Category Archives: controversial food additives

Taco Bell tries to heat things up again with Daredevil Loaded Grillers

pdp-DareDevil-Ghost-Pepper2Taco Bell’s newest introduction, Daredevil Loaded Grillers are certainly loaded. The website describes these “creations” as follows: “The Mild Chipotle Dare Devil Loaded Griller starts with a warm flour tortilla and is filled with seasoned beef, nacho cheese, crispy red strips and our mild chipotle sauce then wrapped up and grilled to perfection.”
FoodFacts.com sometimes feels like fast food chains use code words that can translate into bad ingredients and nutrition facts. The same way you can safely assume that the word “cozy” in a rental apartment ad means “way too small,” things like “crispy red strips” and “mild chipotle sauce” stand for any number of controversial ingredients. Let’s find out what’s really in this one.

Nutrition Facts:
Calories:                     420
Fat:                              22 grams
Saturated Fat:           5 grams
Sodium:                     940 mg

That’s pretty typical for fast food fare. The numbers aren’t good and the food isn’t good for you. Now let’s take a look at the ingredient list:

Flour Tortilla: Enriched wheat flour, water, vegetable shortening (soybean, hydrogenated soybean and/or cottonseed oil), sugar, salt, leavening (baking soda, sodium acid pyrophophate), molasses, dough conditioner (fumaric acid, distilled monoglycerides, enzymes, wheat starch, calcium carbonate), calcium propionate, sorbic acid, and/or potassium sorbate (P). Contains: Wheat, Seasoned Beef: Beef, water, seasoning [cellulose, chili pepper, onion powder, salt, oats (contains wheat), maltodextrin, soy lecithin, tomato powder, sugar, soybean oil, spices, garlic powder, citric acid, caramel color (C), disodium inosinate & guanylate, cocoa powder, natural and artificial flavors (contains gluten), trehalose, modified corn starch, lactic acid, torula yeast], salt, phosphates. Contains: Soy, Wheat, Nacho Cheese Sauce: Nonfat milk, cheese whey, water, vegetable oil (canola and soybean oil), food starch, maltodextrin, natural flavors, sea salt, contains 1% or less of jalapeno puree, vinegar, lactic acid, potassium citrate, potassium phosphate, sodium stearoyl lactylate, citric acid, cellulose gum, annatto (VC), yellow 6 (C). Contains: Milk,Creamy Chipotle Sauce: Soybean oil, water, egg yolk, vinegar, sour cream, chipotle peppers, contains 1% or less of chili peppers, garlic, onion powder, garlic powder, spice, sugar, salt, natural flavors (including smoke flavor), xanthan gum, canola and sesame oil, propylene glycol alginate, calcium disodium EDTA (PF), potassium sorbate and sodium benzoate (P). Contains: Egg, Milk, Red Strips: Ground corn masa, canola oil, carmine & yellow 6 (C).

There are at least a dozen items in this list that should have been left out altogether. We won’t be trying these, even on a dare.

http://www.tacobell.com/food/specialties/Dare-Devil-Loaded-Griller-Mild-Chipotle

A trend taken too far … the Burger King Red Velvet Oreo Shake

sweetsEvery few years tremendous amounts of attention turn to something that’s existed under the radar for quite a while. This happens in the world of food all the time. And for the past few years all eyes have turned to red velvet cake. With its roots in southern cooking, red velvet cake isn’t a new culinary discovery. It’s been around since World War II. New York’s famous hotel, the Waldorf-Astoria, claims to have originated the recipe while those from the south will tell you that’s not true and that recipe has been in their family forever. It’s a great cake, moist and uniquely flavorful. But it was never “a thing.”

It is now though. Red Velvet is one of those trends that really caught on and won’t die. There’s red velvet everything, everywhere. We’ve even got Red Velvet Oreos.

And now Burger King has introduced the Red Velvet Oreo Shake.

FoodFacts.com isn’t very excited about this latest introduction. We’re used to the idea that whenever we find the word “red” in a fast food menu item name, we’re going to find artificial colors in the ingredient list. And if they’re using artificial colors in a recipe, we’re pretty positive that the rest of the list will be tainted by a large number of controversial ingredients. It’s almost as though they figure the artificial coloring is already in there, why bother caring about the quality of the remainder of the ingredients. We thought we’d investigate to see if our theory holds up.

Nutrition Facts (16 ou. size)
Calories:                         630
Fat:                                 17 grams
Saturated Fat:              10 grams
Sugar:                            90 grams

We will acknowledge that the shake is listed as a “Sweet” on the website, inferring that you should order this to enjoy as a dessert after your meal. So, for instance, after you’ve eaten a Whopper with fries which cost you about 1,000 calories and 60 grams of fat, you should add an extra 630 calories and 17 grams of fat because you just love red velvet everything. And let’s not forget the almost 23 TEASPOONS OF SUGAR in a 16 oz. serving!!!!!! WOW.

Let’s see how Burger King built the Red Velvet Oreo Shake:

SOFT SERVE/SHAKE MIX: Milk fat and Nonfat Milk, Sugar, Sweet Whey, Corn Syrup, High Fructose Corn Syrup, Propylene Glycol Monoesters, Natural and Artificial Vanilla Flavor, Mono & Diglycerides, Guar Gum, Disodium Phosphate, Sodium Citrate, Cellulose Gum, Carrageenan. CONTAINS: MILK, RED VELVET SHAKE SYRUP: Sugar, Water, Cocoa Processed with Alkali, Contains 2% or less of: natural flavors, artificial color (Red 40), Potassium Sorbate (preservative), Salt, Xanthan Gum, Lactic Acid.

There’s nothing good about this ingredient list. We start off with the shake mix that contains all sorts of things we try very hard to stay away from. Then they add the Red Velvet Shake Syrup which contains more ingredients we try very hard to stay away from. Put it all together and you’ve got a pretty big mess (which, by the way, doesn’t have a thing to do with Oreos at all.)

Next time we’re craving red velvet, we’re getting ready to bake a cake (from a recipe that doesn’t include artificial food coloring) and spending the time required to prepare it ourselves. We’re out on this one. Thanks anyway.

http://www.bk.com/menu-item/red-velvet-oreo-shake

More bacon … this time from Taco Bell with the Bacon Club Chalupa

pdp-Bacon-Club-Chalupa-2015Did you know that a chalupa is described as a tostada platter? It is a Mexican specialty of south-central Mexico, including the states of Puebla,Guerrero and Oaxaca. Chalupas nad is made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container resembling the boat of the same name, and then deep frying the result to produce crisp, shallow corn cups.

If you’re a Taco Bell fan, odds are you didn’t know that because the Taco Bell Chalupa doesn’t remotely resemble that description. And their Bacon Club Chalupa doesn’t resemble anything remotely Mexican.

Welcome the Bacon Club Chalupa back to the menu. Bacon. Again. We’ve been reporting on waaaay too many fast food items featuring bacon. We’re guessing this is supposed to be like a Mexican club sandwich.

FoodFacts.com looked a little further into it and discovered the following significant information:

Nutrition Facts:
Calories:                  470
Fat:                           29 grams
Saturated Fat:        6 grams
Sodium :                 870 mg

Fat and salt are abundant here. While good old American club sandwiches sound like fresh, healthy meal choices when you’re sitting in a diner, they most often contain the same abundance of fat and salt. Mimicking them in a Mexican reincarnation certainly doesn’t do anyone any favors.
Here’s what it takes to make a Bacon Club Chalupa:

Chalupa Shell: Enriched wheat flour, malted barley flour, water, soybean oil, yeast, sugar, vital wheat gluten, contains 1% or less of, salt, corn syrup solids, oat fiber, dough conditioners (sodium stearoyl lactylate, mono and di-glycerides), baking powder, soy protein isolate, enzymes, calcium propionate (P). Prepared in canola oil. Contains: Wheat, Soy, Fire Grilled Chicken: Chicken, water, seasoning (maltodextrin, dried garlic, salt, spices, natural flavor, carrageenan, dried onion, disodium inosinate & guanylate, citric acid, caramel color (C), garlic powder, onion powder), modified food starch, sodium phosphates, salt., Tomatoes: Fresh tomatoes., Avocado Ranch Sauce: Soybean oil, buttermilk, water, avocado, vinegar, enzyme modified egg yolk, garlic juice, sugar, salt, garlic powder, onion powder, spices, natural flavor, lactic acid, lemon and lime juice concentrate, disodium inosinate, potassium sorbate and sodium benzoate (P), propylene glycol alginate, xanthan gum, calcium disodium EDTA (PF), blue 1 (C). Contains: Milk, Eggs, Bacon: Bacon cured with water, salt, sugar, sodium phosphates, sodium erythorbate, flavor (including smoke flavor), sodum nitrite (P)., Iceberg Lettuce: Fresh iceberg lettuce, Three Cheese Blend: Part skim mozzerella cheese, cheddar cheese, Monterey pepper jack cheeese (cultured pasteurized milk, salt, enzymes, water, cream, sodium citrate, jalapeno peppers, salt, sodium phosphate, lactic acid, sorbic Acid (P)), anti-caking agent. Contains: Milk

With far too many controversial ingredients, this option from Taco Bell isn’t the best idea for anyone. We’d really love to see Taco Bell rethink their some of their product introductions. Perhaps if they concentrated more on better ingredients and staying true to their original theme, we’d find better options here. This just isn’t appealing. Sorry, Taco Bell.

http://www.tacobell.com/food/menuitem/Bacon-Club-Chalupa

Cap’n Crunch Berries Delights at Taco Bell … Where do they come up with this stuff anyway?

pdp-capt-crunch-delightsThey really don’t look delightful to us here at FoodFacts.com. And for the life of us we really can’t imagine why anyone thought these limited edition snack bites were a good idea. The idea of a pastry filled with sweet milk icing and then rolled in crushed Cap’n Crunch Berries cereal seems to be a stretch for the fast food imagination. And not necessarily a welcome one, either.

Cap’n Crunch Berries Delights look to be a few inches in diameter each and come in packs of 2, 4 and 12. They’re also a really vibrant shade of red when you open them up. That never leaves us feeling particularly comfortable about eating something. Honestly, they look like overly sweet, highly processed small food disasters. Let’s take a look inside:

Nutrition Facts:
Calories:                                    330 (4 bites)
Fat:                                             22 grams
Saturated Fat:                          4.5 grams
Sugars:                                      14 grams

Ingredients: Dough and filling: Sugar, nonfat milk, margarine, evaporated milk, sweetened condensed milk, enriched bleached wheat flour, water, vegetable shortening (palm and soybean oils), eggs, yeast, dough conditioners (mono- and diglycerides, sodium alginate, sodium stearoyl lactylate), natural flavors, salt, Red 40 (C), enzyme. Cereal Coating: Corn flour, sugar, oat flour, brown sugar, coconut oil, salt, sodium nitrate, natural and artificial flavor, strawberry juice concentrate, malic acid, reduced iron, niacinamide, zinc oxide, vitamin B2 (riboflavin), BHT (P), vitamin B6 (pyridoxine hydrochloride), vitamin B1 (thiamin mononitrate), folic acid, yellow 5 & 6 (C), Red 40 (C), Blue 1 (C). Contains: Wheat, Milk, Eggs, Soy

There’s really no good reason to eat these. They’re a too-bright, neon color for a reason. They serve no nutritional purpose. They don’t even appear to be an actual dessert. Just small balls of sugar and controversial ingredients.

While we honestly don’t understand the attraction here, if you’re ever in a Taco Bell and you feel yourself drawn to the Cap’n Crunch Berry Delights, we hope you’ll remember this blog post and stay far away!

http://www.tacobell.com/food/sides/Capn-Crunch-Delights

The Extra Long Pulled Pork Sandwich … the latest “less bad” option from Burger King

urlIn a sea of really bad food choices, any fast food menu option that boasts mostly reasonable nutrition facts and a mostly reasonable ingredient list quickly become a stand out. We were surprised to find that Burger King’s latest, the Extra Long Pulled Pork Sandwich is that kind of menu item. While FoodFacts.com isn’t going to tell our community that this sandwich is finally the healthy option you’ve been waiting for from Burger King, we can tell you that it’s “less bad” and, in a pinch, that can be important. Let’s take a look.

Nutrition Facts:

Calories:                       370
Fat:                                8 grams
Saturated Fat:             2.5 grams
Sodium:                       1290 grams

The only thing that goes overboard here is the sodium – and it’s not small. This is one salty sandwich and it certainly doesn’t leave much room to season the rest of your food for the day. But calorie and fat content are very reasonable.

Ingredients:
PORK PULLED WITH SAUCE, FULLY COOKED, SMOKED: Pork, Barbeque Sauce (Water, High Fructose Corn Syrup, Tomato Paste, Distilled Vinegar, Sugar, Salt, Modified Food Starch, Mustard (Water, Vinegar, Mustard Bran, Salt), Natural Smoke Flavor, Tamarind Extract, Sodium Benzoate and Potassium Sorbate (Preservatives), Caramel Color, Spices, Ground Paprika, Malic Acid, Tomato Powder, Citric Acid, Garlic Powder, Onion Powder). SPECIALTY BUNS: Enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (Vitamin B1), riboflavin (vitamin B2), folic acid], water, high fructose corn syrup, sesame seeds, yeast, soybean oil, salt, wheat gluten, calcium sulfate, calcium propionate (preservative), flaxseeds, mono- and diglycerides, datem, citric acid, potassium iodate, soy lecithin. CONTAINS: WHEAT AND SOY, Onions, Pickles

This certainly isn’t the best ingredient list we’ve ever seen. To be honest though, there are plenty of fast food options that are much, much worse. While we’re not a fan, we do need to acknowledge that most burgers contain plenty more than four controversial ingredients.

So, what’s the verdict? We don’t think this should be on anyone’s “must-eat” list. If there are special circumstances however — say you’re on the road and the only restaurant options for the next 200 miles happen to be fast food, Burger King’s new Extra Long Pulled Pork Sandwich is “less bad” than a Whopper. That’s something, at least.

http://www.bk.com/menu-item/extra-long-pulled-pork-sandwich

Papa John’s gets onboard, committing to the removal of artificial ingredients by the end of 2016

Papa-JohnsIn an effort to respond to consumer demand and position Papa John’s as a leader in the fast-casual restaurant business, the chain has followed others and committed to the removal of artificial ingredients by the end of next year. FoodFacts.com is happy to see yet another power-house brand listening to consumer voices and acting in the best interest of the folks that keep their business thriving.

Papa John’s International Inc. has long used the slogan “Better Ingredients. Better Pizza.”

With a growing number of restaurant chains making public commitments to the quality of their food, the nation’s third largest pizza chain has released a list of 14 ingredients it has committed to remove from its menu items by the end of 2016. It also launched a marketing campaign that compares its ingredient list to Panera Bread and Chipotle Mexican Grill.

Papa John’s launched a website this week that lists itself, Panera and Chipotle as “leading clean ingredient brands.” It tallies the ingredients that it doesn’t have on its menu compared with the two fast-casual chains, which lead the industry in terms of reputation for sourcing ingredients responsibly.

Papa John’s also ran an ad in USA Today Thursday that made the same comparison. The ad is in the form of “A letter to the moms and dads of America,” from Papa John’s founder, chairman, president and CEO John Schnatter.

“I have a question for you: What’s your child’s favorite food?” it begins.

“I bet a lot of you would answer ‘pizza,’ right?

“We all love having those Friday night family pizza dinners. But you’re also concerned that your children are eating balanced meals and foods full of good, quality ingredients.

“Well, I’m a parent too (and recently a grandparent). Let me be clear about this. I’m not going to serve people in our restaurants things I would not serve my family at home.”

The ingredients to be removed include artificial flavors and colors, corn syrup and corn syrup solids, hydrolyzed soy protein and corn protein, and sodium benzoate.

Papa John’s has already removed trans fats, monosodium glutamate, and the preservatives BHA and BHT from its menu.

Panera Bread Co. launched a similar campaign last week highlighting “food as it should be,” which included newspaper advertisements in the form of a letter from founder, chairman and CEO Ron Shaich, who urged customers to “Demand transparency and cleaner menus.”

Chipotle has long used the tagline “Food With Integrity” to describe its sourcing philosophy, which includes purchasing meat from animals that are not treated with antibiotics. Earlier this year, it also said it would remove ingredients made from genetically modified organisms, or GMOs, from its food.

Other large restaurant chains have also recently made claims or commitments regarding their food sourcing.

Last year, Chick-fil-A Inc. committed to removing chicken treated with antibiotics within the next five years, and in March, McDonald’s committed to removing chicken treated with antibiotics that are also used to treat humans within the next two years. McDonald’s, the country’s largest restaurant chain, also said it would work to curb antibiotic use in other foods, including beef and pork, and to offer in its kids’ Happy Meals low-fat milk and fat-free chocolate milk from cows that had not been treated with the growth hormone rBST.

Consumer sentiment … it just might be cleaning up the fast food and fast casual industry one chain at a time.

http://nrn.com/health-nutrition/papa-john-s-remove-artificial-ingredients-menu

Burger King’s A.1. Hearty Mozzarella Cheeseburger … a flame grilled fast food problem

A1_Hearty_Mozzarella_detailSome new fast food offerings are easy to identify as bad choices simply by their name.
FoodFacts.com puts the new Burger King A.1. Hearty Mozzarella Cheeseburger squarely in that category. There’s very little way to imagine that this could be remotely passable as a “less bad” fast food option.

It gets worse when you read the description on their website: “Features two ¼ lb. savory flame-grilled beef patties, topped with thick-cut smoked bacon, melted Mozzarella cheese, fresh chopped lettuce, crisp cut onions, and featuring savory A.1.®Thick & Hearty sauce, all on a warm, toasted, brioche-style bun.” Bacon, mozzarella, A1 sauce, brioche style bun. FoodFacts.com could easily be reading: controversial ingredients, extra fat and calories, controversial ingredients, controversial ingredients.

Let’s find out what’s in there:

Nutrition Facts:
Calories:                      800
Fat:                               48 grams
Saturated Fat:            21 grams
Sodium:                      1420 mg.

That’s a lot of calories, fat, saturated fat and sodium for one burger. We didn’t even get to the fries yet – which will most certainly push the sodium content of this meal well over the daily recommended intake. It’s pretty bad.

What do the ingredients look like?

BRIOCHE-STYLE BUN: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Dried Honey Blend (Cane Refinery Syrup and Honey), Soybean Oil, Contains 2% or less of each of the following: Salt, Wheat Gluten, Dextrose, Monocalcium Phosphate, Calcium Sulfate, Natural Flavors, Monoglycerides, Ascorbic Acid, Enzymes, Sunflower Oil, Vegetable Proteins, Wheat Maltodextrins, Calcium Phosphate, Wheat Dextrose, Corn Starch, Soy Lecithin, Soy Flour, Calcium propionate (to retard spoilage). HAMBURGER PATTIES : 100% USDA inspected Ground Beef (Fire-Grilled), THICK SLICED BACON: Cured with Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite. MOZZARELLA CHEESE SLICED (PROCESSED): Cultured Milk, Skim Milk, Water, Cream, Whey, Sodium Citrate, Salt, Sorbic Acid (Preservative), Natural Flavor, Enzymes, Soy Lecithin, A.1.® STEAK SAUCE: Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Vinegar, Corn Syrup, Salt, Raisin Paste, Orange Puree, Spice, Xanthan Gum, Dried Onions, Dried Garlic, Caramel Color., Lettuce, Onion

While FoodFats.com can understand that this new burger might sound good to some, we’re really unhappy with the nutrition facts and the ingredient list certainly leaves something to be desired.

It’s summertime. Get out and fire up a grill. Choose some healthy toppings for your burger. Change it up with turkey or chicken. You’ll be doing your body a healthy favor. We’re also positive it will taste a lot better, too.

http://www.bk.com/menu-item/1-hearty-mozzarella-cheeseburger

Pretzels and eggs for breakfast

1432222288095We’ll admit it. FoodFacts.com really doesn’t get the allure of the pretzel roll. It’s obvious, though, that we’re in the minority on this issue. Everywhere you look, there’s a fast food or fast casual chain introducing a sandwich on a pretzel roll. We’ve actually even seen delis offering sandwiches on pretzel rolls. It’s a thing. And it looks like it’s a thing that’s here to stay.

Considering that statement, it makes perfect sense that Dunkin Donuts is now offering a breakfast sandwich on a pretzel roll. Kind of like having pretzels and eggs for breakfast. Sort of.

If the idea sounds appealing to you, we’re sure you want to know exactly what you’re eating before you decide to indulge. So let’s take a look inside the new Bacon, Egg and Cheese Pretzel Roll Sandwich from Dunkin.

Nutrition Facts:
Calories:                       400 calories
Fat:                                13 grams
Saturated Fat:              6 grams
Sodium:                        1110 mg

46% of your daily sodium in one sandwich. So it’s a little on the salty side. Other than that, it’s a pretty typical breakfast sandwich.

Pretzel Roll: Roll: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid),Water, Sugar, Nonfat Dry Milk, Yeast, Palm Oil, Salt, Dough Conditioner (Wheat Flour, DATEM, Contains 2% or less of: Soybean Oil, Enzymes, Ascorbic Acid, L-Cysteine Hydrochloride, Azodicarbonamide), Wheat Gluten, Shelf Life Extender (Wheat Flour, Monoglycerides, Wheat Gluten, Corn Syrup Solids, Contains 2% or less of: Silicon Dioxide to prevent caking, Soybean Oil, Enzymes, Calcium Sulfate, Salt), Natural Pretzel Flavor (Glycerin, Natural Flavor, Water), Calcium Propionate (Preservative), Azodicarbonamide, Ascorbic Acid; Contains traces of Egg; Lye solution is applied as Surface Finishing Agent, Soy Lecithin added as a Processing Aid; Topping: Pretzel Salt; Fried Egg: Egg Whites, Water, Egg Yolks, Modified Corn Starch, Natural Sauteed Flavor (Soybean Oil, Medium Chain Triglycerides, Natural Flavor), Salt, Artificial Butter Flavor (Propylene Glycol, Artificial Flavor), Xanthan Gum, Citric Acid, Coarse Ground Black Pepper; Cheese: American Cheese (Milk, Cheese Cultures, Salt, Enzymes), Water, Dry Cream, Milkfat, Sodium Citrate, Salt, Sorbic Acid (Preservative), Annatto and Oleoresin Paprika Color (if colored), Soy Lecithin (non-sticking agent); Bacon: Pork, cured with: Water, Sugar, Salt, Sodium Phosphate, Smoke Flavoring, Sodium Erythorbate, Sodium Nitrite.

Maybe there’s a good reason that FoodFacts.com hasn’t been able to get behind the pretzel roll band wagon. Maybe we’re just really intuitive around here. That’s a pretty bad ingredient list.

We don’t want pretzels with our eggs.  Can you blame us?

 

http://www.dunkindonuts.com/dunkindonuts/en/menu/food/sandwiches/breakfastsandwiches/bacon_egg_cheese_pretzel.html

 

How about some cookies with that donut? Introducing the Chips Ahoy Creme Donut from Dunkin

Screen Shot 2015-06-08 at 3.22.47 PMWhat do you get when you cross Chips Ahoy cookies with a Dunkin Donut? Our immediate answer would be overkill. Maybe that’s just us. Honestly, the idea of a cookie flavored donut doesn’t leave us craving either the cookie or the donut. We get an overwhelming impression of too much sugar and too much dough.

In case you find yourself among the millions of consumers who won’t agree with us, we thought we should try to let you know what you’re getting yourself into with this one. Let’s take a closer look.

Nutrition Facts:

Calories:                       380
Fat:                                19 grams
Saturated Fat:             9 grams
Sugar:                           26 grams

Pretty typical donut nutrition facts. Plenty of sugar, fat and saturated fat. It’s important to keep nutrition facts in their proper perspective. FoodFacts.com didn’t expect to find fabulous nutrition facts for a donut. So there isn’t anything out of the ordinary here.

But what exactly makes the Chips Ahoy Creme Donut what it is? Here are the ingredients.

Donut: Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Palm Oil, Water, Dextrose, Soybean Oil, Whey (a milk derivative), Skim Milk, Yeast, Contains less than 2% of the following: Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Defatted Soy Flour, Wheat Starch, Mono and Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Soy Lecithin, Guar Gum, Xanthan Gum, Artificial Flavor, Sodium Caseinate (a milk derivative), Enzyme, Colored with (Turmeric and Annatto Extracts, Beta Carotene), Eggs; Cookie Dough Flavored Filling: Sugar, Vegetable Shortening (Palm Oil), Water, Maltodextrin, Corn Syrup. Contains 2% or less of each of the following: Dextrose, Corn Starch, Molasses, Salt, Mono and Diglycerides, Natural Flavor, Polysorbate 60, Caramel Color, Soy Lecithin, Potassium Sorbate (Preservative), Sodium Propionate (Preservative), Agar, Propylene Glycol, Phosphoric Acid; Chocolate Icing: Sugar, Water, Cocoa, High Fructose Corn Syrup, Soybean Oil, Corn Syrup, Maltodextrin, Contains 2% or less of: Dextrose, Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Salt, Potassium Sorbate and Sodium Propionate (Preservatives), Soy Lecithin (Emulsifier), Agar, Artificial Flavor; Chips Ahoy!® Cookie Topping: Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate Chips (Sugar, Chocolate, Cocoa Butter, Dextrose, Soy Lecithin), Sugar, Soybean Oil, Partially Hydrogenated Cottonseed Oil, High Fructose Corn Syrup, Leavening (Baking Soda and/or Ammonium Phosphate), Salt, Whey (Milk), Natural and Artificial Flavor, Caramel Color.

That’s a lot of ingredients. And plenty of them are just bad. We don’t know many people who think that partially hydrogenated oils and artificial flavors sound like must-have breakfast fare.

We’ll skip this one. It didn’t sound very appealing to begin with and after reading the ingredient list, it actually sounds worse.

http://www.dunkindonuts.com/dunkindonuts/en/menu/food/bakery/donuts/donuts.html?DRP_FLAVOR=Chips+Ahoy%21+Creme+Donut

Subway gets fresher dropping artificial flavors, colors and preservatives by 2017

Subway IngredientsOver the years, we’ve come to associate Subway with its “Eat Fresh” slogan. The chain has always been portrayed as a healthier option, setting itself apart from burgers and chicken sandwiches and french fries. And we all remember Jared Fogle … the “Subway guy” who lost a significant amount of weight eating Subway turkey subs and has kept that weight off almost 20 years later. But even with all that, Subway has always been a fast food chain of sorts, fresher food or not, as evidenced by some of the not-so-healthy ingredients in their foods.

But Subway is also a chain that has listened to its consumers. In early 2014, Subway announced the removal of azodicarbonamide from its breads and rolls. That was a big step and went a long way to justify that “Eat Fresh” slogan.

Now Subway wants you to eat even fresher at its locations.

The sandwich chain told the Associated Press it will remove artificial flavors, colors and preservatives from its menu in North America by 2017. Whether that can help Subway keep up with changing attitudes about what qualifies as healthy remains to be seen.

Elizabeth Stewart, Subway’s director of corporate social responsibility, said in an interview that ingredient improvement has been an ongoing process over the years. More recently, she said the chain has been working on removing caramel color from cold cuts like roast beef and ham. For its turkey, Subway says it plans to replace a preservative called propionic acid with vinegar by the end of this year.

Among its toppings, Stewart said Subway is switching to banana peppers colored with turmeric instead of the artificial dye Yellow No. 5. Without providing details, she said the chain is also working on its sauces and cookies.

The purging of artificial ingredients is quickly becoming the norm among major food companies, which are facing pressure from smaller players that tout their offerings as more wholesome.

Subway is facing evolving definitions for what qualifies as healthy, said Darren Tristano, an analyst for Technomic. While older generations looked at nutritional stats like fat and calories, he said younger generations are more concerned about qualities like “local,” ”organic” and “natural.”

“Change has come so fast and rapidly, consumers are just expecting more and more,” Tristano said.

And although Subway markets itself as a fresher option, he noted that people don’t necessarily see it as the healthiest or best product around.

Tony Pace, Subway’s chief marketing officer, noted the chain is already seen as a place for low-fat options, but that it needs to keep up with changing customer attitudes.
“As their expectations go up, we have to meet those expectations,” he said.

Pace said the use of simple ingredients is becoming a “necessary condition” to satisfy customers, but that it won’t be enough on its own to drive up sales.

Subway is continuing to listen to the voices of its consumers. FoodFacts.com is confident that those consumers will appreciate their efforts to improve the quality and healthfulness of the foods they serve. Every food manufacturer, fast food chain and fast casual chain needs to remember the old adage, “the customer is always right,” and act accordingly.

http://nypost.com/2015/06/04/eat-fresher-subway-drops-artificial-ingredients/