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The NO-NO List From Panera

Beginning today, Panera bakery-cafes nationwide will offer new “clean” salad dressings that are made without artificial sweeteners, colors, flavors and preservatives. 

And, many Panera salads, including the Strawberry Poppyseed & Chicken Salad and the new Kale Caesar, are made entirely without these artificial additives.

“Dressings have been one of the most complex projects given the number of artificial additives — namely flavors and preservatives — conventionally used for taste and consistency,” said Dan Kish, Panera Bread’s Head Chef. 

“We’re proud to be offering bakery-cafe salad dressings without artificial additives. We believe they also taste better than ever.”

To date, approximately 85 percent of the ingredients on Panera’s bakery-cafe food menu are in test or have rolled out nationally without these artificial additives. Reworked items will continue to roll out steadily in advance of Panera’s 2016 deadline. For more information on the No No List of artificial colors, flavors, sweeteners, preservatives and other ingredients that have been or will be removed by the end of 2016, visit

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 Aspartame Astaxanthin Autolyzed Yeast Extract Azo Dyes Azodicarbonamide Benzoic Acid Benzyl Alcohol/Benzoyl Peroxide (Synthetic only) BHA (Butylated Hydroxyanisole) BHT (Butylated Hydroxytoluene) Bromated Flour Brominated Vegetable Oil Caffeine Calcium Bromate Calcium Peroxide Calcium Sorbate Canthaxanthin Caprocaprylobehenin Caramel Color (Classes II-IV) Carboxymethyl Cellulose Carmine/Cochineal DATEM (Diacetyl Tartaric Acid) Diacetyl/Acetoin Dipotassium Sulfate Disodium Guanylate (GMP) Disodium Inosinate (IMP) EDTA (Calcium Disodium EDTA/Disodium Dihydrogen EDTA) Esters of Fatty Acids Ethoxyquin 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 Lard L-Cysteine (Cystine) Maltodextrin Monosodium Glutamate/ Sodium Glutamate (Added MSG, not naturally occuring) Neotame Nitrates/Nitrites (Added, not naturally occuring) Parabens (all) Partially Hydrogenated Oils /Artificial Trans Fat Polydextrose 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) Salatrim 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 Sucralose Sucroglycerides Sulfites (Added, not naturaly occurring) Sulfur Dioxide Tertiary Butylhydroquinone (TBHQ) Theobromine Titanium Dioxide Triacetin/Glycerol Triacetate Vanillin 

We are committed to removing artificial preservatives, sweeteners, colors and flavors from the food in our bakery-cafes by the end of 2016.

 That list includes, but is not limited to: The No No List Key: 

Not in our food today 

Being removed from our food. 

May 5th, 2015

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The Chaunsa has a Brix rating in the 22 degree level which is unheard of!
Carabao claims to be the sweetest mango in the world and was able to register this in the Guiness book of world records.
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In alphabetical order by Country....



Alphonso (mango)
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It has considerable shelf life of a week after it is ripe making it exportable. 

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INDIA 2016 : Mango production in state likely to take a hit this year

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The earlier fossil records of mango (Mangifera indica) from the Northeast and elsewhere were 25 to 30 million years old. The 'carbonized leaf fossil' from Damalgiri area of Meghalaya hills, believed to be a mango tree from the peninsular India, was found by Dr R. C. Mehrotra, senior scientist, BSIP and his colleagues. 

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