Campbell’s Foodservice returned to the National Restaurant Association Show in 2026, bringing new flavours, immersive experiences and practical solutions for foodservice operators.
The event provided an opportunity for the team to showcase Campbell’s extensive brand portfolio and demonstrate how its expertise can help restaurants address operational challenges and drive growth.
What did attendees experience at the Campbell’s Foodservice booth?
Campbell’s Foodservice served samples from Kettle Brand, Snyder’s of Hanover and Snack Factory
Attendees were invited to sample snacks and beverages and take part in chef-led tastings. The booth also featured several interactive digital experiences, including:
“Common Grounds”, a Connections-inspired game
“Quiz Bites”, an interactive snacking quiz
“Aura Flavor Fit”, a digital game featuring V8® Energy
“We’re committed to our partners. That means understanding their ambitious goals, recognising the complex challenges they face and delivering smart, tangible solutions to meet this dynamic moment,” said Chris Graziano, Associate Vice President, US Marketing at Campbell’s Foodservice.
Which new soups, snacks and beverages were unveiled?
A Campbell’s Foodservice team member serves a soup sample at the show
Alongside established soups such as Chicken and Dumpling and French Onion, Campbell’s chefs introduced four globally inspired additions to the Campbell’s® Culinary Reserve frozen soup range:
Caldo Verde
Thai Red Curry with Lentils
Caribbean-Style Jerk Chicken
Zuppa Toscana
The team also unveiled new beverage and snack products, including:
V8® Energy Zero Sugar Cherry Lime
Goldfish® Flavor Blasted® Sour Cream & Onion crackers, baked with whole grain cheddar
What topics did Campbell’s Culinary Corner explore?
Jenna Hagerich records an episode of Campbell’s Culinary Corner with industry guests
Campbell’s Foodservice also recorded a series of Campbell’s Culinary Corner podcast episodes live from the show floor. Hosted by Senior Brand Manager Jenna Hagerich, the conversations brought together Campbell’s partners and industry leaders to discuss topics including:
Building brand loyalty
Combining analytics with human insight in supply chains
Responding to menu trends without sacrificing margin
Developing purchasing strategies for uncertain markets
Recordings from the event are available through Campbell’s Culinary Corner.
Through product tastings, new launches and practical industry conversations, Campbell’s Foodservice used its presence at the 2026 show to demonstrate how its portfolio can support the changing needs of restaurant and foodservice operators.
