Burger King changes french fry recipe
BakingBusiness.com, Nov. 30, 2011
by Eric Schroeder

MIAMI — Burger King Corp. said it is changing its french fries, the first change to the product’s recipe since 1998.

Burger King said it has made the new fries thicker, reduced sodium and added a coating that makes them crisper and keeps them hotter longer.

The fries will be available in Burger King’s more than 7,000 North American restaurants by Dec. 5.

“With the launch of our new fries, the home of America’s favorite burger now has the best fries in the business,” said Leo Leon, vice-president of global innovation at Burger King Corp. “At Burger King we constantly strive to make every item on our menu the best it can be. We believe our new fries are the latest example of our commitment to quality and innovation, and we invite everyone to visit our restaurants and taste the difference.”

Burger King’s switch to the new fries comes a little more than a year rival Wendy’s Co. introduced thinner “natural cut” fries that are sprinkled with sea salt.