McDonald’s, which is trying to shake its image for serving processed junk food, says it’s purging some unpalatable ingredients from its most popular menu items.
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On “CBS This Morning” on Tuesday, Moss lauded McDonald’s latest efforts, but cautioned that eating too much fast food could still be bad for long-term health.
McDonald’s got rid of them in McNuggets and a number of other menu items as part of a continued commitment to being more transparent about its food, the company said Monday.
That behemoth of fast food, McDonald’s U.S., is making huge menu changes in order to meet the needs of customers, who want a more healthful diet.
Finally, McDonald’s this month is rolling out new buns that no longer contain high-fructose corn syrup.
“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.
Artificial preservatives will be removed from McDonald’s pork sausage patties, eggs served on McGriddles sandwiches and scrambled eggs served on breakfast platters, according to the company.
Other changes, like getting artificial preservatives out of Chicken McNuggets, were easier – all the company had to do was take the preservative out of the oil it cooked them in.
McDonald’s US today announced a number of moves across its menu as the company continues to evolve.
McDonald’s is taking a nostalgic and heartfelt look at a pair of Chicken McNuggets fans to promote the removal of artificial preservatives from one of the chain’s best sellers.
After the company announced a new round of ingredient changes on Monday, the stock ticked up slightly.
McDonald’s is removing high-fructose corn syrup from its hamburger buns and replacing it with sucrose.
McDonald’s in the United States is removing artificial preservatives from Chicken McNuggets, its most popular menu item, and making a host of other changes to its food in a bid to attract consumers looking for healthier, less-processed fare.
McDonald’s US announced ingredient changes that will impact almost half the company’s menu items.
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The news about McDonald’s dropping the corn syrup also follows a tumultuous year and a half of transition for the fast food restaurant, the AP noted, that has seen it switch from butter to margarine for its Egg McMuffin and add kale and spinach to its salad. With a 4 percent decline over the prior-year period and weak same-store sales growth, maybe McDonald’s is running scared? The change comes as the company tries to win back today’s more health-conscious customers.
