McDonald’s Corporation (NYSE:MCD) is making major changes to its buns, chicken nuggets and other menu items.
In an effort to draw in more customers looking for healthy food, McDonald’s has announced that it no longer uses artificial preservatives in its chicken nuggets. The chain is also planning to remove high fructose corn syrup from its buns, and replacing it with sucrose, by the end of the month.
McDonald’s has also removed all artificial preservatives from its breakfast sausage patties and its various egg products. The fast-food chain then said that it no longer uses chickens that have been treated with human antibiotics for its meals, reports Chicago Tribune.
Another change to McDonald’s menu has to do with butter. The company used to use margarine from a bottle on its McMuffin breakfast sandwiches. Now it uses real butter. It softens the butter and the blends it before putting it on its McMuffins.
“More than ever, people care about their food – where it comes from, what goes into it and how it’s prepared,” Mike Andres, President of McDonald’s USA, said in a statement. “We’re making changes to ensure the food we’re proud of is food our customers love and feel good eating, and we remain committed to our continuing food journey at McDonald’s.”
While the switch in ingredients will likely help the company draw in more health-conscience customers, it may not actually be healthier than previous offerings. Michael Jacobson, the Executive Director for the Center for Science in the Public Interest, told The Washington Post that there’s no hard evidence that foods become healthier when artificial preservatives or high-fructose corn syrup is removed.
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