McDonald's Is Making Some Big Changes To The Ingredients They Use
8 years, 7 months ago

McDonald's Is Making Some Big Changes To The Ingredients They Use

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Anadolu Agency via Getty Images By Tom Polansek OAK BROOK, Ill. - McDonald’s Corp will replace corn syrup in hamburger buns with sugar this month and has removed antibiotics that are important to human medicine from its chicken months ahead of schedule, it said on Monday, moves that are part of its drive to target increasingly health-conscious consumers. McDonald’s is “following the customers” in switching to sucrose in buns used on Big Macs, Quarter Pounders, hamburgers and other sandwiches, said Marion Gross, senior vice president of McDonald’s North America supply chain. McDonald’s stopped adding an artificial preservative to the cooking oil used to make Chicken McNuggets and removed artificial preservatives from pork sausage patties, eggs served on McGriddles breakfast sandwiches and scrambled eggs on breakfast platters. McDonald’s had previously planned to stop buying chicken raised with antibiotics important to human medicine from its suppliers, Tyson Foods Inc and Keystone Foods, by March 2017.

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