Jodie Worrell, who works in Chick-fil-A product strategy and development, confirmed the changes in an interview and said the company has been working on improving the ingredients in its foods for several years, starting with the removal of trans fats. High-fructose corn syrup was also recently removed from other dressings.
“We’ve been systemically going through (the menu),” she said.
David Farmer, vice president of product strategy and development, noted that Chick-fil-A would likely keep making changes.
“More and more these days, we’ve become a kind of food culture. People seem to care a lot more about what’s in it, how it’s made and where did it come from,” he said.
Chick-fil-A, based in Atlanta, has more than 1,700 locations in 39 states and Washington, D.C.