The decision that will see the dropping of high fructose corn syrup from its menu was announced at McDonald’s “Food Journey” event at its global headquarters in Oak Brook, Illinois. The company is also giving customers antibiotic-free chicken; Andres says McDonald’s met its goal regarding antibiotic removal a year in advance.
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– Burger buns will be baked without high fructose corn syrup starting later this month.
McDonald’s did not immediately respond when asked about which specific preservatives are being removed.
“We’re ready to be better, we want to be better, we’re listening to our customer”, said Marion Gross, senior VP-supply chain, McDonald’s USA.
Last week, McDonald’s said the United States restaurant industry will raise prices far more than supermarkets this year, sending a chill through a sector that is searching for ways to protect itself from higher worker wages.
However, only time will tell if these changes will make any big differences in helping McDonald’s turnaround its business.
McDonald’s Corporation (NYSE:MCD) is making major changes to its buns, chicken nuggets and other menu items.
Other chains, including Panera Bread, Papa John’s, and Taco Bell, are cutting artificial ingredients, which have been linked to a host of health problems. “I don’t think this is ever going to be complete”.
McDonald’s said while the current changes will increase its costs, it will not pass on the increase to its consumers. One thing that’s helped: the all-day breakfast menu introduced past year and which continues to drive sales and traffic. “We’re really cooking with real ingredients”.
Consumers Union, the policy and advocacy division of Consumer Reports, praised McDonald’s today for meeting its pledge ahead of schedule to stop selling chicken that has been raised on a diet of medically important antibiotics.
McDonald’s continues to innovate its menu to include new tastes and ingredients that customers are looking for, such as turkey sausage, guacamole made with real Hass avocados, Sriracha and freshly prepared pico de gallo as part of local tests and regional introductions.
Kiwi model and competitive eater, Nela Zisser, never fails to impress with her eating challenges.
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Moss also expects the ball to keep rolling, especially as “more and more people are wanting their food affordable, convenient, yummy, but also good for you”. The company will roll out the new buns without corn syrup, including the buns used on Big Macs, Quarter Pounders, hamburgers and cheeseburgers, Filet-O-Fish and McChicken sandwiches.
