`Hmm. Could Use A Little More Snake'

On any weekday morning, a dozen or so consumers take the elevator to the 19th floor of Cornwall House, a nondescript office building that's home to Campbell Soup Co.'s Hong Kong taste kitchen. There, they split off into carrels and take their seats before bowls of soup and eager food scientists. Chosen carefully to get the right demographic mix, such groups are assembled to taste the offerings that Campbell hopes will ignite consumer interest in China and other parts of Asia.

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