We make five 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.
Is almost pure milk fat made from fresh cream. It gives a natural dairy flavor and creaminess to our cream sauces. Anhydrous simply means contains no water.
Enzyme modified egg yolks
Are egg yolks that have been processed with added enzymes to help smoothly blend the sauces.
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.
A natural flavor derived from yeast which adds a savory taste.
Commonly used to control the acidity of shelf stable products. The citric acid we use is made from either sugar or corn.
Modified food starch
Helps to thicken the sauces and give them a smooth, consistent texture.
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.
Is a thickener used to blend ingredients to give a consistent flavor and appearance. It’s made by fermenting corn sugar, wheat or soy.
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 oil
- modified food starch, xanthan gum
- caramel color, citric acid, lactic acid, sodium citrate, sugar
All other ingredients are not genetically modified.
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.
OUR PACKAGING AND BPA
We understand that some people would prefer to avoid bisphenol A (BPA), although FDA has determined that it’s safe to use in food packaging. Historically, BPA has been used in food packaging to line metal cans and to preserve the food’s taste and its nutritional value.
PET bottles, pouches, and cartons such as those used for V8® beverages, Swanson® broths and Campbell’s sauces are (and have always been) non-BPA packaging.
Campbell has transitioned to the non-BPA lining in all of our aluminum and steel cans in the United States and Canada.
The containers of a few other products have metal components that have limited food contact points but are key to ensuring that the lids remain tight. BPA is used as a coating on that metal but in small amounts and we continue to work on packaging alternatives.