McDonald’s Is Launching a New Plant-based Burger in Canada

Liam Gilliver wrote . . . . . . . . .

McDonald’s has announced it will be trialing a veggie burger in Ontario, Canada – a move branded as ‘the first step in plant-based global domination’ according to an expert.

The fast-food chain’s sandwich, dubbed the P.L.T, features the Beyond Meat patty, as well as lettuce, tomato, onion, pickles, cheddar cheese, mustard, ketchup, and mayo-style sauce on a sesame bun.

Executive Director of The Good Food Institute, Bruce Friedrich, has described the launch as a ‘massive milestone’.

‘Plant-based meat is here to stay’

Friedrich said: “It’s a clear sign that meat made from plants is now mainstream. Our hope is that the Canadian plant-based meat test will soon lead to a launch of the Beyond Burger at McDonald’s in the US.

“The Impossible Whopper has proved that plant-based meat is here to stay and is poised for explosive growth. If McDonald’s Beyond Meat test in Canada is successful and the plant-based burger is rolled out across its North American restaurants, that will be the final sign that plant-based meat is poised for global domination.

“McDonald’s has a global footprint and distribution capabilities to launch plant-based meat in many global markets. It’s clear the winds of change are blowing with increasing intensity and pushing us toward a bright future where delicious and affordable plant-based meat is accessible to everyone.”

McDonald’s has announced the P.L.T will be cooked on the same grill as other burgers, meat-based products, and eggs – causing controversy amongst vegans.

The P.L.T. will be priced at $6.49 CAD plus tax.

Source: Plant Based News

The History of McDonald’s Filet-O-Fish

Wil Fulton wrote . . . . . . . . .

It starts with an enterprising McDonald’s franchise owner.

Sometimes strokes of sandwich genius can be attributed to divine intervention, but sometimes they’re just a matter of desperate economic times necessitating some next-level creativity.

It’s 1962. The Kennedy presidency was alive and well. The Beatles’ popularity was ascending overseas. And, more relevant to our story, Lou Groen, a Micky D’s franchise owner in the greater Cincinnati area, was at the helm of a quickly sinking ship. Sales were brutal. His had a skeleton crew manning the place that consisted only of himself, his wife and some dude named George.

“I did repairs, swept floors, you name it,” Groen, who passed away at age 93 in 2011, told The Cincinnati Enquirer’s Paul Clark in 2007.

They were on the verge of losing it all, because no one was eating burgers on Fridays, especially during the months of February and March.

The problem? The area his McDonald’s served was almost 90% Catholic.

And this ratio was bad news for meat-slingers, especially at this time. “Good Catholics” were “expected” to abstain from meat every Friday, and many would completely take meat off their menus during the entire 40-day period of Lent. Ask your grandma. Or, my grandma. Or any older person wearing a crucifix and silently scolding you with their retinas.

The laws passed by the Vatican in the late ’50s and early ’60s made it easier to get your penance in other ways (like giving random stuff up in place of meat). But at the time when Groen’s business was in the toilet, most self-respecting Catholics still followed these meat-restricting guidelines like it was the Word of God.

Which to them, it was, of course.

And on the third day, Groen created the Filet-O-Fish. And it was good.

Not only did Groen have the almost saintlike intuition to buy a McDonald’s franchise in the early ’60s, but he also realized the company was getting screwed out of some serious bucks during the sacred stretch when Catholic customers ditched the golden arches for fried fish joints — Groen noted that the nearby Big Boy was doing gangbusters business with its version of the fish sandwich.

So, he hatched a fish sandwich concept of his own that would fit with McDonald’s fast food ethos, whipped up some tartar sauce, and took his experiment to Micky D’s headquarters for an evaluation, and hopefully the go-ahead from corporate.

The brass at McDonald’s couldn’t deny that Groen’s fish-wich was a solid idea, but they were already conceptualizing ideas for a meatless sandwich, too — because if there’s one thing upper-management excels at, it’s crushing the dreams of their employees (excluding my bosses, of course).

The Filet-O-Fish was almost nixed for the “Hula Burger”

Groen said that McDonald’s head honcho, Ray Croc, envisioned their meatless sandwich as a cold bun with a slice of pineapple and cheese on it. And he wanted to call it the (**shudder**) “Hula Burger.” Seriously.

“Ray said to me, ‘Well, Lou, I’m going to put your fish sandwich on (a menu) for a Friday. But I’m going to put my special sandwich on, too. Whichever sells the most, that’s the one we’ll go with.’ Friday came and the word came out. I won hands down. I sold 350 fish sandwiches that day. Ray never did tell me how his sandwich did,” Groen said.

People prefer warm cuts of fried fish to cold slices of pineapple? What marketing department could have possibly seen that coming?! Though to be fair pineapple seems to have beat fish out in terms of popularity as a pizza topping (even if not everyone is on board).

And now, the fish sandwich is an international sensation

The Filet-O-Fish represented the first major expansion of McDonald’s original menu, and has since become a staple of Micky D’s menus around the globe, inspiring plenty of fast-food copycats. And on a micro-note, in Groen’s words, it “saved his business.”

While the man himself is no longer around to revel in the glory of his creation, his contribution to the world of fast food swims upstream eternally.

According to the original Cincinnati Enquirer profile, 23% of all Filet-O-Fish sandwiches are bought during Lent, and its religious significance has extended beyond Catholicism, as Muslims and Jews — who also have dietary restrictions regarding meat — have embraced it as well.

So the next time your Catholic guilt overwhelms you, and you opt for the Filet at the drive-thru on a Lenten Friday, thank Lou Groen and his spark of marketing genius.

Source: Thrillist

Poo Found on Every McDonald’s Touchscreen Tested in UK

Adam Smith wrote . . . . . . . . .

Traces of faeces have been found on every single McDonald’s touchscreen swabbed in an investigation by

Samples were taken from the new machines that have been rolled out at restaurants across the country – every one of them had coliforms.

Senior lecturer in microbiology at London Metropolitan University Dr Paul Matewele said: ‘We were all surprised how much gut and faecal bacteria there was on the touchscreen machines. These cause the kind of infections that people pick up in hospitals.

‘For instance Enterococcus faecalis is part of the flora of gastrointestinal tracts of healthy humans and other mammals. It is notorious in hospitals for causing hospital acquired infections.’ Unsuspecting diners choose their food on the touchscreens then head to the server to pick up their burgers more often than not without washing their hands.

A screen at one branch was found to have staphylococcus, a bacteria that can cause blood poisoning and toxic shock syndrome.

Dr Matewele said: ‘Seeing Staphylococcus on these machines is worrying because it is so contagious. ‘It starts around people’s noses, if they touch their nose with their fingers and then transfer it to the touchscreen someone else will get it, and if they have an open cut which it gets into, then it can be dangerous.

‘There is a lot of worries at the moment that staphylococcus is becoming resistant to antibiotics. However, it is still really dangerous in places like Africa where it can cause toxic shock.’’s study with the university’s school of human sciences involved swabs taken from eight McDonald’s restaurants. Six in London and two in Birmingham.

Listeria bacteria was found in Oxford Street and Holloway Road branches. It can cause listeriosis which can lead to miscarriages and stillbirths in pregnant women. Dr Matewele said: ‘Listeria is another rare bacterium we were shocked to find on touchscreen machines as again this can be very contagious and a problem for those with a weak immune system.’

Three quarters of the screens swabbed showed traces of the bacteria proteus.

Dr Matewele said: ‘Proteus can be found in human and animal faeces. It is also widely distributed in soil. It can cause urinary tract infections and is also one of the hospital acquired infections where it may responsible for septicaemia.

‘Klebsiella is also from the gut and mouth, they are associated with urinary tract infections, septicemia and diarrhoea. Some species can infect the respiratory tract resulting in pneumonia.’

Source: Metro

McDonald’s Removes Artificial Ingredients from Most Burgers

McDonald’s USA announced that its classic burgers have no artificial preservatives, no artificial flavors and no added colors from artificial sources. The pickle contains an artificial preservative, and customers are able to skip it if they prefer. These ingredient changes affect all 14,000 U.S. restaurants, marking this the next major milestone in McDonald’s food journey and another way the company is helping customers feel good about the food they’re enjoying.

The classic burgers include the hamburger, cheeseburger, double cheeseburger, McDouble, Quarter Pounder with Cheese, double Quarter Pounder with Cheese and Big Mac.

“From switching to 100% fresh beef* in our quarter-pound burgers, cooked right when ordered, to removing artificial preservatives in our Chicken McNuggets, and committing to cage-free eggs by 2025, we have made significant strides in evolving the quality of our food,” said Chris Kempczinski, McDonald’s USA President. “We know quality choices are important to our customers, and this latest positive change to our classic burgers demonstrates our committed journey to leading with the customer and building a better McDonald’s.”

As of today, nearly two-thirds of McDonald’s national burgers and sandwiches contain no artificial preservatives, artificial flavors and no added colors from artificial sources. Our pickle contains an artificial preservative, so customers may skip it if they prefer. To achieve this change, artificial preservative(s) were removed from McDonald’s real American Cheese, Big Mac Special Sauce, the regular bun, the Quarter Pounder bun (also known as the sesame seed bun), and the Big Mac Bun.

“We understand that now more than ever, people care about their food – where it comes from, what goes into it and how it is prepared – and we are committed to make changes to our menu our guests feel good about,” said Linda VanGosen, McDonald’s Vice President of Menu Innovation.

The removal of artificial preservative(s) from the classic burgers is the latest in McDonald’s U.S. customer-driven initiatives. Previous commitments include sustainably sourcing all McCafé coffee by 2020, and transitioning to cage-free eggs in US and Canada by 2025. By 2020, McDonald’s has also committed to sourcing a portion of its beef from its top 10 beef-sourcing countries from suppliers participating in sustainability programs aligned with the Global Roundtable for Sustainable Beef principles and criteria.

Source: McDonalds

In Pictures: The Most Beautiful McDonald’s in the World

The restaurant in Porto, Portugal

Source: Business Insider