bake - January 2016 - 31
national restaurant company in the US to publically
share a comprehensive list of ingredients that will be
removed from or never appear in its menu items.
"For more than a decade, we've been working to reduce
antibiotic use and confinement across our supply chain,"
says Panera Bread founder and chief executive officer
Ron Shaich. "We are honored to have been recognized
as one of the two best performing national restaurant
companies in an independent report on antibiotics
usage and transparency in September. While there is
more work to be done, we are within reach of a menu
without antibiotics and unnecessary confinement. We
HIGHLIGHTS INCLUDE:
are committed to transparency - which means sharing
where we are and where we plan to go."
Panera Bread recently shared its progress in reducing
confinement and antibiotics across its US Panera Bread
and St. Louis Bread Co. bakery-cafe menus.
* Laying Hens (Eggs): 100% cage-free by 2020
* Pigs (Pregnant sows): 100% gestation-crate free in 2015
* Poultry: 100% of chicken and 100% of roasted turkey in
sandwiches and salads raised without antibiotics in 2015
* Beef Cattle: 89% grass fed, free range in 2015
"We know that guests are increasingly seeking
plant-based proteins for personal health reasons
Removing artificial additives
and, or to reduce their environmental impact. To
Panera Bread began with a simple commitment: to
that end, we have been adding plant-based proteins
bake fresh bread from fresh dough in every bakery
like edamame and organic quinoa to our pantry of
cafe, every day.
ingredients, so all guests can eat well the way they
want," says Sara Burnett, Panera Bread's director of
Now for more than a year, Panera's culinary team has
wellness and food policy.
been working alongside trusted suppliers to "un-engineer" its food menu, removing the artificial additives
In 2015, 100 percent of the chicken and 100 percent of
that have become prevalent across the industry's
the roasted turkey served on Panera's sandwiches and
supply chain. The project has meant ongoing recipe
salads, more than 33 million pounds, is raised without
development and testing - from finding replacements
antibiotics and fed a vegetarian-only diet.
for artificial colors in pastries to removing commonly
used artificial preservatives in soups. All of this work
Panera expects that by the end of the year its entire
has been done with the standard of maintaining or
pork supply, approximately 7 million pounds, will be
improving taste.
gestation-crate free, raised without antibiotics and fed a
vegetarian-only diet. Also by the end of this year Panera
The artificial additives on the "No No List" will be
said 100 percent of its chicken and 100 percent of its
removed across the company's food menu, from
roasted turkey will be raised without antibiotics.
bakery to soups to salads and sandwiches. The list also
includes substances like high fructose corn syrup and
"We're thankful for Panera Bread's leadership on animal
artificial trans fats. There are more than 150 ingredients
welfare. Whether it's switching to 100% cage-free eggs
that will be impacted.
by 2020, or the company's commitment to offer more
delicious plant-based meals, Panera is demonstrating
As of September 29, 2015, there were 1,946 bakery-
that social responsibility goes hand-in-hand with being
cafes in 46 states and in Ontario, Canada operating
a successful national restaurant brand." says Josh Balk,
under the Panera Bread, Saint Louis Bread Co. or
senior food policy director for The Humane Society.
Paradise Bakery & Cafe names.
bakemag.com | JAN 2016 > 31
http://www.bakemag.com
bake - January 2016
Table of Contents for the Digital Edition of bake - January 2016
Bake -- January 2016
Editor's Note - Beyond Breakfast
Table of Contents
News Bites - Corbion Caravan addresses vital wheat gluten shortage
Chocolatier joins Ambassador Club
A new decorating world record
Ardent supports organic wheat initiative
Personality - Nora Antene
Management - Co-Branding Clout
Labor Front - Monitoring Food Safety
Ingredients - Variations on Chocolate
Equipment - Time-Saving Depositors
Tech savvy
Maximizing mobile
On-demand delivery
Panera’s challenge
The Art of Pastry
Flatbread is Rising
Cupcakes on Parade
Paczki Day and Beyond
Cafe - Wild about Wings
Advanced Blending
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - January 2016 - Bake -- January 2016
bake - January 2016 - 2
bake - January 2016 - Editor's Note - Beyond Breakfast
bake - January 2016 - 4
bake - January 2016 - 5
bake - January 2016 - Table of Contents
bake - January 2016 - Ardent supports organic wheat initiative
bake - January 2016 - Personality - Nora Antene
bake - January 2016 - 9
bake - January 2016 - Management - Co-Branding Clout
bake - January 2016 - 11
bake - January 2016 - Labor Front - Monitoring Food Safety
bake - January 2016 - 13
bake - January 2016 - Ingredients - Variations on Chocolate
bake - January 2016 - 15
bake - January 2016 - Equipment - Time-Saving Depositors
bake - January 2016 - 17
bake - January 2016 - Tech savvy
bake - January 2016 - 19
bake - January 2016 - 20
bake - January 2016 - 21
bake - January 2016 - 22
bake - January 2016 - 23
bake - January 2016 - 24
bake - January 2016 - 25
bake - January 2016 - Maximizing mobile
bake - January 2016 - 27
bake - January 2016 - On-demand delivery
bake - January 2016 - 29
bake - January 2016 - Panera’s challenge
bake - January 2016 - 31
bake - January 2016 - The Art of Pastry
bake - January 2016 - 33
bake - January 2016 - Flatbread is Rising
bake - January 2016 - 35
bake - January 2016 - Cupcakes on Parade
bake - January 2016 - 37
bake - January 2016 - 38
bake - January 2016 - 39
bake - January 2016 - Paczki Day and Beyond
bake - January 2016 - 41
bake - January 2016 - 42
bake - January 2016 - 43
bake - January 2016 - Cafe - Wild about Wings
bake - January 2016 - 45
bake - January 2016 - 46
bake - January 2016 - 47
bake - January 2016 - Advanced Blending
bake - January 2016 - Products
bake - January 2016 - 50
bake - January 2016 - Product Showcase
bake - January 2016 - Classifieds
bake - January 2016 - 53
bake - January 2016 - 54
bake - January 2016 - 55
bake - January 2016 - 56
bake - January 2016 - Ad Index
bake - January 2016 - Online - BakeMag.com
bake - January 2016 - 59
bake - January 2016 - 60
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