‘Happy to see some new improvements to the ingredients in Chick-fil-A’s menu? Thank a journalist.
This week, Chick-fil-A confirmed a line of changes in its foods– all involving the removal of controversial ingredients:
- removal of synthetic yellow food coloring from its chicken soup
- removal of high fructose corn syrup from dressings and sauces (in testing at 200 locations right now)
- removal of TBHQ from its frying oil (starting next year)
- removal of artificial ingredients from buns
These changes may be due in part to food blogger, Vani Hari, better known as the “Food Babe,” who published a post entitled “Chick-fil-A or Chemical-Fil-A?” In the post she criticized Chick-fil-A for using several potentially harmful ingredients, mainly tertiary butylhydroquinone (TBHQ).
According to the Fooducate blog, TBHQ is an antioxidant used to keep oils from going rancid. It is a petroleum derivative. The food industry nagged the FDA for years to get it approved as a preservative. This, despite the fact that in large doses (1 gram) it may cause nausea, delirium, and ringing of the ears. TBHQ may not exceed 0.02% of the oil and fat content in a food.
Hari’s article on the dangers of consuming Chick-fil-A led to a series of meetings with the food company’s heads about improving the quality of their products. The result was a small step towards providing better quality fast food.
I use the words “blogger” and “journalist” interchangeably when writing about Hari, because while she considers herself an activist using her food blog as a platform to expose the dangers of unnatural ingredients, she has been successful in not only informing the masses but invoking change.