McDonald's breakfast menu, especially the iconic Egg McMuffin, underwent a significant change in 2015 when the chain replaced margarine with real butter. This adjustment not only improved the taste but also played a crucial role in a broader strategy to revamp the brand's image and draw back customers. In coinciding efforts, McDonald's also discontinued the use of rBST-treated milk and antibiotics in poultry, aligning its offerings with a more health-conscious approach. Ten years on, this commitment to real butter continues to define its breakfast items, underscoring a focus on quality.
In 2015, McDonald's swapped margarine for real butter in its Egg McMuffins, significantly enhancing the flavor while improving the overall quality of its breakfast items.
The decision to switch to real butter was part of a broader strategy by McDonald's to revitalize its menu and appeal more to health-conscious consumers.
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