MCDONALD’S, which is trying to shake its image for serving processed junk food, said it’s eliminating some unpalatable ingredients from its most popular menu items.
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The fast food giant is also rolling out new buns this month that no longer contain high fructose corn syrup, including the buns used on Big Macs, Quarter Pounders, hamburgers and cheeseburgers, Filet-O-Fish and McChicken sandwiches. The tweaks come as the world’s biggest burger chain fights to win back customers. Dunkin’ Donuts, for example, is adding more egg to its egg patty, which is now a composite of egg whites, water, egg yolks and modified corn starch, while Taco Bell past year pledged to replace “black pepper flavor” with actual black pepper. And good on the other chains, such as Taco Bell and Panera Bread, which have announced similar efforts to rid the menu of artificial preservatives. “I mean, if I had my way with McDonald’s, I would encourage them to stop doing anything that would encourage people to supersize their meals, encourage them to eat too much”.
Antibiotic-free chicken. Breakfast sandwiches made with real butter.
McDonald’s is “more customer-obsessed than ever before”, McDonald’s USA President Mike Andres told reporters. Despite this making food production more pricey McDonald’s senior vice president for supply chain, Marion Gross, has promised we’ll continue to pay the same price.
Andres said Monday’s announcements affect half of the core menu items at McDonald’s, but that despite the changes, at least for now, the products won’t cost more for consumers.
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.
The chemical composition of high-fructose corn syrup, derived from corn, is almost identical to that of sugar, and it is unclear whether natural sugar is indeed healthier. “We’re really cooking with real ingredients”.
Last Week McDonald’s (NYSE:MCD) reported net income of $1.09 billion, or $1.25 per share, down from $1.2 billion, or $1.26 per share, for the same period a year ago.
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.
The moves advance McDonald’s efforts to provide the healthier food options that consumers are increasingly seeking out.
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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”.
