McDonald's fries taste different now primarily because the recipe changed in the 1990s when they stopped frying in beef tallow (beef fat) and switched to vegetable oil for health reasons, removing the signature savory flavor, with subsequent additions of "natural beef flavoring" failing to fully replicate the original taste, and further tweaks to oil blends and processing have also played a role.
McDonald's fries taste different today because the company changed ingredients, processing, and supply-chain practices over the decades to meet cost, consistency, regulatory and operational demands. The shift happened in stages; the cumulative effect altered flavor, texture and aroma that many people remember.
Today's version of McDonald's fries
They're made with potatoes, oil, dextrose (sugar), a color enhancer, and salt. The original recipe called only for russet potatoes, but the fast food chain now uses a blend of russet and Shepody. The oil used is a blend of canola, corn, and hydrogenated soybean oils.
Indeed, in 1990, the cooking technique for McDonald's fries changed. Up until that point, the fries were cooked in rendered beef fat, aka tallow. As a result of one man's crusade for a healthier Mickey D's experience, the chain switched to cooking its fries in pure vegetable oil.
More often than not, its' the preparation steps that you take or the oil that you are using. Former Simplot training director, Greg Shannon, used to travel the USA and foreign countries diagnosing problems, and more often than not this is what he found: It's the oil. This is 90% of the typical off-flavor source.
Now that the sting of miracle french fries has passed, you may be wondering, “But what about the fries?” As we mentioned before dimethylpolysiloxane (or PDMS) is the silicone compound McDonald's uses in its french fries to prevent the oil from foaming.
The unhealthiest item at McDonald's is often cited as the Big Breakfast with Hotcakes, packing over 1,300 calories, nearly a full day's sodium, and significant saturated fat, making it a calorie and nutrient bomb, with other contenders including large shakes, certain Angus burgers, and large fries.
McDonald's eventually decided to switch to vegetable oil, but the trans fats in hydrogenated vegetable oil "posed serious health threats" that were later identified by researchers and McDonald's eventually "introduced french fry version 3.0, which is cooked in vegetable oil with less trans fat," said Atlas Obscura.
Subsequently, in 1967, Kroc contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes.
Lawsuits were brought against the McDonald's Corporation in the early 1990s for including beef in its US French fries despite claims that the fries were vegetarian. In fact, beef flavoring is added to the fries during the production phase.
Five Guys has by far the least healthy fries in our study, while KFC is the fifth least healthy, with significantly fewer calories and lower saturated fat than Five Guys fries. French Fries have high salt and fat levels, which can tip an already unhealthy fast-food main into the danger zone.
In 2007, however, Disney chose not to renew the contract, and much to the sadness of french fry fans, all traces of McDonald's disappeared from the parks in 2008.
It may be that last seasons potatoes have run out and they're harvesting early. Or some economic or weather event has changed recently so that your potatoes are coming from a different country and are harvested early.
Do you use real potatoes for your Fries? Yep. The most common potatoes we use for McDonald's Fries include the Russet Burbank, Russet Ranger, Umatilla Russet and the Shepody—varieties known for producing a flavorful fry that's crispy on the outside and fluffy on the inside.
Replacing ingredients to reduce production costs and increase shelf life. Natural preservatives have been completely replaced with stuff like calcium carbonate for example. If you eat the same fast food in another country, it tastes far fresher and far better quality than in America.
In the 1990s, as health concerns over saturated fat reached an all-time high, McDonald's faced a backlash against the use of beef tallow, and worried about losing customers, the chain switched to vegetable oil.
Like most fried foods, McDonald's fries are cooked in canola oil. But this didn't used to be the case. Beef tallow was initially used because the supplier for the chain couldn't afford vegetable oil. As health concerns over saturated fat grew in the 1990s, McDonald's finally made the switch to vegetable oil.
Ingredients: Potatoes, Vegetable Oil (Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [Wheat And Milk Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (maintain Color), Salt. *Natural Beef Flavor Contains Hydrolyzed Wheat And Hydrolyzed Milk As Starting Ingredients.
Here are the seven healthiest snacks on McDonald's menu, according to our trusty nutritionist.
The countries with the most saturated fat
One Of The Least Popular McDonald's Items Is Probably One You Never Order. Some McDonald's food items are so popular that they've become a core part of fast food culture. But, the chain's menu also includes some duds, and the item that's reportedly ordered the least of all is hot tea.
CDC also confirmed there were no new illnesses associated with consumers eating at McDonald's following our swift and decisive action on October 22, 2024. This reinforces the importance of our values, particularly in moving quickly to do the right thing and to always put people first.
Silly Putty Silicone (Dimethylpolysiloxane)
It is the secret ingredient that keeps fryer oil from foaming. McDonald's Filet-O-Fish and French fries have it, as do Wendy's Natural-Cut Fries With Sea Salt. In fact, most fast-food items that bathe in a deep-fat fryer are imbued with a hint of dimethylpolysiloxane.