not all that natural. But instead of being deterred by the news, Foodgoat just craved them even more.
So what if they are dusted in dextrose (sugar derived from corn)? And dipped in sodium acid pyrophosphate? (These keep them from turning brown from when they are fried prior to freezing and fried again at the restaurant.) And what if they are fried in oil mixed with dimethylpolysiloxane, a silicone-based chemical that helps keep the vegetable oil from getting foamy after a whole day of frying?
We are talking about fast food, after all.
Because even if they are not exactly fresh from the potato farm, they do taste great. Foodgoat isn't the only one to think so: Wendy's claims their fries beat McDonald's fries in a national blind taste test, and fries sales at the 6,600 Wendy's (which is based in Ohio) worldwide have gone up 10%.
The new fries still have the potato skins on, they are are crispier and the flavor is much better than the old Wendy's fries. Natural or not, they do make us happy.