Campbells rolls out new soups, adding first-ever gluten-free option

Campbell’s signature red-and-white soup cans are evolving, as several new soups join the historic brand’s lineup.Campbell’s Condensed Gluten Free Banza Chickpea Pasta and Chicken SoupWith gluten-free eating becoming increasingly common among Americans, Campbell’s has partnered with Banza to launch a new gluten-free version of its iconic condensed chicken noodle soup.“The new variety pairs the comfort of Campbell’s Chicken Noodle Soup with Banza’s beloved gluten-free chickpea penne pasta, delivering the classic flavor fans know and love,” Campbell’s announced in a news release.According to the company, roughly 30% of the U.S.population actively seeks gluten-free options, “and the U.S.

gluten-free market is projected to grow at a 9.8% compound annual growth rate from 2026 to 2033.”Gluten is a type of protein found in certain grains and is common in bread, pasta, baked goods and some sauces and soups.Celiac disease is an autoimmune disorder that causes the body to attack the small intestine when a person eats gluten.About 1% of the population has celiac disease, but “only about 30% are properly diagnosed,” reports the Celiac Disease Foundation (CDF).More people are believed to have non-celiac gluten sensitivity or non-celiac wheat sensitivity than celiac disease, although exact rates remain uncertain.According to the CDF, people with gluten sensitivity can experience depression, ADHD-like behavior, abdominal pain, bloating, diarrhea, constipation, headaches, bone or joint pain and chronic fatigue when they have gluten in their diet.“For over 125 years, Campbell’s Chicken Noodle Soup has been a staple in homes across America,” said Benjamin Crook, senior vice president of soup at The Campbell’s Company.

“Partnering with Banza lets us bring that same classic chicken noodle taste to the growing number of people looking for gluten free options, made with ingredients like No Antibiotics Ever chicken meat and Banza’s chickpea p...