Chick-fil-a is making changes to its menuThere is more good news on the fast-food front. Chick-fil-A says it's removing high-fructose corn syrup from its white buns, artificial dyes from its sauces and dressings, and yellow dye from its chicken soup as part of a push to improve its ingredients. Except for the chicken soup, the reformulations are simply a test, which will be in around 200 of their Georgia locations starting now through early next year. They are also testing a new peanut oil that doesn't contain the chemical preservative TBHQ like their present one does.
I am trying to remain positive as I write this blog. Trust me, I am all about small changes and am so glad that the team at Chick-fil-A has decided to make some of their products healthier, just like many of the other quick-serve restaurants. Better late than never. Still, I can't help but wonder why so many questionable ingredients have been used in fast-food products for so long, and how many are still persistent onRead More »from Another Fast-Food Chain is Cleaning Up Its Act