Chick-fil-A is Quietly Improving its Food

Chick-fil-A has been quietly switching out ingredients over the past decade…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. “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.

…but they’re not ditching MSG, because MSG makes things taste awesome.

This is a pretty cool move. I have a hard time dealing with the tension between their politics and the deliciousness of their noms, but you can’t fault them for steadily, quietly improving food quality. This is hard stuff to pull off.

See what I’m talking about.