Q: In this task, you are given a text of many news articles seperated by special token "|||||". Your task is to summarize them.

  
 APanera Bread Co. recently announced progress on its effort to remove dozens of artificial ingredients from its menu by the end of 2016. (David Paul Morris/Bloomberg News) 
  
 “No compromises.” 
  
 That’s the headline of Panera Bread’s Monday announcement that it will be cutting dozens of artificial ingredients from its recipes by the end of 2016. 
  
 “If it’s not colored by nature, we’re not interested in serving it,” the message reads. A video on the company’s Web site adds, “If the ingredients in your food are unpronounceable, we believe they shouldn’t be in your food.” 
  
 Like Chipotle’s recent decision to cut genetically modified ingredients from its menu and Pepsi’s declaration that it’s ditching the aspartame from its diet drinks, Panera has framed its decision as a principled stand against the forces of fake food. 
  
 “It is a much higher standard than what makes business sense,” Ron Shaich, chief executive of Panera, told Fortune. “It is ‘How do I want to feed my daughter?’ That’s the gold standard question and when I answer that, it tells me what I want to do for my customers. Because my customers are no different than my daughter.” 
  
 But the move makes complete business sense. In some cases, the decision to eliminate an ingredient is more reflective of strategy than science. 
  
 [7 of the biggest ‘facts’ about unhealthy food that actually aren’t true] 
  
 Take, for example, monosodium glutamate, or MSG — one of about three dozen “No No” ingredients Panera says it has already banned from its menu. The much-maligned additive has been called a “silent killer” and investigated several times for potential health problems. But a review of four decades of clinical trials concluded that there was no link between the additive and its purported side effects. 
  
 Or consider added nitrates and nitrites, which Panera says it will remove by the end of 2016. “Food Babe” blogger Vani Hari, a leading proponent of the “don’t eat what you can’t pronounce” policy, writes that nitrates in meat can cause Alzheimer’s and cancer. And the American Institute for Cancer Research considers nitrates/nitrates a carcinogen. But nitrates have been used to preserve since the Middle Ages (back then they were made from urine, a production process we’re probably better off without). A 2011 survey from Australia and New Zealand’s food standards agency found that most nitrate exposures come from fruits and vegetables, rather than the preservatives added to meats, and that the chemical helps improve the “microbial safety” of the foods by combating bacteria like botulism. 
  
 Like any additive, MSG, nitrates and several other artificial ingredients banned from Panera’s menu are harmful in large doses. But in the quantities found in most foods, studies of their reported effects on health are often conflicting. 
  
 So why cut them? For the same reason that Chipotle, Pepsi and about a dozen other companies have announced similar initiatives in the past six months. People don’t want to eat food they perceive to be fake, or unhealthy, or not fresh. It’s why McDonald’s is “recommitt[ing] to hot, fresh food” and Chipotle is posting record earnings with its “food with integrity,” GMO-free stance. The science on artificial ingredients may not be decisive, but public opinion is. 
  
 Shaich said as much himself. 
  
 “I’m not a scientist and I’m not wading into the debate over whether any of these things cause cancer or are otherwise bad for you,” he told the New York Times. “I just think this is where the consumer’s head is right now.” 
  
 It’s a perfectly valid business decision, and lots of health advocates have applauded the move. 
  
 [Kraft Mac & Cheese just got duller. You can thank (or blame) ‘The Food Babe.’] 
  
 “Panera is setting a high bar,” said Marion Nestle, professor of nutrition at New York University, told USA Today. “These are all ingredients used in highly processed foods to make them look, taste, and hold together better — for the most part, cosmetics.” 
  
 Hari, the “Food Babe” blogger, attributed the decision to her and her followers’ efforts. 
  
 “This is the direct result of the ongoing pressure you and the Food Babe Army have put on companies to serve safer and more healthful ingredients,” she wrote on her site. “Thank you!” 
  
 But others worry that these kinds of policies mislead consumers. 
  
 The “if you can’t pronounce it, don’t eat it” policy promoted by Panera and “Food Babe” doesn’t make much sense, Joe Schwarz, director of McGill University’s Office for Science & Society, argued in a blog post — plenty of naturally occurring substances have long, complicated scientific names. Among them? Cyanocobalamin, better known as vitamin B12. 
  
 Michael Jacobson, executive director of the Center for Science in the Public Interest, questioned Panera’s motives in some of the changes. 
  
 “I applaud Panera for replacing dyes and certain other questionable additives in its foods,” he told USA Today. “But eliminating many of the ingredients with unfamiliar chemical names, like calcium propionate and sodium erythorbate, is done solely for PR purposes and not to make safer, more healthful foods.” ||||| When Panera Bread founder and CEO Ron Shaich considers the foods featured on the bakery-cafe's menu, he pictures serving them to his 11-year-old daughter and 16-year-old son. 
  
 "My kids are eating Panera 10 to 11 times a week," Shaich tells Fortune . "I don't want to serve them junk." 
  
 That explains why Shaich has been on a personal, decades-long mission to bring healthier and "clean" ingredients into Panera's chain restaurants while also advocating better transparency about that ongoing process. More than a decade ago, Panera began to use chicken raised without the use of antibiotics, a move that later expanded to all of the proteins it serves. The company also drew lines in the sand on trans fats, listed calorie information on all menus and, more recently, began to remove artificial additives. 
  
 That latter effort is still an ongoing process. Panera ( pnra ) today disclosed the progress the restaurant chain has made since promising last June to only use "clean ingredients" by the end of 2016. 
  
 Panera claims it is the first U.S. national restaurant company to publicly share a comprehensive list of ingredients that have been removed from its menu (or will never appear on future items). That list includes unusual-sounding Disodium Guanylate and Azodicarbonamide (which aren't in Panera's food today), as well as Polydextrose and Titanium Dioxide (both of which are being removed from the menu). 
  
 In total, about 168 of Panera's roughly 460 ingredients need to be reformulated to fit Panera's new standards. 
  
 "We are basically cleaning out our pantry," said Sara Burnett, senior quality assurance manager at Panera. 
  
 Within the so called "fast-casual" restaurant space, a category led by Panera and burrito chain Chipotle ( cmg ) , the message is often just as important as the menu. Those chains focus on using the "cleanest" ingredients possible -- even if those moves require sacrificed profits in the short term. A carnitas shortage , for example, has caused problems at Chipotle for months. But executives defend the practice by arguing diners, in particular Millennials, are rewarding restaurants that make good on promises to serve better food with fresher ingredients. 
  
 The movement is changing not only the restaurant sector, but also the aisles throughout the nation's grocery stores as consumers migrate to the perimeter of those stores where fresh fruits and vegetables, meats and dairy are stocked. Conversely, sales of processed foods found in the middle of those stores have faced real headwinds. Even suppliers are feeling the pressure. Tyson Foods ( tsn ) , for example, last week announced it would ban human antibiotics in its poultry products. 
  
 "Consumers are looking for alternatives that are less processed," Shaich said. He admits that while he doesn't anticipate that customers will read every chemical on Panera's published "No-No" list, they can rest assured that those ingredients won't be found in Panera. 
  
 "I would argue 'clean' tastes better, as well as it is better for you," he added. 
  
 Panera is particularly excited about its efforts to "clean" up salad dressings. Beginning Tuesday, the restaurant's salads will be made without artificial sweeteners, colors, flavors and preservatives. Many of the company's sales, like the new Kale Caesar salad, are made completely without those artificial additives. 
  
 "Salad dressings were the most challenging category by far for us [to change]," said Burnett. All commercially made dressing are packed with those ingredients, so Panera had to get creative. 
  
 The company also had to be patient. It took two months just to determine what the ingredients were in the Greek salad dressing, for example, and another four months to reformulate the dressing so all the ingredients and the process to obtain them fit in Panera's new standard. Panera then spent months testing the new formulation in its restaurants. 
  
 Shaich says the company's focus on ingredients is based on his view that Americans are increasingly focused on food, especially as the nation understands that food is an important part of wellness. 
  
 "We are increasingly focused on what is in our food and ridding ourselves of a lot of chemical additives," he said. "That isn't going to go away. It is going to intensify, that discussion." 
  
 Though investors and analysts sometimes question fast-casual chains about the cost sacrifices they may be making by holding a firm line on their menus, Shaich isn't dissuaded. He points to Panera's 4,000% return to investors over the last 15 years versus the S&P 500's roughly 40% gain. 
  
 And perhaps more importantly, Shaich reminds Fortune that this is a deeply personal mission. 
  
 "It is a much higher standard than what makes business sense," Shaich said. "It is 'How do I want to feed my daughter?' That's the gold standard question and when I answer that, it tells me what I want to do for my customers. Because my customers are no different than my daughter." 
  
 For more about fast-casual restaurants, watch this Fortune video: ||||| Panera Bread committed itself to removing at least 150 artificial sweeteners, colors, flavors and preservatives from its menu by the end of next year. WSJ’s Ilan Brat joins the News Hub. Photo: Getty 
  
 Panera Bread Co. committed itself to removing at least 150 artificial sweeteners, colors, flavors and preservatives from its menu by the end of next year, the latest move by a major food company to respond to a consumer shift toward foods seen as simpler and more healthful. 
  
 The sandwich-and-salad chain, which has nearly 1,900 restaurants... |||||
A:
If you've become accustomed to caprocaprylobehenin in your Panera meals, get unaccustomed. The casual-eating chain announced yesterday it's cutting that artificial ingredient and some 150 others (out of some 465 ingredients currently used) from its menu by the end of 2016 in response to consumer demand, the Wall Street Journal reports. The items on the eatery's "No No List" include artificial sweeteners, colors, flavors, and preservatives, though some artificial items will remain in the beverages it sells. Panera says it's the first restaurant company in the US to make public such a list, Fortune reports. "We're trying to draw a line in the sand in the industry so that consumers have an easy way to know what's in the food they buy," says Ron Shaich, chief executive of Panera, per the New York Times. Panera joins the likes of Chipotle, McDonald's, and even mac-and-cheese king Kraft in offering what appear to be more healthful, natural foods. But Sarah Kaplan writes for the Washington Post that this "reflects more PR than science," arguing that some of the ingredients haven't been linked to negative effects. The executive director of the Center for Science in the Public Interest agrees, telling USA Today that "eliminating many of the ingredients with unfamiliar chemical names … is done solely for PR purposes and not to make safer, more healthful foods." Shaich doesn't totally dispute this, telling the Times, "I'm not wading into the debate over whether any of these things cause cancer or are otherwise bad for you. I just think this is where the consumer's head is right now." The changes are already beginning: artificial-ingredient-free salad dressings hit Panera tomorrow.