February marks the one-year anniversary of Panera Bread's voluntary removal of trans fat from its bakery-cafe menu on a national scale.
February 27, 2007 (Press Release) --
HUDSON VALLEY, NY, February 26, 2007 – February marks the one-year anniversary of Panera Bread's voluntary removal of trans fat from its bakery-cafe menu on a national scale. Panera Bread, which currently operates more than 1,000 bakery-cafes throughout the United States, has a menu free of trans fat, with the exception of trace amounts that occur naturally in dairy and meat products.
"Panera made it a priority to eliminate trans fat from our menu after recognizing early on the importance of the issue among consumers and within the medical community," said Ron Shaich, Chairman and CEO of Panera Bread. "We are pleased to see that many other major restaurant concepts have since followed suit, as the issue of trans fat consumption poses health risks that clearly warrant action from the industry as a whole."
Recognizing the health risks associated with trans fat, Panera Bread partnered with St. Louis University's Department of Nutrition and Dietetics in early 2005 to analyze the nutritional content of Panera menu items and identify where trans fat existed. Panera Bread worked with suppliers to reformulate those menu offerings to use trans-free alternatives including butter, palm oil and vegetable-based oils that maintain the flavor and texture of Panera's high-quality offerings.
"A major factor in Panera's decision to eliminate trans fat from the menu was the need to maintain our high standards for flavor," said Shaich. "We are pleased to say that one year later, we have been able to provide our customers with more healthful offerings without having to sacrifice the taste of their menu favorites."
With its identity rooted in handcrafted, fresh-baked, artisan bread, Panera Bread is committed to providing great tasting, quality food that people can trust. Highlighted by antibiotic free chicken, whole grain bread, select organic and all-natural ingredients and a menu free of man-made trans fat, Panera's bakery-cafe selection offers flavorful, wholesome offerings. The menu includes a wide variety of year-round favorites to complement new items introduced seasonally with the goal of creating new standards in everyday food choices. Nutritional information for all Panera Bread menu items is available to customers in its bakery-cafes and on its website at www.panerabread.com.
Panera Bread serves fresh-baked, handcrafted artisan breads, sweet and savory baked goods, hand-tossed salads, wholesome soups, and signature sandwiches in a distinctly warm and welcoming environment. Panera Bread is committed to using only the highest quality, fresh ingredients in the food we offer, and making a lasting contribution to the neighborhoods in which our customers and employees live and work through programs like Operation Dough-Nation. Headquartered in Richmond Heights, MO, Panera Bread operates 1,027 bakery-cafes (392 company-owned and 635 franchised) as of December 26, 2006. For more information, visit www.panerabread.com.
"Panera made it a priority to eliminate trans fat from our menu after recognizing early on the importance of the issue among consumers and within the medical community," said Ron Shaich, Chairman and CEO of Panera Bread. "We are pleased to see that many other major restaurant concepts have since followed suit, as the issue of trans fat consumption poses health risks that clearly warrant action from the industry as a whole."
Recognizing the health risks associated with trans fat, Panera Bread partnered with St. Louis University's Department of Nutrition and Dietetics in early 2005 to analyze the nutritional content of Panera menu items and identify where trans fat existed. Panera Bread worked with suppliers to reformulate those menu offerings to use trans-free alternatives including butter, palm oil and vegetable-based oils that maintain the flavor and texture of Panera's high-quality offerings.
"A major factor in Panera's decision to eliminate trans fat from the menu was the need to maintain our high standards for flavor," said Shaich. "We are pleased to say that one year later, we have been able to provide our customers with more healthful offerings without having to sacrifice the taste of their menu favorites."
With its identity rooted in handcrafted, fresh-baked, artisan bread, Panera Bread is committed to providing great tasting, quality food that people can trust. Highlighted by antibiotic free chicken, whole grain bread, select organic and all-natural ingredients and a menu free of man-made trans fat, Panera's bakery-cafe selection offers flavorful, wholesome offerings. The menu includes a wide variety of year-round favorites to complement new items introduced seasonally with the goal of creating new standards in everyday food choices. Nutritional information for all Panera Bread menu items is available to customers in its bakery-cafes and on its website at www.panerabread.com.
Panera Bread serves fresh-baked, handcrafted artisan breads, sweet and savory baked goods, hand-tossed salads, wholesome soups, and signature sandwiches in a distinctly warm and welcoming environment. Panera Bread is committed to using only the highest quality, fresh ingredients in the food we offer, and making a lasting contribution to the neighborhoods in which our customers and employees live and work through programs like Operation Dough-Nation. Headquartered in Richmond Heights, MO, Panera Bread operates 1,027 bakery-cafes (392 company-owned and 635 franchised) as of December 26, 2006. For more information, visit www.panerabread.com.
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