"From switching to 100 percent fresh beef in our quarter-pound burgers, cooked right when ordered, to removing artificial preservatives in our Chicken McNuggets, and committing to cage-free eggs by 2025, we have made significant strides in evolving the quality of our food," said Chris Kempczinski, the company's USA president.
As of now, almost two-thirds of the company's burgers and sandwiches are free of artificial products, which were removed from the company's cheese slices, Big Mac special sauce and several types of buns.
The move is a response to a growing trend of health-consciousness in the United States, particularly attuned to organic products as well as increased concern for product origin and quality.
It's also a way to meet competition from trendy burgers like Five Guys, which emphasizes freshness, or more traditional beef patties like Wendy's, which boasts the slogan "always fresh, never frozen." Such moves are not easy to implement in the United States, where McDonald's is generally one of few restaurants accessible to lower-class populations, with price factor often taking precedence over quality.
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