. Campbell Canada is looking to challenge the perceptions of canned soup with their reinvented line called Healthy Request soups which boldly promises to never contain preservatives.
The new product line is prepared with high quality vegetables, grains, and legumes like sweet potatoes, rutabaga, quinoa, orzo and black-eyed peas, Healthy Request soups are available in six varieties.
“Today’s health conscious consumer wants to know what’s in their food as well as what’s not in their food,” says Sue Mah, Registered Dietitian and President of Nutrition Solutions. “I’m happy to see that Campbell’s Healthy Request soups are made with wholesome ingredients and are a source of fibre. Plus, the soups have no preservatives or artificial flavours.”
“Campbell’s Healthy Request is a really important part of an even more open and transparent Campbell’s,” says Moya Brown, Vice President of Marketing at Campbell Company of Canada. “As we embark upon our 85th anniversary this November, we want to celebrate soup and Canadians’ long standing love for Campbell’s. Healthy Request brings to life our commitment to real food, highest quality ingredients, and great taste, all shared with Canadian consumers in an open and transparent way.”
As part of the new product roll out Campbell’s will also be launching www.whatsinmyfood.ca, set to launch in November 2015, which is also part of the brands new initiative to be more transparent. Visitors of the website can also engage with Campbell’s staff in a two-way conversation with consumers where their questions about the product will be answered in real time about Campbell’s products and important food topics.
Agencies Behind Healthy Request Campaign
Latest posts by Dave Forde (see all)
- Women In Communications & Marketing Awards, Two More Days To Submit Nominations - February 16, 2017
- On The Move – Mediacom, Quantcast - February 16, 2017
- Breaking: Gaggi Media And VMC Media Merge Media Powers - February 16, 2017