Several major fast food franchises in the U.S. have been identified by Fox Business as not using “real whole eggs” in their breakfast meals, opting instead for pasteurized egg products due to their convenience. Starbucks, Dunkin’, Subway, Chick-fil-A, and Burger King were singled out for their use of additives in their eggs, making them unable to be classified as “100% real eggs.” Starbucks’ breakfast sandwich, for example, contains a long list of additives including soybean oil, whey solids, and citric acid, despite claiming to have whole eggs.
Despite claiming to use “real whole eggs” in their breakfast items, Dunkin’ also includes additives such as water, modified corn starch, xanthan gum, and citric acid. Subway’s eggs contain dextrose, guar gum, propylene glycol, and glycerin, while Chick-fil-A and Burger King also use eggs with additives. While Chick-fil-A and Burger King have plans to transition to serving 100% cage-free eggs in the future, their current products contain additional ingredients.
On the other hand, Fox Business identified McDonald’s, Taco Bell, Panera, Wendy’s, and Whataburger as the fast food franchises that do use 100% whole eggs for their breakfast meals. These companies have not been criticized for the use of additives in their eggs and are praised for serving the real deal when it comes to eggs for breakfast items. This distinction sets them apart from others in the industry that have been found to use egg products with added ingredients, offering customers a more natural and unprocessed option for breakfast.
In response to the report, these fast food franchises may face scrutiny and pressure to make changes to their breakfast offerings, shifting towards using 100% whole eggs to meet consumer demands for more natural and unprocessed foods. The use of additives in eggs can impact the perception of the quality of the ingredients used in fast food items, and customers may start to seek out brands that prioritize using real whole eggs without additional ingredients. This revelation may lead to a shift in the industry towards more transparency and a focus on serving higher-quality ingredients in breakfast items.
Overall, the investigation into the use of eggs in breakfast meals at fast food franchises highlights a discrepancy between those that use 100% whole eggs and those that use egg products with additives. This information can help consumers make more informed choices about where to purchase their breakfast items based on the quality of the ingredients used. Companies that are transparent about the ingredients and make efforts to serve more natural and unprocessed foods may gain a competitive advantage in the fast food industry, as customers become more health-conscious and concerned about the quality of the food they consume. It remains to be seen how this report will impact the fast food industry and whether changes will be made to meet consumer expectations for higher-quality breakfast options.
