Is Campbell's real stock low in FODMAP? A deep dive into store-bought options

October 12, 2025 •

3 min read

Did you know that many common stock and broth products, including popular brands like Campbell's, contain high-FODMAP ingredients, making them unsuitable for those with conditions like IBS? For those following a low-FODMAP diet, the question, Is Campbell's real stock low in FODMAP?, is a crucial one for managing symptoms and making informed dietary choices.

Quick Summary

While some Campbell's stocks are gluten-free, they are generally not low in FODMAPs due to added onion, garlic, and other seasonings. This article explores the hidden high-FODMAP ingredients in store-bought stocks, offers safe certified and DIY alternatives, and provides crucial label-reading tips.

Key Points

Hidden Culprits: Most Campbell's stocks contain high-FODMAP ingredients like onion, garlic, or natural flavorings, making them unsuitable for a low-FODMAP diet.
Check the Label: Always read ingredient lists carefully for common high-FODMAP triggers like onion and garlic powder, and be wary of 'natural flavoring'.
Certified Options: For guaranteed safety, choose products that carry the official Monash University or FODMAP Friendly certification.
Safe Store-Bought: Safe store-bought low-FODMAP alternatives are available from brands like Massel, Fody, and certain store brands like Aldi's Simple Nature.
DIY is Best: Making your own stock at home provides full control over ingredients and ensures it's genuinely low-FODMAP.
Gluten-Free Doesn't Mean Low-FODMAP: A product being gluten-free does not mean it is also low-FODMAP, as it can still contain other high-FODMAP ingredients.

The verdict on Campbell's real stock

For anyone on a low-FODMAP diet, the first rule is to become a vigilant label reader. When it comes to the question, Is Campbell's real stock low in FODMAP?, the answer is generally no. A quick look at the ingredients for most Campbell's stocks reveals the presence of onion and/or garlic, often in powder or oil form. Even in small amounts, these ingredients contain fructans, a type of FODMAP that can trigger digestive symptoms in sensitive individuals.

For example, specific product analysis by apps like Spoonful and Fig often flags various Campbell's stocks and broths as not low-FODMAP due to these ingredients. Even varieties labeled as gluten-free, such as some Campbell's Real Stock, are not automatically low in FODMAPs, as gluten-free status only addresses wheat and related proteins, not the presence of fructans.

Understanding hidden high-FODMAP ingredients

Commercial stocks and broths often use flavor-enhancing ingredients that are high in FODMAPs. Knowing what to look for can save you from a gut-wrenching mistake. Here are some common high-FODMAP culprits to avoid:

Onion and Garlic: The most notorious FODMAPs, often added as powders or extracts.
Yeast Extract: A common flavor enhancer that can contain high levels of glutamates, which some sensitive individuals find problematic.
Natural Flavoring: This ambiguous term can hide ingredients like onion or garlic powder.
Celery: While the serving size matters, some products contain enough celery extract to be an issue.
Certain Spices and Seasonings: Some spice mixes may contain onion or garlic powder, so always opt for simple, single-ingredient spices.

DIY low-FODMAP stock: the safest bet

The safest and most flavorful option for those on a low-FODMAP diet is to make your own stock from scratch. This gives you complete control over every ingredient. A homemade stock, prepared with low-FODMAP vegetables and herbs, can be a delicious and symptom-free base for soups, sauces, and stews. You can make it in large batches and freeze it in ice cube trays for easy use.

A simple low-FODMAP stock recipe:

Ingredients: Chicken carcass or bones, carrots, green parts of leeks or spring onions, parsley, thyme, bay leaves, black peppercorns, salt, and water.
Instructions:
1. Place all ingredients in a large pot or slow cooker.
2. Cover with water.
3. Bring to a simmer and cook for several hours (4 hours minimum in a pot, longer in a slow cooker).
4. Strain the stock, discard solids, and cool before storing in the fridge or freezer.

Low-FODMAP stock brands and alternatives

If you don't have the time to make stock from scratch, don't despair! Several certified low-FODMAP brands and compliant store brands exist. It's vital to choose brands that explicitly state their low-FODMAP status, as a certified product has been tested and approved by an organization like Monash University.

Low-FODMAP Stock and Broth Options Comparison


Brand	Product	Low-FODMAP Status	Notes
Massel	7's Bouillon Cubes (Veg, Chicken, Beef style)	Certified	A plant-based, certified low-FODMAP option.
Fody Foods	Chicken Soup Base	Certified	A specific product line designed for the low-FODMAP diet.
Aldi (Simple Nature)	Organic Chicken Bone Broth	Often Safe	Check labels for onion/garlic, but often a safe option.
Trader Joe's	Organic Low Sodium Chicken Broth	Often Safe	Reportedly low-FODMAP, but always check for formula changes.
365 (Whole Foods)	Organic Chicken Broth	Check ingredients	Older formulas may be safe, but recent updates may contain celery.
Campbell's	All Stocks	Not Low-FODMAP	Contains high-FODMAP ingredients like onion and garlic.

Conclusion: making informed choices

While Campbell's real stock is low in FODMAP is not an accurate statement, a low-FODMAP diet doesn't mean you have to sacrifice delicious, rich flavors in your cooking. The key is to be an informed consumer. Start by reading ingredient lists carefully to avoid hidden triggers like onion, garlic, and 'natural flavoring'. If you are new to the diet, relying on products with the Monash University Low FODMAP Certified™ stamp is the safest approach. Alternatively, preparing your own homemade stock is a simple, affordable, and worry-free solution. By being proactive and informed, you can enjoy flavorful meals without the fear of digestive discomfort.

For more detailed information on label reading for the low-FODMAP diet, see the official Monash University blog: Update: Label reading and FODMAPs.

Frequently Asked Questions

Campbell's stocks are generally not low in FODMAPs because they contain high-FODMAP ingredients, most notably onion and garlic, which are common flavor enhancers in commercial products.

Common high-FODMAP ingredients in commercial stock and broth include onion, garlic, celery, and 'natural flavoring' which can contain these hidden ingredients.

Yes, brands like Massel and Fody Foods offer certified low-FODMAP stock products, meaning they have been tested and approved by a credible authority like Monash University.

Yes, garlic-infused oil is a safe way to add garlic flavor. The fructans in garlic are water-soluble but not oil-soluble, so the flavorful compounds infuse the oil without the problematic FODMAPs.

Homemade stock is only low-FODMAP if you use low-FODMAP ingredients. By choosing safe vegetables like carrots, the green parts of leeks, and low-FODMAP herbs, you can ensure your stock is compliant.

On a low-FODMAP diet, the key difference is not the meat-to-bone ratio but the ingredients used. Both stock and broth can be high or low-FODMAP depending on whether high-FODMAP ingredients like onion and garlic are included.

The safest strategies are either making your own stock at home or purchasing products that are officially certified by an organization like Monash University as low-FODMAP.