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agricultural industry in the region and the country,” Cacciatore said. Vegetables for soups are
also sourced locally when possible.
The Napoleon facility’s beverage plant produces 70 percent of Campbell’s V8® vegetable
and fruit juices. Built in 1933, it’s the oldest
facility on the campus. Campbell acquired the
brand and facility from Standard Brands in
1948. It contains six filling systems: three plastic and three can lines, producing the bulk of
V8® beverages — including the V8 V-Fusion®
and V8 Splash® — in the U.S. supply chain. In
2004, V8® transitioned from solely aluminum
containers. That’s when Campbell’s added a
PET bottle plant that’s leased to the packaging
producer AMCOR. Now the plant’s six lines both
both types of container.
Sixteen driverless, automatic vehicles circulate throughout the juice plant. The driverless
forklifts operate with GPS guidance, relying on
cameras and sensors to avoid collisions. They
receive tasks electronically to deliver packaging material.
Last, but not least: Soup
The seminal Campbell soup plant was constructed in 1957. Since, the soup has expanded,
sauces have been added and food safety and
traceability has taken center stage. The facility’s last expansion was a can manufacturing
operation in 2006. Now, the soup and sauce
facility produces the full range of Campbell’s
“red-and-white” condensed soups, as well as
and Campbell’s® Chunky™, Homestyle and
Slow Kettle® soups. It also produces Swanson®
broth, Campbell’s® SpaghettiOs®, Prego® Italian
sauces, Pace® Mexican Sauces — they’re not
made in New York City — and Campbell’s®
Slow Cooker sauces.
Within, a 14-filler soup line processes up to
1,100 cans each minute per line. On the path
from blending to the can filler, the broth passes
through a magnet, as well as a metal detector,
to double-check for foreign materials. As filled
cans are sealed, they’re stamped with a printed
code that’s recorded by a vision system. The
code is read again when the can is labeled to
ensure UPCs match and to avoid mislabeling.
Quality assurance is paramount at the facility. After labeling, cans are X-rayed by a vision
system that can detect foreign material “smaller
than the head of an eraser,” Cacciatore said.
Metals aren’t the only detectable materials:
plastics used in the facility are doped with
machine-detectable barium. Campbell said this
innovation has cut down on customer com-
plaints. Cans are stamped to identify the line,
cooker and filling time to ensure traceability
in case of quality problems or contamination.
If a bad batch of product is identified, all cans
in the batch are identified and collected, and
lines are cleaned.
Campbell’s Soup Company has evolved
with new recipes, packaging and products
since Warhol’s iconic screen-printed depiction
of soup cans ushered in an era of pop art. A
parallel influx of renewable energy technolo-
gy, along with the Napoleon plant’s strategic
position near manufacturing inputs, is a mod-
ern-day model for efficient and sustainable
food manufacturing. ◆