WILMINGTON, NC (WECT) - Chick-fil-A will be removing high fructose corn syrup from its white buns and artificial dyes from its sauces and dressings.
A Chick-fil-A manager says the company has worked on improving ingredients for years, systematically going through the menu.
New buns are being tested now, and testings of the new sauces and dressings should start early next year.
Officials say it's also spiking a yellow dye from its chicken soup.The new chicken soup recipe should be in restaurants by the end of the month.
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