The Schwan Food Company will phase out the use of artificial trans fats, partially hydrogenated oils, high-fructose corn syrup and artificial flavors and dyes over the next two years. This will affect all products in the Bloomington, Minnesota, USA-headquartered frozen food producer’s extensive line of offerings, which range from Red Baron, Freschetta, Tony’s and Bon Appétit pizza to Mrs. Smith’s and Edwards desserts, Pagoda snacks and appetizers, Larry’s potatoes and other retail and foodservice items.
The timetable calls for riddance of artificial dyes and partially hydrogenated oils and artificial trans fats from recipes by the end of this year. High-fructose corn syrup will be gone by the conclusion of 2016, followed by the elimination of artificial flavors by the end of 2017.
“As a frozen food leader, we are committed to offering quality foods made with the same recognizable ingredients you would find in your pantry,” said CEO Dimitrios Smyrnios. “We will continue to evaluate our ingredient lists to ensure we are satisfying consumer expectations.”
“Consumer satisfaction and overall experience with our food is of the utmost importance to our company and employees,” said Stacey Fowler, senior vice president of product innovation and development. “Our team is hard at work to deliver foods that are free from unfamiliar ingredients and provide consumers with a great experience.”
These changes are being made while maintaining consumer expectations for taste and quality. The commitment covers elimination of these ingredient groups from Schwan-branded foods sold by every subsidiary of the company, including Schwan’s Home Service, Inc., Schwan’s Consumer Brands, Inc. and Schwan’s Food Service, Inc.
