Chick-fil-A announces new white buns without high fructose corn syrup (HFCS). The chain of restaurants will be removing dyes and other undesirable chemicals from the fast-food menu by early 2014. The healthier offerings will be tested in 200 Chick-fil-A restaurants in Georgia.
Bread has been baked for centuries without adding an unnatural ingredient like HFCS. The cheaper corn syrup product has been embraced by nearly every big food corporation. While the cheaper HFCS adds nothing to the taste of bread, it does hurt the minds and bodies of those who consume the bread and other products.
Studies have repeatedly shown the dangers of HFCS, yet big corporations continue to use the stuff for a few pennies profit. Since the 1980s, when HFCS went mainstream, obesity rates have soared. It would stand to reason that any food ingredient that causes this much controversy should be reconsidered.
Because obesity is a problem in the state of Georgia, it is great news that Chick-fil-A will be trying out the reformulated buns in restaurants here. There are approximately 226 restaurants in the chain in Georgia, making the likelihood that a person would get to try the new recipe quite high.