IRVINE, CALIF. — Taco Bell, a division of Yum! Brands, Inc., announced plans to remove preservatives and other additives from its food, wher possible, across its U.S. restaurants by 2018. The fast-food chain also said it will remove all antibiotics important to human medicine from its chicken products across U.S. restaurants in the coming months and will eliminate extra-large soda cups sometime in 2017.

Taco Bell also is expanding its commitment to serve cage-free egg ingredients across its core menu. Having already achieved its goal to serve 100% cage-free whole eggs in breakfast items, the chain now aims to use cage-free egg ingredients in such products as avocado ranch sauce, creamy jalapeño sauce, habanero sauce and creamy chipotle sauce by the end of the year.

Additionally, the company is making progress in its previously announced sodium reduction goals. Taco Bell reduced sodium by 15% on average across its menu since 2008 and has set a new goal to grow that number by an additional 10% for a 25% reduction by 2025.

“With these 2017 commitments come another year full of open and honest communication with customers and fans,” the company said. “Taco Bell has made its policies and positions available on Ta.co for full transparency on wher the brand stands on various topics. And this year, for the first time, Taco Bell is developing a Purpose Report to give you a closer look at the causes that matter to the brand.”

Taco Bell and its franchise organizations operate 7,000 restaurants in the United States and more than 250 restaurants in international markets, with plans to add 2,000 more restaurants globally within the next decade.

In 2015, the company announced plans to remove all artificial flavors and colors from its food and replac them with alternatives perceived as natural by the end of the year.