Campbell Soup Co. announced that Joshua Anthony, Ph.D. has joined Campbell as vice president, global nutrition and health.
Anthony will lead Campbell's Nutrition team within the research and development organization and will be responsible for driving strategies for health and wellness focused on vegetable and whole grain nutrition, while also advancing the company's weight management and sodium reduction initiatives. He reports to George Dowdie, senior vice president of Campbell global R&D, and is based at the company's world headquarters in Camden, N.J.
"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 Dowdie in a prepared statement. "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."
Anthony joins Campbell after 10 years at Bristol-Myers Squibb/Mead Johnson Nutrition, where he was most recently director of the global infant category research and development. He has 20 years of experience, including expertise in building and leading international and multidisciplinary teams to create nutrition innovation pipelines. He has experience at all phases of project lifecycle management from idea to commercialization, including the launch of many new products. Prior to Mead Johnson, Anthony worked at Unilever, conducting skin care research.
Anthony earned his bachelor's degree in biological sciences from Carnegie Mellon University; his master's degree in nutritional sciences from the University of Illinois; his Ph.D. in cellular and molecular physiology from Pennsylvania State University College of Medicine; and his M.B.A. degree from Vanderbilt University. He holds an adjunct faculty position with the Indiana University School of Medicine and is Chair for the Endocrinology and Metabolism Section of the American Physiological Society.