Why McDonald's Fries Taste So Good

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Why McDonald's Fries Taste So Good

By Eric Schlosser

Excerpt From Eric Schlosser's new book 'Fast Food Nation' (Houghton-­‐Mifflin, 2001)

From The Atlantic Monthly


THE french fry was "almost sacrosanct for me," Ray Kroc, one of the founders of McDonald's, wrote in his autobiography, "its preparation a ritual to be followed religiously." During the chain's early years french fries were made from scratch every day. Russet Burbank potatoes were peeled, cut into shoestrings, and fried in McDonald's kitchens. As the chain expanded nationwide, in the mid-­‐1960s, it sought to cut labor costs, reduce the number of suppliers, and ensure that its fries tasted the same at every restaurant. McDonald's began switching to frozen french fries in 1966 -­‐-­‐ and few customers noticed the difference. Nevertheless, the change had a profound effect on the nation's agriculture and diet. A familiar food had been transformed into a highly processed industrial commodity. McDonald's fries now come from huge manufacturing plants that can peel, slice, cook, and freeze two million pounds of potatoes a day. The rapid expansion of McDonald's and the popularity of its low-­‐cost, mass-­‐produced fries changed the way Americans eat. In 1960 Americans consumed an average of about eighty-­‐one pounds of fresh potatoes and four pounds of frozen french fries. In 2000 they consumed an average of about fifty pounds of fresh potatoes and thirty pounds of frozen fries. Today McDonald's is the largest buyer of potatoes in the United States. 


The taste of McDonald's french fries played a crucial role in the chain's success -­‐-­‐ fries are much more profitable than hamburgers -­‐-­‐ and was long praised by customers, competitors, and even food critics. James Beard loved McDonald's fries. Their distinctive taste does not stem from the kind of potatoes that McDonald's buys, the technology that processes them, or the restaurant equipment that fries them: other chains use Russet Burbanks, buy their french fries from the same large processing companies, and have similar fryers in their restaurant kitchens. The taste of a french fry is largely determined by the cooking oil. For decades McDonald's cooked its french fries in a mixture of about seven percent cottonseed oil and 93 percent beef tallow. The mixture gave the fries their unique flavor -­‐-­‐ and more saturated beef fat per ounce than a McDonald's hamburger. 


In 1990, amid a barrage of criticism over the amount of cholesterol in its fries, McDonald's switched to pure vegetable oil. This presented the company with a challenge: how to make fries that subtly taste like beef without cooking them in beef tallow. A look at the ingredients in McDonald's french fries suggests how the problem was solved. Toward the end of the list is a seemingly innocuous yet oddly mysterious phrase: "natural flavor." That ingredient helps to explain not only why the fries taste so good but also why most fast food -­‐-­‐ indeed, most of the food Americans eat today -­‐-­‐ tastes the way it does. 


Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find "natural flavor" or "artificial flavor" in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences. Both are man-­‐made additives that give most processed food most of its taste. People usually buy a food item the first time because of its packaging or appearance. Taste usually determines whether they buy it again. About 90 percent of the money that Americans now spend on food goes to buy processed food. The canning, freezing, and dehydrating techniques used in processing destroy most of food's flavor -­‐-­‐ and so a vast industry has arisen in the United States to make processed food palatable. Without this flavor industry today's fast food would not exist. The names of the leading American fast-­‐food chains and their best-­‐selling menu items have become embedded in our popular culture and famous worldwide. But few people can name the companies that manufacture fast food's taste. 


The flavor industry is highly secretive. Its leading companies will not divulge the precise formulas of flavor compounds or the identities of clients. The secrecy is deemed essential for protecting the reputations of beloved brands. The fast-­‐food chains, understandably, would like the public to believe that the flavors of the food they sell somehow originate in their restaurant kitchens, not in distant factories run by other firms. A McDonald's french fry is one of countless foods whose flavor is just a component in a complex manufacturing process. The look and the taste of what we eat now are frequently deceiving -­‐-­‐ by design. 


Some of the most important advances in flavor manufacturing are now occurring in the field of biotechnology. Complex flavors are being made using enzyme reactions, fermentation, and fungal and tissue cultures. All the flavors created by these methods -­‐-­‐ including the ones being synthesized by fungi -­‐-­‐ are considered natural flavors by the FDA. The new enzyme-­‐based processes are responsible for extremely true-­‐to-­‐life dairy flavors. One company now offers not just butter flavor but also fresh creamy butter, cheesy butter, milky butter, savory melted butter, and super-­‐concentrated butter flavor, in liquid or powder form. The development of new fermentation techniques, along with new techniques for heating mixtures of sugar and amino acids, have led to the creation of much more realistic meat flavors. 


The McDonald's Corporation most likely drew on these advances when it eliminated beef tallow from its french fries. The company will not reveal the exact origin of the natural flavor added to its fries. In response to inquiries from Vegetarian Journal, however, McDonald's did acknowledge that its fries derive some of their characteristic flavor from "an animal source." Beef is the probable source, although other meats cannot be ruled out. In France, for example, fries are sometimes cooked in duck fat or horse tallow. 


Other popular fast foods derive their flavor from unexpected ingredients. McDonald's Chicken McNuggets contain beef extracts, as does Wendy's Grilled Chicken Sandwich. Burger King's BK Broiler Chicken Breast Patty contains "natural smoke flavor." A firm called Red Arrow Products specializes in smoke flavor, which is added to barbecue sauces, snack foods, and processed meats. Red Arrow manufactures natural smoke flavor by charring sawdust and capturing the aroma chemicals released into the air. The smoke is captured in water and then bottled, so that other companies can sell food that seems to have been cooked over a fire. 


The Vegetarian Legal Action Network recently petitioned the FDA to issue new labeling requirements for foods that contain natural flavors. The group wants food processors to list the basic origins of their flavors on their labels. At the moment vegetarians often have no way of knowing whether a flavor additive contains beef, pork, poultry, or shellfish. One of the most widely used color additives -­‐-­‐ whose presence is often hidden by the phrase "color added" -­‐-­‐ violates a number of religious dietary restrictions, may cause allergic reactions in susceptible people, and comes from an unusual source. Cochineal extract (also known as carmine or carminic acid) is made from the desiccated bodies of female Dactylopius coccus Costa, a small insect harvested mainly in Peru and the Canary Islands. The bug feeds on red cactus berries, and color from the berries accumulates in the females and their unhatched larvae. The insects are collected, dried, and ground into a pigment. It takes about 70,000 of them to produce a pound of carmine, which is used to make processed foods look pink, red, or purple. Dannon strawberry yogurt gets its color from carmine, and so do many frozen fruit bars, candies, and fruit fillings, and Ocean Spray pink-­‐grapefruit juice drink. 


In a meeting room at IFF, Brian Grainger let me sample some of the company's flavors. It was an unusual taste test -­‐-­‐ there was no food to taste. Grainger is a senior flavorist at IFF, a soft-­‐spoken chemist with graying hair, an English accent, and a fondness for understatement. He could easily be mistaken for a British diplomat or the owner of a West End brasserie with two Michelin stars. Like many in the flavor industry, he has an Old World, old-­‐fashioned sensibility. When I suggested that IFF's policy of secrecy and discretion was out of step with our mass-­‐marketing, brand-­‐conscious, self-­‐promoting age, and that the company should put its own logo on the countless products that bear its flavors, instead of allowing other companies to enjoy the consumer loyalty and affection inspired by those flavors, Grainger politely disagreed, assuring me that such a thing would never be done. In the absence of public credit or acclaim, the small and secretive fraternity of flavor chemists praise one another's work. By analyzing the flavor formula of a product, Grainger can often tell which of his counterparts at a rival firm devised it. Whenever he walks down a supermarket aisle, he takes a quiet pleasure in seeing the well-­‐known foods that contain his flavors. 


Grainger had brought a dozen small glass bottles from the lab. After he opened each bottle, I dipped a fragrance-­‐testing filter into it -­‐-­‐ a long white strip of paper designed to absorb aroma chemicals without producing off notes. Before placing each strip of paper in front of my nose, I closed my eyes. Then I inhaled deeply, and one food after another was conjured from the glass bottles. I smelled fresh cherries, black olives, sautéed onions, and shrimp. Grainger's most remarkable creation took me by surprise. After closing my eyes, I suddenly smelled a grilled hamburger. The aroma was uncanny, almost miraculous -­‐-­‐ as if someone in the room were flipping burgers on a hot grill. But when I opened my eyes, I saw just a narrow strip of white paper and a flavorist with a grin.