McDonalds finally selects trans-fat-free cooking oil

by Brian White (Subscribe to Brian White's posts)
Jan 30th 2007 11:46AM

After years of testing, the world's largest foodservice company -- McDonald's -- has said that it has finally selected a new trans-fat-free oil for cooking its famous french fries.

I've been waiting for this -- after all, McDonald's dragged its feet recently after many competing fast-food chains said they would switch to cooking oils devoid of trans fats. It really took McDonald's *years* to do this?

While McDonald's already trails the competition in switching to zero-trans fat oils, it is still not saying when the new french fry oil will be used in all 13,700 U.S. restaurants.

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Reader Comments (Page 1 of 1)

Martin Brilliant 2-11-2007 @ 9:25PM

What is McDonald's using instead of partially hydrogenated oil? A blend of natural oils and fats is OK, but I hope they (or their competitors) aren't using interesterified fats (in which fatty acids are mixed in the same fat molecule). There's a study that suggests that interesterified fats are no better than trans fats, but as yet there's no requirement to publish interesterified fat content.

Transfatfree 2-13-2007 @ 2:57PM

The FDA should require that cooking oil information be disclosed in nutrition information, in the same way that ingredients are. This is going to be critical as more people start using cooking oils such as soybean to which many people are allergic.
http://www.transfatfree.com/notransfat.html