date:Mar 25, 2013
packaged in two-compartment plastic bowls that separate the liquid soup from fresh vegetables. The vegetables are steamed from the heat of the soup underneath when cooked; this is a novel way to boost the soups perceived freshness.
This focus on flavor and freshness was a nice change-of-pace for a category hurt by what proved to be an intense focus on health concerns surrounding sodium content. In fact, 2012 saw a drop in low-sodium soup introductions, with just 6.8% of soup launches making a l