Another interesting fact that I obtained from the company website is that by, Fall 2009, Campbell will offer more than 90 lower sodium soups in the United States. Campbell Soup is moving beyond their original high MSG ingredients in their products. Campbell has also introduced a variety of lower sodium products over the last three years, including: – Reducing the sodium in original V8 100 % vegetable juice to 480 mg per serving – Introducing Prego Heart Smart Italian sauces – Reducing the sodium in Campbell’s SpaghettiOs original and meatball pastas by 25 percent – Reducing the sodium in eight varieties of Pepperidge Farm breads by 25 percent.