In an effort to draw in more customers looking for healthy food, McDonald’s has announced that it no longer uses artificial preservatives in its chicken nuggets.
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McDonald’s stopped adding an artificial preservative to the cooking oil used to make Chicken McNuggets and removed artificial preservatives from pork sausage patties, eggs served on McGriddles breakfast sandwiches and scrambled eggs on breakfast platters.
McDonald’s hamburger buns will no longer contain high fructose corn syrup, and the chicken will be sourced from birds not treated with antibiotics important to human medicine.
The company noted that the Artisan roll introduced in 2015 never contained high fructose corn syrup.
“These new Chicken McNuggets are made with a simpler recipe that parents can feel good about while keeping the same great taste they know and love”, spokeswoman, Michelle Yao, told Global News in an email.
These changes are the latest to a series of ongoing efforts to improve the quality of food.
All of McDonald’s chicken is now antibiotic-free, something the chain said it vowed to accomplish by 2017.
“And when McDonalds’ changes, the rest of the industry changes”, Moss said on “CBS This Morning” Tuesday. It is a joint project of Friends of the Earth, Consumers Union, NRDC, Center for Food Safety, Food Animals Concerns Trust and Keep Antibiotics Working. “McDonald’s and its suppliers have worked to identify appropriate alternatives for sustaining broiler flock health while implementing protocols to ensure that animal welfare is not compromised”.
McDonald’s has been planning the move for a while. Sales have been trending in the wrong direction in recent years, and with more fast food competition, (slowly) falling prices at the grocery store, and the prospect of minimum wage hikes over the next five to six years, it doesn’t look like it’s going to be easy to change course. McDonald’s also began using a combination of greens – including romaine, spinach and kale – that were more nutritious than the iceberg lettuce it had previously used. That signalled that any excitement from all-day Egg McMuffins could already be losing steam.
Fortunately for fans of Mickey D’s, a drop in commodity prices has helped lessen the bite that these supply-chain decisions would have made on consumers wallets, Reuters noted, citing McDonald’s United States of America president Mike Andres.
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While McDonald’s is largely focused on its core menu of well-known fast food, it continues to try out items meant for local markets.
