Craveability and quality in all that we do. No matter how you customize—doubled, vegetarian*—you’ll never compromise with a menu that defies the ordinary.
Dedicated to Better Food
Food For All
We have been on a journey to evolve our food and provide more options for years. Check out our full timeline to see major milestones throughout the years.
eating Vegetarian* At Taco Bell
No meat? No problem. At Taco Bell, vegetarian options are always at the forefront.
Fresco Style
Try ordering your favorite menu items “Fresco Style” to cut calories and stick to your goals.
Transparency Is Key
Learn more about our Food For All resources.Using Quality Ingredients
It’s not enough to offer affordable, craveable, and innovative menu items. It has to be food you feel good about, made with ingredients you can trust and understand.
Simplifying Our Ingredients
We removed artificial flavors and colors and replaced them with natural alternatives, where possible, and we removed artificial trans fat and high fructose corn syrup.
Reducing Sodium
Since 2008, we have reduced sodium across the menu by 15 percent, but we’re not stopping there. We’re pushing ourselves to reduce sodium further, for a total of a 25 percent reduction across the menu by 2025.
Using 100% Cage-Free Eggs
We source 100% cage-free eggs certified by American Humane in all ingredients that use eggs in U.S. and Canada restaurants. We even received the Good Egg Award in 2020, awarded by Compassion in World Farming, for these very efforts
Sourcing Sustainable Palm Oil
We removed unsustainable palm oil from our food and are sourcing sustainable palm oil moving forward. All palm oil is sourced from supply chains certified by the Roundtable on Sustainable Palm Oil (RSPO).
Sourcing Quality Proteins
We offer two vegan proteins (Refried Beans and Black Beans) and four animal-based proteins (Seasoned Beef, Grilled Steak, Grilled Chicken, and Slow-Roasted Chicken) throughout the day. All are made without gluten.
Offering Better Beverages
We strive to offer fountain beverages in a range of flavors and calories to provide options that consumers want and can feel better about drinking. Try our Mtn Dew® Baja Blast™ Zero Sugar or the Classic Tropicana Lemonade for options that are lower in calories and sugar, but not flavor.
Our Dietitians
Our hard-working group of chefs, food scientists, food safety and quality assurance professionals, and other culinary experts make up our Food Innovation Team. You can thank them for all your favorites at Taco Bell. But that’s not all. Our external network of 100+ registered dietitians make up the Food for All Fam. They challenge us to push the boundaries every day when it comes to creating craveable food without compromising on nutrition and quality. Meet our two in-house Registered Dietitians.
Marissa Baldry
Manager of Global Food Innovation, Sustainability and Regulatory
Marissa is the second-ever in-house dietitian at Taco Bell. Always cooking up something delicious and innovative in the test kitchen, she is the proud creator of the Black Bean Crunchwrap Supreme and Taco Bell’s first national Vegan menu item – Nacho Fries with Vegan Nacho Sauce. Restlessly championing efforts to offer quality and craveable food, she has led numerous ingredient improvement projects, including the commitment to offer better beverages and lowering sodium across the menu. Favorite Menu Item: Black Bean Cheesy Gordita Crunch (add pico de gallo)
Missy Schaaphok
Director of Global Food Innovation, Sustainability and Regulatory
Missy seamlessly merges her passion for food and nutrition with a commitment to the environment. As the brand’s inaugural dietitian, she has introduced numerous menu items over the years, including pioneering the first certified vegetarian menu in the industry. Missy’s pivotal role extends to shaping Taco Bell’s innovative, sustainable, and craveable food and packaging. Leading global initiatives, she champions a lighter environmental footprint, spearheading programs dedicated to sustainable packaging and waste diversion. Favorite Menu Item: Cantina Chicken Bowl (extra Purple Cabbage and Avocado Verde Salsa)
Stories
Want to learn more? We always share stories about our purpose, people, planet and food initiatives.