McDonald’s United States of America is making a few changes to its list of ingredients that will impact almost half the food on the burger chain’s menu.
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McDonald’s Corp MCD.N will replace corn syrup in hamburger buns with sugar this month and has removed antibiotics that are important to human medicine from its chicken months ahead of schedule, it said on Monday, moves that are part of its drive to target increasingly health-conscious consumers.
McDonald’s is reacting to a shift in consumer tastes toward healthier, more natural foods and competing with other restaurants that are overhauling their menus to feature items free of processed ingredients.
As of Monday, breakfast menu items including pork sausage patties, omelet-style eggs and scrambled eggs also no longer contain artificial preservatives.
It’s just the latest evidence of major restaurant chains scrambling to step up the image of their food as competition from smaller players intensifies. They may also give the company a welcome sales jolt after reporting a weaker-than-expected second quarter last week. The company is offering both versions to avoid alienating fans who might not want any changes. McDonald’s did not immediately respond when asked about which specific preservatives are being removed.
McDonald’s tested artificial preservative-free McNuggets in some restaurants in OR and Washington earlier this year. The ingredient has always been used as a cheap sweetener in sodas, candy and other foods has been linked to obesity.
“We’re making changes to ensure the food we’re proud of is food our customers love and feel good eating, and we remain committed to our continuing food journey at McDonald’s”. The company said that transition is complete. The company set its original deadline for March 2017.
McDonald’s United States of America president Mike Andres said there are more changes on the way, and the company recognizes that “more than ever, people care about their food – where it comes form, what goes into it and how it’s prepared”.
Investors have been watching McDonald’s in particular as CEO Steve Easterbrook implements a multi-year comeback plan to make the fast-food chain relevant to today’s dining standards.
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The company’s sales in its flagship USA market have showed improvement, helped by the fanfare over the introduction of an all-day breakfast menu in October.
