Chipotle is changing the way they make tortillas for the better

Chipotle is changing the way they make tortillas for the better

Chipotle recently announced that they were removing all genetically modified ingredients from their food. After this announcement was made, the New York Times published a piece revealing a remarkable statistic about Chipotle’s ingredients versus their competitors.

As written the New York Times article: “Eliminating genetically engineered ingredients is easier for Chipotle, where the entire menu uses just 68 ingredients, including salt and pepper, while one of its competitors uses 81 just to make a burrito.”

Eleven of those 68 ingredients in Chipotle’s menu are found in their tortillas, and CEO Steve Ells wants to change this. Chipotle is changing the way they make tortillas for the better.

Currently, the following is the ingredient list for their tortillas: flour, water, whole wheat flour, canola oil, salt, baking soda, wheat bran, fumaric acid, calcium propionate, sorbic acid, and sodium metabisulfite.

Chipotle’s goal is to reduce the ingredients to simple well known ones like water, whole wheat flour, oil, and salt.

We aspire to make artisanal tortillas on an industrial scale,” Ells told the Times. Since the restaurant goes through over 800,000 tortillas on a daily basis, this will prove to be a very difficult task.

The restaurant chain will have to figure out how manage tortillas with shorter shelf life, as they will be free from preservatives.

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Chipotle removes GMOs from food.
McDonald’s to remove antibiotics from chicken.

Costco is working to ban antibiotics from meat.

Wendy’s removes soda from kid’s meals.

Burger King to remove soda from kid’s meals.

1. “Chipotle’s Tortillas Will Soon Be Preservative-Free and Full of Whole Grains.” TakePart. TakePart, 18 June 2015. Web. 20 June 2015.
2. “Chipotle to Stop Using Genetically Altered Ingredients.” The New York Times. The New York Times, 26 Apr. 2015. Web. 20 June 2015.
3. “Chipotle’s Quest to Develop a Better Tortilla.” The New York Times. The New York Times, 16 June 2015. Web. 20 June 2015.

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