Better not to eat it anyway.
There’s nothing wrong with canned foods due to the canning process, it’s the crap they put in the cans that’s bad for you.
Companies that process food are always looking for ways to increase profit. The cheaper the ingredients–both as raw stock, and the cost of paying workers, shipping, etc.–the higher the profit. It’s no surprise they use literal slave labor in any country where they can get away with it. They know it’s happening, they just don’t care.
Companies that process food are always looking for ways to increase profit.
I was amazed when Campbell’s came out with their line of low-salt soups. The can was slightly smaller, the soup wasn’t condensed (so you didn’t add a can of water to it), and it cost twice as much. You’re paying over four times as much as normal just for them to not put as much salt in the soup in the first place.
Sounds like someone wants their profits to drop like a lead…can.
Can do! Gonna do!
Time to boycott Campbell’s. For this and for their recent illegal dumping scandal. That’s why Campbell soups are urk, urk crap!
Don’t you hate it when there’s a good boycott starting, and you realuze that you’re already boycotting them for a previous atrocity?
Or when the product is already shit and you don’t buy it anyway. Progresso is better.
(Now fully expecting someone to tell me Progresso personally sent bombs to Israel or something.)
I tried Progresso again recently, and it was truly awful. I just make my own soup now. It’s not that hard, I usually just improvise some stuff together from leftovers in the fridge, and it’s always better than anything I can buy. I recently discovered that a spoon of Korean gochujang paste makes any soup tastier and spicier.
Yeah soup is the easiest thing to make. Throw things in a pot inverse to their cook time. Add broth and simmer.
After hearing him talk about their meat honestly… I don’t think I’ll ever eat another can of Campbell’s soup again. I already nearly stopped simply by virtue of buying organic alternatives. Every time Campbell’s comes up with an ‘upscale’ versions of their soups they taste like shit. It’s telling that their cheapest product tastes best.
If we could only hear the goings on behind the scenes at every large company that stocks food on our pantry shelves. I’m sure we’d be a healthier nation. Ah, who am I kidding…
Not defending Campbell’s or the VP here, but I think people are being too puritanical about artificial meat. It’s just fuel for our bodies. I’d be concerned about other additives, preservatives, or hormones in it. But if some meat printer can lay out strands of protein, isn’t that preferable to killing animals?
It is, up until the point it’s used as a status symbol. Then we ought eat the rich.
Friendly reminder that HR is there to protect the company, not you
So many people find this out the hard way. Even when my paycheck is short because they ‘forgot’ to pay PTO for a scheduled or call in absence, I never call HR as long as my PTO bank didn’t go down. No good ever comes from being a blip on their radar. Especially as you get old and more expensive to insure.
They are there to steal your labor for profit.
I find it extremely funny that news like this is shocking to anyone. If you don’t realize just how awful companies are as a whole at this point then you’re intentionally ignorant. Your favorite brand is an awful, money grubbing machine that will prey on your insecurities, your pride, your hopes or whatever else to get you to buy.
I actually did purchase a reasonable amount of Campbell’s stocks in the past. (Broth, not company stock)
Won’t be purchasing any more, I’ll pay the bit extra for Maggie Beer stocks instead which as a plus are locally owned.
Won’t be purchasing any Campbells products at all moving forward.
Btw, Maggie is owned by Nestlé which is inarguably one of the most evil corporations in the world.
Its difficult to find non shitty brands because of this parent company situation. I only recently found out about Maggie. No more for me.
You are thinking of Maggi.
Maggie Beer (That’s her name) is a South Australian chef-turned-TV-personality that runs a small foods company.
Maggi is the yellow and red bullion cubes and Maggi arome.
Maggie Beer is a lady.
I’ve just started making my own stock. $5 rotisserie chicken, break it down, whatever isn’t taken off goes into a pot with some mirapoix, garlic, and Tony Chachare’s, boil it down until I can throw most of it in an old pasta sauce jar. Keep everything I filtered out and with the last of the broth I add some rice. it tastes soooo good!
Making your own stock is a great option. It’s cheap and easy but it does take time and planning. I keep a couple jars of Better Than Bouillon in the fridge for quick weeknight dinners where I need some broth/stock. One of chicken and one of beef. It’s cheaper per unit and better most other store bought options. They have bigger jars at Costco, too.
Aaaaaand we never bought it anyway, we just have more reasons now to ever buy it in the future
When it comes to big companies like these, never forgive, never forget. Let then go bankrupt and make place for smaller companies that give a fuck
In it, a speaker identified as Bally is heard saying, “We have sh.t for f…king poor people. Who buys our sh.t? I don’t buy Campbell’s products barely anymore. It’s not healthy now that I know what the f…k‘s in it.”
He also referenced “bioengineered meat,” saying, “I don’t wanna eat a piece of chicken that came from a 3D printer.”
🤣 Telling it like it actually is. It’s less expensive to make your own, homemade soup and you get more meals out of it.
Bake a chicken and put lots of veggies around it. We use potatoes, broccoli, onions and red peppers. Brush melted, real butter if you can.
Eat and enjoy for 1 - 3 meals, depending on how many people are eating.
Save the bones and put in a large pot with water. Boil it for about a 40 minutes. Let it cool, strain it, and then freeze small portions of it. Now you have chicken broth ready. Add milk or cream when you’re heating it back up for a different taste if you’re bored.
This is the way. But all bones of any meat you eat should be saved for soup broth. Whole chicken is especially useful in this manner, because there are lots of little scraps of meat leftover with whole chicken that fall off the bone and into the soup when boiling the bones to make the base.
This is one of the best things I learned to do when I was a poor person.
A whole chicken is relatively inexpensive, especially if you are buying on sale. There’s not much easier than roasting a chicken. Just follow a basic recipe, nothing fancy.
That also makes your leftovers very versatile. I like to use them to make chicken stock with the bones and some veggies or to make chicken pot pie. You could also just use the meat for a chicken salad or something. Or toss it in a salad. But don’t waste the bones!
Now I do this every Thanksgiving with a roast duck and I use the leftovers to make duck pho (I don’t have to feed a lot of people.)
Better yet, boiled a chicken whole and have all the soup.
You’re allowed to use swears on lemmy.
He’s quoting the article.
Did the person the article is quoting censor themselves?
You’re free to re-post the quote with the swears put back in.
Like how when my brother and I hear a “radio edit” song that censors swears, we sing the swear louder than all the other words, making up for their absence.
No, but the audio recording is censored and so is the article.
Fair point! Because we can’t know for certain that they were swears we should continue to censor it. For all the advertisers here on lemmy.
I don’t know what you want from people. I’m not going out of my way to decensor text for you and I don’t even know how I would decensor the audio.
Generic store brands are better and more affordable. But any canned soup with High Fructose Corn Syrup is horrible for you.
It’s surprisingly difficult to find soup that isn’t chock full of nasty stuff. I just want some veggies and maybe a bit of meat in broth or some kind of chili. Why is that so difficult for companies to make?
My heart goes out to those without the knowledge, skill or time to make their own. Great healthy soup is not hard to make. Relatively easy, cheap and with litteral food scraps. 99% of the time requirement is just an unattended pot simmering, with just a wee bit of chopping, tasting as you do and ammending.
If anyone is on a very tight budget, you can go a long way for cheap with:
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beans and rice
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pulse dishes
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soups!
Some important ingredients in a good soup include bones (boil 'em for the broth - beef, pork, chicken, soup company EVP, whatever). Diced carrots, celery, onions and salt and voila! You have an amazing versatile soup base.
Everything else is optional and to taste. Throw in beans, groats, herbs, spices, mushrooms, meats, rice, fish, fish sauce, sirracha, chillies whatever is cheap and available. You can buy from the “almost spoiled” discount section of the grocery because you’ll never notice diced up in a soup. You can also dress it up fancy with premium ingredients for a treat and variety.
Old canned and frozen foods are also great in soups.
An instant pot is a great investment. Tons of recipes online, so much easier and faster than tending to something on the stovetop, you don’t have to soak the beans, etc.
https://www.walmart.com/ip/Great-Value-Bean-with-Bacon-Condensed-Soup-11-25-oz/10316792
$0.96 is pretty damn cheap and I don’t need to make any extra effort for all the protein I need for the night. I wish I had time and energy to cook more often, but I really appreciate having affordable options like this. If I was single I would be eating very cheaply with very little effort.
That is pretty cheap. You can probably make better for less in bulk.
I know. I only eat canned soup when I’m eating alone. If im making dinner for my partner and I it’s usually something more elaborate. I’m fine eating ramen and simple soup though.
Have to agree. I love making soup. Often experiment with cheap finds. Throw the leftovers in the freezer.
I really should buy a soup maker. I always see them in the charity stores.
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Because it doesn’t last long in cans. All the extra ingredients are to keep the appearance and taste stable. Meats and starches are particularly hard to safely can without preservatives.
You honestly don’t need them though. If you pressure can homemade chicken soup yourself (don’t water can meat or starches, but pressure canning is the same thing with different equipment and not very difficult), the quality loss you have over two years is negligible. It’s possible that the meat gets a little tougher, but it’s honestly surprising how little it’s affected by 90 minutes of superheating.
You only use them if the only things you care about are consistency and price.
Consistency is a very big deal for commercial products, they have a legal requirement for accurate labeling.
Yes, but most large food companies aim for consistency far above and beyond legal requirements to foster brand recognition. That’s why commercially made and canned soups without them exist, they’re just not nearly as widespread.
There’s a restaurant in my town that serves totally different dishes in house, but they also have a vending machine that sells canned jars of soups, curries, and stews; and you can find them in some of the local grocery stores. The ingredients are basically the same as the ones I’d use at home (though probably with a lot more salt and fat), and they’re perfectly safe and legal to sell.
It’s being boycott hard in Canada, just gave me another reason.
I loved Campbell’s soup as a kid. IDK if it’s worse now, but the main ingredient is salt. Maybe it always was and I once liked that.
Anyway, buying it if you’re poor is crazy, if you have any way to cook at home. There’s maybe 10 cents worth of ingredients in the can.
No, it’s worse now. Almost no meat, less veg, more pasta, thinner broth. And what’s still in it is lower quality, like I’m sure the meat is like 49% soy protein.
If you want good soup, you can’t get it in a can. (Except clam chowder. Just don’t get Campbells or Progresso.)
I used to think Progresso was ok, and sometimes went on sale relatively cheap. The main thing I still get in cans now though is TJ corn kernels.
It was always that. Worked in the food retail sector earlier in my career and the Campbell’s Soup reps would joke that their two main ingredients were salt and hot water.
Campbell is mostly water barely anything else.
reminds me of my childhood friend, his dad owns a tuna canning company, when i went to visit him at his house the first time, they offered lunch, my gullible mind was expecting fish, they had steak insted, because of course they are rich lol
You can only eat a small amount of tuna due to bioaccumulation of mercury and other junk. Once a month or less.
Sad. I love tuna.
I googled this and found “no more than four cans a week”
They type of tuna matters too. Skipjack tuna should have lower mercury. Also one brand tests for mercury and its called safe something.
I think the maximum recommended amount is more than that, but not substantially. Which is sad because I also love tuna.
I try to get maximum enjoyment out of it by buying the fancy sashimi.
Add him to the guillotine list
The Navy disagrees with this person’s assessment of soup.
