Scientists have found that the taste difference between McDonald's in the US and Europe is largely due to the use of different sugars. American chains rely on high-fructose corn syrup, which is sweeter than cane sugar, which is more prevalent in Europe. This difference in sugar influences the flavor of staple menu items, including burger sauces and Coke, suggesting that the sweet base of these components is more refined abroad, leading to a confusion of palate for American consumers.
Nutritionist Dr. Renee Exelbert notes that US food laws permit a wider array of additives and preservatives compared to Europe. She highlights that these substances, like artificial dyes and food coloring, can mask flavors and lead to inconsistencies. The prevalence of these additives not only alters the taste of food but also means that US chains may be banking on these ingredients for marketing, suggesting a reliance on processed flavors rather than pure taste.
McDonald's in Europe prefers rapeseed oil for frying, providing a 'slightly smoky and nutty flavor' to their fries, unlike the American counterpart which uses canola oil that makes fries taste subtly sweet. This critical distinction in cooking oil contributes significantly to the overall taste experience, reinforcing how sourcing frying oils can change the flavor landscape of even seemingly simple menu items.
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