Menu Search Facebook Twitter
Search Close
  • Capital Coahuila
  • Capital Hidalgo
  • Capital Jalisco
  • Capital Morelos
  • Capital Oaxaca
  • Capital Puebla
  • Capital Quintana Roo
  • Capital Querétaro
  • Capital Veracruz
  • Capital México
  • Capital Michoacán
  • Capital Mujer
  • Reporte Índigo
  • Estadio Deportes
  • The News
  • Efekto
  • Diario DF
  • Capital Edo. de Méx.
  • Green TV
  • Revista Cambio
Radio Capital
Pirata FM
Capital Máxima
Capital FM
Facebook Twitter
X Welcome! Subscribe to our newsletter and receive news, data, statistical and exclusive promotions for subscribers

Happier Meal? McDonald's Nixing Some Unpalatable Ingredients

McDonald´s sales in its U.S. market have declined for three years straight

This Tuesday, June 28, 2016, photo shows a McDonald's sign in Miami. Already, the emergence of smaller rivals promising more wholesome alternatives has major restaurant chains scrambling to improve the image of their food, photo: AP/Alan Diaz
1 year ago

NEW YORK — McDonald’s, which is trying to shake its image for serving processed junk food, said Monday it’s eliminating some unpalatable ingredients from its most popular menu items.

That includes making Chicken McNuggets and other items without artificial preservatives, and removing high-fructose corn syrup from its burger buns. McDonald’s did not immediately respond when asked about which specific preservatives are being removed.

The changes come as the world’s biggest burger chain fights to win back customers after three straight years of declining guest counts at its established U.S. locations. Major restaurant chains are scrambling to step up the image of their food as they face more competition from smaller rivals promising more wholesome alternatives.

How meaningful the changes may be to customers remains to be seen.

Michael Jacobson, executive director for the Center for Science in the Public Interest, said the changes by McDonald’s don’t seem to address the big picture problem with restaurant food — the overabundance of calories. For instance, he said swapping out high-fructose for sugar doesn’t make burger buns any healthier.

 In this March 4, 2015 file photo, an order of McDonald's Chicken McNuggets is displayed for a photo in Olmsted Falls, Ohio. McDonald’s is testing Chicken McNuggets with no artificial preservatives as it works to revive its U.S. business. Photo: AP/Mark Duncan

In this March 4, 2015 file photo, an order of McDonald’s Chicken McNuggets is displayed for a photo in Olmsted Falls, Ohio. Photo: AP/Mark Duncan

In the past year and a half, McDonald’s has also said it switched to butter from margarine for its Egg McMuffins and changed its salad to include kale and spinach. Its rivals have made changes as well.

Dunkin’ Donuts, for instance, has promised to put more egg in its egg patty. Currently, the patty looks like a fried egg but is a composite of ingredients including egg whites, water, egg yolks and modified corn starch. As part of its own push to remove artificial ingredients, Taco Bell has said it would switch to actual black pepper rather than “black pepper flavor.”

Subway has also introduced a “rotisserie chicken” and “carved turkey” that have more texture and look more natural than its regular chicken strips and turkey. It’s offering both versions to avoid alienating fans who might not want any changes.

But convincing people it serves wholesome food is particularly important for McDonald’s, which has long courted families with its Happy Meals.

The company’s sales in its flagship U.S. market have showed improvement in recent quarters, helped by the fanfare over the introduction of an all-day breakfast menu in October. In the most recent quarter, though, McDonald’s said sales edged up just 1.8 percent at established locations, boosted by higher pricing as people opted for items that cost more. That signaled that any excitement from all-day Egg McMuffins could already be losing steam.

McDonald’s had signaled that tweaks to its menu were in store, telling investors during a presentation in late 2014 that it was evaluating its cooking procedures and ingredients as part of its push to fix its struggling businesses.

“We need to think about our ingredient labels as being much smaller,” said Mike Andres, head of McDonald’s U.S., at the time.

The latest changes were announced at an event about the company’s “food journey” at its headquarters in Oak Brook, Illinois. Reporters there posted images of “breakfast bowls” and other new items the company is testing. And a McDonald’s chef demonstrated making Egg McMuffins with freshly cracked eggs — a point the company has been trying to emphasize in advertising to convey the message that it serves real food.


Comments Whatsapp Twitter Facebook Share
More From The News

Rare skeleton shown of human ancestor, 3 ...

4 days ago
Latest News

Bannon savages GOP leaders in fight for ...

5 days ago
Latest News

IOC: Russians can compete at Olympics, b ...

5 days ago
Latest News

California communities under siege from ...

5 days ago
Most Popular

Mexico's Industries seek U.S. Partner Co ...

By Rosalba Amezcua

Concamin Demands Industry Exemption from ...

By Rosalba Amezcua

German Toolmakers Open up Shop in San Mi ...

By Ricardo Castillo

Telcel Presents Claro Sports App

By The News

Banorte Projects Sharply Weaker Mexican ...

By Reuters