At Jason’s Deli, we’re just naive enough to think we can make a difference.
That’s why we’ve teamed up with the ADA to spread the word about Alert! Day. According to our friends at the American Diabetes Association, recent estimates project that as many as one in three American adults will have type 2 diabetes in 2050 unless we take the steps to Stop Diabetes®.
We’ve shown our commitment to healthy food innovation by offering heart healthy items since the 80s, eliminating artificial trans fats in 2005, removing high fructose corn syrup from our menu in 2008, and we said goodbye to artificial dyes in 2010. We care about serving food that’s rich in nutrients and free of stuff we can’t pronounce — and we think this test from the ADA is incredibly important. Please take the risk test today … Read More »
You can expect to see lots of human stories in our blog this year, as well as educational resources and behind-the-scenes insight into what makes our company special.
At Jason’s Deli, we are passionate about delicious food. That’s why we make over 20 of our recipes from scratch in the deli daily, such as our ever popular fruit dip or our family recipe beef stew. It’s also why we have so many organic ingredients. The fact is, we care about where our food comes from and we know that you do, too.
Stay on the look out for blog posts that shed light on our relationships with farmers and some of the sourcing challenges we face — it’s not easy to keep the food on your plate free of trans fats, HFCS, and artificial dyes, but we’re simply not willing to compromise.
And … Read More »
Jason’s Deli Pulled Sprouts Nationally in January 2012 to Protect Customers
Nobody knew that thirty-five years ago today a small deli at the Gateway shopping center in Beaumont, Texas would grow into an agent of change for the way millions of Americans eat.
It’s been a long journey, many things have changed (Go Organics! No more HFCS!), and we’re just as proud of the spark that ignited it all as we are of our newest deli in Newport News, VA.
Jason’s Deli is investigating the possibility of introducing gluten-free sandwiches. So we are wondering:
Once again we are investigating something commonly found in a lot of restaurants and want to get your feedback before moving forward. So if you can, please take a minute and answer this one important question.
The FDA divides 40 approved food colors into two categories: nine synthetic dyes that are subject to FDA certification and 31 colorings that are not (the latter are derived from minerals, plants, or insects). Do you think the nine synthetic dyes should be banned from ALL food products, from food products primarily aimed at children due to the studies showing a correlation with ADHD, other behavior problems, etc or do you think the FDA should do nothing?
Which name do you like best for this great deal?
We just returned from our annual trip to California to visit our produce growers and look for new and exciting items at a produce show. It was truly an amazing experience to stand in those fields of lush green and see what all goes into bringing that one head of lettuce or one strawberry to market.
A lot of time is spent in greenhouses searching for the right combination of plants to produce the highest quality possible thru natural cross breeding. It can take up to 5 YEARS from the first development of a seed variety to roll out for planting outside of test fields. As you may know, the farms transition to various areas of the country depending on the season. So a seed variety that does well in Salinas, CA may not do well in Yuma, AZ due … Read More »
You probably heard the news stories alerting all of us that reducing sodium is the next big challenge in the food world. We, too, are concerned and have made a commitment to offering more healthy choices. Considering the size of our menu, this is occurring in phases.
Last year in Phase I, we introduced Real Choices on the menu, sandwiches with smaller portion sizes and lower sodium. By the way, they are loaded with organics! We also offer 14 different fresh lettuces, veggies and fruit on our Famous Salad Bar – with lots of organics and virtually no sodium – top these with organic balsamic vinegar and extra virgin olive oil and you are set! Yummy!
As of this spring (Phase II), we have lowered the sodium in our ham and smoked turkey. We also replaced our spinach wrap bread with a … Read More »
We have spent the week speaking with the press, which is honestly very new to us. Without a doubt, we would rather be in our test kitchen working with the team on lowering the sodium counts of our food and dabbling with some other wonderful new menu items, but for now everyone wants to talk about our big announcement – removing high fructose corn syrup (HFCS) from the food.
Reporters keep asking this week, why did we do this? The primary reason was taste. We have done tons of tests and each time HFCS lost to cane sugar, honey and etc. We also read all the studies about the debate going on between scientists. Here’s what Dr. Richard Johnson – author of The Sugar Fix and medical professor at The University of Colorado at Denver has to say:
“Fructose itself is … Read More »
Everyone craves the tastiest, most deli-cious food that they can get; and, of course, a lot of people want healthy food, too. We can tell you that the purest food almost always tastes the best. Trust us, we have an R&D kitchen and we taste different versions of the same dish all the time. These are some of the reasons that got us to ban artificial trans-fats and MSG.
For more than a year, we have been looking into High Fructose Corn Syrup (HFCS) for the same reasons. Today we are a few items away from victory. One obstacle is the soda fountain. Before we move further, we want your opinion.
Which name do you like best for this great deal?
Thanks for your help!