US-based restaurant chain Pizza Hut has decided to eliminate artificial preservatives and reduce antibiotics in its food products, in a bid to improve food quality.
The company said that it would stop using butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT) in its meats by the end of this July.
The restaurant chain will also halt adding artificial preservatives in its cheese products by the end of March 2017.
It has also decided not to use chicken treated with antibiotics in its pizzas by the end of March next year.
Pizza Hut has also partially eliminated the usage of hydrogenated oils and MSG in its products, in addition to the ingredient simplifications.
The restaurant chain noted that it had stopped the usage of artificial flavors and colors in its core pizzas from last month.
Pizza Hut chief brand and concept officer Jeff Fox said: "The decisions made by our Founders involving relationships and partners have a lot to do with why we are still the most loved pizza restaurant in the world.
"It comes from a fundamental truth about Pizza Hut: We started as a restaurant and maintain a restaurant-first mentality in everything we do.
"From how pizzas are prepared, how customers are served and how the entire experience is presented. We strongly believe in our foundation of being a restaurant that serves people, not just pizza, and that personal service is more important to our customers today than ever before."
