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Meet the Campbell team that savors the flavors of Real Food

Ever wonder who’s working behind the scenes to ensure food makers are creating and sharing options that are not just delicious but also fit into a well-balanced diet? Campbell’s Global Nutrition Team does just that and works closely with food and nutrition professionals—driving awareness, promoting healthy eating and sharing Campbell’s better-for-you products.

The team partners with Campbell Research and Development (R&D) chefs, scientists and product developers to help create foods that fit into a balanced diet and lifestyle. Our team of nutritionists collaborate with marketing teams to communicate product benefits to consumers (like fruit and vegetable servings) and work to educate and build relationships with food and nutrition professionals.

In support of National Nutrition Month, the Nutrition Team came together to share the flavors they savor most. The question posed: “If left with a near-bare pantry or sparse refrigerator shelves, what would be your ‘must have’ food, ingredient or seasoning?”

Here’s what our experts chose and why.

 

Lindsay’s Top Pick: Citrus Fruit 

“Nothing brightens a dish better than citrus. It complements a wide variety of flavors, is used in cuisines throughout the world, and provides that extra “zing” without the added salt or fat. I often use citrus in my cooking, whether I am grilling, baking, poaching, or just making a fresh salad dressing.

Not only are citrus fruits, such as oranges and grapefruits, flavorful but many are also an excellent source of vitamin C, an important antioxidant. While using citrus in your cooking will not necessarily provide much of this nutrient, adding whole citrus fruits, like oranges, to salads or choosing them as snacks can provide up to 100% of your daily vitamin C needs.

Want something to share with the whole family? This Lemon Chicken Scaloppini recipe is delicious, healthy, and ready in less than 30 minutes!  For more information on selecting, preparing, and cooking with citrus fruits, visit the Fruits & Veggies – More Matters® website.” 

 

Alex’s Top Pick: Extra Virgin Olive Oil

“Who knew that olive oil, a standard ingredient in many pantries, comes from one of the oldest known cultivated trees in the world? In my house it has to be Extra Virgin Olive Oil (EVOO). Extra Virgin means the olives are cold pressed (no heat or chemicals to extract the oil) which gives the oil a deep green color and intense flavor. This also means the oil retains the good antioxidants found naturally in olives.* The other end of the spectrum is extra light oil. Most people think this this means lower in fat or calories, but in fact it means light in flavor (and also light in color and aroma)**.

EVOO is best when used where you can really taste its flavor. We use it in salad dressings, for dipping bread, to make pesto, or to season pasta or cooked vegetables. This Basil Pesto Squash with Linguine recipe is a delicious way to use some of this flavorful oil.”

*Source: https://www.cooc.com/health-nutrition/ California Olive Council: Health & Nutrition; Accessed January 26th, 2016.

**http://oldwayspt.org/resources/good-food/olive-oil-101

 

Anita’s Top Pick: Onions

“Onions are a popular kitchen staple and a universal recipe ingredient. Whether sautéed, caramelized, boiled, baked or used raw, onions can turn a bland dish into a savory explosion of flavor.

Centuries ago, onions were considered medicine as well as food and used to treat various ailments from headaches to snake bites.  Early research suggests that quercetin, part of an antioxidant compound found in onions, may have protective benefits against heart disease and certain cancers.*

When I cook, I use lots of fresh onions and dehydrated onion flakes to boost flavor without adding any fats or a significant amount of sodium.  In our home, a jar of onion powder has even replaced the salt shaker at our family table!

For a delicious, budget-friendly dish that puts the savory flavor of onions front and center, try making Roasted Chicken with Caramelized Onions Soup which combines leftover roasted chicken with caramelized onion, veggies, and pasta in a savory broth.”

*Source: https://umm.edu/health/medical/altmed/supplement/quercetin University of Maryland Medical Center ; Accessed January 23rd, 2016.

 

Jen’s Top Pick: Peanuts & Peanut Butter

“Peanut butter is simply delicious, satisfying, and nutritious. It’s popular among all ages! This convenient, nutty treat can be paired with sliced fruit or veggies for a quick, pick-me-up snack or a hold-me-over until dinner option. Enjoy it on whole grain bread, or use it to create a fantastic dish like Szechuan Peanut Chicken.

Peanuts contain a combination of “the good fats,” namely polyunsaturated and monounsaturated fats.* In addition, they contain more protein, niacin, folate and phytosterols than any other nut.* Be mindful of portion sizes, as calories can add up quickly (1 tbsp. of peanut butter provides about 100 calories).

Peanut butter is a versatile, shelf stable pantry must-have (though it probably won’t stay on the shelf for long!).  This nut butter is so popular in the U.S. that 94% of households have at least one peanut butter loving consumer. Grab a spoonful and celebrate – March is also National Peanut Month, so cheers to a spoonful of creamy goodness!*

*USDA Food an Nutrient Database. https://ndb.nal.usda.gov/ndb/foods/show/4831?manu=&fgcd=  Accessed March 30, 2016/

 

National Nutrition Month is reminder for us to celebrate good food and share our love for delicious, nutritious and flavorful fare. Food brings people together and its flavors can remind us of a special person or time in our lives.  Appreciate the tastes of decades old recipes and explore new flavors this year.

Learn about our commitment to nutrition, find nutrition facts for more than 900 Campbell products and go deeper into recommendations from our nutrition team and experts.

 

 

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