McDonald’s, which is trying to shake its image for serving processed junk food, said Monday it’s eliminating some unpalatable ingredients from its most popular menu items.
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While Brook applauds McDonald’s for implementing its new policy, she calls on the company to expand its efforts to include “meaningful antibiotics policies that also apply to pork and beef”.
No more artificial preservatives in that iconic food of kids everywhere: Chicken McNuggets.
“In the early days we didn’t have as many distributors so we wanted a long shelf life so could go across the country”, McDonald’s USA chief supply chain officer Marion Gross told Fortune.
However, only time will tell if these changes will make any big differences in helping McDonald’s turnaround its business.
“From our test kitchens to what we serve in our restaurants, we’re zeroing in on how to bring new flavors and choices, some never seen before on our menu, to customers across the country”, said Chef Jessica Foust, RDN, director of culinary innovation, McDonald’s Corp.
The Illinois-based company said it has removed antibiotics important to human medicine from the chickens it uses, a pledge it has met a year early.
The ingredient changes announced Monday are the latest in a series of changes McDonald’s has made to better compete with its smaller rivals on the quality front. “McDonald’s has been working closely with farmers for years to reduce the use of antibiotics in our supply, thus we are able to commit today to stop using antibiotics important to human medicine in chicken production”. “We know that they don’t feel good about high-fructose corn syrup.so we moved to a sweetener that customers feel good about”.
The changes come as the chain tries to win back customers after three straight years of declining guest counts. The latest part of their goodwill campaign went into effect this week, with artificial preservatives and high-fructose corn syrup getting the ax. McDonald’s also switched from liquid margarine to butter on English muffins, biscuits, and bagels. The ingredient has always been used as a cheap sweetener in sodas, candy and other foods has been linked to obesity.
It added Buttermilk Crispy Chicken, started using real butter on its Egg McMuffins and committed to shifting to cage-free eggs by 2025.
“We urge Kentucky Fried Chicken and other fast food restaurants to follow McDonald’s lead and make the same commitment to public health”.
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The menu changes will take about six months to put in place at its restaurants worldwide, including those in Nottingham city centre on Exchange Walk, Clumber Street and Angel Row.
