Au Bon Pain eliminates trans fats from menu
October 15, 2007
by Keith Nunes
BOSTON – Food service operator Au Bon Pain has eliminated trans fatty acids from the products it serves and will use only natural chicken in its salad and sandwich menu items. The company started the process of eliminating trans fats from its menu four years ago.
"Providing our guests with fresh, nutritious and delicious food has always been a priority at Au Bon Pain," said Sue Morelli, president and chief executive officer.
Over the past year, the food service company has created multiple programs to help guests make menu choices that meet their nutritional requirements. In addition to in-store nutrition kiosks, which offer customers ingredient and dietary information about each menu item, the company recently revamped its web site with a "Smart Menu," where guests may search for foods that fit their specific dietary needs and view nutrition information for a specific combination of food choices.
Au Bon Pain also has reduced the sodium levels across its line of soups and now offers 12 soups with less than 1,100 mg of sodium, as well as six vegetarian options and six low-fat options.