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Meet Our Nutrition Experts
Our nutrition experts work closely with research and development experts, consumer researchers and chefs in Campbell´s Culinary & Baking Institute to create foods that support balanced nutrition as part of a total diet and lifestyle approach.
Joshua Anthony, PhD
Josh is the Vice President of Global Nutrition at Campbell where he provides expert nutritional science leadership for the development of global health and wellness platforms, research programs, clinical trials, and science-based claims development. Josh has more than 20 years experience in the areas of infant and child nutrition. He is a member of the American Society of Nutrition and the American Physiological Society, where he is the Chair of the Endocrinology and Metabolism Section. Josh earned his BS degree in Biological Sciences from Carnegie Mellon University; his MS degree in Nutritional Sciences from the University of Illinois; his PhD in Physiology from Pennsylvania State University College of Medicine and his MBA degree from Vanderbilt University.
Trish Zecca, MS
Trish leads Global Nutrition for the Americas business of the Campbell Soup Company. She and her team of experienced RDNs and nutrition scientists are responsible for nutrition strategy, innovation and labelling for all soup, simple meals and beverage brands in the US. Trish is the lead for corporate nutrition communications and stakeholder engagement and a sought after expert, serving on the Board of Trustees and Executive committee for the Produce for Better Health Foundation, sodium committee of the International Life Sciences Institute (ILSI) and an invited thought leader for the Academy’s Nutrition Impact Summit. She received her Bachelor and Master’s degrees in nutrition science from the Pennsylvania State University, and is an active member of the Academy of Nutrition and Dietetics since 1984. Trish spent 15 years in WIC and maternal and child health programs before transitioning to her current role at Campbell’s.
Alexandria Hast, PhD, RDN
Alex received her PhD in Nutritional Sciences from the Pennsylvania State University. Her research investigated the effects of protein, energy density, and portion size on satiety and energy intake, and her work has been published in several peer-reviewed journals. She also obtained her Bachelor’s degree from Penn State and completed a combined internship and Master’s degree program at University Hospitals and Case University in Cleveland, Ohio. Alex has several years of experience as a clinical dietitian and is a member of the American Society for Nutrition, the Academy of Nutrition and Dietetics, and the Pennsylvania Dietetic Association. At Campbell, Alex is a Senior Nutrition Manager responsible for nutrition strategy for the Meals & Beverage businesses including development of nutrition science communications, identification of claim opportunities, and managing nutrition labeling.
Anita Shaffer, RDN
Anita has over 25 years of experience as a Registered Dietitian. She received her Bachelor of Nutrition Science degree from Drexel University and completed her clinical dietetics training at the Hospital of the University of Pennsylvania in Philadelphia, PA. Her diverse professional experience in the food service industry includes clinical nutrition practice and management, nutrition education program development, food services systems management, and recipe and menu development for healthcare and school food service operations. At Campbell, Anita is the Senior Nutritionist supporting the North American Food Service Division. She collaborates with the Campbell foodservice team to develop and promote innovative products that provide balanced nutrition for food service operators in the healthcare, school, and restaurant settings.
Lindsay Watts, MS, RDN
Lindsay is a nutrition communications analyst at the Campbell Soup Company where she coordinates health professional and consumer communications. She also works with internal and external partners on retail health and wellness programs. Prior to her role at Campbell, Lindsay worked as an in-store retail dietitian. She received her Bachelor of Science in Nutrition and Dietetics from West Chester University and completed her dietetic internship with Pennsylvania State University. Lindsay recently received her Master of Science in Health Communications and Marketing from Boston University.
Jennifer McQuillan, NDTR
Jennifer works as Associate Nutrition Analyst within the Regulatory Affairs and Nutrition team at Campbell Soup Company, where she has worked since 2012. She provides nutrition support and collaborates with sales and marketing partners within Foodservice business units. Her responsibilities include establishing product nutrition facts panels, calculating school meal contributions, and recipe analysis. Jennifer has experience in a variety of nutrition-related jobs, including hospital menu management implementation, product nutrition database development and customer service. She received her Bachelor of Science in Food and Nutrition from Saint Elizabeth in Morristown, NJ. Jennifer is a Registered Dietetic Technician.
Ericha Grace, MS, NDTR
Ericha is a nutrition scientist at Campbell Soup Company where she provides business support and nutrition labeling expertise for a variety of brands across the company. She works cross-functionally with partners in product development, regulatory affairs, and marketing to identify and guide claim development and the establishment of nutrition guardrails. Additionally, she manages theoretical and analytical data to help ensure accuracy for nutrition labels. Ericha earned her Bachelor of Science degree in Nutrition and Dietetics and her Master of Science degree in Community Nutrition, both from West Chester University of Pennsylvania. She is a credentialed Nutrition and Dietetic Technician, Registered. She is passionate about the Campbell’s Healthy Communities program, that works to expand nutrition education and encourage healthy lifestyles while increasing availability and accessibility to nutritious food.
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