McDonald’s USA has announced a number of moves across its menu range, such as removing artificial preservatives from several foods, introducing new buns containing no high fructose corn syrup and serving chicken untreated with antibiotics.

The changes include:

• The removal of artificial preservatives from several items, which are already without any artificial colors or flavors, including its iconic Chicken McNuggets. Across its breakfast menu, the pork sausage patties and omelet-style eggs, which are served on McGriddles bagel and biscuit breakfast sandwiches, along with the scrambled eggs in its breakfast platters, are also now without artificial preservatives.
• The rollout of new buns this month, which no longer contain high-fructose corn syrup, including the buns used for Big Macs, Quarter Pounders, hamburgers and cheeseburgers, as well as its Filet-O-Fish and McChicken sandwiches. McDonald’s artisan roll, which was introduced in 2015, never contained any high-fructose corn syrup.
• The completion of a major commitment to only serve chicken untreated with antibiotics, which are important to human medicine, nearly a year ahead of schedule.

In total, these changes affect ingredients in nearly half of the food on McDonald’s menu.
“More than ever, people care about their food: where it comes from, what goes into it and how it’s prepared,” said Mike Andres, president, McDonald’s USA. “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 at McDonald’s.”
McDonald’s originally set out to achieve its antibiotic-free chicken commitment by March 2017.