Panera Bread’s Intended Phase-Out List of Ingredients

There is a very long list of ingredients that Panera Bread has plans to eliminate. Panera Bread aims to phase out numerous ingredients from its kitchens by the end of 2016, including an artificial sweetener, a preservative, and a flavor enhancer. Adding this to the Panera menu would make them one of many fast food chains and restaurants that have pledged to stop using antibiotics in the meat they serve.

Impact At All That The Modification

What they were doing, as far as I can tell, was investigating the potential for financial gain. According to my speculation, they were testing the waters to see whether they could make money off of the Panera promo code.

Nothing at all changed in terms of volume as a result of the adjustment. According to Mr. Shaich, the need to ensure the security of the company’s customers was the driving force behind the decision to build what Panera calls “The No List.”

Consumers’ Needs for Openness and Conciseness

These companies and restaurants have done so in response to the demands of consumers for transparency and simplicity in the Panera near me that they eat. At least a dozen food producers and businesses have gone public during the past six months with plans to alter product compositions to remove particular components.

Carl Jorgensen, director for worldwide consumer strategy concentrating on wellness at Daymon Worldwide, a consulting firm, said, “To me, this has gone much beyond anything that could even slightly.” According to a recent announcement from Nestlé USA, Butterfinger and Baby Ruth chocolate candies, as well as Nesquik powdered drink mixes, will no longer contain artificial flavors or colors.

Alternatives to High-Fructose Corn Syrup

Panera Bread announced in December that it would look into alternatives to high-fructose corn syrup in its baked goods including York peppermint patties and Almond Joy candy bars. After a delay of two months, the company declared that it would shortly begin making all of its goods using “ingredients that are simple and easy to grasp.”

Kraft will replace its orange artificial coloring with paprika and turmeric. Both adjustments reduced synthetic material use.

The Fast Food Industry in Its Full Swing

The most recent major fast food chain to announce it would stop selling products made with poultry and give human antibiotics was the Panera menu. A month has passed since this was first announced. A few weeks later, Tyson Foods, a major meat company and one of McDonald’s suppliers, announced that it would stop using these antibiotics in its chicken and start trying to remove them from other types of meat.

The Fat-Reducing Brand Exists

Despite having started out as a low-fat option, the Panera menu item is undergoing changes to eliminate the use of ingredients like high-fructose corn syrup, hydrogenated oils, and artificial colors and flavors.

“Consumers who were satisfied with low-fat or fat-free products 20 years ago aren’t now,” says CEO Vincent Fantegrossi.

“Consumers who were happy with reduced fat or fat-free products 20 years ago are unhappy with that now,” said Fantegrossi.

Iconic Brand Redesign: A Challenging Task

Establishing and maintaining a legendary brand’s menu can be difficult. All may be lost if consumers could discern that there was a difference in taste, texture, or quality, so it is the job of businesses to ensure that this would not happen. According to Leslie Mohr, the marketing manager for Nestlé USA’s confectionary business, “it actually makes the challenge for firms like us that have well-known brands more than it is for tiny companies that can just develop a product from scratch without these chemicals.”

The vast majority of businesses have been cautious.

Companies often face harsh criticism despite their repeated assurances that they are merely catering to clients’ wishes and making no value judgments regarding the drugs at issue. Indignant responses poured in from consumers and critics alike when Chipotle Mexican Grill announced it had stopped using genetically modified ingredients in its food.

the Washington Post Editorial Board

The Washington Post’s editorial board termed the change a “gimmick” that was “impossible to swallow,” and an NPR food blog called The Panera Menu accused Chipotle of hypocrisy for using sunflower oil, which is sprayed with a chemical known to create weed resistance. Both of these magazines’ editorial boards denounced Chipotle’s move.

Complex Matters

“This is a tricky subject, and I would suggest there is less here than meets the eye,” said L. Val Giddings, who is a senior fellow at the Information Technology and Innovation Foundation (ITIF). Mr. Giddings said that while Panera’s menu got a lot of attention for ditching genetically engineered components, they only made up a tiny fraction of the cereal’s original makeup. Mr. Giddings felt it was important to bring this to the listeners’ attention.

What they’ve found is really enlightening, and I think what they were doing, at least in part was testing the water to see if they could capitalize on it, he said. Their goal, I believe, was to determine whether or not the market was profitable enough to warrant further exploration.

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