McDonald’s Makes Moves to Simplify Ingredients

QSR is replacing high-fructose corn syrup with sugar in its sandwich buns and rolling out preservative-free Chicken McNuggets.

August 02, 2016

NEW YORK – The Wall Street Journal reports that McDonald’s Corp. is replacing high-fructose corn syrup in its sandwich buns with sugar as part of an ongoing effort to simplify ingredients.

According to the news source, the QSR is also rolling out Chicken McNuggets and some breakfast items that are free of artificial preservatives, and the company has curbed the use of chickens raised with antibiotics a year earlier than planned.

Mike Andres, president of McDonald’s U.S. operations, said the ingredient switch is part of a “sweeping change” that will impact 50% of the McDonald’s menu. WSJ notes that the changes are also in response to consumer demand for cleaner ingredients.

Advertisement
Advertisement
Advertisement