Wendy’s Has New Fries
CHICAGO - SEPTEMBER 30: French fries wait to be ordered at a fast-food restaurant September 30, 2002 in Chicago, Illinois. Scientists have made progress in understanding the chemical reaction that may cause fries, potato chips and other fried or starchy foods to build up high levels of acrylamide, a suspected carcinogen found in a host of everyday foods. The culprit is believed to be asparagines, a naturally occurring amino acid that can lead to the formation of the potential carcinogen when subjected to high temperatures. Swedish scientists in the spring announced that high levels of acrylamide can be found in many high-carbohydrate foods that are fried or baked at high temperature. The U.S. Food and Drug Administration has made assessing acrylamide?s risk and determining how to lower its levels in food a priority. (Photo by Tim Boyle/Getty Images)
Here’s How They’re Different From The Original.
I think we can all agree that the best part of any fast food meal is the fries on the side, right?! Wendy’s is now stepping up its “french fry game” with new fries that are made to stay extra crispy. The name: Hot & Crispy Fries.
Wendy’s explained the detailed process of creating their new fry formula. One side is built for heat retention, the other for crispiness. If you use Wendy’s app – they are offering up a bunch of freebies associated with the new fries for the month of October. So, let’s dive into it …. who makes the absolute best fast-food french fries? I think the Golden Arches may still have the title.
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