The journey of a thousand miles begins with one step, according to the Lao Tsu adage, and the largest QSR announced several steps taken toward its stated goal of building “a better McDonald’s.”
Chief among those steps is its revelation that it already is serving chicken not treated with antibiotics, a milestone it earlier had pledged to reach by March 2017. “Now every chicken item McDonald’s serves is made from chicken not treated with antibiotics important to human medicine, including its new Chicken McNuggets,” the company announced.
Additionally, McDonald’s Corp. said it has removed artificial preservatives from several items, including Chicken McNuggets; breakfast pork sausage patties; omelet-style eggs served on McGriddles, bagel and biscuit breakfast sandwiches; and the scrambled eggs on its breakfast platters.
Finally, McDonald’s this month is rolling out new buns that no longer contain high-fructose corn syrup. This includes buns used for Big Macs, Quarter Pounders, hamburgers and cheeseburgers, Filet-O-Fish and McChicken sandwiches (its Artisan roll introduced last year never contained high-fructose corn syrup).