Chick-fil-A has announced that it is making some healthful changes to its menu, beginning with removing high-fructose corn syrup from its buns and artificial dyes from its dressings and sauces. It is also taking yellow dye out of its chicken soup.
“We have been systematically going through our menu, and are working to improve ingredients, beginning with the removal of trans fats.” commented Jodie Worrell, who works for the company’s strategy and development department.
Many of the changes seem to have been sparked by a blog posted on FoodBabe.com in 2011 by Vani Hari, which noted that the franchise’s sandwiches “had nearly 100 ingredients, including peanut oil with a chemical made from butane known as TBHQ.”
Chick-fil-A currently has more than 1,700 locations in 39 states and Washington DC. Two additional sites on Long Island are now awaiting approval by the town boards in Port Washington Station and Brookhaven.
In the meantime, the company plans to test its new white bun recipe in 200 Georgia restaurants.