McDonald’s is on a goal to discharge synthetic mixture from a menu. Even a Big Mac Special Sauce is stealing a makeover.

The fast-food company, that hopes to attract some-more health-conscious consumers to a drive-thrus and counters, announced changes to a many renouned hamburgers Wednesday.

Its 7 classical burgers — a hamburger, cheeseburger, double cheeseburger, McDouble, Quarter Pounder with Cheese, double Quarter Pounder with Cheese and Big Mac — will no longer embody synthetic preservatives, flavors or coloring.

The change affects each partial of a sandwich, from a bun, to a cheese and a sauce.

McDonald’s (MCD) pronounced it nude components like calcium propionate, an synthetic preservative, from a buns and separated sorbic acid, a preservative, from a American cheese.

The iconic Big Mac Special Sauce is also being reformulated. McDonald’s pronounced it’s stealing synthetic preservatives including potassium sorbate, sodium benzoate and calcium disodium EDTA but “sacrificing that signature taste.”

But one thing that isn’t changing? The pickle. Those still enclose an synthetic preservative.

“This growth demonstrates a joining to heading with a patron and building a improved McDonald’s,” pronounced McDonald’s US boss Chris Kempczinski in a statement.

McDonald’s is following an attention trend toward healthier food. Companies like Taco Bell, Subway and Panera Bread have all recently changed to stop artificial mixture from their menus.

In 2016, McDonald’s separated artificial preservatives from a McNuggets and ditched high fructose corn syrup in a buns.

Earlier this year, a association transposed solidified beef with uninformed beef in a Quarter Pounders and rejiggered a Happy Meal offerings with healthier options, like milk.