Papa John's Announces Completion of Transition to Antibiotic-Free Grilled Chicken Pizza Toppings and Poppers
The pizza company celebrates latest clean label milestone in its BETTER INGREDIENTS. BETTER PIZZA. promise
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Taste our answer for better chicken: No antibiotics (Graphic: Business Wire)
"When Papa John's opened its doors in 1984, I had one goal in mind: BETTER INGREDIENTS. BETTER PIZZA. Today, our clean label journey remains an essential part of that promise, and our commitment to our customers is as strong as ever," said Founder, Chairman and CEO "Papa John" Schnatter. "The completion of the transition to raised without antibiotics chicken toppings on our pizza and poppers is just one better ingredient moment, and we're excited to show our customers what we have in store for the future."
This change comes as part of the company's ongoing efforts to address consumer preferences, which have evolved to demand and expect higher-quality ingredients.
"We've taken a lot of steps to bring our customers transparency around
our ingredients," said
Over the years,
- Preservatives BHA and BHT;
- Flavor enhancer MSG;
- Cellulose and partially hydrogenated oils;
- Artificial flavors and synthetic colors; and
- High fructose corn syrup.
This fall customers will hear more from the company about the clean ingredient commitments including an effort around cage-free eggs. Papa John's is committed to converting to cage-free eggs by the end of 2016. These future changes are just some of the ingredient areas Papa John's is exploring to deliver on its promise of "better."
In June,
About Papa John's
Headquartered in Louisville, Kentucky,
View source version on businesswire.com: http://www.businesswire.com/news/home/20160720006296/en/
Papa John's
Senior
Director, Public Relations
Peter_Collins@papajohns.com
Source: Papa John's
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