We select ingredients to add unique flavors to Ready Meals. Many of these are commonly used, but others you may not be familiar with. We’ve explained some of these here.
Beef fat that we use for flavor.
Chipotle adobo puree
A spice mix made from adobo peppers, tomatoes and Southwest flavoring.
It is commonly used to control the acidity of shelf stable products. The citric acid we use is made from either sugar or corn.
A naturally occurring amino acid that adds a savory taste.
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
Give our products distinctive tastes and may be derived from foods such as beef, chicken, vegetables and herbs.
A hard cheese blend that adds a sharp flavor.
Pasteurized process cheddar
Cheese blended with water and emulsifiers to create a creamy smooth texture.
Produced during the cheese making process. We use it to enhance the dairy flavor in our meals which contain cheese.
A natural flavor derived from yeast which adds a savory taste.
A type of salt used to keep meat, such as chicken, tender during cooking and it's used in cheese sauces to make creamy.
Helps to thicken the sauce in the product to give it a smooth, consistent texture.
Used as a thickener to give a smooth texture and consistency, just as you might use corn starch at home.
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.
Helps smoothly blend ingredients together. The technical term for this is ’emulisfy.’
Soy protein concentrate
Made from soybean flour after the sugar portion has been removed. We use this protein to enhance the texture of our food and also help thicken the sauce.
Whey protein concentrate
Made from whey, a byproduct of cheese making, and used to enhance the texture of our food.
A thickener used to blend our spices and ingredients to give a consistent flavor and appearance. It’s made by fermenting corn, sugar, wheat or soy.
A food color naturally derived from the seeds of the achiote tree. It has a yellow to orange color and is commonly used to color cheese and butter.
A spice made from air-dried fruits of the chili pepper family that is added for color.
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.
Ready Meals 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.
- canola oil
- corn syrup, distilled vinegar, modified food starch, xanthan gum
- soy lecithin, soy protein concentrate, soy sauce
- caramel color, citric acid, lactic acid, sodium citrate, sugar
Other ingredients including our rice, pasta and vegetables are not genetically modified.
Ready Meals are packaged in convenient, microwavable pouches that are non-BPA.
They are not recyclable due to the type of plastic we use.
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.