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baked ziti

The power of plant-based: Prego+

Anyone with a picky eater in the house knows the struggle of getting them to eat more of what’s good for them, especially when it comes to healthy protein and the right vegetables. Equipped with this knowledge and knowing that 83% of consumers are adding more plant-based foods into their meals,* our Prego team set…

veggie goldfish bags

A Veggie-Forward Snack to Smile About: Goldfish Veggie Crackers

A Campbell chef, bakery scientist, and nutritionist walk into a kitchen – but the punchline is no joke! The result is delicious new Goldfish Veggie crackers, available in two kid-friendly flavors: Cheesy Tomato and Sweet Carrot. The crackers, made with 1/3 serving of veggies, were released earlier this year, and they have the great taste…

pepperidge farm farmhouse bread and rolls

“Tele-tasting” Farmhouse’s latest bakery innovations

Our Pepperidge Farm bakery team is always thinking about new innovations. Prior to the COVID-19 pandemic, the team planned to introduce two new products: Farmhouse Honey White Bread and Farmhouse Butter Buns. In March, we paused the launch of these new products to focus on keeping the shelves stocked with the products consumers know and…

6 Food Trends to Embrace in 2019

Throughout the year, Campbell’s Chefs monitor and track food trends across the globe to compile TrendScape – a list of what and how you and your friends will be eating in the coming year. They are ranked from early-stage trends on the menu at your favorite bistro, to more mainstream trends that you’ll find in…

In Memory of the American Inventor Dorcas Reilly

It is with great sadness that we share the news of the passing of Dorcas Reilly, 92, the creator of one of the most beloved recipes in America, the Green Bean Casserole. Dorcas was an incredible woman, whose legacy will live on in more than 20 million American households this Thanksgiving. As one of the…

Chef Carrie Prepares for Her Newest Assignment: Chef Mom

By: Chef Carrie Welt, Campbell Senior Chef    On July 1, 2018, I’m expected to deliver a baby boy. This is my first child and my parents’ first grandchild. It’s not every parent’s dream to have their daughter decide to become a single mother, but my parents have been wonderfully supportive. In my late 20s,…

What’s a Certified Master Chef Doing at Campbell Soup Company?

By: Chef Thomas Griffiths, Lead Chef and VP Campbell’s Global Culinary Institute   Over the years, I’ve cooked for everyone from Boy Scouts and Diana Ross to former President Richard Nixon and Italian opera tenor Luciano Pavarotti. I’ve worked at one of our country’s top restaurants, taught at our leading culinary academy, earned the title…

Celebrating National Hispanic Heritage with real food moments

Our Hispanic employee network has been spending time bringing our real food purpose to life—celebrating National Hispanic Heritage Month (September 15 through October 15).   Every week this month, the cafés at our World Headquarters in Camden, N.J., and our Pepperidge Farm HQ in Norwalk, Conn., have showcased the diversity of Latin American flavors and…

Asian American Heritage Month Inspires A Real Food Throwdown In Our Test Kitchen

By: Alice Ping, Senior Program Manager, Sensory and Consumer Science + member of the Asian Network of Campbell As employees we take real food pretty seriously, BUT many of us also love to shake things up and have a little fun. Why not combine the two? Our Asian Network of Campbell (ANC) employee affinity group…

Key to Creating the Future of Food: Foresight

  At Campbell, we have been talking about the effects of ongoing seismic shifts in the food industry – generational, multicultural, socio-economic, urbanization, technological and a growing focus on health.   The shifts continue to accelerate and converge, and we’re embracing opportunities in the food world by using strategic foresight.   CEO Denise Morrison discussed…