Mike Andres, President; Marion Gross, SVP Supply Chain; Chef Jessica Foust, Director of Culinary Innovation; Ali Leon, VP Ready Pac Foods; and Robert Gibbs, Global Chief Communications Officer

Mike Andres, President; Marion Gross, SVP Supply Chain; Chef Jessica Foust, Director of Culinary Innovation; Ali Leon, VP Ready Pac Foods; and Robert Gibbs, Global Chief Communications Officer (Photo credit: Steed Media)

What came first, the chicken or the egg? In the case of industry leading fast-food giant McDonald’s, it’s the chicken, but the egg isn’t far behind. On the heels of a series of health changes over the past 18 months, McDonald’s announced yesterday that they have removed preservatives from the beloved Chicken McNuggets. All said, the McDonald’s Chicken McNuggets can now be enjoyed with no artificial flavors, colors, or preservatives, continuing a company-wide initiative to answer customer requests for healthier menu items.

And the egg? McDonald’s has also committed to using cage free eggs by 2025. When asked why it takes 10 years to transition to cage free eggs, McDonald’s president Mike Andres explained that the infrastructure to go cage free doesn’t exist at the level necessary to meet McDonald’s demand, so it has to be created.

Parents and individuals on the go will be delighted to learn that McDonald’s rebuilt food menu includes a number of healthier ingredients and menu items. Marion Gross, Supply Chain SVP for McDonald’s, shared that high fructose corn syrup has been removed from the buns and will be replaced with sucrose. Gross acknowledges that sugar is found in all bread, but McDonald’s is committed to providing healthier options for its customers. To that end, new dishes like the Egg White & Turkey Sausage Bowl sautéed with baby spinach and kale, and the Artisan Grilled Chicken made with 100% chicken and no antibiotics complement many of McDonald’s core menu items.

McDonald’s healthy improvements have affected about half of the menu so far, but Andres assures us that this is only the beginning. The great thing about all of these changes is that the cost associated with creating a healthier menu will not be passed on to the customer.

Here are a few cool health facts rolling out learned at the McDonald’s headquarters:

1. McDonald’s uses 100% real butter, no margarine.

2. McDonald’s has served 2 billion apple slices since adding them to the menu in 2004.

3. McDonald’s substituted iceberg lettuce for romaine lettuce, and McDonald’s vegetables are harvested, refrigerated, and delivered to the restaurant within 10 days, which is about as fast as your local grocery store.

4. Sandwiches like the Egg McMuffin are made with real shell eggs.

All Photos Provided By Steed Media

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Egg White & Turkey Sausage Bowl

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Supply Chain SVP, Marion Gross discussing sourcing and ingredients

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Chef Jessica Foust preparing an Egg McMuffin

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Artisan Grilled Chicken

Terrance Pratt

Brand Strategist and arts evangelist. Catch me on IG @tpratt111