Campbell Announces Major Sodium Reduction Plans for Top-Selling Soups.

CAMDEN, N.J. -- Campbell Soup Company (NYSE:CPB):

Chicken Noodle, Tomato, Cream of Mushroom Soups to be available in
                       25% Less Sodium Versions

       Campbell's "Kids" soups Reformulated with 25% Less Sodium

   Campbell's Chunky Soups Introduces Four Healthy Request varieties
                      with up to 45% Less Sodium

Campbell Soup Company (NYSE:CPB) today announced a major initiative to reduce sodium in its soups and beverages. The company will offer new versions of its top-selling soups and reformulate some of its existing soups and beverages with less sodium. The reduction efforts will utilize a unique, all-natural sea salt to help lower sodium by at least 25 percent, directly impacting one-third of Campbell's soup volume in the United States. Campbell is the world's largest soup company, with soup accounting for nearly half of the company's annual $7.5 billion in sales.

The company's sodium reduction initiatives include:

--  Introducing additional versions of its three top-selling soups in
    the famous red and white can - "Campbell's" Chicken Noodle,
    "Campbell's" Tomato and "Campbell's" Cream of Mushroom soups --
    each with 25 percent less sodium

--  Reformulating 12 "Campbell's" condensed soup varieties having
    special kid-appeal with 25 percent less sodium, including
    "Campbell's" Double Noodle and "Campbell's" Chicken and Stars
    soups

--  Introducing four "Campbell's Chunky Healthy Request"
    ready-to-serve soup varieties with up to 45 percent less sodium
    than regular varieties

--  Reformulating the "Campbell's Healthy Request" line of reduced
    sodium soups, which contain, on average, 45 percent less sodium
    than regular varieties, by incorporating all-natural lower sodium
    sea salt. There will also be new additions to the current line of
    nine soups including:

    --  Two new "Campbell's Healthy Request" ready-to-serve soups in
        microwavable bowls

    --  One new condensed "Campbell's Healthy Request" variety

In keeping with the criteria for "healthy" foods, all "Campbell's Healthy Request" soups contain 480 milligrams of sodium or less and 3 grams of fat or less per serving.

All new soup products will be available in retail stores in August.

The sodium reduction was achieved by incorporating a unique, all-natural sea salt, which is lower in sodium than regular sea salt, into soup formulations. The key to its use in soups is in sophisticated blending and flavoring techniques, essential to the development of great tasting products with reduced sodium content.

"Wellness is a critical component of our corporate strategy and our portfolio is well-positioned to meet consumer demand for convenient, high quality, nutritious food," said Douglas R. Conant, Campbell's President and Chief Executive Officer. "As part of our overall wellness commitment, over the past five years we have significantly stepped up Campbell's long-standing efforts to reduce sodium levels in our soups and beverages. The initiatives we've announced today represent a breakthrough in our sodium reduction work and our commitment to offering consumers more choices without asking them to compromise on great taste. Our portfolio already includes a number of nutritious options, whether people are watching calories, fat, or want more vegetables in their diet. Offering more soups at lower sodium levels enhances soup's appeal to consumers and represents an important growth opportunity for Campbell."

"We also see potential for additional significant sodium reduction in the future, using all-natural, lower sodium sea salt and other tools under development. We're excited about the progress we're making in our development efforts, although we recognize there is more work to do to reach our total reduction goals," Conant continued. "We have revitalized our U.S. soup business through our investment in new products such as 'Campbell's Soup at Hand' and convenient new packaging, such as microwavable bowls; enhanced the quality of our condensed and ready-to-serve soups and increased the effectiveness of our marketing programs. This sodium reduction initiative adds another important element to our comprehensive revitalization work." Conant discussed Campbell's sodium reduction plans with analysts and investors at the annual meeting of the Consumer Analysts Group of New York (CAGNY) in Scottsdale, Arizona.

V8 100% Vegetable Juice Reformulation

The company also announced plans to reduce sodium in "V8" 100% vegetable juice, the leading vegetable juice in the United States, early in the 2007 fiscal year from the current 590 milligrams of sodium per 8-ounce serving to 480, the level at which foods can qualify to be labeled "healthy." Campbell leveraged its ongoing research into flavor blending options to reformulate the products. The majority of "V8" multi-serve varieties, including original "V8," will be eligible to be advertised as "healthy" foods. Low Sodium "V8" will continue to be offered at 140 milligrams of sodium per 8-ounce serving.

V8 juices are already known for their nutrition profile. One 8-ounce serving provides two full servings of vegetables, a good source of potassium, two grams of fiber, and antioxidants like lycopene and vitamins A and C.

Forward Looking Statements

This release contains "forward-looking statements" which reflect the company's expected future business and financial performance, including statements about future plans, strategies, opportunities and objectives of management; statements concerning expected development, market performance or consumption trends of new or reformulated products; statements concerning projections of sales, earnings or volume growth; and statements regarding assumptions underlying any of the foregoing. Forward-looking statements by their nature address matters that are uncertain and are subject to risks. These uncertainties may cause our actual results to vary materially from those expressed or implied in our forward-looking statements. Please refer to the company's most recent Form 10-K and subsequent filings for a further discussion of risks. The company disclaims any obligation to update its forward-looking statements.

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of high quality simple meals, including soup, baked snacks, vegetable-based beverages, and premium chocolate products, with annual revenues in excess of $7.5 billion.

Founded in 1869, the company has a portfolio of more than 20 market-leading brands, including "Campbell's," "Pepperidge Farm," "Arnott's," "V8," and "Godiva." For more information on the company, visit Campbell's website at www.campbellsoupcompany.com.

For more information about Campbell's current reduced sodium options, visit Campbell's Center for Nutrition & Wellness (CCNW) at www.campbellsoup.com. Campbell's Center for Nutrition & Wellness (CCNW) is a global, cross-functional center comprised of professionals in research, nutrition science, food and agricultural science, technology, culinary arts and communications. Advised by world-class scientific researchers renowned in their fields of study, the Center serves as a nutrition communications resource for outreach to consumers, retailers, the health professional community and the media. The mission of the Center is to provide reliable, science-based information about nutrition and wellness and the role of Campbell brands in healthful lifestyles. Campbell's Center for Nutrition & Wellness: Taste & Live the Best of Life.(TM)