The company would also remove artificial preservatives from Chicken McNuggets and several breakfast items, including scrambled eggs, sausage patties, omelettes, bagel and biscuit breakfast sandwiches. It is also an effort to play defense against numerous competitors who promote the quality and freshness of their foods. According to reports, the company announced previous year that it would only use cage-free eggs and move away from using chickens treated with human medicine and antibiotics.
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The restaurant and food industries have gradually been removing artificial ingredients from products as they try to keep up with changing customer preferences and stay competitive with newer brands that boast only all-natural options. “We urge Kentucky Fried Chicken and other fast-food restaurants to follow McDonald’s lead and make the same commitment to public health”. This announcement comes a year and a half after McDonald’s publicly committed to require its poultry suppliers to stop using medically important antibiotics, and after a continued dialogue with Friends of the Earth and a coalition of groups working to end the misuse of antibiotics in meat production.
McDonald’s has removed high-fructose corn syrup from its sandwich buns and taken artificial preservatives out of items including Chicken McNuggets as it tries to appeal to diners hungering for more clarity and cleanliness in what they eat.
More recently, McDonald’s announced that the sales in its flagship USA market have improved recently, which a number of officials attribute to adding an “all-day” breakfast menu at most restaurants starting in October 2015.
Since then, the company has also said it is switching to butter from margarine for its Egg McMuffins, searing burgers longer, and changing its salad to include kale and spinach.
Other measures introduced included the swapping of high-fructose corn syrup buns for those made with sucrose, as well as meeting an antiobiotics removal guideline a year in advance.
The company had previously planned to phase out chickens raised with antibiotics important to human medicine by March 2017. He told the New York Times: “Why take a position to defend them if consumers are saying they don’t want them?”
Maybe we can all now enjoy an occasional McDonald’s without feeling bad about consuming so much salt/calories/generally bad stuff.
But that doesn’t mean the food is good for you.
“Our suppliers are keenly aware of where the customer is going, that this is what consumers expect today with their food”, she said.
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McDonald’s did not decide to make its food healthier at a higher cost to the company because it cares about its customers’ welfare.
