Wendy’s Chips Make the Grade

Media Release July 2009 The Chips Stack Up

Wendy’s Chips Make the Grade

Last month, The Chip Group announced an introduction of six new health standards (NZ Herald - 3 June, 2009). The Chip Group in consultation with representatives from the foodservice industry and the New Zealand Heart Foundation developed the standards.

Wendy’s Old Fashioned Hamburgers is delighted that its chips already meet most of these voluntary standards and is actively working towards meeting the rest.

The standards – which include using less salt, the right cooking temperature and using low-fat cooking oil – were introduced as part of a programme focused on improving the nutritional profile on chips and helping food retailers to produce healthier chips.

Wendy’s Old Fashioned Hamburgers sells thicker chips than shoestrings. Thicker chips are known to be healthier due to their lower surface area. The Standards recommends using a straight cut chip of at least 13mm. Wendy’s sell the biggest chips available amongst all the fast food outlets. Wendy’s chips are always cooked at the recommended temperature and drained properly ensuring that the chips you are eating are not only delicious, but better for you as well.

Another emphasis of the standards is the training and education of staff, which is always a high priority for Wendy’s. When an employee starts at Wendy’s they undertake a training programme that allows them to be confident with all the skills needed to create mouth-watering food.

A recent independent survey revealed that Wendy’s Old Fashioned Hamburgers’ chips contained significantly less fat and much lower sodium levels than major competitor’s chips. Wendy chips are thicker, have less salt, and are cooked in the right conditions, meaning they meet most of the Standards, making the Wendy’s chip you know and love a healthier, full-flavoured option.

ENDS

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