This site uses cookies to improve your experience and to provide services and advertising. By continuing to browse, you agree to the use of cookies described in our Cookies Policy. You may change your settings at any time but this may impact on the functionality of the site. To learn more see our Cookies Policy.
OK
Dublin: 5 °C Monday 9 December, 2019
Advertisement

Burger King launches low-fat chips... but not in Ireland

Sorry everyone.

A Burking King photo of the 'Satisfries'
A Burking King photo of the 'Satisfries'
Image: ASSOCIATED PRESS

BURGER KING HAS launched a range of lower-fat chips – but has not announced any plans to sell them in Ireland.

The new chips – to be called ‘Satisfries’ – contain around 20 per cent fewer calories than the chain’s regular chips. They’re also crinkle-cut

The reduction comes thanks to a new batter that absorbs less oil. A small serving of ‘Satisfries’ has around 270 calories, compared to 340 calories for the same size serving of non-crinkle-cut chips.

Diners in the US and Canada have been able to order the new fries since Tuesday. However, the company said in a statement that there is currently no timeline for an Irish arrival:

Burger King’s new reduced fat French Fries Satisfries is currently only being offered in the U.S and Canada. The company has not announced details for future market rollouts regarding this product.

Burger King executives say people won’t be able to tell that Satisfries are lower in calories. It says they use the same ingredients as its regular fries — potatoes, oil and batter. To keep kitchen operations simple, they’re even made in the same fryers and cooked for the same amount of time as regular fries.

At a launch event for the new product, Burger King said Satisfries have 30 per cent fewer calories than McDonalds chips by weight.

- Additional reporting from AP

McDonalds threatens to kick teenagers out over formal dinner>

‘McEverything’ burger combines every single McDonalds sandwich>

  • Share on Facebook
  • Email this article
  •  

About the author:

Michael Freeman

Read next:

COMMENTS (58)