Since 2013, Publix’s bakery retail business unit (RBU) has worked extensively to remove artificial ingredients from its recipes. In 2014, azodicarbonamide (ADA) was removed from breads, rolls and coffee cakes. By the end of 2015, partially hydrogenated oils (PHOs) will be removed from cookies, donuts, muffins, puff pastry and fillings. Also before year end, high-fructose corn syrup (HFCS) will be removed from coffee cakes, pies, puff pastry and fillings.

The bakery RBU continues to work on removing these ingredients from the rest of their categories.

“Providing our customers with a variety of high-quality products has always been our goal,” said Business Development Director of Bakery Jane Pixley. “We’ve reformulated many of our bakery items to remove ADA, PHOs and HFCS while delivering great-tasting products our customers have come to know and enjoy.”