**Campbell’s Firmly Denies Using 3D-Printed Meat in Soups Amid VP Suspension**

**Camden, NJ** – Campbell’s has unequivocally denied using 3D-printed meat, lab-grown meat, or bioengineered meat in any of its soup products. The strong rebuttal follows the circulation of an audio recording where Martin Bally, the company’s Vice President of IT, allegedly claimed that the meat used in their soups originated from a “3D printer.”

The company has dismissed Bally’s alleged comments as “absurd” and “inaccurate,” reiterating its commitment to sourcing chicken from “reputable” U.S. suppliers who adhere to stringent USDA standards.

The audio recording is central to a lawsuit filed by a former employee, which accuses Bally of making racist remarks and disparaging Campbell’s food products, allegedly calling them “bioengineered” and intended for “poor people.”

In response to the serious allegations, Campbell’s has suspended Bally pending a full investigation. The company emphasized that its IT department, which Bally leads, has no involvement in food production or sourcing processes, suggesting his comments on meat origin would be outside his purview.

While Campbell’s firmly rejects these specific claims regarding its products, the broader concept of alternative meat production is a topic of exploration within the food industry. For example, KFC famously explored the possibility of “printing” lab-grown chicken nuggets in 2020. However, Campbell’s maintains its traditional sourcing methods for its ingredients. The internal investigation into Bally’s conduct and comments is ongoing.