Ever feel like it would take an advanced chemistry degree to really understand what's in your fast food? Wendy's says it wants to change that.
The fast food chain's CEO, Emil J. Brolick, said Wednesday that Wendy's hopes to eventually use only ingredients that are familiar to the average consumer. The decision appears to reflect the desires of a growing "clean label" movement, which has some paying more attention to the ingredients used by the food industry.
The remarks were made during an appearance at RBC Capital Markets Consumer and Retail Conference in Boston. The news was first reported by Associated Press reporter Candice Choi in a tweet:
Wendy’s CEO: “We want to get to the point where nothing on our labels looks like it came from a chemistry book” (re: clean label trend)
— Candice Choi (@candicechoi) March 12, 2014
The comments come just weeks after another fast food chain, Subway, announced it would remove the chemical azodicarbonamide from its bread. That decision came as popular food blogger Vani Hari launched a petition asking the chain to ban the chemical, which is also found in shoe rubber and yoga mats.
Wendy's, which did not respond to multiple requests for comment, still uses azodicarbonamide in its bagel, premium toasted bun, sandwich bun and panini bread, according to NBC News. The company's website also lists a number of other chemicals that are used in its food, including dimethylpolysiloxane, an anti-foaming agent, and sodium phosphate, which is found in some detergents.
Nevertheless, Brolick said Wednesday that he was "proud" Wendy's has what he believes are "absolutely some of the cleanest labels in the business."