September 2004 >> Source: E
Magazine
"Soupersize Nutrition
Organic Soups
Taste Great - and They're Healthy, Too
By Katherine Hartley
 Nothing beats the aroma and taste of homemade soup on chilly,
autumn evenings. Today, however, Americans barely, even have
time to make a sandwich, let alone to simmer made-from-scratch
broth and organic veggies. Fortunately, organic food companies
all over the country are producing natural ready-to-eat soups
and broths for those with the desire to eat nutritious meals-even
if there isn't much time.
The soup aisle has always been a popular stop in grocery and
convenience stores. These days, however, market leaders like
Campbell's are not seeing their customary growth and profits.
The reason may be because people are becoming more aware of
what they, eat, and many no longer consider typical condensed
soup loaded with sodium, and filled with undercooked vegetables,
limp noodles and some type of animal-based stock-to be part
of a healthy diet.
Sick of the Salt?
According to recent research conducted by natural products
marketing firm SPINS, the organic soup market enjoyed a 12
percent surge in sales from 2003 to 2004, while the rest of
the soup industry remains relatively stable. High-sodium foods,
such as condensed and commercial ready-to-eat soups, are particularly
risky for people with high blood pressure or hypertension.
One can of Campbell's condensed soup contains 2,290 milligrams
(mg) of sodium, which approaches the recommended daily allowance
of 2,400 mg.
Some companies have introduced lower-sodium and "healthier" soups,
such as Campbell's Healthy Request line (which averages 460
mg of sodium), in an attempt to attract cautious soup shoppers.
These products, however, are not making the splash that soup
companies anticipated. Instead, many consumers are turning
to organic brands from such companies as Amy's Kitchen, Health
Valley Soups and Walnut Acres. Andy Berliner, president of
natural products company Amy's Kitchen, says the growth of
organic soups can be attributed to two reasons: "Taste
and health consciousness." He says,"[Ready-made]
organic soups are for people who want to eat healthier but
don't have a lot of time to cook-you just feel better about
it if you know it's organic."
Natural organic soups tend to be considerably lower in sodium,
averaging 390 mg. And according to New Scientist magazine,
organic soups containing high levels of salicylic acid can
help fight inflammation, bowel cancer and atherosclerosis.
Plants use salicylic acid, which they excrete naturally, to
combat stress and disease. Since organic food plants defend
themselves against these elements without the help of pesticides
and herbicides, they naturally possess higher levels of this
natural anti -inflammatory serum.
Natural soups, made with organic vegetables and beans, also
generally contain more fiber, protein, calcium and zinc, and
usually have fewer calories and less fat than the leading soups.
Health Valley's Fat Free 14 Garden Vegetable Soup ($2.50) has
onlv 80 calories per serving, and provides 16 percent of the
recommended daily intake of fiber, 25 percent of daily vitamin
C, and 200 percent of daily vitamin A.
Most organic soups are also made with soy protein-a heart
healthy meat alternative. Health Valley - currently the world's
largest user of organic ingredients-makes 15 various types
of veggie chili containing soy protein that are very low in
fat, calories and cholesterol; the company also offers medium
and hot versions for those with more adventurous taste buds.
Canned Soup: Can it be Better?
Most people can agree that a bowl of warm soup provides a
certain level of comfort and a sense of nourishment. It is
even more comforting to know that your soup was made with vegetables
and grains from locally owned organic, GMO-free farms and was
packaged and sent to your local grocer. Organic soups come
in all different packaging-steel cans, aseptic cartons, glass
jars and dried soup cups. Some consumers are wary, though,
of the effects of canning on the nutrition, taste and safety
of food.
Companies like Health Valley and Amy's Kitchen typically use
recyclable steel cans that are lined with a food-grade epoxy.
Both Ellen Deutsch, chief growth officer for Haiti Celestial
Group (owner of Health Valley,) and Bill Twieg, technical director
for Amy's Kitchen, assure that the epoxy coating is safe, and
does not affect the flavor or odor of the soups. A 1995 study
raised some concerns, but a 2002 British government followup
concluded that epoxy can linings "are unlikely to be of
concern to health, and that there is no reason for consumers
to change their source of foodstuffs as a result of these findings."
As for the nutrition, some observers have argued that canned
organic vegetables and soups may actually be even healthier
than your own organic homemade soup. Interestingly, research
conducted at the University of Illinois 111 1999 suggested
that canned vegetables and beans actually retain more of their
vitamins and minerals. Organic soups are often comprised of
freshly picked vegetables and beans. They retain their nutritional
values, because of the canning process, whereas most fresh
veggies take days and sometimes weeks to reach their consumer,
thus losing a great deal of their nutritional value. Green
beans, broccoli, corn and carrots, for instance, lose up to
40 percent of vitamin C within hours or a few days after harvest,
and fresh tomatoes can lose significant levels of lycopene
with age. Recent studies have shown that the body, can absorb
lycopene in canned tomatoes and tomato paste 2.5 times better
than from fresh tomatoes.
Steel cans and glass jars can usually be recycled through
your local recycling centers. Aseptic containers, used, for
example, by Pacific Foods for their line of Natural Broths,
are handy because they are shelf-stable, and are produced (and
usually filled) using less energy than other commercial forms
of packaging. The weight of one aseptic container of vegetable
broth is made up of 96 percent broth and four percent container,
meaning there is less waste. These packages are notoriously
difficult to recycle, however, and have therefore earned the
ire of some environmentalists (see "Juicing the Waste
Stream," Consumer News, November/December 2002).
So, yes-organic soup is good for you. But is it "mm mm
good" for you? The bottom line is that when it comes to
actually purchasing soup, consumers want to know if it is going
to taste good. Most of the natural soups on the market are
excellent. Some lack a little flavor, but the labels are good
indicators of this. If it says "mild" and "no
salt," then your seasoning expectations should be lower.
Otherwise, natural soups usually taste better because of the
way they're made. Most conventional soups have been simmered
to soften the ingredients, and then, during the canning process,
are heated to extreme temperatures and vigorously, shaken.
This rids the can of any pathogens, but can also change the
makeup and the consistency, of the soup.
Berliner 'says, "Amy's Kitchen has no pressure from shareholders
so we are more open to trying different things in the process,
like adding ingredients at different times." Berliner
says his company will not release a new soup flavor if it tastes
like "canned soup."
While organic soups are frequently dairy-free, gluten-free,
cholesterol-free, fat-free, GMO-free, sodium-free, and wheat-free,
they are definitely not free. Natural soups are usually a bit
pricier than conventional brands. However, since organic soup
consumers may be getting better nutrition with every spoonful,
they may be getting more for their dollar. CONTACT: Amy's Kitchen,
(707) 578-7188, www.amys.com; Hain-Celestial Group, (800)
434-4246, www.hain-celestial.com; Pacific Foods, (503) 692-9666,
www.pacificfoods.com; ShariAnn's Organics, (800)434-4246, www.shariannsorganic.com
KATHERINE HARTLEY is an E intern who enjoys natural foods.
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