“Made. Different — Real Food, Real Cooking, Real Flavors.”
That’s already true of Noodles & Company’s pork. This month, bacon will also be antibiotic free, with steak and meatballs to make that claim by mid to late 2016. Last will be antibiotic free chicken, already in test in Colorado units, which will roll out by early 2017, said Mark Mears, Noodles & Company executive vice president and chief marketing officer.
By November, all restaurants will use a hormone free Cheddar Jack cheese, and Noodles & Company will test a hormone free cheese sauce for its macaroni and cheese in Colorado in the fourth quarter.
Noodles & Company already uses cage free eggs systemwide, and the menu includes organic tofu, milk and tea.
The company is working with suppliers to remove artificial ingredients from the dessert menu, including the house made Rice Crispy treats. The chain has long been known for freshness, with about 14 vegetables prepped in house and made to order pastas.