Taco Bell to Eliminate Artificial Colors, Flavors and Added Trans Fat to ‘Simplify’ Food
By Matthew Lyle • May 26, 2015
By the end of this year, the company will update its core menu to remove artificial colors and flavors, high fructose corn syrup, added trans fats and unsustainable palm oil, said Liz Matthews, Taco Bell’s chief innovation officer. The move will affect 95% of the chain’s menu, but will not impact beverages or co-branded items.
By the end of 2017, Taco Bell will work to remove additional artificial preservatives and additives “wherever possible,” according to a statement.