Campbell Soup Company has pledged to cut the level of sodium in its soup and vegetable juices by 25%.

Speaking at the Consumer Analyst Group of New York annual conference, Doug Conant, chief executive of Campbell Soup Company, said: “Forty per cent of consumers say the biggest problem with soup is that they’d like it to have less sodium and they say they’d eat more if it did.”

He added: “What we’re saying is there is significant upside for category growth. We’re not projecting what that is, but we see it could be meaningful.”