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!!



We use tomatoes mainly grown in California. The ripe tomatoes are harvested and transported directly to our nearby plants to be washed, peeled, pureed and chopped. Tomatoes make up about 90% of Prego Traditional sauce recipe.

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. Extra virgin olive oil is used in our classic marinara variety.


We use mushrooms, zucchini and green peppers in a selection of different varieties. Many of the vegetables used in Prego sauces are grown in North America. Prego Heart Smart™ contains 40% of your recommended daily servings of vegetables, with less sodium than Prego Traditional sauce.


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

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.


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.


Is a sugar found naturally in fruits and honey. We use dextrose made from corn to add a little sweetness to the sauce.

Lactic acid

Is commonly found in dairy foods such as milk. We add it to create a subtle, tart flavor for our sauces.

Lower sodium natural sea salt

Sea salt is made by evaporating seawater. The sea salt we use contains less sodium than salt from mines.


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.


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.


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 oil


- dextrose, distilled vinegar


- 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.


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.


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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Prego Roasted Garlic and Herb


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 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.