In 2013, Burger King introduced a new menu item to the US market called Satisfries. The product was an alternative to their traditional french fries which contained 40% less fat and 30% less calories.

SATISFRIES™: Potatoes, vegetable oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn), tapioca starch-modifies, contains 2% or less of corn starch-modified, paprika extract (color), rice flour, salt, sodium acid pyrophosphate (to maintain natural color), turmeric extract (color ...

The fast-food chain Burger King (BKW) will largely discontinue its so-called Satisfries after the low-calorie french-fry alternative failed to win over consumers.

Burger King failed with Satisfries because it did a bad job convincing the public that they were a healthier choice. Satisfries were a better choice than regular fries, but the public took that in the same way it sees a medium milkshake as a better choice than a large.

the Whopper A large hamburger called the Whopper is Burger King's signature product. The Whopper was introduced in 1957, at a time when its competitor McDonald's was still selling only small hamburgers.

Burgers

• Whopper.
• Big King.
• Premium burgers.
• Sliders.
• BK Stackers.
• BK Toppers.
• Rodeo sandwiches.

These are seriously addictive beer battered fries topped off with an amazing seasoning mix and a good pile of freshly grated parmesan cheese and fresh basil.

Burger King claimed that Satisfries were healthier than regular fries, because they used a less porous type of batter that prevented more oil from being absorbed during frying. Unfortunately, Burger King failed to clearly promote that difference at its restaurants. The calories also didn't seem to measure up.

“Making them thicker certainly makes them easier to eat, and since many of them are consumed in the car with one hand on the steering wheel, that's probably not a bad idea.” Burger King said the new fries have 20 percent less sodium than their predecessors.

Blanching: The Reason Why French Fries Taste Better Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.

And break down easier while some restaurants like McDonald's. Once fried their fries and lard the practice largely. Changed in the 1990s.