News Release: Pizza Hut Goes Natural !!!

Not a word about the salt though ...

Pizza Hut to switch to all-natural ingredients

DALLAS (Jan. 12, 2009) Pizza Hut said Monday it is doing away with artificial preservatives, colors and flavors in its food.

As part of the process, Pizza Hut said it would use only pepperoni and other sausages that do not contain artificial preservatives or colors and are free of nitrates and nitrites. In addition, the chain said it is changing the beef and chicken it uses, and added that its sauces are now free of high-fructose corn syrup.

Pizza Hut said the move was spurred by successful tests last year of "The Natural" pizza, which incorporated all-natural ingredients. The pizza also included all-natural mozzarella, but a spokesman said the company has no immediate plans to use that cheese on the rest of its pizzas.

The company wouldn’t discuss cost details of the switch to natural ingredients. However, the chain's president, Scott Bergren, said: “We worked hard to create just the right balance of cheese and premium toppings on our natural pizzas to get the perfect taste combination for our customers. While premium toppings always cost a little more, we believe our customers’ satisfaction is worth investing in, and the response has been very positive.”

On Monday, the company also launched nationwide a new pizza box made from 40 percent recycled materials.

Pizza Hut, a subsidiary of Yum! Brands, based in Louisville, Ky., operates or franchises more than 10,000 units worldwide, including more than 6,000 in the United States. The chain's new natural products are available only in its U.S. restaurants.

wheregreggeats.com


On Monday, the company also launched nationwide a new pizza box made from 40 percent recycled materials.

 
 
I think the box sounds more appetizing than the pizza!

The nearest Pizza Hut to our house closed a couple of years ago and I doubt I will ever stop at one in my travels. So, I guess I will have to take their word that they are starting to make pizza like most of the independents.

Wonder how much the price goes up!

I've never eaten at Pizza Hut in my life, their stuff just never looked appetising and was too expensive!

No high fructose corn syrup in their "natural" sauce - how exciting.

I love when these commercials run after the smarmy high fructose corn syrup council ads.

I gave up on them 10 years ago but I'll try "the natural" one time. I hate high fructose corn syrup and try to avoid it whenever possible.

I havent eaten at Pizza Hut in many years-and I am not apt to now. I have given so many chains their chances, and have been let down time after time.I still drive 25 minutes to pick up my tried and true, Mom and Pop place pizza...MFL, I am speaking of Pietros in Bay View....

By this announcement, they are admitting that their current foods are being made with muck.

annpeeples


I havent eaten at Pizza Hut in many years-and I am not apt to now. I have given so many chains their chances, and have been let down time after time.I still drive 25 minutes to pick up my tried and true, Mom and Pop place pizza...MFL, I am speaking of Pietros in Bay View....

I haven't tasted a pizza anywhere I enjoy more than Fillipo's in West Allis. When we crave a thin one, we really enjoy Villa Roma which has some the creamiest Mozzarella. Two highly thought of Milwaukee pizza, Ann's  in Hales Corners and Zaffiro's  near Brady Street are good but somewhat overrated with DiMarini's  in Bay View (both) also very good. We were just out of Pietros  delivery area so we never gave it a try; it's delivery and carryout only right? Ever have a Hup's?  We sometimes will drive 30 minutes to get one.
I think you need nitrates in pepperoni as you do in bacon so I'll try the Pizza Hut only for the novelty of it, as I doubt we'll like it. 
Someone told that some joint named Burts near Chicago is pretty good. Guess we'll have to drive down and try one some time. I just wonder if we can get good service on a Saturday night?

Will they still use that pre-made Boboli-like crust?

I'm still wondering what is in unnatural pepperoni?

I have seen this new "uncured "pepperoni popping up more and more-so what have we been eating?

annpeeples


I have seen this new "uncured "pepperoni popping up more and more-so what have we been eating?

Most luncheon meats, hot dogs and cured sausage (salami, pepperoni, etc.) use sodium nitrate as preservative and it gives those products their pink and red colors. Without it those products have grey look about them. As a sodium product they also contribute to taste. That's why I was willing to give this product a try; my curiousity is tweaked.

MilwFoodlovers
I gave up on them 10 years ago but I'll try "the natural" one time. I hate high fructose corn syrup and try to avoid it whenever possible.

When I saw the commercial, I couldn't help thinking it has no high fructose corn syrup, but probably does have regular corn syrup.

Their Pepsi Cola still has high fructose corn syrup so what is the big sales appeal?

Times must be hard...they've sent me a 50% voucher for a sit in meal...might give it a go!

If they ever learned how to make a decent pizza they might actually do well with their business.

Has anyone actually tried one yet?

NYPIzzaNut


If they ever learned how to make a decent pizza they might actually do well with their business.

Remember that Pizza Hut started up right here in Kansas, where there is a long history of pizza excellence, and they really know pizza.
 
Heck - some Kansans have actually met real Eye-talians.

MilwFoodlovers

I haven't tasted a pizza anywhere I enjoy more than Fillipo's in West Allis. When we crave a thin one, we really enjoy Villa Roma which has some the creamiest Mozzarella. Two highly thought of Milwaukee pizza, Ann's  in Hales Corners and Zaffiro's  near Brady Street are good but somewhat overrated with DiMarini's  in Bay View (both) also very good. We were just out of Pietros  delivery area so we never gave it a try; it's delivery and carryout only right? Ever have a Hup's?  We sometimes will drive 30 minutes to get one.
I think you need nitrates in pepperoni as you do in bacon so I'll try the Pizza Hut only for the novelty of it, as I doubt we'll like it. 
Someone told that some joint named Burts near Chicago is pretty good. Guess we'll have to drive down and try one some time. I just wonder if we can get good service on a Saturday night?

It's interesting you mentioned West Allis in this thread.  I can remember back in the 70's when most of the time my family either went to the Shakey's off National Avenue (now closed) or the Pizza Hut (can't remember the name of that street).  They were both good back in those days.  But times have changed and so have ownership and quality.  I gave up on Pizza Hut back in the 80's after the original owner sold it to Pepsico and they went to using premade frozen dough.  As for Shakey's, that boat sailed even before then.  Amazing how some people can take a stallion and turn it into a giraffe.

Niagara

NYPIzzaNut


If they ever learned how to make a decent pizza they might actually do well with their business.

Remember that Pizza Hut started up right here in Kansas, where there is a long history of pizza excellence, and they really know pizza.
 
Heck - some Kansans have actually met real Eye-talians.

...this sounds like Domino's story only there are some Italians in Ann Arbor but Tom was Irish and hated Italians I guess...it reflected in his pizzas from day one..it amazes me they are still around and doing well...it tells me millions of students and common folks do not have a clue what a real honest-to-God pizza is supposed to taste like....

the acting man


Has anyone actually tried one yet?

Ditto.  That was on my mind also.  I think not... 

Back in the ' 70s, I really loved Pizza Hut. Growing up, I wouldn't eat any kind of pizza ( I hated the look of the stuff ), and it drove my parents crazy. It took Pizza Hut to teach me to appreciate pizza when I was in my early 20s; back then they actually made a damn tasty pizza. Over the last 25 / 30 years, though, I've watched them go so far downhill that I finally gave up on them completely. Now they're doing the "new and inproved" thing, and want me to give them another chance. I dunno.... maybe, but I've got my doubts.

I can't believe it - I misspelled a word! Arrrrgggghhhh!! I typed in "inprove" instead of "improve". I pride myself on my spelling, and now I feel downright "dirty". A pox upon me!  LOL

Hello All,
I am bad...I have always enjoyed Pizza Hut's
thin crust sausage pizza. 
I am worried about this Natural change.
I am bad...but I like being bad.
Take Care,
Fieldthistle

I don't want natural, I don't want organic, I don't want to be "green".
I want my fried food cooked in lard
I don't drink light beer or diet soda or smoke a light cigarette.
I don't do skim milk mozzarella. or 2% milk.
where am I going with this? stuff like this just bugs me.
Icould go for an old fashioned Pizza Hut pan pizza with extra cheese right now. whole milk of course.

We had one with sausage last week. It surprised me because it was quite good.

Wow...how nice of them to admit they used high fructose corn syrup....HELLO....that doesn't belong in pizza...and they'll still use, I bet "natural" sugar in their sauce(WHY????) and even in their crust....they've been sweetening their product(I won't call it pizza) for years...now we know they were too cheap to screw it up with real sugar,even!!!!

I think I can solve the Pizza Hut advertising...
 
We are bad, and we admit it. It has worked for years, because some of you are bad, too.
 
You LOVE good food, but there is a dark side, within us all. Every now and then, you crave something bad. We get it, we got it, so good for you!
 
We will not change a thing. If you want good pizza, go elsewhere. We do not compete with the good pizza. If you crave bad pizza, come here. We will not tell your friends. Those friends have a dark side. Maybe they are off at the 7-11 for a Slurpee. Or, mesmorized by something on a roller. We can keep a secret! Come to Pizza Hut where bad is good!
 
 
 
 

leethebard


Wow...how nice of them to admit they used high fructose corn syrup....HELLO....that doesn't belong in pizza...and they'll still use, I bet "natural" sugar in their sauce(WHY????) and even in their crust....they've been sweetening their product(I won't call it pizza) for years...now we know they were too cheap to screw it up with real sugar,even!!!!

sugar is quite often used in pizza dough at local pizza joints.  it's also in just about every jarred red sauce on the market (in the form of corn syrup).  it's in most breads, buns and rolls, too.