Small French Fries Small French Fries Potatoes Vegetable…

Small French Fries

Small French Fries
Potatoes, Vegetable Oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn), Dextrose, Sodium Acid Pyrophosphate (to maintain natural color). Cooked in Vegetable Oil (soybean oil, corn oil, cottonseed oil, hydrogenated soybean oil, natural flavor [vegetable], citric acid [preservative], dimethylpolysiloxane [anti-foaming agent]). Cooked in the same oil as menu items that contain Wheat, Egg, Milk, and Fish (where available). Seasoned with Sea Salt.
Ketchup
Tomato Concentrate (made from red ripe tomatoes), Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring.
A Word about Trans Fats
In August 2006, Wendy’s switched to an in-store cooking oil containing 0 grams of trans fats which significantly reduced the amount of trans fats in its French fries. This meant Wendy’s was not adding trans fats during the cooking process in our restaurant kitchens.
Additionally, Wendy’s directed its French fry suppliers to create a blend of oils with 0 grams trans fat to be used in the plants that prepare Wendy’s French fries. By 2008 all of Wendy’s French fry suppliers were using an oil blend containing 0 grams of trans fat in processing Wendy’s French fries.
As with all of Wendy’s food products, French fries are individually portioned and variations will exist from restaurant to restaurant. So that our customers can have confidence in our nutritional information, Wendy’s follows a rigorous testing process that follows the recommended procedures of the U.S. Food and Drug Administration (FDA). Samples are taken from Wendy’s suppliers across the country and sent to independent laboratories for analysis.
Wendy’s is proud of its legacy as an innovator in the restaurant industry and our efforts to remove trans fats from our food products are a continuation of that tradition.