According to a 2009 report by Health.com, Panera Bread Co PNRA was the No. 1 healthiest fast food restaurant in America. McDonald’s Corporation MCD came in at No. 8.
Since then, McDonald’s has been trying hard to get even healthier.
A Healthy Alliance
In 2013, the company announced a partnership with the Clinton Foundation founded “Alliance for a Healthier Generation.”
Agreeing to advertise only water, milk and juice with kids’ meals, McDonald’s also began offering salads, fruits and vegetables as sides in an attempt to get customers to make healthier choices.
Darling ‘Clementine’
On December 1, McDonald’s began offering Cuties California Clementines by Sun Pacific as a side choice in kids’ meals and as an a la carte item.
With timing set to hit the holiday fruit favorite’s peak growing season, McDonald’s said Cuties would be available through March 2015.
Clementines, a hybrid fruit between a mandarin and an orange, should prove popular with children who love peeling and eating the small-sized segments.
Part Of McDonald’s ‘Healthy Choices’ Food Options
McDonald’s Cuties California Clementines whole fruit option joins low-fat Strawberry Go-GURT and apple slices on McDonald’s menu.
According to Healthy Eating: SFGate, the fruit is rich in vitamin C and equal to one serving of fruit.
Senior vice president of menu innovation for McDonald’s Greg Watson said, “We know our customers and parents are looking for ways to enjoy more great-tasting and fun sides in our Happy Meals, and Cuties are the perfect fit.”
Watson added, “As part of our commitment to help families make more nutritious choices, we’ll continue to explore more fruit and low-fat dairy sides for our youngest customers.”
Are McBananas Next?
Testing was already underway on smaller-sized “junior” bananas, which the company said could be added as a second whole fruit offering as soon as next year.
McDonald’s tested Cuties in 70 restaurants in and around Austin, Texas before the December 1 national rollout.
Trending In 2015
On December 3, the National Restaurant Association released its annual “What’s Hot” forecast as part of a broad ranging survey of 1,300 chefs nationwide.
The top four trends for 2015, the same as those for 2014, were locally sourced meat and seafood, locally grown produce, environmental sustainability and healthful kids’ menus.
At the time of this writing, Jim Probasco had no position in any mentioned securities.
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