Panera Bread Eliminates 150 ‘Unacceptable Ingredients’

Earlier this month, Panera Bread Co. announced that they are removing 150 ingredients from its food offerings. On May 5 released a lengthy list of ingredients that will be removed from or will never appear in its menu items, claiming to be the first national restaurant chain to do so. The company also announced its own clean- label salad dressings.

Among the ingredients being eliminated are high-fructose corn syrup, partially hydrogenated oils and every major non-nutritive sweetener except stevia and monk fruit. Generally, the list bans artificial colors, flavors, sweeteners and preservatives.

According to founder and CEO Ron Shaich, “Last year we unveiled our Food Policy to hold ourselves accountable to long held values and set the future vision for our menu.”
The entire list is:

Acesulfame K (Acesulfame Potassium)
Alum (Aluminum Ammonium Sulfate/Aluminium Potassium Sulfate)
Aluminum Calcium Silicate/Bentonite (Calcium Aluminosilicate, Calcium
Silicoaluminate, Sodium Calcium Silicoaluminate)
Ammonium Chloride
Artificial Colors (Synthetic and Certified FD&C)
Artificial Flavors
Autolyzed Yeast Extract
Azo Dyes
Benzoic Acid
Benzyl Alcohol/Benzoyl Peroxide(Synthetic only)
BHA (Butylated Hydroxyanisole)
BHT (Butylated Hydroxytoluene)
Bromated Flour
Brominated Vegetable Oil
Caffeine (Added, not naturally occurring)
Calcium Bromate
Calcium Peroxide
Calcium Sorbate
Caramel Color (Classes II-IV)
Carboxymethyl Cellulose
DATEM(Diacetyl Tartaric Acid)
Dipotassium Sulfate
Disodium Guanylate (GMP)
Disodium Inosinate(IMP)
EDTA (Calcium Disodium EDTA/Disodium Dihydrogen EDTA)
Esters of Fatty Acids
Fat Substitutes (Sucrose Polyester, Microparticulated Whey Protein Concentrate)
FD&C Colors
Glycerides(Mono & Diglycerides, all forms)
Glycerol Ester of Wood Rosin
High Fructose Corn Syrup (HFCS)
Hydrogenated Starch
Hydrolyzed Soy or Corn Protein
L-Cysteine (Cystine)
Monosodium Glutamate/Sodium Glutamate (Added MSG, not naturally occuring)
Nitrates/Nitrites (Added, not naturally occuring)
Parabens (all)
Partially Hydrogenated Oils/Artificial Trans Fat
Polysorbates (all)
Potassium Benzoate
Potassium Bisulfate
Potassium Bromate
Potassium Lactate
Potassium Sorbate
Proprionates (Calcium, Sodium)
Propyl Gallate
Propylene Glycol
Propylene Glycol Alginate
Saccharin (Calcium Saccharin)
Silicones/Siloxanes (Methyl Silicon, Dimethylpolysiloxane)
Artificial Smoke Flavor
Sodium Benzoate
Sodium Diacetate
Sodium Erythorbate
Sodium Lactate
Sodium Lauryl Sulfate
Sodium Metabisulfite
Sodium Phosphate/Trisodium Phosphate
Stannous Chloride
Sulfites (Added, not naturaly occurring)
Sulfur Dioxide
Tertiary Butylhydroquinone (TBHQ)
Theobromine(Added, not naturally occurring)
Titanium Dioxide
Triacetin/Glycerol Triacetate

Shaich also said, Panera is scheduled to have the ingredients discontinued by the end of 2016. For more than a year, Panera’s culinary team has been working alongside trusted
suppliers to “un-engineer” its food menu, removing the artificial additives that
have become prevalent across the industry’s supply chain.

The project has involved recipe development and testing – from finding
replacements for artificial colors in pastries to removing commonly used
artificial preservatives in soups, with the goal of maintaining or improving taste.

Beginning May 5, Panera bakery-cafes nationwide will offer new “clean” salad
dressings that are made without artificial sweeteners, colors, flavors and
Panera has already put 85 percent of the products on Panera’s bakery-cafe food
menu into testing, or implemented the new menu items nationally, without these artificial