Posted: 1:26 p.m. Wednesday, Dec. 4, 2013
By Rick Couri
The changes are to make the chains biggest seller a more healthy choice.
The company is removing high fructose corn syrup from their buns and taking artificial dyes out of their popular sauces and dressings.
The AP reports the changes were partially brought about by a blogger.
In 2011 Vani Hari used her FoodBabe.com site to write a piece called “Chick-fil-A or Chemical Fil-A?”
It claimed the restaurants standard chicken sandwich contained almost 100 ingredients, including TBHQ, a chemical made from butane.
Hari told the AP Chick-fil-A took her concerns to heart and began to plan adjustments.
David Farmer is the vice president of product strategy and development for the company. He told the AP “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.”
The new buns are currently being tested in Georgia. The sauces and dressings will begin testing next year.