McDonald’s Will Alter Menu To Lure Customers Back

McDonald’s president Mike Andres said the company was significantly altering its menu to lure customers who have shied away from it due to its high-fructose corn syrup and artificial preservatives food.

Andres said the company would remove the artificial preservatives from its chicken nuggets along with various breakfast foods. It will also use butter for the buns, not high-fructose corn syrup.

About half of McDonald’s menu items will be affected by the change, along with the company’s decision to use just chicken that’s antibiotic-free.

Andres said there are good reasons to use high-fructose corn syrup and artificial preservatives, but consumers don’t like them.

McDonald’s Director of Culinary Innovation Jessica Foust said there would be some challenges that come with cooking with real ingredients – blending butter. She said cooking with real ingredients, like butter, must be done carefully.

Removing the artificial preservatives from Chicken McNuggets was easier because the company just needed to eliminate the preservative in the oil.

While the company said it would take six months to carry out, Marion Gross, McDonald’s senior vice president for supply chain, said it was actually how much food the company sells will determine the length.

Although the new ingredients will cost more money to purchase, the cost is not going to be passed to the consumers.

The idea for going “healthier” is to bring back customers after it experienced a huge slump in sales.

Andres said he was hopeful that being open about its food would change how consumers feel about McDonald’s food.

The company had planned to go antibiotic-free for its chicken by 2017, but the company attained that goal already.

 

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