Many of us are concerned about the quality of the food we consume. The media continues to pay great attention to the caliber of products manufactured and distributed via the many choices offered to us from grocery stores to the restaurants we frequent.
Food manufacturers and restaurant chains have suffered past criticism for their use of additives such as “pink slime”, MSG, and others, but the popular food chain Panera is seeking to change the horizon of its patrons wondering exactly what type of food additives they are consuming. In an effort to be more transparent with their menu selections, Panera has devised what they have deemed their “No No List” of foods.
According to this recent article from USA TODAY, Panera will remove at least 150 ingredients deemed “unacceptable” from its stores including additives, preservatives, and artitfical ingredients such as sulfur dioxide, maltodextrin, and BHT.
Foodies at Boraie Development know that Panera’s CEO, Ron Shaich, told Fortune that his standard is less about what makes business sense but rather is driven by his concerns as a father. His children eat Panera food 10 to 11 times a week and he wants to make sure they are eating well. His patrons will appreciate Shaich’s sentiment that his customers “are no different than my daughter.”
If all goes as planned, Panera visitors can look forward to a cleaner dining experience at their local Panera location by the end of 2016.