Prego®

Prego® traditional Italian sauces are made with real ingredients like vine-ripened tomatoes, vegetables, garlic and herbs. Our delicious sauces bring families together and help create memorable moments. Prego!!

KEY INGREDIENTS

Tomatoes

We use tomatoes mainly grown in California. The ripe tomatoes are harvested and transported directly to nearby plants to be washed, peeled, pureed and chopped.

Vegetable oil

We primarily use canola oil produced in North America. Vegetable oil adds flavor and an appealing smooth texture to the tomato sauces. Canola oil is considered a ‘good oil’ as it contains high amounts of unsaturated fats.

Vegetables

We use mushrooms, zucchini and green peppers in a selection of different varieties.

Cheese

We carefully select Italian-style cheeses like parmesan, romano and ricotta for our cheese varieties such as Three Cheese and Roasted Garlic Parmesan.

Garlic and seasoning

We use traditional Italian herbs and spices to give Prego sauces their authentic flavor. Depending on the variety this includes garlic, onions, basil and oregano.

ADDITIONAL INGREDIENTS

We make around 20 different varieties of traditional Prego sauces. Most of our ingredients are simple, but there may be a couple that aren’t familiar.

Dextrose

Is a sugar found naturally in fruits and honey. We use dextrose made from corn to add a little sweetness to the sauce. There is a small amount of dextrose in our meatballs.

Lactic acid

A common acid found in dairy products. We add it to improve the tart or subtle sour flavor in some of our dairy-based foods

Yeast extract

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

Sodium citrate

This is a type of salt that is derived from citric acid. It is commonly called ‘sour salt’ because of its flavor. We use it in Three Cheese sauce to create a smooth texture as it helps the cheese melt more easily.

Soy protein concentrate

A thickener made from soybean flour.

OTHER

Citric acid

Is 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 traditional sauces contain a handful of ingredients that may be made from these crops.

Canola

- canola oil

Corn

- dextrose, distilled vinegar

Soy

- soybean oil, soy protein concentrate

Sugar beet

- citric acid, lactic acid, sodium citrate, sugar

Non-GMO Ingredients

All other ingredients including tomatoes are not genetically modified.

WHO GROWS & MAKES PREGO

Prego sauces are made with ingredients mainly grown or produced in North America.

More than 75% of the produce we buy as a company is from the U.S. – that’s around 2.5 billion pounds a year.

We make most of our Prego sauces in Texas and Ohio.

PACKAGING

Prego sauces are packaged in glass and plastic jars. The glass jars are 100% recyclable and may contain up to 30% recycled glass. The plastic PET jars we use are 100% recyclable and can be made into new plastic PET bottles.

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.

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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.