Chick-fil-A announced it will be removing high-fructose corn syrup from their white buns as a way to improve their ingredients

According to the Associated Press, the fast food chain said their buns are being tested at 200 Georgia locations. Chick-fil-A will also be removing the dye from their sauces and dressings and testing will begin early next year.

The chain has also removed yellow dye from their signature chicken soup and tested a new peanut oil, which they expect to begin using next year. According to the AP, changes to the chain's ingredients began after blogger Vani Hari wrote a post  in 2011 on her site, FoodBabe.com, titled "Chick-fil-A or Chemical Fil-A?" The blog listed the company's ingredients for their popular sandwich.

Hari said one ingredient included peanut oil with TBHQ, a chemical made from butane. Last year, Chick-fil-A invited Hari to spend her day at the company's headquarters and spend some time talking to executives

"They took my concerns and started developing a roadmap of how to address them," Hari said, who said she was notified about the recent changes in a email from Chick-fil-A.

Jodie Worrell, an employee for the Chick-fil-A product strategy and development department, confirmed the changes. Worrell said the company had been working for several years to improve the ingredients in their foods.

"We've been systemically going through (the menu)," she said.

The company began with the removal of trans fat. David Farmer, vice president of product strategy and development, said the company will continue with the changes.

"More and more these days, we've become a kind of food culture," he said. "People seem to care a lot more about what's in it, how it's made and where did it come from." 

Chick-fil-A, is based in Atlanta,GA., and has more than 1,700 locations in 39 states.