We’ve made measurable progress toward our goals to eliminate 100 percent of partially hydrogenated oil,
artificial flavors and artificial coloring by 2020. In 2017, based on data representing 75 percent of our global store count, an estimated 97 percent of food items were free of partially hydrogenated oil, an estimated 70 percent were free of artificial flavors, and an estimated 78 percent had removed artificial coloring.
A major focus area has been reduction of sodium across our brands. Currently, 15 percent of Pizza Hut pizzas have just one-third of the daily recommended dietary allowance for sodium, and 20 percent of its pizzas will meet that criteria by 2020. Over the last five years, Pizza Hut has lowered the sodium content in all its core dough crusts globally by 25 percent, the lowest point possible without affecting functionality, as well as lowering the sodium content in its cheeses globally by between 25 and 35 percent. Pizza Hut has provided country business units the option to choose between standard and low-sodium options, and markets in Asia, Australia, Canada, Europe and Korea have opted in.
Since 2008, Taco Bell has reduced sodium by 15 percent on average across the menu, the equivalent of 1.5 million pounds of salt removed each year from consumers’ diets. By 2025, Taco Bell will expand that commitment to an additional 10 percent, for a total of 25 percent sodium reduction across the menu and is well on its way to achieving this goal. Meanwhile, KFC works with suppliers and nutrition experts to find opportunities to reduce sodium in its menu items where feasible.