Burger King Corp. (BKC) announced yesterday that its Tendergrill Chicken Sandwich will now be served on a toasted ciabatta bun made with whole grains. The sandwich will continue to feature the same flame-grilled chicken filet, lettuce, and tomato that guests love, while the new bun provides less calories, fat, and sodium compared to the previous offering.
The nutritionally-improved sandwich debuted at Burger King restaurants in the U.S. on June 21 for a suggested retail price of $3.99.
“Product innovation is at the core of our brand, and we are focused not only on introducing new products, but consistently evolving and improving our current menu offerings, including proven guest favorites like the Tendergrill Chicken Sandwich,” says John Schaufelberger, BKC’s senior vice president of global product marketing and innovation. “By adding a new premium ciabatta bun made with whole grains to this popular sandwich, I’m confident that our guests will appreciate that this product is a great addition to a nutritionally-balanced lifestyle, without compromising on taste.”
As part of BKC’s "Have It Your Way" brand promise, the new ciabatta bun offers a menu option for guests that can help them meet individual diet and lifestyle preferences. BKC’s new ciabatta bun is made with whole wheat flour, providing eight grams of whole grains, as well as less calories, fat, and sodium.
The Tendergrill Chicken Sandwich has 470 calories and is the latest addition to the more than 350 Burger King meal combinations that provide 650 calories or less – approximately one-third of a daily 2,000 calorie diet. Under the BK Positive Steps corporate responsibility program, examples of these meal combinations are featured on tray liners, queue signs, and window decals at participating Burger King restaurants nationwide, as well as available online at www.bk.com. Additional nutrition information about the Tendergrill Chicken Sandwich is available at www.bk.com.
The company’s efforts to date also include providing BK Positive Steps nutrition materials in restaurants nationwide, transitioning to zero grams of artificial trans fat in all ingredients and cooking oils in the U.S. and partnering with USDA to promote MyPyramid information to both kids and adults.
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