McDonald’s is removing high-fructose corn syrup from its hamburger buns and replacing it with sucrose.
The new buns will roll out next month at restaurants nationwide, affecting items across the menu including Big Macs, Quarter Pounders, hamburgers, cheeseburgers, McChicken sandwiches, and Filet-O-Fish sandwiches.
“We’re following the customer,” said Marion Gross, McDonald’s supply chain senior vice president. “We know that they don’t feel good about high-fructose corn syrup…so we moved to a sweetener that customers feel good about.”
The change is one of several menu tweaks that McDonald’s executives announced at the company headquarters Monday in Oak Brook, Illinois.
The company said that it was removing artificial preservatives from its Chicken McNuggets, pork sausage patties, and omelet-style eggs. McDonald’s also announced that it had completed a transition to chicken not treated with antibiotics important to human medicine — a change that the company expected to complete next year.
“This is only the beginning,”McDonald’s USA President Mike Andres said of the menu changes. “I don’t think this is ever going to be complete.”
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