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The New York Times reports that McDonald's yesterday "announced several changes to its ingredients, including eliminating artificial preservatives from some breakfast foods and Chicken McNuggets, its most popular food item, and removing high-fructose corn syrup from its buns."

Among the changes - McDonald's will use real butter in its Egg McMuffins, as opposed to liquid margarine.

The story notes that the fast feeder also "is increasingly testing new products and ingredients in regional markets, which allows it to develop larger supply chains over time. It is, for instance, testing Latino-inspired breakfast bowls in Southern California, like an egg white scramble with sautéed baby spinach and kale, and a scrambled egg with cheese and chicken chorizo, garnished with McDonald’s hash browns." At the same time, while "many of the new ingredients it is starting to buy, like cage-free eggs and antibiotic-free chicken, are more expensive ... McDonald’s is determined to continue to keep its prices steady.
KC's View:
One of the interesting things about this story is how it describes McDonald's as long being resistant to talking about ingredients, but now is being more transparent ... in line with the public mood.