McDonald's French Fries Aren't What They Used To Be - Tasting Table

"McDonald's fries are famously snackable, even ranking as the chain's top-selling menu item- but, as Mickey D's fans from the '80s might recall, they used to be even tastier. Consumers younger than 34 have never even tasted what many consumers revere as a "true" McDonald's fry. In a literal sense, McDonald's one of the fast food french fries that aren't what they used to be, for better or for worse - and according to fans, they aren't as good as the original."

"Prior to July 23, 1990, the crispy fries were cooked in beef tallow, a fast-food trend which has returned to the industry en masse in recent years under support from the current U.S. federal cabinet. That beef tallow, which the company referred to as "Formula 47," gave McDonald's fries a signature richness that delighted palates, but grew to displease health-conscious consumer trends of the '90s. Enter: Phil Sokolof."

McDonald's fries have been the chain's top-selling, snackable menu item but many longtime customers prefer an earlier version cooked in beef tallow. Before July 23, 1990, the fries were prepared in beef tallow known internally as "Formula 47," which added a distinct richness. Businessman Phil Sokolof financed extensive anti-cholesterol advertising and lobbying after his 1966 heart attack, spending roughly $14 million to pressure companies to remove saturated fats. McDonald's responded by switching to a blend of corn, soybean, and canola oils. Competitors made similar changes, and McDonald's later adopted a trans-fat-free cooking oil in 2007.

Read at Tasting Table