McDonald’s has had some trying times in the last few years. Sales were down, the image had taken a pretty hard hit, and a lot of McDonald’s woes were attributed to the rise in people starting to really pay attention to what was in their food. Fortunately, McDonald’s took that as a call to reevaluate their menu and practices. They switched to all white meat McNuggets, started carrying only cage-free eggs in their U.S. and Canada stores, and they’re even trying unfrozen, fresh quality beef in some markets.
The latest step by McDonald’s might be their biggest yet: As of yesterday, the company has eliminated high-fructose corn syrup from all of their buns, removed all artificial preservatives from their McNuggets, sausage patties, and scrambled eggs, and replaced all their chicken items with meat that has not been treated with antibiotics meant for human medicine.
Mike Andres, the current head of McDonald’s USA, attributes the change directly to the consumer. In a presention posted on Medium, Andres stated that “more than ever, people care about their food — where it comes from, what goes into it and how it’s prepared. We’re making changes to ensure the food we’re proud of is the food our customers love and feel good eating.”
It seems McDonald’s has seen the writing on the wall and has started moving their practices in a more positive direction for food quality. But let’s not confuse that with any increase in the healthiness of fried foods.
Still, foods no longer filled with artificial ingredients and human-grade antibiotics are a step in the right direction. In case you’re jonesing to eat some McNuggets with BBQ sauce — duh — here’s how McDonald’s churns them out.