What’s Really in McDonald’s Fries?

McDonald’s is a hugely successful chain, attracting both kids and adults with quick, tasty, and cheerful meals.
However, doubts have been raised about the food sold, from the origin of the raw materials to the ingredients used.
The highlight of this fast-food chain is, of course, the french fries, instantly recognizable by their shape, color, and taste, even before noticing the packaging.

McDonald’s Fries Composition

Television host Grant Imahara conducted a documentary to uncover the contents of McDonald’s fries.
It was confirmed that the fast-food chain uses different ingredients in different parts of the world to comply with local regulations.
There are two main recipes: one followed in Italy and the rest of Europe, and another applied by McDonald’s in all chains worldwide.

The traditional recipe for McDonald’s fries, used outside Europe, includes an impressive 14 ingredients.
The main ingredient is, unsurprisingly, potatoes.
The chain uses potatoes in their natural state, cutting them into the classic stick shape after washing them.

Before shaping, the potatoes undergo the first frying, allowing them to be seasoned after cutting.
They are then sprayed with a mixture of vegetable oils (rapeseed, corn, soy, hydrogenated soy) and flavors, including a beef flavor, hydrolyzed wheat, hydrolyzed milk, and citric acid.
Additionally, polydimethylsiloxane (Pmds) is added to protect the fries from the high frying temperatures.

Polydimethylsiloxane, commonly known as an anti-foaming agent, belongs to the silicone family and provides heat resistance.
It is often found labeled as “E900 anti-foaming agent” and, within certain limits, is safe for food use.
Another additive used for fry preservation is tertiary-butylhydroquinone, acting as an antioxidant.
Dextrose sugar is used to preserve the fries’ typical yellow color, followed by salt.

The fries, containing gluten, milk derivatives, and other animal proteins, undergo rapid freezing before reaching the fast-food chains, where they undergo a second frying before being served.

McDonald’s Fries Composition in Italy

In European McDonald’s restaurants, including Italy, the fries’ recipe undergoes some variations, most likely to comply with local regulations.
The ingredient list is almost halved compared to the standard recipe but follows a similar process.

Italian McDonald’s fries use dextrose as sugar and sodium acid pyrophosphate as an antioxidant.
The pre-frying occurs in non-hydrogenated vegetable oils, specifically rapeseed and sunflower oil, with the E900 anti-foaming agent.
The oil for the second frying is composed in the same way.
After frying, salting is the final step, and the fries must be served within 7 minutes of the second frying.

Some flavorings are omitted in European version fries, making them vegetarian and gluten-free.
However, they are not suitable for celiacs due to possible contamination with other foods, as indicated by the fast-food chain.
Products labeled as gluten-free undergo thorough checks during preparation.

The fries are made from white flesh potatoes, mainly sourced from Switzerland, specifically from Frigemo AG in Cressier (NE).

McDonald’s Fries Oil

Another question often arises about McDonald’s fries: the frying oil.
As stated by the chain, the oil is cleaned and filtered daily to remove food residues.
The oil is changed when an electronic device detects polar substances, indicating the oil’s wear level.

The frying oil is a vegetable blend of rapeseed and sunflower oil, both with a sufficiently high smoke point for frying and a neutral flavor.
Nutrition experts have conducted several studies on the impact of these (and other) vegetable fats on health, with results varying based on usage.
Occasional consumption in frying is generally not considered a significant health risk.

It is well-known that processed meals like fast-food should not be a substantial part of daily diets.
Therefore, when consumed in moderation, there are no significant health risks associated with recommended intake levels.