For years McDonald’s worked to tell its customers that its famous Chicken McNuggets couldn’t be any better. Then suddenly McDonald’s introduced a better McNugget, removing the artificial preservatives. Even Mickey D’s earlier claim was validated by its having previously removed artificial flavors and colors. Spotting a trend? You sure are. McDonald’s is also nixing high fructose corn syrup in its buns, artificial preservatives in its eggs and sausage. And there’s more — gone is the liquid margarine, too. The biggest restaurant business in the world is just getting started.
— Jessica Foust (@ChefJessRD) June 9, 2016
McDonald’s director of culinary innovation, chef Jessica Foust, is a graduate of the Culinary Institute of America. She captures the change McDonald’s is after in just six words: “More Color, More Nutrition, More Flavor.” Chef Jess is charged not just with creating menu innovations that will serve “27 million+ daily,” as her Twitter account says, but that will alter how the McDonald’s brand is perceived. CEO Steve Easterbroook is enjoying reporting the results:
— Steve Easterbrook (@SteveEasterbrk) July 26, 2016