Michael Davis
Campbell's Cream of Mushroom soup has been a staple in many kitchens for years, with its versatility as a cooking shortcut or a comforting meal in itself. However, some changes to the product have been noted by consumers, with some expressing disappointment in the new recipe. The company has also transitioned to non-BPA lining in its aluminum and steel cans in the US and Canada, and there has been a reduction in the use of high fructose corn syrup in recent years. Campbell's Cream of Mushroom soup has also become harder to find in some regions, with reports of it being out of stock in several stores.
| Characteristics | Values |
|---|---|
| Taste | Some users claim the taste has changed and is now too sweet. |
| Recipe | The recipe has changed, and it now includes different mushrooms. |
| Salt content | Some users claim the salt content has changed. |
| High fructose corn syrup | Campbell's has reduced the use of high fructose corn syrup in their recipes. |
| Monosodium glutamate | Campbell's uses monosodium glutamate to add a savory or umami flavor to their soups. |
| Packaging | Campbell's has transitioned to non-BPA lining in all of their aluminum and steel cans in the US and Canada. |
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What You'll Learn
Campbell's Cream of Mushroom soup is now harder to find in the UK
Campbell's Cream of Mushroom soup has long been a popular product, with many recipes relying on its unique flavour and texture. However, in recent times, it has become harder to find in the UK, leaving consumers confused and frustrated.
Traditionally, Campbell's Cream of Mushroom soup was readily available in UK supermarkets, such as Waitrose, Ocado, and Tesco. It was a convenient and versatile product, commonly used as a base for casseroles, sauces, and other dishes. Its rich and creamy texture, created from a blend of mushrooms, garlic, and farm-fresh cream, made it a favourite across generations.
However, in late 2023, reports emerged that the soup had become scarce in the UK. People took to online forums to express their concerns, noting that the product was no longer available in their usual supermarkets or even on Amazon. This scarcity affected not only those who relied on the soup for its convenience but also those with recipes that specifically called for Campbell's Cream of Mushroom soup.
While the exact reasons for the shortage are unclear, a spokesperson for Campbell's in the US suggested that it could be related to discussions over a new licensee partner in the UK. Additionally, some sources speculate that the COVID-19 pandemic may have impacted production quotas, potentially contributing to the scarcity.
In response to the shortage, some consumers have opted to make their own mushroom soup from scratch or use alternative brands as substitutes. However, these options may not always deliver the same flavour and texture that Campbell's loyal customers have come to expect. The scarcity of Campbell's Cream of Mushroom soup in the UK has left a gap in the market, and many hope that this beloved product will once again become readily available on British shelves.
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The recipe has changed and it now tastes different
Campbell's Cream of Mushroom soup has changed its recipe, and customers have noticed a difference in taste. The company has not explicitly stated that they have changed the recipe, but they have mentioned reducing the use of high fructose corn syrup (HFCS) in their products in recent years. HFCS is a liquid sweetener that helps deliver a smoother texture than other sugars. Over 80% of Campbell's retail products in the United States do not contain HFCS, including their sauces, homestyle soups, and Slow Kettle® Style soups.
Some customers have expressed their disappointment with the new taste, describing it as "disgusting" and "awful." One customer even noticed a difference in taste when using the soup in a family recipe. They mentioned that the dish did not taste the same, and they traced the issue back to the soup. Another customer speculated that the change in taste could be due to a reduction in salt; however, others disagreed, stating that it is a change in the recipe that has made the product taste different.
Campbell's has also transitioned to non-BPA lining in all of their aluminum and steel cans in the United States and Canada. While the FDA has determined that BPA is safe for food packaging, they have made this change to accommodate customers who prefer to avoid it.
In addition to these changes, Campbell's has also released gluten-free (GF) "cream of" soups. The company has also provided some insight into the ingredients used in their Cream of Mushroom soup. It is made with no preservatives and starts with mushrooms, garlic, and farm-fresh cream for a smooth flavor. Other ingredients include water, vegetable oil (corn, canola, and/or soybean), modified cornstarch, wheat flour, salt, cream, whey, soy protein concentrate, monosodium glutamate, yeast extract, dried garlic, and natural flavoring.
While some customers have expressed disappointment with the changes, others still prefer Campbell's Cream of Mushroom soup over store brands. One customer mentioned that they always spend the extra money to get Campbell's soup.
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The new recipe is too sweet
Campbell's Cream of Mushroom Soup has been a staple in many kitchens for years, with its rich and creamy texture and smooth flavour. However, some customers have noticed a change in the taste of the soup, with several complaints that the new recipe is too sweet.
The soup, which has been a versatile cooking ingredient for many, seems to have undergone a recipe change, and this has not gone down well with some loyal customers. One customer commented that the soup "tastes like crap", while another said it "used to be my favourite.....I don't know what they did, but this time it was absolutely disgusting".
The company has not explicitly stated the reasons for the change in recipe. However, they have mentioned on their website that they have significantly reduced their use of high-fructose corn syrup (HFCS) in recent years. HFCS is a liquid sweetener that helps deliver a smoother texture and keeps costs affordable. While this could be a reason for the perceived increase in sweetness, it is worth noting that the company also states that over 80% of their retail products in the US do not contain HFCS, including some soups.
It is also possible that the change in taste could be due to a difference in the type of mushrooms used, as one customer found in an article from 2019. Another possible explanation is the use of monosodium glutamate (MSG), which is naturally present in some ingredients and adds a savoury or umami flavour. However, it is unclear whether the amount of MSG has changed, and the company does offer a range of products without added MSG.
Whatever the reason for the change, it has left some customers disappointed and searching for alternatives, with some even choosing to make their own mushroom soup from scratch.
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Campbell's has reduced its use of high fructose corn syrup
Campbell's Cream of Mushroom Soup has gone through some changes over the years, and the company has received feedback from customers regarding the taste and quality of the product. While some people still prefer the original recipe, Campbell's has made efforts to improve the product and meet customer expectations.
One significant change that Campbell's has implemented is the reduction of high fructose corn syrup (HFCS) in their products. HFCS is a liquid sweetener that has been commonly used in the food industry for over fifty years. While it contains the same number of calories as table sugar, many consumers have expressed a preference for avoiding it. As a result, Campbell's has significantly reduced its use of HFCS in recent years.
The company acknowledges that they still use HFCS in certain recipes where it is suitable. HFCS helps deliver a smoother texture compared to other sugars, and it also helps keep the cost of the product affordable. However, they are committed to moving away from using it in new products and exploring alternatives for existing products. Over 80% of their retail products in the United States, including Campbell's Sauces, Homestyle Soup, and Slow Kettle Style Soups, do not contain HFCS.
In addition to reducing HFCS, Campbell's has also made other changes to their Cream of Mushroom Soup. They have transitioned to non-BPA lining in their aluminum and steel cans in the United States and Canada. This change addresses customer preferences, even though the FDA has determined that BPA is safe for food packaging. Campbell's continues to work on packaging alternatives to meet the diverse needs and preferences of their customers.
While some customers have noticed changes in the taste of the Cream of Mushroom Soup, Campbell's assures that they prioritize high-quality ingredients and feel-good nourishment. The soup is made with mushrooms, garlic, and farm-fresh cream, providing a smooth and rich flavor. Campbell's also offers a wide range of product varieties without added MSG for those who prefer to avoid it.
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Campbell's has transitioned to non-BPA lining in its cans
In February 2012, Campbell's Company first announced its intention to transition from using Bisphenol A (BPA) in the linings of its cans. The company recognized consumers' preference to avoid BPA and committed to transparency throughout the process.
The transition to non-BPA linings was challenging due to the need to ensure the safety and compatibility of new materials with over 600 different recipes, especially those with acidic tomato-based products. Campbell's tested hundreds of alternatives, ultimately selecting acrylic and polyester linings that have been extensively tested, approved by regulators, and offer a cost-effective solution.
By March 2016, Campbell's had shipped two million cans with the new linings and was on track to have 75% of its soup portfolio in non-BPA lined cans by December 2016. The company also offered a range of products in packaging that did not use BPA, such as cartons, pouches, and PET bottles.
Campbell's remained committed to earning consumer trust by being open about what is in its food and the packaging used. The company disclosed its plan to complete the transition to non-BPA cans across its North American portfolio by the middle of 2017, a goal that aligned with its heritage of acting as a good steward of the planet's natural resources.
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Frequently asked questions
Yes, Campbell's Cream of Mushroom soup has changed its recipe. In 2019, the company changed the mushroom type in the soup, which some consumers noticed and were unhappy with. In 2020, many consumers noticed a change in the recipe, with some claiming it tasted "awful" and "disgusting". Campbell's has also transitioned to non-BPA lining in all of its aluminum and steel cans in the United States and Canada.
Campbell's Cream of Mushroom soup contains water, mushrooms, vegetable oil (corn, canola, and/or soybean), modified cornstarch, wheat flour, salt, cream, whey, soy protein concentrate, monosodium glutamate, yeast extract, dried garlic, and natural flavoring. The company has also stated that they have significantly reduced the use of high fructose corn syrup in their recipes in recent years.
Campbell's Cream of Mushroom soup is available in the United States and Canada. However, some consumers in the UK have reported difficulties finding the product in stores and have resorted to making their own or using alternatives.
If you are unable to find Campbell's Cream of Mushroom soup, you can try using other brands of cream of mushroom soup, such as Heinz. Alternatively, you can make your own by simmering baby Portobello mushrooms with butter, flour, and double cream or whole milk. This will result in a similar flavor and texture to the canned soup.
