Noodles & Company giving up artificial flavors, hormones

 
Oct. 7, 2015

Noodles & Company has removed all artificial colors, flavors, preservatives and sweeteners from its core menu. The company will also advance its commitment this month by introducing bacon that is free of antibiotics or hormones, as well as steak and meatball options never given antibiotics or hormones by mid to late 2016, according to a company announcement.

"We still have work left to do and are addressing that now, but want to celebrate this accomplishment and tremendous milestone for Noodles & Company," said CEO Kevin Reddy.

The chain also plans to expand its rollout of antibiotic-free chicken nationwide by early 2017.

Additionally, Noodles & Company is introducing a new petite baguette, free of artificial colors, flavors, preservatives and sweeteners this month, and will launch hormone-free cheddar jack cheese to all restaurants by next month. A test of a new hormone-free cheese sauce will begin in Colorado in Q4 2015, making the popular Wisconsin Mac & Cheese dish entirely hormone free in that test market, said Executive VP and CMO Mark Mears.

"We take pride in our dishes, and don’t want our guests to worry about what is in them," he said. "It has always been our mission to nourish and inspire every team member, guest and community we serve."

 


Topics: Food Safety


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