Campbell Soup Company said Wednesday it plans to use only antibiotic-free chicken in its products, but acknowledged the change will not come quickly. The shift “will be implemented over the next few years,” said the Camden, New Jersey-based food producer, which uses tens of millions of pounds of chicken annually.
“We won’t allow antibiotics to be added to the feed, water or any commercial vaccines used by any of our chicken suppliers,” said company spokesman Thomas Hushen. “We’re working with our suppliers to develop a stable, sustainable supply chain.”
Campbell President and CEO Denise Morrison said the planned change reflects a “real food philosophy” at Campbell, which has previously vowed to remove artificial colors and flavors from North American products by year-end 2018. “We believe real food should be made with recognizable, desirable ingredients from plants or animals. It should be responsibly crafted using ethical sourcing and sustainable practices that safeguard natural resources. Lastly, it should always be delicious, safe and available at a fair price–all three without compromise,” said Morrison in a press release.
Meanwhile, earlier this week, the Vancouver, Washington-based pizza chain Papa Murphy’s announced that all of its stores nationwide will serve chicken raised without antibiotics. The company has more than 1,00 franchised and corporate-owned pizza stores in 38 states, Canada, and the United Arab Emirates.
“Introducing chicken raised without antibiotics to our menu is a natural step for our brand, and we are excited to offer customers delicious, vegetarian-fed chicken that they can feel good about serving their families,” Brandon Solano, chief marketing officer of Papa Murphy’s, said in a press release.
