Campbell Soup Company is innovating the shelf-stable juice category with the introduction of NEW V8 Vegetable and Fruit Juice Beverages.

The company will also discuss a major new cost reduction initiative and a significant initiative to simplify its organization structure in order to improve its agility in the marketplace. Campbell expects these steps to generate annual cost savings of at least $200 million over a three-year period.

Campbell Soup Company is giving people who choose to eat organic products even more choices this winter with the launch of Campbell’s Organic, a line of six, premium, ready-to-eat soups made with USDA certified organic ingredients.

Campbell Soup Company has partnered with TGI Fridays to launch a line of fresh refrigerated sides, soups and sauces. The items, available now in select stores nationwide, will allow people to enjoy the authentic flavors and quality of FridaysTM-inspired menu options in their homes.

Campbell Soup Company announced plans to implement a new enterprise structure that will align the organization of the company's business operations with its core growth strategies. Under the new design, Campbell’s businesses will be organized and managed in three divisions structured principally by product categories rather than by geographies or brand groups.

Campbell Soup Company, Camden, N.J., announced plans to launch more than 200 new products in fiscal 2015 to meet consumers’ changing tastes

“Processor innovation.” Those words should be synonymous with food and beverage. They should roll off the tongue as naturally and easily as “cookies and crackers.”

Campbell Soup Company reported its progress on its sustainability and corporate citizenship goals, including efforts to improve the health of young people and reduce the environmental footprint of its products.