Football season is back, and for many fans, what’s on the table can be almost as important as what’s happening on the field.

Hellmann’s Kicks Off Football Season With New Game Day Food Campaign

Hellmann’s is leaning into that connection between football and food with “Call for Hellmann’s,” a new fall campaign built around burgers, chicken tenders, sliders and the familiar language of the sidelines.

Announced September 2, the campaign puts a football spin on game-day cooking, positioning Hellmann’s mayonnaise and flavored condiments as part of the playbook for tailgates, watch parties and Sunday afternoon spreads.

Turning Game Day Food Into a Football Play

The campaign takes familiar football terminology and applies it to another game-day ritual: deciding what everyone is going to eat.

Two advertising spots anchor the campaign.

In “Make the Call,” Hellmann’s Real Mayonnaise is paired with a classic burger, while “Chicky Tenders” features chicken tenders served with Hellmann’s Chipotle and Spicy varieties.

The commercials use coach-inspired direction, football language and original music influenced by classic football movies. The result is a combination of sports nostalgia, humor and plenty of food imagery.

“Football and food have always gone hand in hand and Hellmann’s has a natural place in so many of the dishes that fans reach for on game day,” Jessica Grigoriou, SVP Marketing, Condiments at Unilever North America, said in the announcement.

Grigoriou said the campaign is designed to have fun with language football fans already recognize while celebrating the foods and traditions that bring people together throughout the season.

Hellmann’s Heads to the Stadium

The campaign isn’t staying on television and social media.

Hellmann’s plans to bring its Manny Mayo mascot and food truck to several NFL stadiums during September and October, serving sliders while offering trivia, giveaways and other activities.

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Scheduled appearances include:

• September 13 — MetLife Stadium
• September 20 — MetLife Stadium
• October 4 — Lincoln Financial Field
• October 11 — Gillette Stadium

The activation complements Hellmann’s existing football partnerships, which span both the professional and college games.

The brand has relationships with the New York Giants, New York Jets, New England Patriots, Philadelphia Eagles and Tennessee Titans, along with the Big Ten Conference and college programs including Alabama, Florida, Arkansas, Texas and Georgia.

Game Day Is Also Food Day

The campaign taps into something football fans have known for generations: watching the game is often a food event of its own.

Burgers, wings, chicken tenders, nachos, dips, sliders and sandwiches have become staples of football weekends, whether fans are tailgating outside the stadium or watching from the couch.

That makes condiments particularly easy territory for a food brand to connect itself with football culture. Rather than introducing an entirely new game-day tradition, Hellmann’s is putting its products into foods many fans are already preparing.

And the campaign arrives just as kitchens, grills and backyard patios across the country are getting ready for another season of football gatherings.

What’s on Your Game Day Menu?

Maybe it’s burgers hot off the grill. Maybe it’s a giant plate of wings. Perhaps your football tradition involves nachos, chili, sliders or a bowl of homemade dip that disappears before halftime.

Whatever your starting lineup looks like, Hellmann’s wants a spot on the roster this season.

The “Call for Hellmann’s” campaign will run throughout football season across national television, streaming platforms and social media.

For football fans, meanwhile, there is another important call to make:

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What are we eating during the game?

Official Hellmann’s resources:
Hellmann’s Game Day Recipe Ideas
Hellmann’s Game Day Recipes
Hellmann’s Game Day Dip Recipes

Source: Hellmann’s/PRNewswire, September 2, 2026.

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Pack Pasta Salad in a Jar for a Taste of Summer in School Lunches

(Feature Impact) When students open up their lunchboxes in the cafeteria, it’s fun to be greeted with something bright, colorful and fresh. Pasta salad is a summer picnic staple, but once the weather starts to cool and kids head back to school, there’s nothing to say you can’t send a taste of summer with them.

The beauty of pasta salad is it’s totally customizable, ideal for eating cold and easy to make ahead of time. That means you can spend the evening before school dishing up jars then pop them in the fridge for a quick morning grab-and-go lunchbox filler. Adults in the household can take one to work while kids have their own at school – and if anyone wants a different dressing or no olives, it’s an easy accommodation.

If you’re making this Pasta Salad in a Jar recipe as the main course instead of a lunchtime side, up the protein by adding beans, chicken or cubed cheese to keep kids energized for the second half of the day. Choose whole-grain or high-protein pasta for an extra nutritional boost, and pack in vitamins and fiber with plenty of crunchy fresh produce, from cucumbers and carrots to tomatoes and olives.

Find more school-day recipes at Culinary.net.

Pasta Salad in a Jar

Recipe adapted from Best of This Life
Prep time: 10 minutes
Servings: 1

Dressing:

• 2          tablespoons olive oil
  
• 2          tablespoons red wine vinegar
  
• 1/8       teaspoon dried basil
  
• 1/8       teaspoon oregano
  
• 1/8       teaspoon parsley
  
• salt, to taste
  
• freshly ground pepper, to taste

• 1/4       cup canned chickpeas, rinsed
  
• 1/2       cup halved grape tomatoes
  
• 1/2       cup diced cucumber
  
• 2          tablespoons sliced Kalamata olives
  
• 1          cup cooked pasta of choice, cooled
  
• 1          cup chopped spinach

1. To make dressing: In canning jar, combine olive oil, vinegar, basil, oregano, parsley and salt and pepper, to taste. Stir in chickpeas.
2. Layer tomatoes, cucumbers, olives, cooked pasta and spinach over dressing.
3. Refrigerate until ready to serve. To serve, flip jar over and lightly shake to combine dressing with other ingredients. 

Photo courtesy of Unsplash

SOURCE:

Culinary.net

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(Feature Impact) Your heart works around the clock, making heart health one of the most important parts of your overall well-being. The good news is improving heart health doesn’t require an overnight transformation. Small, consistent lifestyle changes and healthy habits, including staying active and making smart food choices, can help support cardiovascular health.

Sit Less Throughout the Day

If you work in an office setting, spending long periods sitting may be the norm. Even if you exercise regularly, those long-seated hours may affect heart health. Look for opportunities to move more by taking short walking breaks, standing while on the phone, stretching between meetings or taking the stairs instead of an elevator.

Prioritize Foods That Support Heart Health

A heart-healthy eating pattern can begin with foods that are low in saturated fat and sodium, and provide beneficial vitamins and plant compounds, like fresh, juicy grapes. They contain 7% of the daily recommended intake of potassium per serving, are a good source of vitamin K and deliver beneficial antioxidants and other polyphenols, including flavonoids, that can help relax blood vessels and promote healthy circulation.

Some studies also suggest grapes have a beneficial impact on blood lipids and more. In fact, one study found women who consumed 1 1/4 cups of grapes every day benefited from reduced blood triglyceride levels, LDL cholesterol levels, inflammatory proteins and other markers of heart disease.

Whether enjoyed as a snack, added to salads or blended into smoothies, Grapes from California make it easy to add more heart-smart nutrition throughout the day. For example, this Warm Lentil, California Grape and Arugula Salad includes a quick homemade rosemary lemon vinaigrette to pack in the flavor and complement black lentils and sweet grapes.

Cut Back on Added Sodium

Adding heart-healthy foods like grapes to your menu is a good place to start, but caring for your cardiovascular system is also about what you’re not eating. Many packaged and restaurant foods contain more sodium than some people realize, making it important to read nutrition labels, prepare more meals at home and flavor foods with herbs, spices, citrus or vinegar instead of extra salt to support healthy blood pressure.

Make Good Sleep a Priority

Quality sleep affects many aspects of health, including cardiovascular. Adults should aim for 7-9 hours of sleep each night in a cool, comfortable environment. To get a good night’s rest, try limiting screen time before bed, blocking out light and avoiding alcohol or caffeine in the evenings.

To learn more about the heart-health benefits of grapes and find additional health-supporting recipes, visit GrapesFromCalifornia.com.

Warm Lentil, California Grape and Arugula Salad

Servings: 6

• 1          pouch (8 ounces) precooked black lentils
  
• 1 1/2    cups Grapes from California, halved
  
• 1          cup radicchio, torn
  
• 1          cup arugula
  
• chopped toasted walnuts

Rosemary Lemon Vinaigrette:

• 1/4       cup extra-virgin olive oil
• 3          tablespoons lemon juice
• 2          tablespoons fresh rosemary leaves
• 2          teaspoons honey
• 1/2       teaspoon sea salt
• 1          clove garlic
• freshly ground pepper, to taste

1. To make rosemary lemon vinaigrette: In small blender or food processor, process olive oil, lemon juice, rosemary, honey, salt, garlic and pepper, to taste, until rosemary is finely chopped; set aside until ready to use. May be made 2 days in advance and refrigerated in covered container until ready to serve. Bring to room temperature before using.
2. In large glass bowl, microwave lentils 45 seconds, or until warm. Add grapes, radicchio, arugula and dressing to bowl and toss lightly to coat. Sprinkle with walnuts.

Nutritional information per serving: 160 calories; 4 g protein; 18 g carbohydrates; 9 g fat (51% calories from fat); 1.5 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 200 mg sodium; 4 g fiber.

SOURCE:

California Table Grape Commission

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