BOSTON Speaking in Boston last week at the RBC Capital Markets Consumer and Retail Conference, Wendy’s CEO Emil Brolick announced plans to change the way the company prepares its menu items, the Huffington Post reports.

“We want to get to the point where nothing on our labels looks like it came from a chemistry book,” he said, using only ingredients that are recognizable as food products.

The statement comes a few weeks after the controversial “yoga mat” chemical — azodicarbonamide — was voluntarily removed from Subway sandwich bread. The chemical has been found in hundreds of other foods.

Wendy’s has not said whether it uses the FDA-approved chemical in its buns, but Brolick did say that he is pleased Wendy’s has “absolutely some of the cleanest labels in the business.” Wendy’s does currently use an anti-foaming agent, dimethylpolysiloxane, and sodium phosphate, which can be found in some detergents, according to the Huffington Post.

Brolick said the upcoming food makeover is an attempt to connect with consumers, particularly Millennials.

Wendy’s approach — announcing its planned changes — is a different strategy than other QSRs have adopted. Last year, Chick-fil-A quietly removed some ingredients from its sauces, for instance.

Brolick did not announce a timeline for the food makeover, though he proclaimed that the burger chain has, “so much opportunity in front of us.”