Big news from southern fast food chain Chick-Fil-A. The company recently announced they would begin removing additives like high-fructose corn syrup and artificial dyes from their food.

Corn syrup-less buns are already being tested in about 200 Georgia locations, while new, dye-free sauces will debut early next year. Yellow dye is also set to be removed from the chain’s chicken soup. Now it will be just like mom made it, except for all the other ridiculous ingredients like granulated garlic, sodium caseinate, and hydrolyzed corn protein. They are also planning to test out a new peanut oil.

We have FoodBabe.com blogger, Vani Hari, to thank for getting the chain’s attention. Hari, who was in the news recently for her advocacy in the removal of yellow dye from Kraft macaroni, had written a post about Chick-fil-A’s use of chemical additives way back in 2011, which noted that a sandwich served at the restaurant had nearly 100 ingredients.

Finally, last year, the company responded to Hari. She was invited to the Chick-fil-A headquarters to speak to executives about changing the recipes to exclude potentially harmful additives.

Though the company has kept quiet about their menu adaptations for fear of additional public scrutiny, a member of the restaurant’s product development team reported that changes have been happening for several years, such as removing trans fats and high fructose corn syrups from dressings.

Now if only they could stop serving that raging homophobia.

[via NBC News]

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