GoodSwap Get notified
Campbell's Chunky soup
Photo: Open Food Facts contributors (CC BY-SA)

Soups

Campbell's Chunky soup

533 g

Poor out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • No synthetic dyes
Get GoodSwap

Why it scores 26

Campbell's Chunky soup scores 26 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better soups

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Chunky soup

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [4][5][6][7]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [9][8]
subtotal−47.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein and modified starch. [8]
subtotal−24

Nutrition per 100 g

  • Salt 0.8 g / 100 g
    Strong High in salt. [10]
subtotal−3
TOTAL 26Poor

100 − 74.5 = 25.5 → 26

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3][4][5][6][7]

GTIN 00051000005519 · 2025-11-22

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy37 kcal
Fat0.2 g
Saturated fat0 g
Trans fat0 g
Carbohydrates7.8 g
Sugars2 g
Added sugars0.4 g
Fiber1.2 g
Protein1.2 g
Salt0.8 g

Serving: Per Serving (240 ml)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

INGREDIENTS: WATER, POTATOES, CARROTS, TOMATO PUREE (WATER, TOMATO PASTE), CELERY, GREEN BEANS, CORN, PEAS, DICED TOMATOES IN TOMATO JUICE, CONTAINS LESS THAN 2% OF: MODIFIED CORNSTARCH, SALT, DRIED ONIONS, YEAST EXTRACT, SUGAR, HYDROLYZED WHEAT GLUTEN, SPICE, HYDROLYZED SOY PROTEIN, CARAMEL COLOR, NATURAL FLAVORING.CONTAINS: WHEAT, SOY.

Allergens and diets

Contains: Soy, Wheat, Gluten, Celery

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest soups in the US

More from Campbell's

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  5. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  6. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  7. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  10. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  11. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  12. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org