McDonald’s is accelerating plans to simplify its food and announced plans Monday to remove artificial preservatives from its chicken nuggets, pork sausage patties and other menu items. The fast food giant will also remove high-fructose corn syrup from its buns by the end of this month.
Mike Andres, president of the chain’s U.S. operations, announced the changes at the Oak Brook headquarters. He said the changes are part of an ongoing effort by McDonald’s to cater to more health-focused customers who demand fresh, wholesome food.
Here’s what’s changing:
•Chicken nuggets and breakfast pork sausage will now be free of artificial preservatives. Pre-scrambled eggs, used on the hotcakes platter and in some other menu items, will also lose artificial preservatives. Breakfast sandwiches are made with fresh, whole eggs. McDonald’s had already taken out artificial colors and flavors.
•Burger buns will be baked without high fructose corn syrup starting later this month.
•McDonald’s is now serving chicken that is free of antibiotics. Andres said the company met its previously stated goal of removing antibiotics from chicken a year ahead of schedule.
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SOURCE: Chicago Tribune