11
Nov
2020
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Better-for-you changes at Q.S.R.s
Fast-food chains this year have announced plans to improve nutrition on menus and remove controversial ingredients, such as high-fructose corn syrup and artificial dyes.
Burger King
Burger King’s September launch of Satisfries, better-for-you french fries with less fat and fewer calories than the competitor’s product, was considered a “major milestone” for the fast-food chain, the company said. The skinnier spuds contain 40% less fat and 30% fewer calories than McDonald’s fries. Using a batter that absorbs less oil than traditional taters, the product is cut from whole potatoes and fried to a crispy exterior with a hot, fluffy interior. The chain also launched its first turkey burger for a limited time earlier this year.
Chick-fil-A
Chick-fil-A has announced plans to banish high-fructose corn syrup and artificial dyes from some of its menu items. The chicken chain said it has removed yellow dye from its chicken soup recipe and is testing dressings and sauces without high-fructose corn syrup, buns without artificial ingredients and peanut oil without tert-Butylhydroquinone, an artificial preservative.
Earlier this year, Chick-fil-A unveiled new better-for-you options, including salads and a wrap, and added calorie counts to its menu boards nationwide. The chain also said it was working to reduce sodium across its menu, including a 40% sodium reduction in its chargrilled chicken filet, 25% less sodium in bread and 10% less sodium in dressings and sauces.
Chipotle Mexican Grill
Chipotle Mexican Grill, which in June became the first national restaurant chain to label its bioengineered ingredients, began removing the controversial component from its menu items. The fast-casual burrito chain shifted from soybean oil to non-bioengineered sunflower oil to cook its chips and crispy taco shells. Additionally, the soybean oil used in the chicken and steak marinade was replaced with non-bioengineered rice bran oil. Chipotle also this year introduced a vegetarian tofu option and removed bacon from its pinto beans.
Dunkin’ Donuts
The donut and coffee chain said it made progress on several of its nutrition goals this year, including the debut of a gluten-free muffin and donut. The company also announced plans to reduce sodium by 10% across the entire Dunkin’ Donuts menu by the end of 2015.
Long John Silver's
Not long after receiving a dubious distinction from the Center for Science in the Public Interest of offering the nation’s unhealthiest restaurant meal with its Big Catch fish entree, the seafood chain said it would switch to a trans fat-free cooking oil used for its fried fare, including french fries, hushpuppies, clams, crab cakes, catfish and all breaded seafood products.
McDonald's
In September, McDonald’s said it would add the choice of a side salad, fruit or vegetables as a replacement for french fries in its value meals in 20 of the company’s largest markets by 2020. The effort is part of a partnership with the Alliance for a Healthier Generation, which was founded by the American Heart Association and the Clinton Foundation.
The company also said it will promote and market only water, milk and juice as a beverage in Happy Meals on menu boards and in-store and external advertising. All components of the effort will be implemented in 30% to 50% of the 20 major markets within three years and 100% of the 20 markets by 2020.
The chain also debuted an egg-white breakfast sandwich earlier this year as a better-for-you alternative to its Egg McMuffin.
Taco Bell
In April, Taco Bell pledged by 2020 to have 20% of its combo meals meet one-third of the federal government’s dietary guidelines for daily intake values of fat, calories and sodium. That translates to approximately 667 calories, 26 grams of fat, and 767 mg of sodium per meal, based on a 2,000-calorie diet. The Mexican fast-food chain also launched a Power Protein Menu, with offerings that contain more than 20 grams of protein and less than 450 calories.
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