Campbell’s (CPB -0.62% ▼) announced that it has placed one of its senior executives on a temporary leave of absence following the emergence of a recording that allegedly captured him making disparaging remarks about the company’s products. In the alleged recording, the executive purportedly referred to Campbell’s offerings as “highly processed food” designed for “poor people,” comments that have prompted considerable public and internal scrutiny.

According to Campbell’s official statement, the company took immediate action upon learning of the allegations, emphasizing that the decision to place the executive—identified as Martin Bally, the vice president of information technology—on leave was made to ensure a fair and thorough investigation could proceed without interference. While the allegations remain under investigation, Campbell’s underscored that such comments, if accurately represented, do not align with the organization’s values or its longstanding commitment to its consumers.

In its defense, the company elaborated on the integrity of its ingredients and the quality controls underpinning its production processes. Campbell’s asserted that its recipes are formulated with care and adherence to rigorous standards, combining convenience with nutritional balance to serve a broad demographic of customers. The company reaffirmed its commitment to transparency in sourcing and ingredient disclosure, adding that it continuously evaluates its recipes in response to evolving consumer preferences and nutritional research.

A spokesperson further clarified that Campbell’s considers itself dedicated to producing food that is both accessible and trustworthy, rejecting the notion that its products are targeted toward any particular economic class. The company reiterated its heritage as a household name built on reliability, tradition, and quality. As the inquiry into Bally’s alleged remarks continues, Campbell’s stated that it remains focused on maintaining its reputation as a brand that consumers can depend on and trust.

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