Skip to main content

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 www.panerabread.com.




















https://www.panerabread.com/panerabread/documents/panera-no-no-list-05-2015.pdf




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





Popular posts from this blog

THE MOST SOUGHT AFTER MANGOES IN THE WORLD ....

While "Flavor" is very subjective, and each country that grows mangoes is very nationalistic, these are the mango varieties that are the most sought after around the world because of sweetnesss (Brix) and demand.

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.
Perhaps it is time for a GLOBAL taste test ???





In alphabetical order by Country....










India




Alphonso





Alphonso (mango)
From Wikipedia, the free encyclopedia








Alphonso (हापुस Haapoos in Marathi, હાફુસ in Gujarati, ಆಪೂಸ್ Aapoos in Kannada) is a mango cultivar that is considered by many[who?] to be one of the best in terms of sweetness, richness and flavor. 


It has considerable shelf life of a week after it is ripe making it exportable. 

It is also one of the most expensive kinds of mango and is grown mainly in Kokan region of western India.

 It is in season April through May and the fruit wei…

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

TNN | May 22, 2016, 12.32 PM IST






Mangaluru: Vagaries of nature is expected to take a toll on the production of King of Fruits - Mango - in Karnataka this year. A combination of failure of pre-monsoon showers at the flowering and growth stage and spike in temperature in mango growing belt of the state is expected to limit the total production of mango to an estimated 12 lakh tonnes in the current season as against 14 lakh tonnes in the last calendar year.



However, the good news for fruit lovers is that this could see price of mangoes across varieties decrease marginally by 2-3%. This is mainly on account of 'import' of the fruit from other mango-growing states in India, said M Kamalakshi Rajanna, chairperson, Karnataka State Mango Development and Marketing Corporation Ltd.




Karnataka is the third largest mango-growing state in India after Uttar Pradesh and Maharashtra.



Inaugurating a two-day Vasanthotsava organized by Shivarama Karantha Pilikula Nisargadhama and the Corporation at P…

Mangoes date back 65 million years according to research ...

Experts at the Birbal Sahni Institute of Palaeobotany (BSIP) here have traced the origin of mango to the hills of Meghalaya, India from a 65 million year-old fossil of a mango leaf. 





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. 




After careful analysis of the fossil of the mango leaf and leaves of modern plants, the BISP scientist found many of the fossil leaf characters to be similar to mangifera.


An extensive study of the anatomy and morphology of several modern-day species of the genus mangifera with the fossil samples had reinforced the concept that its centre of origin is Northeast India, from where it spread into neighbouring areas, says Dr. Mehrotra. 




The genus is believed to have disseminated into neighb…