From www.kansascity.com | June 7, 2015
Can Big Food turn over a new, healthier leaf? Perhaps — if the marketplace demands it. The real power to eat healthily lies in the hands of consumers, but some help from retailers can go a long way.
Taco Bell, Pizza Hut and Subway recently announced they would cut back on the use of artificial flavors, colors and other ingredients “where possible.” No more Yellow No. 6 or Blue No. 1 dye for the taco cheese and avocado ranch dressing. Taco Bell will even use actual black pepper to season its beef. (Does anyone even want to know what they were using before?)
These aren’t isolated incidents. Chipotle Mexican Grill is dumping genetically modified ingredients from its menu, and both McDonald’s and Chick-fil-A plan to stop selling chicken that’s been treated with human antibiotics.
There’s a new category of chain restaurants called “healthy fast casual,” and its market share appears to be growing.
It isn’t just restaurants. Wal-Mart has issued new guidelines to suppliers of beef, poultry and eggs that call for reduced use of antibiotics and better treatment of animals — guidelines that may have encouraged Tyson Foods’ recent announcement that it will stop using human antibiotics in its domestic broiler chicken flocks within a couple of years.
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