Nutritional Improvement



KFC U.S. 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.

In KFC United Kingdom and Ireland, they have continued to investigate reduction in salt and sugar and have reformulated their cheese and tortillas to reduce fat and salt thereby reducing the Kcal/KJ levels. They have also been an active contributor into how they can reduce salt in some of their core lines.

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 percent and seasoned chip salt by 21 percent
  • 2011: Reduced sodium in burger buns by 30 percent and dinner rolls by 37 percent

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

They 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. The Australian Division of World Action on Salt and Health (AWASH) showed its support for the initiative, congratulating KFC for taking a proactive stance on educating customers about salt. This is just one educational initiative Australia will roll out to help customers make informed decisions when they visit KFC.

They are constantly working on further salt reduction options in their recipes at KFC Germany. In 2014 they focused on the chicken marinades, which launched in 2015.

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

In India, KFC continues to look for ways to reduce sodium in its menu options by working with suppliers and nutrition experts.

Pizza Hut

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 removed another 1.5 million pounds of salt from core ingredients in 2015. The brand is committed to continually improving the nutritional profile of their products.

In India, Pizza Hut continues to look for ways to reduce sodium in its menu options by working with suppliers and nutrition experts.

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 percent have been achieved and their 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.

Pizza Hut Australia has had a continual sodium reduction program running for a number of years and has targeted sodium reduction in dough, meat toppings and side items.

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

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

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

Taco Bell

Taco Bell U.S. initiated its ongoing commitment to reduce sodium levels in 2008. Partnering with suppliers and third-party experts, they continuously evaluate ingredient technologies and functionalities to help reduce sodium levels while maintaining the flavors their customers love. Since embarking on this journey, Taco Bell has reduced sodium on average by 15 percent across the menu. 

Palm Oil

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

We remain committed to implementing a global nutritional policy that includes the removal of palm oil as a cooking oil. In 2015, an environmental palm oil policy went into effect requiring markets that will not meet our nutrition policy timeline to source sustainable palm oil. Read the full policy here.


For over four years now, KFC U.K. and Ireland has consistently been removing palm oil from their products and replacing with sunflower, rapeseed or soya oils. This began in 2011 when they stopped frying in palm oil, switching to high oleic rape and sunflower oils.

In February 2015, KFC U.K. completed the removal of palm oil from all United Kingdom and Ireland KFC branded products. This resulted in removal of just over 4,521 metric Tonnes of palm from their frying oil, chicken, buns, tortillas, fries, hash browns, cobettes and chocolate sauces. This means they have removed 1,763,268 kg saturated fat - that’s just over seven million packs (250g) of butter/ lard removed.

KFC Australia introduced canola oil in May 2012 replacing responsibly-sourced palm oil for cooking their freshly prepared menu items. KFC Australia has worked extensively with their supplier to remove palm oil from their pan frying process from all of their chicken nuggets, popcorn chicken, hashbrowns and fries.

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.

At the end of 2014, KFC Germany phased out of palm oil as a cooking oil, using a new oil mix consisting of sunflower and rapeseed oil with a higher content of unsaturated fatty acids. In addition, their fries are pre-fried in a palm-free oil blend.

Pizza Hut

Pizza Hut Australia does not cook in any palm oil. There are products containing palm oil as a sub-component and where possible these are sourced from a RSPO, or Roundtable on Sustainable Palm Oil, certified source.

Taco Bell

Taco Bell committed to only using sustainable palm oil in their ingredients by the end of 2015, replacing unsustainable palm oil with RSPO-sustainable palm oil or other oils, like canola. With hash browns, they partnered with their suppliers to ensure that only 100 percent canola oil was used.

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 from product offerings. Since 2007, for example, all of our KFC U.K. products have been free from artificial trans fatty acids.

In 2007, Taco Bell’s U.S. restaurants completely switched to using trans fat-free high-oleic canola frying oil. With the exception of a few ingredients containing one gram or less, all menu items are free of artificial trans fat. They are committed to completely phasing out all artificial trans fat from their menu by 2017.

Allergens and Sensitivities

Across all of our brands, they manage guidelines regarding allergens and sensitive ingredients and restrict them in current menu items and in future product development. For example, tree nuts are not used at Taco Bell restaurants.

They identify potential allergens and sensitivities for all products and publish that information on their brand website – – for customers. Consumers also can customize their meals using the online nutrition calculator and create a meal that meets their lifestyle and dietary needs, including allergens and sensitivities.

Calories and Fat

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

  • Zero grams of artificial trans fat
  • No high fructose corn syrup
  • No Monosodium Glutamate (MSG)
  • No artificial colors/dyes
  • No artificial flavors

At Taco Bell, there are choices for everyone, including customers who are looking for lower calorie and lower in fat options. For instance, our Fresco Menu has seven signature items that are each under 350 calories and 10 grams of fat. Customers also have the option to make almost any item on our menu “Fresco-style,“ which usually provides a 25 percent reduction in fat by replacing mayo-based sauces, guacamole, reduced-fat sour cream and cheese with freshly-prepared pico de gallo. If you’re ordering through the Taco Bell mobile app, there’s a “Make it Fresco!“ button, making the swaps easy to order.

Mayonnaise for the KFC burger in China was upgraded to  third-generation in which the fat content decreased from 70 percent to 35 percent.

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


Taco Bell is proud to offer a menu that has no added monosodium glutamate (MSG), however co-branded Frito-Lay menu items do contain some MSG.

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.

Pizza Hut Australia avoids use of MSG in its products.

Nutrition Advisory Council

In 2015, KFC Australia formed a Food Nutrition Advisory Committee. The purpose of this committee is to address ways in which KFC Australia can approach and address current and future nutrition challenges and remain relevant with products to address such challenges. The group meets twice per year.

Current membership of this committee includes Academics, Researchers, Consultant Nutritionists as well as a nutrition professional from one of our key suppliers. All persons are prominent individuals in the nutrition arena in Australia.


KFC United Kingdom and Ireland worked to drive global guidelines around permitted ingredients and throughout the course of 2016 they will be removing the few remaining artificial colors and flavors from their products.