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Campbell’s soups are leveraging innovation to reinvigorate their product lines

In the research and development kitchen at Campbell Soup, chef Todd Lyons spent much of the past 18 months fine-tuning a batch of new recipes.

Would shoppers go for chicken noodle soup with kale added as a healthful twist? (Answer: resounding yes.) Would a cauliflower soup seasoned with dill land in their shopping carts? (Answer: probably not.)

Lyons was creating the culinary prototypes for two of three new lines that the packaged-food empire has rolled out on supermarket shelves in recent months. But it is also fair to say that he – along with an army of Campbell’s marketers, product developers and supply-chain experts – was trying to cook up a recipe for the company’s future.

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The soup business has grown cold. Inside Campbell’s plan to turn up the heat.

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