McDonald’s has stopped using antibiotics in chicken, and sooner than promised, in an effort to appease health-conscious consumers.
McDonald’s will replace corn syrup in hamburger buns with real sugar this month and has removed antibiotics found in human medicine from its chicken as well.
The major fast food company also stated that they have eliminated artificial preservatives from their chicken nuggets, and certain breakfast items such as scrambled eggs.
McDonald’s is “following the customers” in switching to sugar in buns, said Marion Gross senior vice president of McDonald’s North America supply chain.
“We know that they don’t feel good about high-fructose corn syrup so we’re giving them what they’re looking for instead,” she said.
McDonald’s promised to remove artificial preservatives from their nuggets before the 2016 Olympics, and have made good on that promise.
“The move to take out the artificial preservatives is designed to attract customers who want their food good, clean, and fair,” Marion Nestle, a Nutrition, Food Studies, and Public Health professor at New York University told Huffington Post. “It’s a nice thing to do, but doesn’t change the calorie content or improve the nutritional composition.”
Who knows if these changes will be successful in attracting consumers, Marion concluded.
“Will it work to attract those customers? We will see,” she said.
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McDonald’s is removing artificial preservatives from their chicken nuggets.
McDonald’s to remove antibiotics from chicken.
McDonald’s fries contain tank sealant and biodiesel ingredients.
REFERENCES:
1. “McDonald’s Stops Using Antibiotic Chicken Faster Than Expected.” The Huffington Post. HuffingtonPost.com, n.d. Web. 12 Aug. 2016.
