DeMuth to join Campbell in global nutrition post

by Eric Schroeder
Share This:

CAMDEN, N.J. — Debra DeMuth has been named vice-president of global nutrition at the Campbell Soup Co., effective Feb. 22. She will succeed Chor-San Khoo, who is taking a new role at Campbell as senior research fellow for external scientific affairs.

Dr. DeMuth will be based at Campbell’s headquarters in Camden and will be part of the company’s global research and development organization, reporting to George Dowdie, senior vice-president of global research and development and quality. She will provide nutritional science leadership to Campbell and also will develop and coordinate regional nutritional initiatives, including research programs, clinical trials and science-based claims development.

A veteran with more than 30 years of experience in nutritional science leadership, Dr. DeMuth most recently was director of global nutrition at McDonald’s Corp., where she provided guidance on the development of better-for-you menu items and helped the company build its global nutrition strategy. Prior to McDonald’s, she led internal and external nutrition communications and research for Tropicana as a senior researcher at PepsiCo, Inc. Earlier in her career, she spent seven years at Kraft Foods Inc., where she was director of nutrition for Nabisco. She also worked at Mead-Johnson Nutritionals, the Coca-Cola Co. and Abbott Laboratories.

Dr. DeMuth received a bachelor’s degree in nutrition from the University of Florida, a master’s degree in nutrition and dietetics from Florida International University and a Ph.D. in nutrition and food science from Florida State University. She is a registered dietician affiliated with the American Dietetic Association and a member of the American Society for Nutritional Sciences, American Diabetes Association and the American Association for the Advancement of Science.

Dr. Khoo will begin her new role immediately, with responsibility for coordinating Campbell’s positions on a broad range of scientific policy matters. She also will serve as a key interface with external regulatory and science institutions, including the U.S. Department of Food and Agriculture, the Food and Drug Administration and the Institute of Medicine. Dr. Khoo will continue her work with organizations such as the International Life Sciences Institute and the Grocery Manufacturers Association.

“I want to acknowledge Dr. Khoo’s many important contributions to Campbell during her long career,” said Douglas R. Conant, president and chief executive officer of Campbell. “Campbell is a better company because of Chor-San’s efforts, and I am pleased that we will continue to benefit from her contributions.

“I am equally pleased to welcome a professional with the credentials of Dr. Debra DeMuth to the Campbell team. She brings extensive global experience from a variety of leading companies in the food industry and beyond. I am confident that Debra will build upon the strong work of our global nutrition and health team to support Campbell’s growing focus on vegetable nutrition and whole grains, as well as our continued work in sodium reduction across our portfolio.”

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.