At the beginning of 2009, I mentioned that sodium was on the forefront of my mind in Sodium Attack. Since then, we've noticed a major focus on this by a number of organizations and food companies, including Campbell's which introduced 12 newly reformulated Campbell's Kids Soups, which now contain 480 milligrams of sodium per serving - which is still 20% of the daily value, but a big improvement.

Just a month later, they are announcing that they will be revamping even more soups to go lower sodium by August 2009. These include the Original tomato soup with lower sodium sea salt added, 25 Campbell's Healthy Request soups with sodium levels further reduced by 15 percent and 6 Campbell's V8 soups, now with reduced sodium.

They will be adding lower sodium natural sea salt to Campbell's Tomato soup and "leveraging its proprietary flavor enhancements" to bring the sodium content down 32% to the healthy level of sodium, defined by the U.S. government as 480 mg per serving - 20% of the daily value.

Campbell's Healthy Request soups, already recognized for their lower sodium benefit, will undergo further sodium reduction from 480 mg sodium to 410 mg sodium per serving. Campbell's will also reduce the sodium content in all 6 Campbell's V8 soups to 480 mg sodium per serving.

All 25 Healthy Request soups, including condensed, Select Harvest Healthy Request and Chunky Healthy Request soups in cans and microwavable bowls, will display the American Heart Association (AHA) Heart Check mark. To display the symbol, products must be low in fat, trans fat, saturated fat, cholesterol, controlled for sodium and contain a good source of a positive nutrient, such as vitamin A [Source]