Nutritional Improvement

As we work to make nutritional improvements to our products, we are committed to reducing sodium, eliminating trans fats, restricting allergens and sensitivities and lowering calories and fats--all while maintaining the delicious taste our customers know and love.


KFC U.S. is working hard to reduce sodium in its products. The brand began its journey to reduce sodium in 2007 by working with suppliers to find options to reduce sodium without compromising product quality or unique taste. Great progress has been made to date, yet the brand recognizes there is still more work to do and is committed to addressing this nutritional improvement.

Taco Bell U.S. has an ongoing commitment to reduce sodium levels, and teams are continuously evaluating ingredient technologies and functionalities with suppliers to help reduce sodium levels in Taco Bell food.

Amid rising concerns of Americans sodium intake, Pizza Hut successfully removed over half a million pounds of salt from its menu in 2012 and has plans to remove another 1.5 million pounds of salt from core ingredients in 2014.

The brand teams in India continue to look for ways to reduce sodium in KFC and Pizza Hut menu options by working with suppliers and nutrition experts.

Before the introduction of the Public Health Responsibility Deal, KFC UK was the first quick-service chain in the UK to stop salting fries. We have maintained a program to reduce the amount of salt in our food every year for more than five years and recently became one of the first companies to sign the Salt Pledge as part of the Responsibility Deal, committing us to further reduce salt by training employees and changing our kitchen practices.

KFC UK is exploring an innovative technology that uses salt crystal to further reduce salt in our Original Recipe chicken without impacting taste. Our aim is to deliver an additional 15% reduction in salt from our best-selling products by the end of 2014.

  • KFC UK’s efforts successfully cut the salt content in five of our chicken options by 8 – 20% in 2012. Specifically, salt content in recent years has fallen by 24% in our popcorn chicken since 2009
  • 30% in our Zinger chicken since 2011
  • 15% in our Hot Wings in 2012
  • 15% in our mini fillets in 2013

In Australia, KFC has successfully implemented sodium reduction initiatives for a number of products, making significant reductions across a range of products including:

  • 2010: Reduced sodium across core chicken menu items by an average of 15% and seasoned chip salt by 21%
  • 2011: Reduced sodium in burger buns by 30% and dinner rolls by 37%

Further reductions across various menu items including tortillas, bacon and chicken products are currently in progress.

We have also been testing a number of sodium reduction initiatives to proactively help customers make more nutritional choices. During World Salt Awareness Week, KFC Australia actively encouraged customers via in-store communications to hold the salt when ordering KFC chips. This is just one educational initiative Australia will roll out to help customers make informed decisions when they visit KFC.

Since 2008, Pizza Hut has been testing significant sodium reductions in core products, which have been rolled out in Korea, Canada and Australia. Reductions of up to 50% have been achieved and our goal is to roll this out globally. The brand has also developed a broader global menu for the dine-in business including pastas, individual pizzas, plated salads, an enhanced salad bar and beverages broadening the brand's appeal through menu variety and choice.

Since 2009, KFC Germany has reduced sodium in several menu items including:

  • Original Recipe breading by 16%
  • Marinade for fillet bites by 20%
  • Tortillas by 35%
  • Buns by 25%

As a result of the complete analysis of the nutritional values in 2013, KFC Germany will implement several product improvements to further reduce salt in 2014. There will also be a strategy in place for new product development to control salt levels in all promotional and new products launched in the market.

In KFC Africa there has been a 5% reduction in the Original Recipe breading resulting in 45 tons of salt removed from our customer’s diets.

Pizza Hut Europe has reduced the salt in its mozzarella cheese by 15% and in its dough by 17%.

Trans Fats

Many of our markets including the U.S., Canada and India, have taken steps to remove as much artificial trans fat as feasible (or possible) from product offerings. For example, KFC UK, all products have been free from artificial trans fatty acids, which can contribute to heart disease, since 2007.

Allergens and Sensitivities

Across all of our brands, we manage to guidelines regarding allergens and sensitive ingredients and restrict them in current menu items and in future product development. For example, at Taco Bell, the Frutista Freeze beverages contain only natural flavors and no high fructose corn syrup.

We also identify potential allergens and sensitivities for all products and publish that information on our brand websites for our customers.

Calories and Fat

Pizza Hut U.S.’s Pan, Thin ‘N Crispy®, Hand-Tossed Style and Stuffed Crust pizzas contain:

  • Zero grams trans fat
  • No high fructose corn syrup
  • Only heart-healthy vegetable oils

Mayonnaise for the KFC burger in China was upgraded to 3rd generation in which the fat content decreased from 70% to 35%.

KFC Africa replaced the Original Recipe Fillet with a Skinless Fillet in March 2013. This resulted in decreasing the fat from 12 grams to 5 grams per 100 grams and the total energy from 247 Calories to 198 Calories per 100 grams.

KFC UK began testing non-fried options and investing in restaurant ovens to support this initiative in 2011. Three restaurants in the region have also been early adopters of the government's Food Standards Agency to test putting calories on menu boards.

KFC Germany reduced fat by 25% in 2011 when they stopped dipping corn in vegetable oil and began offering customers a butter pack instead.


Pizza Hut India is monosodium glutamate (MSG) free while KFC India continues to explore ways to reduce MSG in menu items, particularly in grilled and vegetarian options.

KFC Germany is currently reviewing all marinades to assess potential for reducing the use of MSG in chicken products.

Palm Oil

As part of our global nutrition strategy, our goal over the next four years is to phase out palm oil wherever feasible. We have been working toward that goal and today, nearly 70% of our global restaurants do not use palm oil as their cooking oil.

Since 2007, KFC UK and Ireland gradually improved cooking oils by switching to rapeseed-based cooking oils that are high in monounsaturated fatty acids. These oils are healthier options as they are not closely linked to health problems such as cardiovascular disease. In 2011, we removed palm oil from our fryers and replaced it with high oleic rapeseed oil and sunflower oil. This move has cut the saturated fat in our Original Recipe® chicken, fillets and mini fillets by up to 25%.

KFC Australia introduced canola oil in May 2012 replacing responsibly-sourced palm oil for cooking their freshly prepared menu items.

In December 2013, KFC France phased out of palm oil, using a new oil mix consisting of sunflower and rapeseed oil. Remaining markets that are currently using palm oil in products are reviewing and testing alternatives.