WARNING - the information on this page is company propaganda, produced to persuade you to buy more of McDonald's products. Parts of it may be deliberately misleading.
McDONALD'S HEALTHY EATING POLICY
Products Customers Staff Partners
QUALITY INGREDIENTS
Meats Fish Eggs Milk Shakes Bread/Buns
Vegetables Cooking oils Beverages
NUTRITIONAL DEVELOPMENT
Additives
EDUCATION AND STAFF TRAINING
McDONALD'S HEALTHY EATING POLICY
McDonald's is committed to providing high quality, safe and
healthy food.
McDonald's recognises the relationship between a balanced diet,
lifestyle and health.
McDonald's supports the recommendations of the 1991 Committee
On Medical Aspects of Food Policy (COMA) report and the targets
laid down in the Government's White Paper'The Health of the
Nation' by ensuring products conform with the guidelines.
McDonald's contributes to the development of wider healthy eating
policies by working with government departments and
organisations dedicated to healthy eating.
PRODUCTS
McDonald's continually reviews how its products relate to dietary
recommendations, whilst ensuring maintenance of quality, taste
and value.
McDonald's continues to seek quality new products which are in
line with dietary recommendations but which satisfy customers'
expectations for value and taste.
McDonald's is committed to reducing, where practical, the amount
of additives, especially preservatives and colourants, in products.
CUSTOMERS
McDonald's helps customers to balance their diet by providing
detailed nutrition information on all its products.
STAFF
McDonald's encourages staff to understand the principles of
healthy eating.
PARTNERS
McDonald's works closely with franchisees, suppliers and
distributors to meet their commitments to quality, nutrition, hygiene
and food safety.
QUALITY INGREDIENTS
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McDonald's food is made from the basic commodities - red and
white meat, fish, eggs, milk, grain and vegetables.
MEATS
Only prime cuts of lean forequarter and flank are used for
McDonald's 100% pure beef hamburger patties.
No additives, fillers, binders or flavour enhancers are used in
McDonald's hamburger patties.
All the beef, which is EU produced, is prepared and packaged
by McDonald's supplier, where 40 separate quality control checks
are undertaken on every batch.
The McChicken Sandwich is made from breast meat and is
cooked in a light batter coating.
Chicken McNuggets are made from whole cuts of breast and
minced thigh meat. They are shaped in uniform sizes to ensure consistency
in weight and value and served in a specially seasoned coating.
FISH
The fish in McDonald's Filet-o-Fish is 100% pure cod.
EGGS
UK sourced eggs are used to make scrambled eggs. They are
cooked using 100% pure butter.
MILK SHAKES
Milk shakes are made with fresh British milk. In strawberry
shakes real strawberry juice is used, and in the chocolate shakes
real cocoa powder is used.
BREAD/BUNS
All buns used in McDonald's restaurants are baked in the UK in
purpose built bakeries.
The flour used is a blend British, European, North American or
Canadian wheat.
VEGETABLES
McDonald's total annual requirement of potatoes for French Fries
is UK grown. Only the best quality potatoes are used - Russet Burbank,
Pentiand Dell and Shepody.
McDonald's only uses Iceberg lettuce.
Fresh vegetables are used in McDonald's salads.
COOKING OILS
McDonald's products are cooked in hardened pure vegetable
oil.
BEVERAGES
McDonald's only uses 1 00% Arabica coffee beans for its coffee.
Soft drink syrups are provided by the Coca-Cola Company.
NUTRITIONAL DEVELOPMENT
McDonald's continually reviews how products relate to dietary
recommendations, particularly those contained in the Government's
White Paper'The Health of the Nation', whilst ensuring that they
maintain quality, taste and value.
In recent years, a number of changes have been introduced through
this process:
Lard has been replaced in buns with a smaller quantity of
vegetable oil.
Dressings now have a water base instead of an oil base.
Salads are sold in many restaurants.
Mineral water, pure orange juice and Diet Coke are now
available in all restaurants.
A sweetener is offered as an alternative to sugar.
Composition of sauces have been altered to reduce fat content.
ADDITIVES
McDonald's is committed to reducing the amount of additives in
its products, where practical.
EDUCATION AND STAFF TRAINING
In 1984, McDonald's became the first UK quick service
restaurant to publish detailed nutrition information for customers.
McDonald's employees are encouraged to understand the
principles of healthy eating.
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