Campbell’s has issued a firm and unequivocal statement rejecting the circulating claims that its soups are produced with unconventional or artificially created meats, such as 3D-printed chicken, lab-grown poultry, or any other bioengineered alternatives. The company, one of the most recognizable names in the packaged food industry, released this clarification through an official post on its website in response to a wave of speculation triggered by recently leaked audio. The recording in question allegedly captured Campbell’s vice president of information technology apparently asserting that the brand’s chicken originated from a so-called “3D printer,” a statement that has since sparked widespread confusion and criticism online.
In its public response, Campbell’s directly addressed the controversy, calling such assertions categorically false and profoundly inaccurate. On its website, the company emphasized that a video containing these statements propagated misinformation about its ingredient sourcing. The brand described the allegations not merely as untrue but as fundamentally absurd, underlining that none of its soups incorporate lab-grown chicken, 3D-printed meat, or any form of artificially engineered or biotechnology-based protein substitutes. To dispel any lingering doubt, Campbell’s reaffirmed that it procures its poultry exclusively from verified and respected suppliers within the United States—firms that rigorously comply with, and are regularly inspected under, the official standards established by the U.S. Department of Agriculture (USDA). This declaration serves not only as a refutation of the rumors but also as a reiteration of the company’s long-standing commitment to food quality and safety.
The controversy stems from an ongoing lawsuit filed by a former Campbell’s employee, who claims to have recorded a private conversation with Martin Bally, the company’s IT vice president. In this alleged exchange, the individual purported to be Bally makes several offensive and racially charged comments while also referring disparagingly to Campbell’s own food products. The person, allegedly Bally, characterizes the brand’s soups as “bioengineered” and dismisses them as being products “for poor people,” fuelling further outrage. At one point in the recording, the voice can be heard remarking, “Even in a can of soup, I look at it—and look at bioengineered meat. I don’t want to eat a piece of chicken that came from a 3D printer, do you?” These comments, if authentic, represent a mixture of misinformation and prejudice that the company was quick to condemn.
Although the concept of 3D-printed meat may sound like something drawn from the realm of futuristic science fiction, it is, in fact, an area of real scientific exploration within the food technology sector. For instance, major restaurant chains such as KFC have previously publicized experimental collaborations with research firms—in one notable case, a partnership with a Russian biotechnology company in 2020—aimed at developing a sustainable method to “print” lab-grown chicken nuggets composed of a hybrid matrix of actual chicken cells and plant-derived materials. These initiatives are still in developmental stages and represent efforts to explore environmentally conscious food innovations rather than established commercial food production methods. However, Campbell’s insists that none of its soups or ingredients are associated with such experimental technologies.
In light of the controversy, Campbell’s has responded proactively by placing Bally on administrative leave while an internal investigation is conducted to evaluate the authenticity and context of the recorded comments. The company also asked the public to remember that, even if genuine, these alleged remarks originated from a member of the information technology department—an area entirely unrelated to the company’s culinary, sourcing, or manufacturing functions. In its concluding remarks, Campbell’s reiterated that its IT leadership has no responsibility for or influence over how the company’s food is made. By addressing the issue transparently and decisively, Campbell’s aims to reinforce consumer confidence in the integrity of its products, reaffirming that its soups are crafted with genuine, high-quality ingredients, reflecting the authenticity and trust that have defined the brand for generations.
Sourse: https://www.theverge.com/news/829516/campbells-3d-printed-chicken-soup
