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Prego‘s® Alfredo sauces mix fresh cream, garlic and Parmesan cheese to create a smooth and creamy taste, that everyone in the family will love.

KEY INGREDIENTS

Cream

We use fresh cream in our sauces to give a smooth texture and rich, authentic flavor.

Cheese

We use Parmesan and Romano cheese which add a delicious sharp flavor to the sauces.

Butter

We add butter made in the U.S. to create a rich, robust flavor.

Garlic and seasoning

We use roasted garlic to add a sweet flavor and salt and pepper to create the right balance of seasonings.

ADDITIONAL INGREDIENTS


We make seven different varieties of Prego Alfredo sauces. Most contain cream, cheese, butter and garlic. We add a few ingredients that aren’t so common to create a delicious flavor and creamy consistency.

INGREDIENTS FOR FLAVOR


Anhydrous milkfat

Is almost pure milk fat made from fresh cream. It gives a natural dairy flavor and creaminess to our cream sauces and is stable at room temperature. Anhydrous simply means contains no water.

Enzyme modified egg yolks

Are eggs yolks that have been processed with added enzymes to help smoothly blend the sauces.

Lactic acid

This is an acid commonly found in dairy foods such as milk. We add it to improve the tart or subtle sour flavor in some of our cheese sauces.

Monosodium glutamate (MSG)

This is made by fermenting cane or beet molasses and is used to enhance the food’s savory flavor.

Yeast extract

A natural flavor derived from yeast which adds a savory taste.

INGREDIENTS FOR TEXTURE


Disodium phosphate-dihydrate

A type of salt used to thicken and blend the sauces.

Modified food starch

Helps to thicken the sauces and give them a smooth, consistent texture.

Sodium citrate

A type of salt that is derived from citric acid. It is commonly called ‘sour salt’ because of its flavor. When added to cheese, it allows it to melt more easily and have a smoother texture.

Sodium phosphate

A salt that allows mixtures of ingredients to blend easily or emulsify. It is also used to maintain the texture and flavor of the cheese in our sauces as they are cooking.

Xanthan gum

Is a thickener used to blend ingredients to give a consistent flavor and appearance. It’s made by fermenting corn sugar, wheat or soy.

INGREDIENTS FOR COLOR


Annatto

Annatto is the seed or extract from the achiote tree, and it is commonly used to give cheese and butter a yellow or orange color.

Caramel color

A widely-used food color that is made by heating sugar.

OTHER


Citric acid

Commonly used to control the acidity of shelf stable products. The citric acid we use is made from either sugar or corn.

GENETICALLY MODIFIED INGREDIENTS


In America, approximately 90% of all canola, corn, soy, and sugar beet crops are grown from genetically modified seeds. Farmers have been using these seeds for more than 20 years as they are safe, reduce costs and improve yields.

Prego sauces contain a handful of ingredients that may be made from these crops. They are listed here. Not all of these ingredients are used in all varieties and most are used in small quantities.

Canola

- canola oil

Corn

- modified food starch, xanthan gum

Soybean

- soy lecithin, soybean oil

Sugar beet

- caramel color, citric acid, lactic acid, sodium citrate, sugar

Non-GMO Ingredients

All other ingredients are not genetically modified.

PACKAGING

Prego sauces are packaged in glass jars. The glass is 100% recyclable and may contain up to 30% recycled glass.

The metal lids currently use a coating which contains BPA. This coating helps keep the food safe. We are currently in the process of transitioning away from using BPA, and by mid-2017 our metal lids will use an acrylic coating.

Learn More

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