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Pizza Hut: No more butylated hydroxyanisole in our food

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Staff writer ▼ | May 31, 2016
Pizza Hut
Healthy food   Human antibiotics will be removed from chicken for Pizza Hut

Pizza Hut has pledged to drop two preservatives and reduce its use of antibiotics in an effort to improve food quality.

By the end of July, the restaurant chain will stop serving meat with butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT).

The Food and Drug Administration (FDA) considers the chemicals “safe for use” in food, but critics including the Environmental Working Group say consumer should avoid them.

Pizza Hut's goal is to eliminate use of preservatives in cheese by the end of March 2017. Human antibiotics will be removed from chicken used for its pizza by the end of March 2017. The company will be stripping additional additives and preservatives by 2020.

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