McDonald's Restaurants Ltd
F3(a). Non use of Artificial Trans Fat
1 January, 2013
Submitted: 22 December, 2011
We have removed all hydrogenated vegetable oils from our cooking oil and all menu ingredients.All of our ingredients* contain less than 2% TFA (Trans Fatty Acids); typically the analysed content is much lower than this. Natural TFA means it is not possible to reach 0%.Moving to our current blend of cooking oil (rapeseed and sunflower) has resulted in an overall TFA reduction of 94%. We have also been successful in reducing saturated fat; the saturated fat content of our cooking oil is now 8g per 100g compared with 46g per 100g in 1993; resulting in a saturated fat reduction of 83%.* The only exception to the above is pepperoni, which is used in occasional promotional products. The TFA content of this is typically 5.3%, however, all of which is natural.