Noodles & Co. said it plans to remove all artificial colors, flavors and preservatives from all of its soups, sauces and dressings later this year.

BROOMFIELD, COLO. — More and more restaurant chains are announcing major carte moves toward elementary ingredients. Joining the likes of Panera Breadstuff and Chipotle Mexican Grill is Noodles & Co., the Broomfield-based fast-casual chain with 455 restaurants, which said it plans to remove all artificial colors, flavors and preservatives from all of its soups, sauces and dressings later this year. The company also said it is testing naturally raised, antibiotic-gratis craven in its restaurants and is working with suppliers to expand the ingredient nationwide over the rest of the year and into 2016.

"(A) force of the make is Noodles' ability to resonate with guests of all types through our distinct approach to craft cooking, our service model, and almost importantly, the quality ingredients and flavors offered in our menu," said Kevin Reddy, chairman and master executive officer of Noodles & Co., during a May 5 earnings call with financial analysts. "The fresh vegetables we prep throughout the twenty-four hours, our quest for real ingredients, clean labels, and cooked-to-order meals meet the discerning desires of guests today."

Noodles & Co. has long touted the quality of its ingredients, which include organic tofu, naturally raised pork, fresh produce and noodles made without bioengineered ingredients. Limited-time offers showcase such seasonal ingredients as asparagus and corn, which is shucked and sheathed in the restaurants. Recently, Noodles & Co. introduced Vitrify Bowls, which substitute fresh spinach for pasta in 4 of the concatenation's signature dishes.

"I tell you, I call up the quality of ingredients, non-processed, are very important," Mr. Reddy said. "All the work that our supply concatenation team has done and continues to practice, I think but back up a potent story and positioning about ingredients that still is a differentiator today. I think more and more companies, every bit well as the agricultural organization, will motion in that direction. That is working."

In early on May, St. Louis-based Panera Staff of life announced plans to eliminate bogus preservatives, sweeteners, colors and flavors from the food served in its baker-cafes past the cease of 2016. Some ingredients the company volition remove include acesulfame K, autolyzed yeast extract, loftier-fructose corn syrup, maltodextrin, microparticulated whey poly peptide concentrate and others.

At the end of April, Denver-based Chipotle said information technology had successfully removed bioengineered ingredients from its food and is working to eliminate additives from its tortillas.

Also in April, McDonald'south Corp., Oak Brook, Ill., debuted a revamped recipe for its grilled craven, which no longer includes artificial flavors, added colors or preservatives. The chicken is seasoned with "pantry spices" and herbs, such as parsley, table salt and onion powder, and cooked in a canola and olive oil blend. Previously, the grilled craven was prepared with liquid margarine, which included hydrogenated oils and artificial season. The introduction followed a new policy McDonald's announced in March to only source chicken raised without human antibiotics.

Carl'due south Jr., Carpinteria, Calif., concluding December claimed to be the showtime fast-food chain to offer a natural beef patty with the introduction of the All-Natural Burger, made with a grass-fed, free-range beef patty that has no added hormones, antibiotics or steroids. The visitor said the burger comes in response to a growing need for "cleaner" nutrient, particularly among millennials.

And Chick-fil-A, Atlanta, terminal year pledged to serve antibiotic-complimentary chicken in all of its restaurants within five years. The fast-food chain previously removed yellowish dye from its chicken soup and tested the removal of high-fructose corn syrup from its dressings and sauces, bogus ingredients from its buns, and tert-Butylhydroquinone, an artificial preservative, from its peanut oil.

2 in five consumers cite a rising concern over nutrient additives, according to recent enquiry from Technomic Inc., a Chicago-based firm.

"Greater sensation for health and wellness is driving the growth in healthful card items, yet our enquiry indicates that the majority of consumers notwithstanding opt for more indulgent nutrient," said Darren Tristano, executive vice-president of Technomic. "The push button and pull between healthfulness and indulgence makes an All-Natural Burger on-trend.

"All-natural products also accept a 'wellness halo' impact and often aid consumers feel confident that they are getting a product better for them and from a source they can feel good most."