R&D Discovery Day

2. Making waves across kitchens everywhere, this post-World War II invention was predicted by Campbell to be in 25% of cars by 2001.
5. Type of cuisine served up by Angelina Branca, chef-owner at Saté Kampar and today’s keynote speaker.
6. This university's football team uniforms inspired the red and white color scheme of Campbell’s condensed soup labels
9. Campbell's first executive chef
11. "I've never made _______ in my life, but I thought other people can, so why can't I?" -M.R.
14. The price at the register if you bought one can each of the first five condensed soups.
16. Fruit merchant
18. Chemist (need we say more?)
19. Tomato, chicken, oxtail, consommé and ___________
20. He arrived at Ellis Island with a note on his coat that read: "Swedish. Send me to Omaha. I speak no English."
21. “Are the ingredients of a grade we would serve on our own tables? Does the combination of them appeal to our own sense of sight, smell and taste? Is the price within reach of most _______?" -J.D.

1. Campbell's Soup Cans is one of Andy Warhol's most iconic works, featuring ___ varieties of condensed soup (hint: this also happens to be the amount of noodles in icon Chicken Noodle…measured in feet)
3. Machine learning or machine vision, for short.
4. They're happier than clams...at least 40% of the time.
7. Hired by J.D., he brought science and rigor to agriculture
8. Black and orange, formerly
10. V8's name came to be thanks to the ______ vegetables present in the juice.
11. Icebox manufacturer
12. Spanish for "cheese," these dips are a relatively recent addition to the Pace product line.
13. David Pace dubbed it the "Syrup of the Southwest.”
15. Chef DeLisle referred to tomato soup as his "_________," despite no formal baptism.
17. He began selling roasted peanuts on the streets of Charlotte, NC in 1913.
21. "It's in there!" was a popular tagline in advertising for this product family (and no, it’s not a baby).