Wednesday, November 30, 2011

Burger King’s French Fries Get Thicker


Burger King has changed its french fry recipe for the first time since 1998 as competition from upstarts and traditional fast-food rivals heats up. Burger King said its new fries are thicker, have less sodium, and a coating that makes them crisper and keeps them hotter longer. The fries, now also a bit wider, will be available in its more than 7,000 North American Burger King restaurants by December 5th. Prices remain the same. Burger King said the new fries have 20% less sodium than their predecessor. The $1 portion has 330 mg of sodium and 240 calories. The fries are cooked in trans fat-free vegetable oil and do not contain animal products, Burger King said. Burger King’s move comes a little over a year after Wendy’s introduced thinner “natural cut” fries that leave some skin and are sprinkled with sea salt. McDonald’s French fries often take the top spot in customer surveys, but independents such as Five Guys Burgers and Fries, Smashburger and In-N-Out Burger have been putting on the pressure. Burger King is promoting its new fries by giving away $1 “value” portions for free on December 16th.