Fastfood company McDonald’s is testing a healthier blend of oil for cooking its fries in a small number of restaurants, according to an Associated Press story published by the Chicago Tribune.
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The would not disclose the location or number of restaurants at which it is testing the cooking oil. A company spokesman said it is gauging customer feedback but wouldn’t say what the response has been.
“We’re continuing to test in a small number of restaurants,” said McDonald’s spokesman Walt Riker. “It’s important for our customers, and we’ll continue to test to get it right.”
In September 2002, McDonald’s said it would switch to a new oil that would halve the level of harmful trans fatty acid in its fries. But it delayed those plans in February 2003, citing product quality and customer satisfaction as priorities. Riker said the company has been testing a new frying process in a small number of stores since then.
Rolling out a new cooking oil for its fries could pose a risk to sales of one of McDonald’s most popular menu items, said Janna Sampson of Oakbrook Investments. “It’s hard to imagine they can do that without some effect on the taste or texture of the fries,” she said. “I just don’t think the people buying fries care that much” about trans fat.
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