Sort: Trending
Part 5/5:
Campbell Soup's experiment in marketing soup as a drink highlights the endless possibilities within product innovation. While the creative efforts of transforming a classic soup recipe into trendy drinks may have garnered initial interest, the enduring question remains: just how far can culinary creativity stretch before it loses its appeal? As demonstrated by the mixed reception of both Soup on the Rocks and the Frisky Sour, there are limits to consumers’ willingness to embrace unconventional food formats, no matter how innovative they may be.
Part 1/5:
The Bold Experiment of Soup as a Beverage
In the early 1960s, Campbell Soup Company embarked on a bold marketing strategy aimed at increasing soup sales. The innovative idea revolved around repositioning soup from a hearty meal staple to a refreshing drink. This initiative gave birth to a concoction called "Soup on the Rocks," which essentially consisted of beef broth served over ice.
A Novel Concept: Soup on the Rocks
Part 2/5:
The concept was simple and intriguing—serving a classic comfort food in a new, chilled format. Campbell's soup marketing team envisioned this product as a drink that could be enjoyed in a social setting, much like cocktails. The brand promoted various ways to enhance the beverage, recommending additives such as Worcestershire sauce or lemon peel for those looking to spice things up.
Success Breeds Innovation: The Frisky Sour
Part 3/5:
The success of Soup on the Rocks led Campbell's to push the envelope even further. A year later, they introduced an even more elaborate creation dubbed the "Frisky Sour." Marketed as the “greatest drink since Soup on the Rocks,” this new offering was touted as the "brightest beefiest drink of the year." The ingredients consisted of chilled Campbell's beef broth, ice water, and fresh lemon juice, resulting in a unique drink that dared to challenge conventional beverage norms.
Public Reception and Taste Preferences
Part 4/5:
Despite Campbell's ambitious attempts to redefine soup, the public's reaction is less enthusiastic than the company had hoped. Specifically, the thought of enjoying a "beefy cocktail" does not sit well with many consumers, who may find the idea of drinking beef broth over ice unappealing.