I n the land of artisan H & F bread, General Muir pastrami and Souper Jenny, fast-casual cafes like Panera Bread already have tough competition. Add to that the growing concerns from Millenials, who now actually care about buzz words like GMOs (genetically modified organisms), food additives and high fructose corn syrup. But Panera Bread is making a change.
The chain will soon announce the removal of all food additives from their menu items by the end of 2016. With 18,000 stores in the chain, the process will take time, because the chain has multiple suppliers that will have to adhere to the new rules. This is a nod to changes made by both Starbucks and Chipotle, who have began to decrease additives in their foods.
But exactly what are these additives? Artificial colors, flavors, sweeteners and preservatives include:
Caramel color: a water-soluble food coloring made by heating carbohydrates to caramelization.
Seen in Panera's: roast beef
Also in: colas, whisky, dark rum
Maltodextrin: a starch usually made from corn, and is generally flavorless. It improves mouth-feel and texture, while eliminating the fat content in foods.
Seen in Panera's: citrus pepper chicken, summer corn chowder
Also in: light peanut butter, beer
Potassium lactate: the potassium of lactic acid. It is used in meat and poultry to extend the shelf life.
Seen in Panera's: deli-smoked turkey
Also in: certain fire extinguisher brands
Ascorbic acid: naturally occurring compound with antioxidant properties, one form of vitamin C. It is water-soluble so prevents fats from oxidation.
Seen in Panera's: cilantro jalepeno hummus
Also in: photographic developer solutions, used as a reductant.
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