Chick-fil-A is keeping a secret from you.

The Nation's Restaurant News is reporting the Atlanta-based restaurant chain has been working over recent years to remove artificial dyes, high-fructose corn syrup and some preservatives from its menu to improve food quality.

The company apparently hasn’t promoted the effort to its customers because it didn’t want them to notice any changes in taste.

Some say the move to improve food quality was prompted by food blogger Vani Hari, who has written about the ingredients Chick-fil-A uses in its food on her website FoodBabe.com.

Jodie Worrell, senior nutrition consultant at Chick-fil-A, told the Nation’s Restaurant News that the chain has been tweaking ingredients for years to improve the menu’s nutritional profile.

Chick-fil-A is currently testing a reformulated white-bread bun without preservatives in about 200 restaurants, and the company is working with bakery suppliers to remove high-fructose corn syrup.

The chain has already removed the sweetener from its bagels and golden wheat bread. It is also working to remove high-fructose corn syrup from sauces and dressings.

More noticeable moves to bring healthier items to the menu were the addition of the grilled chicken sandwich in the 1990s and a fruit cup in 2004.

Chick-fil-A is also testing a peanut oil without TBHQ, a chemical related to butane that makes the oil more shelf stable.

The chain is apparently in the very beginning stages of evaluating recipes that would eliminate the use of MSG.

Worrell said that is a hard ingredient to take out because the seasoning enhancer gives Chick-fil-A’s fried chicken sandwich its beloved taste.