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Campbells Glutten Free
Photo: Open Food Facts contributors (CC BY-SA)

Soups

Campbells Glutten Free

10.5 oz

Good out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
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Why it scores 60

Campbells Glutten Free scores 60 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 1.6 g / 100 g: High in salt. Strong
  3. 4 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring, industrial protein and modified starch. Emerging

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

Campbells Glutten Free

START100

Ingredients

  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • 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. [6][5]
subtotal−12.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring, industrial protein and modified starch. [5]
subtotal−22.5

Nutrition per 100 g

  • Salt 1.6 g / 100 g
    Strong High in salt. [7]
subtotal−5
TOTAL 60Good

100 − 40 = 60

Can’t score above 79. High in salt (above the front-of-pack "high" level). [8]

GTIN 00051000285355 · 2025-12-29

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy81 kcal
Fat5.7 g
Saturated fat0.8 g
Trans fat0 g
Carbohydrates7.3 g
Sugars0.8 g
Added sugars0 g
Fiber0 g
Protein0.8 g
Salt1.6 g

Serving: 1 portion (120 ml)

Ingredients

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

INGREDIENTS: WATER, MUSHROOMS, VEGETABLE OIL (CORN, CANOLA, AND/OR SOYBEAN), MODIFIED CORNSTARCH, RICE FLOUR, CONTAINS LESS THAN 2% OF: CREAM, SALT, WHEY, YEAST EXTRACT, SOY PROTEIN CONCENTRATE, NATURAL FLAVORING, DRIED GARLIC, SPICE.CONTAINS: MILK, SOY.

Allergens and diets

Contains: Milk, Soy

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest soups in the US

Sources

  1. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  2. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  9. 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

  10. 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

  11. 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