By Martin Paredes/south news editor
McDonald’s, like many other fast food chains, has implemented “healthier” menu options to combat its recent sales slide.
The golden arches have been in a steady tailspin for the past two years, recently announcing an 11 percent decrease in revenue for the first quarter of 2015, which has resulted in closing 220 restaurants.
McDonald’s said its new “artisan style” chicken breast is cooked with an olive and canola oil blend and herb seasoning. Previously, their chicken was cooked with liquid margarine, which included “artificial flavor” and the preservatives sodium benzoate and potassium sorbate as ingredients.
McDonald’s culinary innovation director Jessica Foust said the changes were made because customers said they want “simple, clean ingredients” they are familiar with.
“Maltodextrin is just not something they have in their pantries,” Foust said.
Semi-fast food chains like Chipotle and Qdoba have put a dent in fast food sales because they offer fresher and better quality food, which has become more appealing to the masses.
This has led many fast food restaurant chains to overhaul the way they do business.
The best example of this comes in Wendy’s revamped menu that includes a switch to natural cut fries with sea salt and a new, better quality, “Dave’s Hot ‘N Juicy” hamburger.
Earlier this year, Subway dished out its new grilled chicken that promises to be made with no added flavors or preservatives.
Subway, McDonald’s and Wendy’s are the three most prominent fast food chains in the world, and all have now attempted to put out a better quality product.
That being said, these are ridiculously rich companies for a reason and fast food will probably never be “good for you.” They are just trying do the most innovative thing that will fill their greasy pockets.
So although these companies should be applauded for trying, customers should still not make it a habit to drive-thru dine and expect too healthy of an option.
