In late 2011, Burger King changed its fry formula to be less salty. The new fries also have a thicker coating meant to help them stay warm longer. It was the first reformulation of Burger King fries since 1998, but critical reception has been mixed. “The new fries are appealing, but not irresistible,” says Consumer Reports. “They have decent potato flavor and a baked-potato texture inside, and they’re moderately salty and fairly crispy. They’re better than the chain’s former fries, which were low in flavor and had a fatty taste.”
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