There are, apparently, a number of ways to make breaded chicken sandwiches healthier. To this end, Chick-fil-A has been quietly switching out ingredients over the last decade. According to Nation’s Restaurant News, the chain eliminated heart-disease-promoting trans fats in 2006, removed high-fructose corn syrup from its bagels and golden wheat bread, and gradually reduced sodium in some products. Now, the 1,700-store chain is working to remove preservatives from its breads and oil.
What’s unusual about the efforts is that Chick-Fil-A has largely avoided publicizing them until now, hoping to avoid ire about any perceived change in flavor. Fast food companies have had to balance customer loyalty to well-known menu items with growing pressure to offer healthier options. “We didn’t necessarily want the customer to know we’ve tweaked their favorite product,” the chain’s senior nutrition consultant told NRN.
Chick-fil-A is testing a new preservative-free white-bread bun in about 200 stores, and it’s trying out a peanut oil without TBHQ, a chemical that extends the shelf life of oils but can cause health problems if consumed in large volumes. It will remove high-fructose corn syrup from sauces and dressings. And due to concerns about the health-effects of food dyes, the chain is also looking into removing yellow food dye from its soup base and ice cream, reported NRN.
One ingredient that the chain hasn’t yet managed to get rid of: MSG, which is used in its fried chicken breast sandwiches. Chick-fil-A remains in the very early stages of evaluating MSG-free recipes, according to the report.
Chick-fil-A revamped its salad menu this year and its website states: “Chick-fil-A can fit into almost any healthy diet through moderation and balanced menu choices.”
