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McDonald&#8217;s has been presenting a brand very different from the one most of us grew up with. In early August, McDonald&#8217;s Corp. invited a few dozen members of the media to its headquarters in Oak Brook, Ill., to share the company&#8217;s latest product news: The removal of high fructose corn syrup from buns and artificial ingredients from Chicken McNuggets and scrambled eggs. But the company also wanted to demonstrate a broader menu shift. McDonald&#8217;s served breakfast bowls made with egg whites, spinach and turkey sausage. Lunch included new salads, burgers made with guacamole, and fries coated with garlic. McDonald&#8217;s corporate chef demonstrated how to make an Egg McMuffin. The supply chain director described how McDonald&#8217;s is working with suppliers to improve offerings and make sure items are more sustainable. This is the new McDonald&#8217;s. The brand is focused on sustainability, the treatment of animals within the supply chain, and providing customers with more healthful options they can feel good about. &#8220;We&#8217;re about making purposeful change,&#8221; said Marion Gross, who leads McDonald&#8217;s North America supply chain. &#8220;We&#8217;ve got a committed attitude. We want to be better. We&#8217;re listening to our customer. So over the past year and a half, we&#8217;ve accelerated the pace of change in everything we&#8217;re doing. And we&#8217;ve challenged nearly every aspect of our menu.&#8221; To read the original article, <a href="http://nrn.com/supply-chain/can-mcdonald-s-change-its-image?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-mcdonalds-shakes-up-its-image-5530" target="_blank" rel="nofollow" target="_blank">click here</a>.

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The fast food giant continues to make changes to its menu in an effort to appeal to a new group of consumers.

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