The next time you pull up to a drive-thru window at your local fast food joint, think of this: 100-percent of the food you’re eating has been altered chemically in a corporate lab.
I’m not ranting over the subject nor am I throwing up a protest sign, on the contrary, I find R&D (Research and Development) fascinating. For instance, Wendy’s Research and Development teams use a combination of off the shelf McCormick spices and chemicals to concoct, to the minute detail and texture, the taste of everything from hamburgers to chicken tenders. Combinations are throughly tested and refined for that perfect taste that you so often hear about in marketing advertisements.
The key to this process of finding a new taste is the R&D sensory panels; handpicked ‘regular people’ who represent a specific percentage of the fast food eating public. These individuals are placed in tiny cubicles and are instructed not to talk to whomever is next to them, as to prevent any unfair criticism or biased opinions. The sensory panelists are then instructed to eat whatever item is in front of them, be it a special sauce or a potential new food item. Crackers are even provided to ‘cleanse the palette’ inbetween sessions, much like a restaurant’s use of fine wine or a mid-meal salad. Afterwards the panelists are then asked to answer a simple questionnaire.
These questions — much like those that are given to television preview panels — function as important pieces of the development puzzle. They might ask the panelist if they enjoyed the taste of the mustard sauce, or to describe the texture of the meat, and this direct input is tallied and carefully considered whether the item will be greenlighted or shelved.
Some examples of failed hamburger accessories are:
- Pepperoni
- Salami
- Canadian Bacon
- Feta Cheese
Salami on a hamburger patty? I just can’t stomach the thought.
Let me guess… you just saw “Super Size Me” didn’t you?
Worst part of all is that you might know they are playing games with your tongue yet you find so hard not to stop by one of these… specially if you missed lunchtime.
Actually, and this might sound surprising, I haven’t seen “Super Size Me” yet.
This information was collected from a couple sources; Eric Schlosser’s Fast Food Nation and talking with my Dad, who at one time worked for a cleaning company that provided services for a “well-known” fast food R&D department.
I really need to see “Super Size Me” one of these days, but as of late, haven’t seen it playing in any local theaters apart from independent film festivals.
Salami on a hamburger patty? I just can’t stomach the thought.
That actually sounds good! I probably need to watch that cooked-meat-on-meat urge… :)
I keep meaning to read Fast Food Nation sometime; that’ll probably get me to curb my drive-thru ways.
Further proof that we all have our likes and dislikes. :) I’ve never had a “meat-tooth” for salami.
If I had to choose something from that list of topping rejects, I would most likely go with Canadian Bacon.
I actually saw this report, in video form, on the FoodTV network the other night. It was really quite amazing that not only did those people get paid to sit there and try out combinations, and test them on people and such, (which they said could have taken 1 to 2 years per Burger type to get it right) but they also were so-called Dieticians. Remarkable.