(CAMDEN, N.J.) -- Campbell Soup Co.'s incoming CEO is drawing fire from health advocates after announcing plans to put more salt in Campbell Soups.
Denise Morrison told 100 investment analysts at a presentation on Tuesday that her strategy to build business was "not just reducing sodium. You need to provide products that taste good."
Jonathan Feeney, senior food and beverage analyst at Janney Capital Markets, was thrilled with the news, exclaiming, "That is awesome. That is what is needed. In a nutshell, low sodium was overdone."
Like other food companies, Campbell has made an effort in recent years to come out with more low sodium products. But business has suffered because of the economic downturn and Morrison suggested that it's time get back to the Campbell Soups that consumers have known and loved for generations dating back to 1869.
Predictably, the health industry doesn't see it that way, contending that salt is a leading contributor to high blood pressure. The Center for Science in the Public Interest has gone as far as to call Campbell's soups "disease-promoting cans of salt and water."
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