iStock_000021182570Small.jpgSounds like a good move, right? Chick-fil-A wants consumers to “Eat Mor Chikin” so they’re planning on only using chickens raised without antibiotics within the next five years.

“Since our family business began 67 years ago, we have focused on our customers. It’s why we insist upon using the highest quality ingredients,” Dan Cathy, president and chief executive officer of Chick-fil-A, said in a statement. “We want to continue that heritage, and offering antibiotic-free chicken is the next step.”

Chick-fil-A’s announcement comes amid a growing awareness about the problem of antibiotic resistance. The U.S. Food and Drug Administration has said that antibiotics in livestock are contributing to the rise of dangerous bacteria. Many antibiotics that farmers give food-producing animals are also used to treat sick humans.

Chick-fil-A has made other changes to its ingredients in recent years, such as removing yellow dye from its chicken soup. The company is also testing the possibility of taking out other food additives, including artificial ingredients in the buns and high fructose corn syrup in dressings and sauces.

While certainly thinks the move to antibiotic-free chicken is a good one, we wonder why Chick-fil-A is not focusing more on the ingredients they’re using to prepare their menu items. O.k., they removed the yellow dye from their chicken soup. That’s great. But have you looked at the ingredient list in their chicken salad? They include monosodium glutamate, caramel color, TBHQ, high fructose corn syrup, calcium disodium EDTA and Polysorbate 80. From the president and CEO’s statement, perhaps we should be led to believe that they’re using only the highest quality MSG?

Antibiotic-free chicken is a welcome change for Chick-fil-A, but it’s really only the tip of the iceberg here and the rest of that iceberg is huge. We don’t want to discourage any moves made in the right direction. We just need several more moves before we can honestly find that Chick-fil-A is listening to consumer concerns about product quality and healthier eating.