Chick-fil-A has announced that it will be making some important nutritional changes to some of its most popular food items.
The popular fast-food chicken chain says that it will be removing high-fructose corn syrup from its white buns and artificial dyes from its sauces and dressings as part of a push to improve its ingredients. The reformulated buns are being tested in about 200 Georgia locations, while the sauces and dressings will be tested starting early next year. It says it also removed a yellow dye from its chicken soup and that the new recipe should be in all restaurants by the end of this month.
It’s also testing a new peanut oil, with hopes of a rollout early next year.
The changes come after blogger Vani Hari wrote a post in 2011 titled “Chick-fil-A or Chemical Fil-A?” on her site, FoodBabe.com. It noted that the chain’s sandwich had nearly 100 ingredients, including peanut oil with TBHQ, a chemical made from butane. Hari, based in Charlotte, N.C., continued writing about Chick-fil-A’s ingredients.
Ingredients in packaged and fast foods are coming under greater scrutiny as more people look to stick to diets they feel are natural. Other foods that have recently gotten a food makeover include Gatorade and Kraft Mac N’Cheese.