Campbell Soup Co. said it would stop adding monosodium glutamate (MSG) to its condensed soups for children and increase its organic offerings as part of a broader strategy to cater to changing consumer tastes.

The world’s largest soup maker said that the first batch of soups made under the new policy would hit US shelves in August.

MSG is the sodium salt of glutamic acid, one of the most abundant naturally-occurring non-essential amino acids, and is found in tomatoes, Parmesan cheese, potatoes, mushrooms, and other vegetables and fruits. But it is used in the food industry as a flavour enhancer to intensify the meaty, savoury flavour of food.

Additionally, the company will launch new organic products, such as purees under its Plum line for kids and Pepperidge Farm Goldfish crackers made with organic wheat.

“What we’ve been doing is reinventing the company for a better growth trajectory,” said Denise Morrison, Campbell’s chief executive, in an interview. “We recognise an important part of that is reshaping the portfolio.”

Campbell also said it would remove artificial colours and flavours from nearly all of its North American products by July 2018, and that it would move away from using high-fructose corn syrup in certain products, such as its line of Pepperidge Farm fresh breads by the end of fiscal 2017. Most new products it is launching in 2016 also will not contain corn syrup.

The company is struggling to grow as US consumers shift away from the processed items found in the centre aisles of the grocery store and opt for fresher products on the perimeter.