McDonald’s has updated its commitment to eliminate certain ingredients in its food such as removing artificial ingredients from Chicken McNuggets and high fructose corn syrup from hamburger buns, and serving chicken not treated with antibiotics important to human medicine a year ahead of schedule.
As McDonald’s noted in a new video about its food philosophy titled “Our Declaration” with the tagline “The simpler the better” (“I’m lovin’ it” is still its official tagline) ahead of the announcement, the menu tweaks are in response to what they’re hearing customers want:
You can learn a lot from both fans and critics. If it’s important to all of you it’s important to us. So McDonald’s is renewing our commitment. We are taking steps to ensure the food you love is the food you feel good about eating. McDonald’s — The simpler the better.
The world’s biggest restaurant brand outlined the changes in an interactive Prezi presentation posted on Medium on Monday with the introduction: “We’re working on every aspect of our business, and as a restaurant company, it starts with our food. Today, we are pleased to share several new actions we’ve taken.”
The changes are being promoted on its US homepage with the message “Because your family matters” and a link to its food quality commitment while its US Twitter feed stated, “We’re taking steps to ensure the food you love is food you feel good about.”
Select markets are also promoting the “New Chicken McNuggets” with promotional pricing as well.
— McDonald's (@McDonalds) August 1, 2016
A new US advertising and social campaign is rolling out this week to promote the “new Chicken McNugget” as the centerpiece of the revamped food items, which affects about half of the McDonald’s US menu:
You loved them then. You have more reasons to love them now. pic.twitter.com/2sraQMmPMA
— McDonald's (@McDonalds) August 2, 2016
Below, read a recap of its Prezi presentation — and read more in its press release detailing the changes to its sourcing (supply chain), kitchen ingredients and menu items.
Our Food Journey
We’re taking steps to ensure the food you love is food you feel good about.
We are on a journey to be better. We will continue to make positive changes in our kitchens and across our menu while maintaining the same great taste our customers know and love.
1) New Chicken McNuggets, pork sausage patties and eggs
We removed artificial ingredients from our iconic Chicken McNuggets and breakfast favorites including our pork sausage patties, omelet-style eggs and scrambled eggs on our breakfast platters.
2) New buns
Beginning this month, the buns across our menu no longer contain high fructose corn syrup. This includes buns used on Big Macs, Quarter Pounders, hamburgers and cheeseburgers, Filet-O-fish and McChicken sandwiches. The Artisan Roll, used on our chicken sandwiches and premium burgers, never contained high fructose corn syrup.
We are also announcing that we achieved a major commitment to only serve chicken not treated with antibiotics important to human medicine* nearly a year ahead of schedule. Now all chicken items served on our menu are sourced from chickens not treated. We originally set out to achieve our antibiotics chicken commitment by March 2017. (*Farmers still use ionophores, a class of antibiotics that are not prescribed to people, to help keep chickens healthy.)
The moves enhance already-announced commitments including:
Sourcing 100% cage-free eggs: In Sept. 2015, McDonald’s made an industry-leading commitment to source 100% cage-free eggs by 2025 in the US and Canada. According to the Human Society of the United States, more than 100 companies have since announced their commitments to do the same, showing positive impact across the industry.
New tastes and ingredients: We continue to innovate our menu to include new tastes and ingredients customers are looking for. For example, we’re offering turkey sausage, Haas avocados in guacamole, Sriracha, hand tossed Gilroy Garlic Fries, 100% North Atlantic Lobster Rolls, and pico de gallo as part of locals tests and regional introductions.
Said Mike Andres, president, McDonald’s USA: “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 food our customers love and feel good eating, and we remain committed to our continuing food journey.”
“Through a collaborative effort with our suppliers and farmers on a large scale, we were wable to make this change a reality and bring it to our customers nearly a year ahead of schedule,” said Marion Gross, Senior Vice President, Supply Chain Officer, McDonald’s North America. “Now every item McDonald’s serves is made from chicken not treated with antibiotics important to human medicine, including our new Chicken McNuggets.”
“From our test kitchens to what we serve in our restaurants, we’re zeroing in on how to bring new flavors and choices never seen before on our menu to customers across the country,” added Jessica Foust, chef and RDN, Director of Culinary Innovation, McDonald’s Corporation. “Our focus on culinary innovation at McDonald’s is essential as we continue to evolve our menu.”