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McDonald’s banishes trans-fat acids

Food

Starting in October, McDonald’s Hungary replaces its cooking oil. The newly developed oil has more beneficial physiological effects, which means that the amount of TFA in its products will be reduced practically to zero.

The new oil mixture is the result of more than 10 years of research, and with using it, McDonald’s takes on a pioneering role in catering industry. All restaurants across Europe will switch to the new oil, with components far lower than advised in WHO’s recommendation.

McDonald’s has initiated the oil research voluntarily. From October, McDonald’s Hungary replaces its cooking oil to a newly developed mixture that is made of rapeseed and sunflower seed oil rich in fat acids. As a result, the new oil has lower than 2% TFA content – reduced from the current maximum of 5%. And the rate of saturated fats does not reach 12% either. This means, that in the new frying oil – according to dietetics latest researches – the aggregated amount of the two unhealthiest fat acid components does not reach 14%.

There is no regulation in Hungary for the amounts of fat acid, while WHO recommendation limits TFA less than 3% and saturated fats under 23%. Production of the new oil and growing sufficient amount of required plants for it was a voluntary initiative, and is the result of more than 10 years research. The benefit for guests of switching to this new type of oil is that TFA content in McDonald’s’ oil fried products – french fries, fried chicken, fish products and pies - is reduced practically to zero (0,2%).

With the evolution of science and learning its new results, food industry changes and moves forward continuously as well. It is our responsibility to keep track with the latest dietetic researches. We can not get ahead of them, but we liaison with experts to assure that we are up to date - claimed Tibor Cselényi, Senior Quality Manager of McDonald’s.

For McDonald’s, high quality and food safety is important – just like the satisfaction of costumers, which gives the challenge to keep the food's well known and popular taste despite the innovations. Consumer tests made in the quality assurance center in Frankfurt show that the taste of food fried in the new healthier frying oil did not change.

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