CAMDEN, N.J. — Joshua Anthony has been named vice-president of global nutrition and health at Campbell Soup Co. He will lead the nutrition team and be responsible for driving strategies for health and wellness, focusing on vegetable and whole grain nutrition and advancing the company’s weight management and sodium reduction initiatives.
“Josh brings a wealth of expertise and experience to Campbell in nutrition, research and product innovation at a very exciting time in our company’s history,” said George Dowdie, senior vice-president of global R.&D. at Campbell. “Our research and development function is central to the company’s plans to expand its category platforms to reach new consumers and new usage occasions. We are pleased to have Josh on board to provide leadership in this important effort.”
Mr. Anthony was most recently director of global infant category research and development at Bristol-Myers Squibb/Mead Johnson Nutrition.
He has a bachelor’s degree from Carnegie Mellon University, a master’s from the University of Illinois, a master’s degree in business administration from Vanderbilt University and a doctorate from Pennsylvania State University.