Hello John

Yes, I know about flavourings, did some work for an industry journal 
at one time. I didn't think "science" was called for, McDonald's's 
$10 mil seemed to say it all.



>Keith Addison wrote:
> >>>
> >>>I have been told that McDonalds fry oil is the same the world over and
> >>>contains 30% chicken fat.
> >>
> >>Your source was misinformed. In the US, McDonald's uses 100% veggie oil.
> >>In fact, when they switched over from a cottonseed oil/tallow blend to
> >>100% veggie oil in the early 90s, they worked extensively with chemists
> >>at IFF to make sure the unique flavor of McDonald's fries was not altered.
> >>
> >>John
> >
> >
> >
> > Wow, John you even spell "McDonald's" right!
> >
> > The rest of it's not right though. (No, I'm not a vegetarian.)
>The source you list is rather long on outrage and rather short on
>science. I am quite aware of the complaint raised by various vegetarian
>groups against McDonald's on this topic and frankly I didn't think it
>was revelent to the discussion at hand so I didn't get into it in my
>brief response above.
>In the US at least, food flavors can be classified as as natural or
>artifical. These flavors are provided to food processors and consumer
>products companies by flavor & fragrance houses like Quest, Givaudan,
>IFF and others. Typically, the exact composition of these flavors are
>trade secrets but the source of starting material determines whether the
>flavor is labelled natural or artifical. Generally, these flavors only
>need to be added in trace amounts.
>The "essence of beef" refered to in your link is just such a 'natural
>flavor'. The fact of the matter remains that prior to 1990, McDonald's
>used a 93% cottonseed/7% beef tallow blend. In 1990, because of concerns
>about cholesterol, they switched to 100% vegatable oil to which a tiny
>amount natural flavor, developed at IFF, had been added to mimic the
>unique flavor profile of tallow cooked fries.
>Feel free to excoriate McDonald's to your heart's content. God knows
>they make a nasty product and they aren't a very nice corporate citizen.
>However, given the discussion at hand, namely making biofuel, the tiny
>amounts of natural flavor are irrelevent and thus I stand by my previous
>statement. I'm sorry if my prior brevity led to any confusion.
>As to whether or not McDonald's fries actually contain "beef", I
>couldn't say. Ironically, given the odd legal semantics of food flavor
>labeling,  a 'natural beef flavor' may not come from a cow at all. When
>I was a product developer for a large multinational food company, I
>worked on a product that included a "natural roasted chicken flavor"
>that was derived entirely from hydrolyzed yeast proteins. The yeast
>protein was natural, and the additive gave the impression of roasted
>chicken, hence "natural roasted chicken flavor." Of course, I can't
>speak to whether the natural tallow flavor used by McDonald's came from
>a cow or not. Only the chemists at IFF know for sure.

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