It's in the Can

Wolson, Shelley
September 2005
FoodService Director;9/15/2005, Vol. 18 Issue 9, p46
Trade Publication
Focuses on the use of pre-made soups and sauces by food service firms. Utilization of pre-made canned, condensed cream soups by Stephanie Keelan, director of nutrition services at Ocadian Hospitals and Care Centers, as ingredients for casseroles; Influence of the use of such products on labor costs; Factors that need to be considered in using soup bases with high amount of sodium.


Related Articles

  • Seven soup standouts.  // Consumer Reports;Feb2003, Vol. 68 Issue 2, p29 

    Evaluates several brands and flavors of ready-to-serve soups. Number of soups sampled; Impression of Campbell's soups; Effect of the high heat typically used in making canned and jarred foods on vegetables and meat found in ready-to-serve soups; Dietary aspects of different soups including fat...

  • Quick guide to...  // Children & Young People Now (Haymarket Business Publications Ltd;3/9/2010, p23 

    The article discusses the result of the study conducted by Consensus Action on Salt and Health (Cash) which finds that soup sold at high-street chains contains more salt for the consumption of adults in an entire day in Great Britain.

  • Shake the Salt Habit.  // Chicago Citizen - South Suburban Edition;5/16/2012, Vol. 31 Issue 28, p9 

    The article focuses on the methods of reducing sodium intake that includes eating poultry, avoiding outside food and also rinsing the canned foods in a colander.

  • Shake the Salt Habit.  // Chicago Citizen - Chatham Southeast Edition;5/16/2012, Vol. 47 Issue 8, p11 

    The article focuses on the methods of reducing sodium intake that includes eating poultry, avoiding outside food and also rinsing the canned foods in a colander.

  • Hot and Heavy.  // Shape;Jun2011, Vol. 30 Issue 10, p168 

    The article offers information from author of the book "The Secret to Skinny: How Salt Makes You Fat," Lyssie Lakatos, on the amount of sodium contained in various hot sauces and what brands contain low sodium, such as Tabasco and Brother Bru Bru's African Hot Pepper Sauce.

  • souped up! Stirling, Emma // Good Health & Medicine;Jul2007, p108 

    The author offers advice on different soups. She claims that dry packet are great for lunch and are handy to have in the pantry. With raised blood pressure, she mentions that one of the key nutrients to watch for in all soups is the amount of sodium. She cites the nutritional content of...

  • Salts Gets in Some Licks. Fusaro, Dave // Food Processing (00156523);Aug2011, Vol. 72 Issue 8, p7 

    An introduction is presented in which the editor discusses reports within the issue on topics such as sodium reduction in food and application of salt in Campbell Soup Co.'s products.

  • Barbecue sauces. Kraft-y shoppers should buy KC.  // Consumer Reports;Jun2006, Vol. 71 Issue 6, p8 

    This article reviews different barbecue sauces. The author criticized the sauce made by Kraft. It did not test very well and contained the most sodium of any of the eight sauces tested. The author touched on the debate over how a barbecue sauce should taste. KC Masterpiece was rated a "Consumer...

  • Campbell Cuts the Salt.  // njbiz;2/26/2007, Vol. 20 Issue 9, p35 

    The article reports that Campbell Soup Co. is planning to come up with 12 more varieties of soup with lower sodium content. Two more reduced-salt products will also be introduced. These items will be introduced in August 2007, along with 40 new or reformatted Campbell products. Of the 14...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics