{"id":71363,"date":"2021-08-26T22:54:29","date_gmt":"2021-08-27T03:54:29","guid":{"rendered":"https:\/\/milesfortis.com\/?p=71363"},"modified":"2021-08-27T01:55:18","modified_gmt":"2021-08-27T06:55:18","slug":"71363","status":"publish","type":"post","link":"https:\/\/milesfortis.com\/?p=71363","title":{"rendered":""},"content":{"rendered":"

Wendy\u2019s reformulates its French fries<\/a><\/p>\n

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The Wendy\u2019s Co. has reformulated its French fries, a project last undertaken in 2010, and the new products are rolling out to some markets now and are expected to be completed in September, the company\u2019s culinary team said Thursday.<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Culinary leaders from the Dublin, Ohio-based burger chain said the process of reformulating the skin-on fries was a months-long journey.<\/p>\n

The new French fry was designed to retain heat and crispness for between 15 and 30 minutes to accommodate the brand\u2019s growth in drive-thru, carry-out and other off-premises sales channels,\u00a0said John Li, Wendy\u2019s vice president of culinary innovation.<\/p>\n

\u201cThey are cut above, literally,\u201d said Emily Kessler, Wendy\u2019s senior specialist for culinary and innovation, in a Zoom press conference Thursday. \u201cAnd that’s because these not-exactly-square French fries are by design.<\/p>\n

\u201cOne side is built with a thicker side, and it’s built for heat retention, while\u00a0the other side is thinner and that\u2019s really to enhance crispiness because we know our customers want hot and crispy fries every time,\u201d Kessler said.<\/p>\n

The company last\u00a0overhauled its fries in November 2010<\/u><\/a>\u00a0when it moved to skin-on potatoes.<\/p>\n

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Li said the new French fry formula has performed well in consumer research.<\/div>\n<\/div>\n

\u201cEmily and the whole cross-functional team have spent months and months and months on perfecting the best hot, crispy French fry,\u201d Li said, \u201cand we finally have it. \u2026 We put some really hard effort into this with a lot of blood, sweat and tears but to actually end up with a fry that is nearly two-to-one preference versus our primary competitor McDonald’s, it’s pretty exciting.\u201d<\/p>\n

The new French fry formula fits into Wendy\u2019s \u201cFast Food Done Right\u201d motto, Li said.<\/p>\n

Li, who admitted to enjoying a squiggle of ketchup on each of his fries, said, \u201cSoggy fries don’t make for a very good eating experience when you try to do that.\u201d<\/p>\n

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Besides specifying the unsquared cut, Wendy\u2019s adds \u201ca whisper\u201d of coating to enhance the crispiness, Kessler said. While the fries are gluten free, they are cooked in the same hot oil as the chicken, which is battered and does contain traces of gluten.<\/div>\n<\/div>\n<\/div>\n

The hold time of 15 to 30 minutes for the fries also helps address the off-premises challenge of moisture getting into the potatoes.<\/p>\n

\u201cWe know COVID changed the game when it comes to how our customers are getting their food,\u201d Kessler said. \u201cThat accelerated the need to develop to make sure our fries are withstanding that delivery experience.\u201d<\/p>\n

Fries are not only the best-selling item on the Wendy\u2019s menu, Li said, but they are the first product sampled by customers from the bag when they leave the drive-thru. \u201cOur opportunity was to make sure that we were delivering our promise,\u201d he said.<\/p>\n

Wendy\u2019s culinary team also said that next week it will add a Big Bacon Cheddar Cheeseburger to the higher-end \u201cMade to Crave\u201d menu, at a suggested price of $5.59 at participating restaurants.<\/p>\n

The new cheeseburger boasts features a beef patty topped with Wendy’s signature Applewood smoked bacon, custom bacon sauce, crispy onions, American cheese and a creamy cheddar cheese spread in a new cheddar bun that is toasted.<\/p>\n","protected":false},"excerpt":{"rendered":"

Wendy\u2019s reformulates its French fries The Wendy\u2019s Co. has reformulated its French fries, a project last undertaken in 2010, and the new products are rolling out to some markets now and are expected to be completed in September, the company\u2019s culinary team said Thursday. Culinary leaders from the Dublin, Ohio-based burger chain said the process … Continue reading “”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[76],"tags":[],"class_list":["post-71363","post","type-post","status-publish","format-standard","hentry","category-now-for-something-completely-different"],"_links":{"self":[{"href":"https:\/\/milesfortis.com\/index.php?rest_route=\/wp\/v2\/posts\/71363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milesfortis.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milesfortis.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milesfortis.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milesfortis.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=71363"}],"version-history":[{"count":2,"href":"https:\/\/milesfortis.com\/index.php?rest_route=\/wp\/v2\/posts\/71363\/revisions"}],"predecessor-version":[{"id":71373,"href":"https:\/\/milesfortis.com\/index.php?rest_route=\/wp\/v2\/posts\/71363\/revisions\/71373"}],"wp:attachment":[{"href":"https:\/\/milesfortis.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=71363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milesfortis.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=71363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milesfortis.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=71363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}