McDonald's moves to non-hydrogenated cooking oil
UK Press Releases
21st May, 2007
McDonald's UK is now using a new non-hydrogenated cooking oil in its restaurants, substantially reducing the levels of Trans Fatty Acids in many of its most popular products.
The new blend of sunflower and rapeseed oil was introduced to all 1214 McDonald's restaurants across the UK during April, eight months ahead of schedule, as part of a Europe-wide move by McDonald's to reduce the TFA content of cooking oil in all its restaurants. The new oil has been developed without raising the saturated fat content or altering the taste, which research has shown is important to customers.
Steve Easterbrook, President and CEO, McDonald's UK, said: "We have worked hard for several years to lower the TFA content of our cooking oil and we are pleased to now be at the stage where our oil is non-hydrogenated, without having increased saturated fat content - something we felt was extremely important for nutritional balance
"This work is a great complement to the efforts we have already made to lower the salt content of many of our most popular products, and to introduce new and sometimes surprising foods to our menu, something that we will continue to do."
The trans fatty acid content of the new cooking oil is less than two per cent, which means the levels found in popular foods such as French fries, Chicken McNuggets and apple pies will be significantly reduced.
Work is now under way to remove hydrogenated oil, where present, from own-brand products by the end of the year.
Notes to editors
Trans fatty acids occur in fats that are partially hydrogenated. Using non-hydrogenated oil significantly reduces the amount of TFAs but traces occur naturally in refined oils, dairy products and animal fats. In the USA, the FDA allows products to be labelled TFA-free if they contain less than 0.5g TFA per serving.
For further information please contact McDonald's press office on 0208 700 7320.
