Papa John’s Removes High Fructose Corn Syrup from Menu
The change has been fully implemented and includes all pizza ingredients, pizza toppings, dessert items, and sauce selections
“We are proud to announce that Papa John’s is the first national pizza chain to remove high fructose corn syrup from our entire food menu,” said Sean Muldoon, Papa John’s Chief Ingredient Officer. “We’ve always strived for high quality ingredients in our pizzas and continue our aggressive push toward cleaner ingredients and menu offerings. We work tirelessly to set the industry’s gold standard for pizza ingredient quality, and this is the next step in fulfilling our promise to deliver better ingredients.”
Papa John’s dedication to quality is reinforced by its financial investment of over $100 million dollars annually to provide superior product to its customers. In January 2016, Papa John’s removed all artificial flavors and synthetic colors from its menu. By summer 2016, the chicken in Papa John’s grilled chicken pizza toppings and chicken poppers will be raised without human and animal antibiotics, as well as fed a vegetarian diet.
Papa John’s can now add no high fructose corn syrup to its already extensive list of “no” ingredients, including: no partially hydrogenated oils, no MSG, no fillers in meat toppings, no BHA, no BHT, no cellulose, no artificial flavors, and no synthetic colors.