Tara is Director of Global Nutrition at the Campbell Soup Company.
In her role, she works closely with business partners and R&D colleagues to help drive science-based opportunities that activate the company’s health and wellbeing strategy and enable significant and sustainable growth opportunities aligned with consumer expectations and customer needs.
Tara has a PhD in biochemistry and MPH in international health, both from Yale University.
Trish leads Global Nutrition for the Americas business of the Campbell Soup Company.
She and her team of experienced RDs and nutrition scientists are responsible for nutrition strategy, innovation and labelling for all soup, simple meals and beverage brands in the US. Trish is the lead for corporate nutrition communications and stakeholder engagement and a sought after expert, serving on the Board of Trustees and Executive committee for the Produce for Better Health Foundation, sodium committee of the International Life Sciences Institute (ILSI) and an invited thought leader for the Academy’s Nutrition Impact Summit.
She received her Bachelor and Master’s degrees in nutrition science from the Pennsylvania State University, and is an active member of the Academy of Nutrition and Dietetics since 1984. Trish spent 15 years in WIC and maternal and child health programs before transitioning to her current role at Campbell’s.
Anita has over 25 years of experience as a Registered Dietitian.
She received her Bachelor of Nutrition Science degree from Drexel University and completed her clinical dietetics training at the Hospital of the University of Pennsylvania in Philadelphia, PA. Her diverse professional experience in the food service industry includes clinical nutrition practice and management, nutrition education program development, food services systems management, and recipe and menu development for healthcare and school food service operations.
At Campbell, Anita is the Senior Nutritionist supporting the North American Food Service Division. She collaborates with the Campbell foodservice team to develop and promote innovative products that provide balanced nutrition for food service operators in the healthcare, school, and restaurant settings.
Kate received her bachelor’s degree in dietetics from the University of Delaware and completed her dietetic internship at Johns Hopkins Bayview Medical Center.
What I do at Campbell: I help develop nutrition content, including articles, menu plans and health professional guides for our external communications. I work as a liaison between Campbell and state WIC programs. I also review recipes for nutritional attributes and provide additional support to the team as needed.
What I love about my job: I love having the opportunity to work with experts in the food industry. I learn new things constantly! I am a strong believer in moderation and fitting foods into a balanced eating pattern. I believe Campbell products provide simple solutions to help meet people where they are.
My favorite Campbell product: I love the entire line of Campbell’s sauces. We use them at least once a week, if not more! I also have my pantry stocked with Campbell’s Condensed Tomato soup. My family enjoys a bowl together on cold winter weekends. The grilled cheese and tomato soup tradition continues!
Education and background: I received my Bachelor of Science in Nutrition and Dietetics from the University of Delaware and completed my dietetic internship with Johns Hopkins Bayview Medical Center. I have worked with the team at Campbell for nearly 20 years. I also have experience in clinical nutrition, outpatient counseling, providing nutrition education in a research setting and teaching nutrition to students pursuing careers in the medical profession.
Elise supports the Meals & Beverage Division of Campbell to provide nutrition guidance on product and claims development and identify new communication opportunities for our meals, sauce and beverage businesses.
What I do at Campbell: I’m responsible for nutrition innovation across all of our brands as well as day-to-day nutrition brand support for Pace, Prego, V8, Plum, and SpaghettiOs.
What I love about my job: Every day at work I learn something new and develop new skills! I also love understanding how consumers interact with, depend upon, and enjoy our products. They are truly a staple of every family meal!
My favorite Campbell product: Swanson broths and the Gluten Free Snack Factory Pretzel Crisps…yum yum!
Education and background: I received my Bachelor of Science in Nutrition from Penn State University, completed my dietetic internship at Virginia Tech University, and completed my Master of Nutrition Science at East Tennessee State University. Before I joined the Campbell team, I worked as an in-store retail dietitian and wellness writer. Currently, I am studying herbalism at the Herbal Academy.
Ericha is a nutrition scientist at Campbell Soup Company where she provides business support and nutrition labeling expertise for a variety of brands across the company.
What I do at Campbell: I collaborate with teams like Regulatory Affairs, Marketing, Legal, and Product Development to commercialize soup & broth products, which involves developing and substantiating nutrition claims and communications. I also manage all of the analytical data that informs what values go on the Nutrition Facts Panel.
What I love about my job: I love that I get to work with a small but mighty team of nutrition experts to positively influence food that reaches so many households. Even when something I do feels small, I know the impact will be much bigger because millions of people consume our products!
My favorite Campbell product: Well Yes! and Prego Farmers’ Market products are definitely my favorite and I always have them in my pantry.
Education and background: I received my Bachelor of Science in Nutrition & Dietetics and Master of Science in Community Nutrition from West Chester University of Pennsylvania. Between my two degrees, I became a Nutrition and Dietetics Technician, registered, and started my career here at Campbell Soup Company!
