Author of How to Prep When You’re Broke and Bloom Where You’re Planted online course
Nearly every household in America has at least a few of the ubiquitous red-and-white cans in the pantry, but perhaps not for much longer. I’m talking of course, about Campbell’s soup, a brand so iconic that Andy Warhol captured it in one of his most famous works of pop art.
First of all, in a leaked recording, it was revealed that the soups contained lab-grown meat – or “chicken that came from a 3-D printer.” Campbell’s strenuously refutes this comment, though the company does use genetically modified ingredients such as canola, corn, soybeans, and sugar beets.
And, just in case that accusation wasn’t enough to make your guts gurgle, it isn’t even the worst thing on that recording.
The recording
Robert Garza, a cybersecurity analyst for the company, was meeting at a restaurant with Martin Bally, one of Campbell’s vice presidents, to discuss his salary.
He secretly recorded statements made by the VP and chief information security officer during a November 2024 meeting. In a rant that lasted over an hour, here are some of the things captured on the recording.
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Local 4 News in Detroit broadcast portions of the recording. In it, a speaker identified as Bally is heard saying, “We have s**t for f***king poor people. Who buys our s**t? I don’t buy Campbell’s products barely anymore. It’s not healthy now that I know what the f**‘s in it.”
He also referenced “bioengineered meat,” saying, “I don’t wanna eat a piece of chicken that came from a 3D printer.”
Just in case that isn’t enough to make you sincerely dislike the speaker, he also disparaged some of his coworkers.
“F***ing Indians don’t know a f***ing thing,” and “Like they couldn’t think for their f***ing selves,” it said in part.
Initially, Garza decided to keep the recording to himself, though he was left with “pure disgust.” However, in January 2025, he reported it to his direct supervisor. Twenty days later, Garza’s employment was terminated.
His attorney, Zachary Runyon, says that Garza reported the incident to protect his coworkers, and that he had a spotless record at the company.
Runyan said Garza had no record of disciplinary action and had not been written up for performance issues.
“He had never had any disciplinary action, they had never written him up for work performance,” Runyan said.
Garza also told reporters that he received no follow-up from Human Resources after submitting his complaint.
Garza has filed suit against Campbell’s.
The lawsuit accuses Campbell Soup Company of maintaining a racially hostile work environment and retaliating against Garza for reporting discriminatory conduct. It asserts claims of employment discrimination and race-based retaliation under Michigan law.
Garza says it is “not the case” that The Campbell Soup Company “treats its employees like family.”
The Campbell Soup Company denies using lab-grown meat.
Campbell’s denies that the company uses lab-grown meat.
“We use 100% real chicken in our soups,” James F. Regan, director of external communications at Campbell’s, told Newsweek. “The chicken meat comes from long-trusted, USDA approved U.S. suppliers and meets our high quality standards. All of our soups are made with No Antibiotics Ever chicken meat. Any claims to the contrary are completely false.”
A spokesperson for Campbell’s also told Newsweek:
“If the recording is legitimate, the comments are unacceptable. They do not reflect our values and the culture of our company. Mr. Bally is temporarily on leave while we conduct an investigation.”
What is lab-grown meat?
Be prepared to learn how it’s better for you than actual meat from a butchered animal. Farm Forward explains the process.
Lab-grown meat, also called cultured or cultivated meat, is grown from the cells of an animal, without any need to slaughter an animal to obtain the meat. The animal’s cells are cultivated in stainless steel drums called bioreactors, which are engineered to encourage replication of cells or growth of biological mass. The products that result from this process have been met with excitement due to their potential to replace the millions of animals being raised on factory farms around the world. Because cultured meat is produced in laboratory environments, it does not suffer from some of the contamination and health issues that plague traditional meat producers, such as antibiotic resistance and foodborne and zoonotic illnesses.
And it’s sooooo wonderful, too.
Cultured meat is cellularly indistinguishable from the flesh of animals raised on a factory farm. However, there are several aspects of health in which cultured meat surpasses traditionally farmed meat. For example, animal agriculture is already one of the major contributors to antibiotic resistance worldwide, and the use of subtherapeutic antibiotics in animal farming is set to increase further in the coming years. Cellular meat does not require the heavy use of antibiotics, so its production does not contribute to this ongoing public health crisis.
Another aspect of cultured meat that makes it healthier than its farm-raised equivalent is its lower likelihood of causing zoonotic diseases. While animal agriculture is likely to be a source of future pandemics caused by illnesses that jump from animals to people, this risk is minimized in cell-cultured agriculture, because there are no animals involved once the cells have been collected.
The article lists one of the major “cons” of lab-grown meat as “cultural acceptance.”
If you haven’t yet, it might be time to meet a local farmer and fill your freezer with meat you can trust.
What are your thoughts?
If you purchase canned soup, would you continue to buy from Campbell’s after learning how the VP thinks about the customers and his colleagues? Do you think his views reflect those of others at the company? What are your thoughts on lab-grown meat? Would you eat it knowingly?
Let’s talk about it in the comments section.
About Daisy
27 Responses
I’m sure we’ve had a good bit of it over the years raising kids, and there’s probably 12 cans stored here now. All different kinds, not just chicken, and I can’t remember the last can of chicken noodle soup, condensed, that I got. The tiny bits of chicken were always laughable (like the pork in a can of pork and beans – yuk throw that away!) Now and then I just can’t think of anything to eat for lunch that’s easy (I’m well supplied with food, but sometimes just want something warm and fast instead of a little sandwich). Opening a can of Chunky Soup or Progresso is easy and satisfies me. So although there are Campbells soups here now and I’m totally turned off at this moment, I’m going to try to forget about it until they’re done. I’m thinking I shouldn’t buy again, but if there’s a sale, yeah I probably will. Maybe I’ll avoid chicken and stay with beef. Now what’s THAT made of?? I’m on the fence with this one. Frankly I don’t trust anything in a can anymore, we KNOW there’s things we shouldn’t eat but hey, it’s there and easy. Last year I canned a LOT of foods including bone broths and various meats and vegetables, and some of that is still here; we made many soups. This year I’ve had 2 bad shoulders and a surgery in August that I wish had been in June – they sure draw it out. I grew a large garden and only canned beets, kraut and spaghetti sauce, as well as applesauce in October, all with hubby’s help or I couldn’t have done it. I did what I could and that was pushing it. We ate it as it ripened and gave it to family instead of canning. I’m 68 and falling apart (thank you arthritis) but we sure do like homemade soups in the winter. The canned ones are used because right now I’m eating from storage because I HURT! Daisy, I know you can relate. I pray that we’re all better in 2026, but I’m going back to my ortho Monday, because the operative shoulder is killing me in a new way now. Life happens, and convenience foods get us through some hurdles. Natural and organic is definitely best, but we don’t always have that available.
After reading your post, the Newsweek article, and watching this clip https://youtu.be/O8FBWZX7sT0
I won’t buy that soup anymore. And I won’t consume mutated meat. Thank you for bringing this issue to our attention. Happy Thanksgiving to everyone!
Personally, I never touch Campbell’s canned anything. It’s loaded with salt and preservatives. Growing up po’ , my mom used to bring home a huge shopping bag of unsellable day-old veggies and overripe fruits that she bought from the fruit man at Waldbaum’s for 50 cents, and make soups and stewed fruit with that, 100% natural. Never tasted anything better since, at any price.
I grew up in NJ where Campbell Soup had a huge facility in Camden. Like many I grew up periodically having a Campbell’s Soup as a treat. Tasted good. Years ago the taste of their products changed, tasted disgusting. What a shame. Iconic American institutions literally feeding their consumers crap. Is it also curious that American fast foods are permitted by the I S federal government to include additives not permitted in the EEU? Prescription costs in America highest on the planet. Our food, soups, prescriptions are regulated to protect manufacturers, not human beings. Build a garden. Trade with and support local farmers. Prepare and cook all of your own food. Become far more healthy.
Good Luck friends.
Daisy, you’re awesome
Ok. If that’s how they feel about their own products I don’t have to buy them anymore. I’ve been trying some store brand soups and they are just as good as Campbell’s. I don’t like the idea of lab grown meat either it’s just not for me. I’ll find other brands and read labels closely.
Ps my mom was a chef so I definitely know how to make homemade soups including cream soups which I usually buy from Campbell’s for cooking with. No more in this house. Im going out to buy a REAL chicken!
Keep in mind… Those storebrand soups are likely made by Campbell’s. Supermarket chains generally do not have the capacity to produce a wide variety of their own store brand products, ranging from rice cakes to sausages to pasta… To soup. This is all contracted out. Just something to keep in mind.
Store brands are often produced by the same companies that make the name brands, so that’s no guarantee, sorry.
OMG!😱 I am so glad you shared this information. If this doesn’t prompt people to cook at home from scratch, I don’t know what will. Get a crock pot, throw in real ingredients and let it cook for 6 hours and you’ll know exactly what you’re feeding your family. When you see “modified food” listed on labels, we truly have no idea what that covers. As consumers we have the right to know what is in the foods we buy. When Campbell’s states that their “bioreactors are engineered to encourage cell replication,” I read recently what that truly means. There is a cancer cell line from 1959 that is still used today because it rapidly accelerates tumor growth in mice for research and that’s what’s causing the prolific biomass growth! No thank you, I will never buy Campbell’s soup again for any reason.
Something else to consider. Most of the store brand and discount label soups that you find in supermarkets are likely also made by Campbell’s. Just something to think about before you switch your brand allegiance and boycott Campbell’s. Homemade soup is delicious and easy to make!
I am grateful that Campbells actually puts on their labels that they use “genetically modified ingredients” which caused me to stop buying from them in the first place years ago.
I do, however, wish that ALL products were labeled to indicate both the genetically modified thing, and who the actual manufacturer is. Think about products that are made by one company for another label. This usually happens with Store brand products, and is very common. For instance, I purchase incontinence products for my mom, and the ones from Meijer are $1 more expensive than the ones purchased at Walmart. When you open the package, the product is exactly the same, down to the label on the actual individual products. SO, we shop at Walmart, and get the same quality for a little less. The only difference is the outer packaging. SO, we can be inadvertently supporting a company that we do not agree with or wish to support. You can evade that by shopping at Aldi…
That said, why not just buy the ingredients and make your own? Not everyone has time, skill or resources. I do occasionally cook, and I do NOT use the conveniently canned cream soups. Mine is better anyway. Want to know what the secret to a fantastic cream sauce is? Cream Cheese! Chicken stock (organic!) and brick of cream cheese. You can use heavy cream if you want, and you can make a simple roux with equal parts flour and butter, but when push comes to shove, add cream cheese.
Absolutely! Cream cheese is my secret ingredient. I use corn starch to thicken, and add a small amount of cream cheese to finish it. I don’t overheat the cream cheese, or boil it with the corn starch or other ingredients, use it to FINISH it. I add thin slices, wait till it warms up, then mix it in. Don’t bother with mixing when cold or to use a microwave to heat it up, you might over heat it, and then it loses it thickening ability. I think the flavor changes when overheated as well, but that is just my opinion. I use American Neufchatel cheese; cuz lower fat. It makes my mashed taters all the better and bright white. A little goes a long way.
What he thinks is not relevant. Garza was caught telling the truth. In the U.K., the government is pushing the lab-grown meats. It even includes labels telling the customer how many carbon units real veggies consume. Tyson is eliminating its 5,000 head beef plant. Bovaer is killing cows in Europe. The Climate Scam is breaking out all over Europe, and that bioengineered food crap is all in American food products. Apparently, ALDI is nothing but bioengineered food.
I can remember eating Campbells as a kid. We keep a few cans of Progressive in the pantry in case of a power outage during the winter. Probably should check the use dates on them.
Otherwise, we make our own chicken from leg quarters and beef stock using soup bones. Roast them first with chopped carrots, parsnips, two halved garlic heads till brown. Then into a roaster and let roast at 250 degrees for 12 hours. The beef stock I made recently, started out with 23 cups of water. By the time I was done, had 16 cups of stock.
As for lab grown meat, not a fan of the idea. Be interesting to see if they did a multi-year study of people who ate lab grown meat, commercial meat, and then grass fed only meat. See if there is any difference in their health.
I do recall a study that found deer were the most carbon neutral when all the factors were considered.
Dear Daisy,
You know how to provoke an argument talking about lab meat. Starting with Campbell’s soup. I actually think most of its products are a better quality than most other brands but I only use it when the things are short at home.
As for labmeat, all meat isn’t the same even comparing real meat. I’ll ignore the lab meat argument by highlighting the benefits of real meat. For a complete answer search out lectures by Joel Salatin about salad bar beef.
We raise Nguni beef cattle with a natural immunity to parasites as well as being hardy and quiet temperament.
They live out their quiet low stress lives with new pasture everyday. They are never crowded into feed lots with concentrated dusty manure underfoot, nor medicated to prevent diseases resulting from crowded factory living conditions. So our cattle not only fatten up on grass but also self medicate on herbs/weeds to keep the well. If we can agree on the old adage that we are what we eat, then we are getting better nutrition from an animal that does not pass on any medication or anti parasitical substances they have ingested. And in some way, because they have exercised daily as they browsed their salad bowl, I’d like to think their muscle condition contributes to the taste and texture of the meat.
You can dress up any lab created slop to look and taste like anything, but if God did not create it and some food technologist had to process and manipulate it, it will contribute to our I’ll health.
I grew up (a boomer,) on Campbell’s chicken noodle soup for chasing the flu bug out of my system. Lab grown meat explains WHY the flu bug flew…the coop🤮 another “brand” icon BITES IT.🤢
🤮🤮🤮😵💫
Happy Thanksgiving
lol. I can’t remember when I last bought any brand of canned soup. I make and can my own.
Hmmm…
The Campbell soup spokesman did NOT say that the meat was NOT lab grown.
He said it was 100% chicken meat, which could conceivably be construed to be lab grown meat, since lab grown meat is a product of cloning actual meat.
So, think I’ll pass on Campbell’s until it’s been verified as ACTUAL meat from ACTUAL animals.
I haven’t used Campbell’s soups in about 15 years. First I stopped using it because it all contained some sort of gluten which I cannot consume, but beyond that I just didn’t want the other garbage they put in their products.
No more Campbell’s for me. No to racism, no to discrimination, and no to bioengineered meat. Just No…
Leaving aside added salt and preservatives, I went to the Government of Canada’s Canadian Food Inspection Agency to find out if “lean chicken” means real chicken. Yes, the phrase “lean chicken” on a soup can in Canada indicates that the product contains real chicken meat from the leanest parts of the bird, specifically the breast meat, not simulated or artificial ingredients. According to Canadian labeling regulations, the common name must accurately represent the source of the animal protein. Therefore, “lean chicken” means real, lean chicken is present.
According to inspection.canada.ca, products are prohibited from being labelled as meat or poultry unless they are derived from meat or poultry.
If a soup can is labeled with “lean chicken,” it must contain real chicken meat.
The term “lean” refers to the fat content of the product, not whether the ingredient is authentic or a substitute. The Canadian Food Inspection Agency (CFIA) has strict regulations for food labeling, including the use of terms like “lean” for meat and poultry products.
So, then I checked ‘The Campbell’s Company’, The Facts About Our Chicken, on the same search page:
https://www.thecampbellscompany.com/newsroom/news/campbells-soups-the-facts-about-our-chicken/#:~:text=Our%20soups%20are%20made%20with%20real%20ingredients%2C%20including%20real%20chicken,set%20out%20by%20the%20USDA
They talked about how their “soups are made with real ingredients, including real chicken meat that meets our high standards for taste, quality, and safety. The chicken meat used in our soups comes from long-trusted, U.S. based suppliers who meet strict quality, safety, and animal-welfare standards set out by the USDA.” Blah, blah, blah. And below that was a link to NEWS.
So I clicked on NEWS and started to read their ‘Company Statement on the Garza Lawsuit and alleged audio recording’. It starts, “Robert Garza , a former Campbell’s employee, recently released an alleged audio recording of him speaking with Campbell’s VP of Information Technology, Martin Bally, – ” WAIT A MINUTE❗️ VP of INFORMATION TECHNOLOGY⁉️ What does the VP of INFORMATION TECHNOLOGY know about the INGREDIENTS of Campbell’s soups anymore than the cybersecurity analyst knows about the INGREDIENTS of Campbell’s soups⁉️
I went back to the blog, and I can’t find anywhere where Daisy Luther discloses that this VP is the VP of Information Technology – nothing to do with the food itself. She does tell us Garza’s job title as well as the job title of the third person at the meeting. I guess if I wasn’t so eager to read about the awful things this high-up employee – a VP, no less – had to say about such a trusted, iconic, ubiquitous North American product, I might have stopped to think that Garza was there to talk about a raise, he was a cybersecurity analyst, and one of the others at the meeting was a chief information security officer, I might have stopped to think that the VP was probably related in some way to technology, cybersecurity, information security, or human resources. If I’d had my critical thinking in gear rather than just swallowing what I was reading and being distracted by red herrings as to whether or not I’d knowingly eat meat created in a lab, I wouldn’t have had to waste my night researching this!
Sometimes I hate the internet!
I think the VP and maybe the chief information officer, depending on who really said what, may be out of a job. Because the VP’s on leave pending the investigation, it’s obvious the company’s heard the recording. There’s no mention of the chief information officer being on leave so it sounds like he wasn’t involved in the problem talk. So, I’d say the VP is probably out of a job. I don’t think he’s very happy there from the sounds of it, so best for all concerned. Good luck getting a job anywhere else. I don’t think McDonald’s would hire someone with those personality issues.
This Garza guy might have had a case about the discrimination and being let go because he complained about it and the way the VP was talking about his company’s product. But I think he’s done himself out of a job by releasing the tape. He’s done great damage to Campbell’s because most people aren’t going to look into the story like I did. He’s got a lawyer. He should have done this through the courts not the media. He wanted a raise, and he might get some compensation for the dismissal if it went down the way they say. But now he has to find a job where someone will trust him not to turn on them.
At the end of Campbell’s Statement on the “alleged audio recording” (so maybe they haven’t yet heard the entire hour-long recording?), they said, “Keep in mind, the alleged comments heard on the audio were made by a person in IT, who has nothing to do with how we make our food.” That’s what I said!
And I’ll keep eating Campbell’s Cream of Chicken soup when I’ve got milk!
Check your sources! 😘
I stopped eating Campbell’s, and all other canned soups, when I changed my diet to whole foods and away from ultraprocessed foods. I don’t miss it at all.
Why do you wonder? All one needs to know is who owns the company! Here is a few lines about who controls Campbell:
Major Stakeholders: Top shareholders include Vanguard, BlackRock, and State Street Corporation
The ownership structure of Campbell Soup Company, a leading player in the global food industry, is dominated by several major institutional stakeholders. Among the top shareholders, Vanguard Group, BlackRock, and State Street Corporation stand out as the most influential. These financial giants hold significant portions of Campbell Soup’s outstanding shares, giving them considerable sway over the company’s strategic decisions and governance. Their involvement underscores the growing trend of institutional investors shaping the direction of publicly traded companies.
Vanguard Group, one of the largest investment management companies globally, is a prominent stakeholder in Campbell Soup. Known for its index funds and ETFs, Vanguard’s ownership in Campbell Soup reflects its broad-based investment strategy. As a passive investor, Vanguard typically focuses on long-term value creation rather than active involvement in day-to-operations. However, its substantial stake ensures that Campbell Soup’s management remains accountable to shareholders, particularly in areas like financial performance and sustainability.
BlackRock, another heavyweight in the investment world, also holds a significant stake in Campbell Soup. As the world’s largest asset manager, BlackRock’s influence extends beyond mere ownership. The firm is known for its proactive approach to corporate governance, often engaging with companies on issues like environmental, social, and governance (ESG) practices. BlackRock’s ownership in Campbell Soup signals its confidence in the company’s ability to navigate industry challenges while adhering to high standards of corporate responsibility.
State Street Corporation, a leading financial services firm, rounds out the trio of top institutional shareholders. State Street’s ownership in Campbell Soup is part of its broader portfolio of equity investments. Like Vanguard and BlackRock, State Street’s focus is on long-term returns and sustainable growth. Its stake in Campbell Soup highlights the company’s appeal as a stable, dividend-paying stock in the consumer goods sector. State Street’s involvement also reinforces the importance of institutional investors in maintaining market stability and corporate accountability.
Together, these three stakeholders wield substantial influence over Campbell Soup’s strategic direction and governance. Their collective ownership ensures that the company remains focused on delivering value to shareholders while addressing broader industry trends, such as shifting consumer preferences and sustainability concerns. For individual investors and industry observers, understanding the role of these major stakeholders provides critical insights into Campbell Soup’s ownership dynamics and its positioning within the competitive food industry.
I usually make my own soup but have used the condensed cream of whatever soups for casserole ingredients. I won’t do so in the future – it’s just a substitute for a thick white sauce anyway. Powdered mushrooms or celery leaves should work well as a substitute.
Also, the price for Campbell’s now is astronomical. Not worth it.
A little while ago I figured out that what mostly is in Campbell’s (and all the other “soups” of the same type) is flour, milk (powdered works well), seasoning. They waive some bit of whatever is the lead word…mushroom, chicken, celery etc…over the flour, milk, seasoning mixture- put it in a can, stamp “$2.79” or whatever the current price is and ship to my grocery.
I figured I can put some milk, flour, seasoning and a little can of mushrooms in my pan and save all those steps to get the canned stuff and know what I’m eating. I’m guessing most of us use those soups as a base for making something else anyway.
So, thanks Campbell’s. You saved me a ton of money. You fired the guy who correctly brought the problem to the company’s attention and kept the guy who is the bum.
At least now we KNOW.
Let’s just say when I had to go gluten free about 15 years ago, that was one company I wasn’t sorry to say goodbye to, even then.
I aways dug out those little chunks of tasteless meat from canned soups because the texture just wasn’t right, and now I know why. But I dont consume anything that comes in a tin can anymore because of all the questionable ingredients used as a preservation, such as formaldehyde. Now I am a vegan 100%. Frozen veggies are way better then the canned ones.