How we make

From the fields where many of our ingredients are grown, to your table, we take care every step of the way to make food that’s top quality, delicious and safe.

We Start with Chefs’ Recipes

We have a team of talented chefs who create delicious new products. Many of our chefs have trained at top culinary schools, and they track the latest trends and seasonal flavors to create food for real life.

Once a chef’s recipe has been perfected in our test kitchens, we make sure it can be recreated on a much larger scale. That’s where our skilled food scientists come in. Using their deep knowledge of food, they create unique tastes and textures through carefully selected ingredients and different cooking techniques. We believe food should be simple, but we can’t ignore the fact that making affordable, great-tasting, quality food for millions of people is truly a mix of culinary art and science.

We don’t stop once our products are in store. We develop recipes that use our products as ingredients. Some, like holiday favorite Green Bean Casserole, are American classics. You can find more than 3,000 recipes at campbellskitchen.com.

Get Recipes



We know that quality ingredients make quality food. We source around 2,000 different ingredients to make more than 1,000 different products. More than 75% of our ingredients are sourced from North American suppliers. Each year we buy more than 2.5 billion pounds of meat, dairy food, fruits, vegetables, herbs and spices from domestic producers. That includes tomatoes from California, cheese from Wisconsin, mushrooms from Pennsylvania, USDA-approved Texas beef and wheat from the Midwest, wherever possible. 

Sometimes the source of our ingredients varies during the year depending on the season, availability and variability.


300 million lbs of tomatoes
40 million lbs of chicken
37 million lbs of pasta


There are four key steps to making many of our soups.
Here is how we make soup at our plant in Maxton, North Carolina.



We prepare the ingredients for cooking, such as washing, peeling and dicing vegetables.


We carefully mix selected ingredients, like this chicken stock, before adding them to the can.


Ingredients are added to the can in a particular order to create the best flavor. First the noodles, followed by chicken, broth and remaining ingredients. We seal the can and cook it at a temperature to make sure the product will remain safe under normal conditions.


Once the product has been cooked in the can, we label it and box it up before sending it to the grocery store.



We’re serious about food safety and have been for more than 145 years.


Safe ingredients

We only work with trusted suppliers. All our suppliers must pass a rigorous selection process. Once on board, we check their facilities to make sure their ingredients and processes meet our quality and safety standards.

Safe cooking

We conduct multiple safety checks as we make our food. For example, we weigh cans to make sure each contains the correct quantity. We use metal detectors and magnets to check the product and we perform quality checks before sending products to stores.

Safe packaging

We choose packaging, including pouches, cartons, bowls, glass jars and cans that is strong and convenient. While some people might think cans are a bit old fashioned, they remain one of the toughest and most environmentally friendly forms of packaging as they are recyclable.