Chick-fil-A

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 past decade. According to Nation’s Restaurant News it 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 refrained from 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,” Jodie Worrell, the chain’s senior nutrition consultant, told NRN.

The Bloomberg News Article