Taco Bell has revealed several new food quality initiatives that it will implement this year.
The company is aiming to remove synthetic preservative tert-butylhydroquinone (tBHQ) and other additives from its food items, as well as reduce sodium levels by 25% by 2025.
Taco Bell has already been working on removing artificial colours and flavours from its menu.
The company has also committed to sourcing sustainable US-grown beef for its products and has become a member of the US Roundtable for Sustainable Beef (USRSB).
In addition, the brand will focus on improving recycling efforts and has recently launched recyclable cold cups and lids in all of its 7,000 US restaurants.
With assistance from its partners at the NextGen Cup Consortium Challenge, the restaurant will aim to make all of its cups recyclable by 2021.
Certified by the Vegetarian Association, Taco Bell will be piloting its first vegetarian menu in stores later this year and create 100,000 new US jobs by 2022.
Taco Bell will also aim to maintain its current price point and support the Taco Bell Foundation, with a commitment to award $21m in scholarships by 2021.
Taco Bell North America president Julie Masino said: “From simplifying our ingredients while improving food quality, to creating more new jobs, to improving our recycling efforts, these are just some of our promises to keep doing even better and being even better, and they are promises that we know we will keep.”