The Origin and History of Campbell’s

Campbell’s was first created in 1869 by Joseph Campbell and Abraham Anderson. Originally, the company was called “Anderson & Campbell,” and its primary product was canned tomatoes, preserves, jellies, and soups. In 1897, the company created its first condensed soup, introducing the concept of a portable and easily prepared meal. This revolutionary product was an instant success, and soon Campbell’s became known for its tasty and convenient soups.

During World War I, Campbell’s became a staple in the diets of soldiers serving overseas. The U.S. government relied heavily on Campbell’s soups to feed soldiers, so the company saw a significant increase in business. By the end of the war, Campbell’s had become a household name in America.

Campbell’s continued to innovate and expand its product lines in the following decades. In the 1930s, the company introduced its famous tomato soup, which quickly became a fan favorite. Throughout the 1940s and 1950s, Campbell’s added new soup varieties such as chicken noodle, cream of mushroom, and vegetable soup.

In the 1960s, Campbell’s expanded beyond soup, introducing products such as SpaghettiOs, V8 juices, and Prego pasta sauces. Also, the company continued to experiment with new flavors and recipes, with its Golden Mushroom and Beefy Mushroom soups becoming hugely popular.

Today, Campbell’s remains a beloved brand for many. The company has continued to innovate, introducing low-sodium and heart-healthy options and expanding its plant-based offerings. While the company has faced criticism for its use of preservatives and high sodium content in its products, it remains a household name and a symbol of convenience and comfort food.