McDonald’s Ending Use of Artificial Additives in Burgers

McDonald’s is eliminating artificial ingredients from the menu and even the Special Sauce on the Big Mac is getting its own new makeover.

The company, which is hoping to attract consumers that are more health-conscious to its restaurants and drive thrus, announced changes to its hamburgers as well this week.

Its classic burger lineup  of hamburger, cheeseburger, double cheeseburger, Quarter Pounder, McDouble, double Quarter Pounder and Big Mac are not going to have artificial flavors, coloring or preservatives.

This change affects all parts of the sandwich from the cheese to bun to sauce.

The Golden Arches said it has stripped components such as artificial preservative calcium propionate from the buns, and the preservative sorbic acid from the American cheese.

The iconic Special Sauce on the Big Mac is being reformulated and McDonald’s will remove artificial preservatives such as sodium benzoate, calcium disodium EDTA and potassium sorbate without its signature taste being sacrificed.

However, one thing will not be changed. The pickle will still have one artificial preservative.

McDonald’s has followed a trend in the industry toward food that is healthier. Companies such as Subway, Panera Bread and Taco Bell all have recently started to eliminate artificial preservatives from products on their menus.

In 2016, McDonald’s took out the artificial preservatives from McNuggets and ended the use of high fructose corn syrup in buns.

Earlier in 2018, McDonald’s replaced the use of frozen beef with that of fresh beef for the Quarter Pounder and it adjusted the product line of its popular Happy Meals with options considered healthier such as milk.

Restaurants across the industry from fast-food to fast casual to fine dining have had to make changes to their menus as consumers have become more health conscious and are making better decisions when it comes to eating out.

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