Pacific Foods + Creamy Cashew Carrot Ginger Soup

overall rating:



Noel Abrai
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This soup with a zip of ginger is delicious and creamy, so you would never guess that it is vegan. I like to make my own soups when I can, but sometimes I just don't have the time. This soup is one of my go-to winter comfort foods. I originally bought it for my roommate, but I ended up falling in love with it myself. I am impressed by Pacific Foods for its high level of transparency and consumer education. On its website, Pacific Foods provides guidelines for its consumers to have a better understanding of the three main different types of organic products certified by the USDA, and how consumers can make better choices when buying organic products. 1 planet is earned here. My review focused and centered more on the soup, but I did outline some of the sustainable practices within Pacific Foods as a whole. I concluded that there is a clear change that is being seen in Pacific foods. Overall, Pacific Foods is focused on the environment via its sustainable practices. However, there is not as much commitment to diversity, equity, and inclusion in its managerial structure.

What it's made of:


Pacific Foods is a USDA Certified Organic company. Its food products are made up of either organic products or made with organic ingredients, but not 100% fully organic. This soup is written on the packaging that it is USDA organic in the middle right corner of the body of its package, which means that it is 90-95% organically grown according to the USDA certification standard. It would be great to see Pacific Foods enhance its organic products to be 100% organic rather than just organic or made with organic ingredients. The ingredient of this product consists of carrots, water, cane sugar, creamed coconut, corn starch, cashews, ginger, sea salt, roasted garlic, onion powder, and spices in its 32 FL. OZ. (1 QT) 946 mL package with no preservatives. 

I researched why cane sugar is added to this product. I found that Pacific Foods uses added sugar as a secondary ingredient to a minimum with the intention of helping balance the flavor of the soup. Additionally, this product contains 120 calories, is gluten-free, kosher, and is a vegan plant-based soup with no genetically engineered ingredients. Pacific foods labeled this product as non-GMO with no preservatives, and when I verified that I found that it has a non-GMO certification by the non-GMO certification project, which convinced me that no GMO has been used in its products. Most of the ingredients in this product were grown on the Pacific Foods Farm, but sometimes Pacific Foods locally sourced products from organic farmers in Oregon.

 Pacific Foods stated clearly that it won’t source its organic products from overseas suppliers unless its products run out of its backyards, local suppliers, and at a national level. The milk used in this creamy soup is utilized within 24-36 hours from the time it was milk from the cows, which is a good gesture. However, Pacific Foods does not specify what farms they source their milk from. It would be good if Pacific Foods could let us know about its farming practices and product sourcing in some detail. As a result, I suspect Pacific Foods hides 20% of its supply chain information from consumers and retailers.


Another point of concern is that, regarding the spices in this soup, Pacific Foods stated on its website that, it cannot share the exact blend of spices due to the proprietary nature of its recipes. It only mentioned that their spices do not contain GMOs, MSG, or added hydrolyzes. I would have given 2 planets if Pacific Foods disclosed typical allergens and specific spice sensitivity in this product.

How it's made:


Pacific Foods does not provide any information about the production or manufacturing processes used to produce their organic creamy cashew carrot ginger soup. I researched how such a creamy product could be made and I found out that, all the ingredients (carrots, water, cane sugar, corn starch, cashews, ginger, roasted garlic, onion powder, and spices, coconut milk, water) are combined and placed in a big span except Sea salt. Then stir well, and cook in an instant span on manual high pressure for 20 minutes. Blend until smooth and creamy, then finally add sea salt, stir well, and continue with the packaging process. However, the manufacturing process is not that energy-intensive. Pacific Food prioritizes energy efficiency and renewable energy in its operation. I am quite impressed by the Pacific Foods waste management achievement goal of net-zero. Over 85% of its waste is recycled or even repurposed. The packaging is also recyclable and requires no energy-intensive refrigeration. Pacific Foods has increased transparency in how it manages its waste. 

This is how waste management processes are done at Pacific Foods. Wastewater solids and fats are sent to biogas facilities, where they are broken down by microorganisms and combusted to generate electricity. They managed to convert food scraps 100% into compost. Even farm animal waste is also converted into phosphorous irrigation and compost. Pacific Foods makes the environment its first high priority by constantly working to reduce its carbon footprint and protect the environment. As Pacific Food is working toward reducing its carbon footprint, I would like to see them come up with a long-term carbon reduction plan.

Who makes it:


Pacific Foods was founded in October 1987 by its founder and chief executive officer Chuck Eggert in Tualatin, Oregon, USA. Pacific Foods began as a co-packer making tofu and soy milk. Within 10 years, it added free-range chicken, vegetable, and beef broths, followed by creamy and hearty soups, meals, and sides. Pacific Foods also offers a wide variety of organic products, including flavorful soups, sauces, broths, and stocks, as well as the broadest range of plant-based beverages and a growing collection of dips, meals, and sides. 


On December 14,2017, the founder Chuck Eggert, sold Pacific Foods to Campbell Soup Company for $700 million in cash. Pacific Foods has boosted its community giving programs, especially in the last five years, it has prevented energy conservation by nearly 2,000 metric tons of carbon dioxide emissions, and donated more than 21,000 cases of food to the Oregon food bank. Pacific Foods continues its pilot program that, during school vacation periods, it provides three days’ worth of nutritious meals to students receiving free lunches in Oregon. Pacific Foods is dedicated to sourcing simple ingredients cultivated through sustainable practices, making products that nourish, and increasing access to healthy, wholesome foods. Pacific Foods sells its products throughout the U.S. and Canada in mainstream grocery and natural food stores. As there is no information about how much greenhouse gas has been emitted when transporting food products to Canada and within the USA, I recommend Pacific Foods sign a contract with Remora. Remora is one of the first USA companies to manufacture mobile carbon capture devices. Besides, I would also recommend Pacific Foods reduces its water use since food processing is water-intensive.  Finally, I like the fact that Pacific Food is looking at sustainability from a nutritional perspective.