They look good, they taste good, but are they as "natural" as they claim? A blogger has poked a hole in Wendy's claims of the fries being "natural". A report shows the fries use a stew of exotic laboratory chemicals to improve the fries' appearance, flavor, and ease of cooking.
The fries do away with the steam skinning -- ironically, one of the most "natural" parts of the average fast food company's fry manufacturing process.
Chopped, the fries begin their chemical journey with a dip in sodium acid pyrophosphate. They're also powdered with slightly more natural D-glucose (crystallized from corn). Together the two components prevent the fries from browning during their first fry at the factory and their second fry at the restaurant.
What do you think?
