Campbell's

In July 2001, we launched a bold plan--and made a massive commitment--to transform Campbell Soup Company. Despite many challenges, it is now clear that we have renewed, revitalized, and reinvigorated our company and put it back on a growth track. We've rebuilt our organization, recharged our brands, and reinforced our market positions around the world. We are clearly better as a company, and ready for the next phase of our transformation: driving quality growth in everything we do. Joseph Campbell and Abraham Anderson form a partnership, Anderson and Campbell, in Camden, New Jersey, to can tomatoes, vegetables, jellies, condiments, and mincemeat. Partnership is dissolved; Campbell buys out Anderson's interest, changing the name of the firm to Joseph Campbell & Company. Campbell's soups are first marketed in California, providing the brand with national distribution. Company spins off its specialty foods segment, including Vlasic pickles and Swanson frozen foods; Campbell is now focused on four core areas: soups, sauces and beverages, biscuits and confectionery, and foodservice. Several European dry soup and bouillon brands are acquired from Unilever for $900 million; under new leader Douglas R. Conant, Campbell launches major revitalization program.