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Changes are coming to some Chick-fil-A standards.

The chain's removing high-fructose corn syrup from white buns and artificial dyes from its sauces and dressings. It's also spiking a yellow dye from its chicken soup.

A Chick-fil-A manager says the company has worked on improving ingredients for years, systematically going through the menu.

The new buns are being tested now, and testings of the new sauces and dressings should start early next year.

The new chicken soup recipe should be in restaurants by the end of the month.