Note: In two separate press releases, Yum! Brands’ Taco Bell and Pizza Hut announced today they’re cutting out all artificial flavors and colors in their food. Yum! Brands is based in Louisville.
IRVINE, Calif.–(BUSINESS WIRE)–Taco Bell® today shared details of its most comprehensive commitment to offering food for all by providing more choices with simpler ingredients and fewer additives. This promise of quality food at a great value is at the center of the brand’s identity. Today’s customers want simplicity, transparency and choice in the foods they eat, and Taco Bell is meeting these needs while continuing to serve food that’s always craveable, fun, affordable and convenient.
“People haven’t slowed down, and more than ever want quality and convenience,” said Brian Niccol, CEO, Taco Bell Corp. “They are seeking more information and a variety of options they can customize to meet their lifestyle, without giving up the flavors they love or the innovative food they expect at Taco Bell. They’re also telling us less is más when it comes to ingredients, so we’re simplifying with natural alternatives and staying true to who we are and what makes us unique.”
By the end of 2015, Taco Bell plans to remove all artificial flavors and colors, replacing them with natural alternatives in their food. They will also remove other additives like added trans fat, and will replace unsustainable palm oil with sustainable, RSPO-certified palm. And by the end of 2017, Taco Bell will look to remove additional artificial preservatives and additives where possible.
These simplifications impact more than 95 percent of Taco Bell core food items across its menu, not including beverages and co-branded items. These changes will not compromise the taste and flavors enjoyed at Taco Bell.
This commitment marks the latest step in Taco Bell’s food journey, which has included a 15 percent sodium reduction across the menu, the removal of all kid’s meals from the menu in U.S. stores, and the introduction of the Cantina Power Menu™ for fans looking for protein and nutrient-rich produce menu items. Over the years, Taco Bell has also removed additives such as BHA/BHT, HVPs, MSG and Azodicarbonamide from its food.
“We’re part of an exciting time – a food revolution,” said Liz Matthews, Chief Food Innovation Officer, Taco Bell Corp. “Today’s customers are more curious and interested about food than ever. They want to understand what they’re eating and expect to know more about it. Their exploration in food is a journey, and one that we have also been on for the past 10 years. We are excited to bring new tools and the right information that is relevant to our fans today. We’re making it easy for them to understand what’s in our food and providing options for all of today’s lifestyles and price points. We’re not stopping here, and we are thrilled to bring our fans along.”
As one of the first quick service restaurants to post ingredient statements and full nutrition information online, transparency has been, and always will be, an important part of Taco Bell’s food journey. Its latest tools for customers to make informed decisions include refreshing Taco Bell’s website with more user-friendly ingredient statements, as well as a new nutrition calculator. Customers can access this information at any time – whether it’s on the brand’s website or via mobile device.
Choices for All Lifestyles
Taco Bell understands that consumers’ dietary and lifestyle needs are unique and highly personalized, and Taco Bell is committed to offering an evolving menu with more relevant options to meet changing lifestyles.
At Taco Bell, it’s about blending cultural relevance in a unique way. So whether customers are interested in going meatless, looking for menu items that are made without gluten, are high in protein – or even if they just want their favorite indulgent item – Taco Bell has food for all.
PLANO, Texas, May 26, 2015 /PRNewswire/ — Pizza Hut announced plans today to make changes to its ingredients brand standards, beginning with the removal of artificial flavors and colors from its nationally available pizzas by no later than the end of July, the first national chain to make this commitment.
For more than a year, the Pizza Hut culinary team has been working alongside its suppliers to reformulate its menu, removing many of the artificial additives that have become common across the industry supply chain. The effort has meant continuous testing and redevelopment of products, all done to preserve the flavor people have come to expect from the brand but also to meet the desire of today’s customers who seek to know more about what’s in their food.
“Today’s consumer more than ever before wants to understand the ingredients that make up the foods that they enjoy,” said David Gibbs, CEO, Pizza Hut. “As the world’s largest pizza company that has unrivaled heritage in quality and flavorful pizzas, it only made sense for us to lead the category in this area. We are committed to doing this the right way and to make the changes that ensure only the highest quality and greatest flavors in our food.”
In addition to these ingredient simplifications, Pizza Hut has already eliminated partially hydrogenated oils (also known as artificial trans fats) and MSG. Moreover, the company has reduced the sodium in its pizzas as part of its Nutrition Bold Goal. By the end of 2015, 15 percent of Pizza Hut pizzas will have just one third of the daily recommended dietary allowance for sodium and 20 percent of its pizzas will meet that criteria by 2020.
Pizza Hut also does not use any fillers in any of its meat toppings. Its Italian sausage is all natural and sourced from U.S. farmers, and its meatballs are free of any artificial colors, flavors or preservatives. Pizza Hut also does not add any sugar or oil to its pizza marinara sauce and its cheese is made from 100 percent whole milk mozzarella.
Also in July, Pizza Hut will introduce an interactive nutrition calculator and allergen tool to its website and mobile app that will better enable customers to tailor Pizza Hut menu items to their needs.
The company also offers a wide variety of healthier options, including the category’s only “Skinny” slice pizza recipes with five pizzas featuring 250 calories or less per slice as well its Udi’s Gluten-Free pizza prepared using procedures certified by the Gluten Intolerance Group.
“You don’t get the honor of being America’s leading pizza brand without consistently keeping up with the changing needs of today’s consumers,” said Gibbs. “Our food journey took massive steps forward this past year with our Flavor of Now menu, and we will continue to work with our customers on this moving forward.”
About Taco Bell Corp.
Taco Bell Corp., a subsidiary of Yum! Brands, Inc., (NYSE: YUM), is the nation’s leading Mexican-inspired quick service restaurant. Taco Bell serves made to order and customizable tacos, burritos, and specialties such as the exclusive Doritos® Locos Tacos, high-protein Cantina Power® Menu and lower in calories options like the Fresco Menu. Taco Bell Breakfast offers portable, classic items such as the A.M. Crunchwrap®, Biscuit Taco and signature burritos. The company encourages customers to “Live Más,” both through its food and in ways such as its Feed The Beat® music program and its nonprofit organization, the Taco Bell Foundation. Taco Bell and its more than 350 franchise organizations have more than 6,000 restaurants across the United States that proudly serve more than 42 million customers every week.
About Pizza Hut
Pizza Hut, a subsidiary of Yum! Brands, Inc. (NYSE: YUM), delivers more pizza, pasta and wings than any other restaurant in the world. The company began 57 years ago in Wichita, Kansas, when two brothers borrowed $600from their mom to start a pizzeria.
What started out small has become the biggest pizza company in the world and today operates more than 15,600 restaurants in more than 90 countries serving innovative pizzas, traditional favorites like the signature Pan Pizza, and much more. Pizza Hut also is the proprietor of the BOOK IT!® Program, which is a long-standing children’s literacy program used in more than 630,000 classrooms nationwide.