We’re just days away from the launch of McDonald’s pink slime flavors, and the fast food giant is already taking a look at how to get the new food on your plate.
A McDonald’s spokesperson tells us that the flavor is being developed by a company called “McD’s Advanced Technology” and will launch in late 2018.
McDonald’s spokesperson Kevin Hines says the company will be “fully transparent” with the public and the press about the new flavor, but it won’t be available in stores until 2019.
The spokesperson tells Fox Sports that the new pink slime will have a similar flavor profile to other pink slime-flavored products, which have a “salty” flavor.
As for what the new Mcdonald’s flavor will taste like, it won.
Hines tells us the new product will have no added sugars or artificial flavors, as that would compromise the nutritional value of the food, but the new ingredient could be used to improve the taste and texture of the product.
In the past, McDonald’s has used other food-related ingredients in their pink slime products, but this time, the company says it’s using a more natural source of protein. “
I think the reason that McDonald’s didn’t go that route is because they know they’re going to be under pressure from consumers to be able to do that and have that new flavor,” she added.
In the past, McDonald’s has used other food-related ingredients in their pink slime products, but this time, the company says it’s using a more natural source of protein.
Instead of beef, the new flavors will be comprised of chicken, duck, turkey, pork and beef, according to McDonald’s.
It’s not clear what the other ingredients McDonald’s is using for the new products.
Some consumers are concerned that the taste of the new flavours could be a problem, given that McDonalds has been known to use soy sauce, sugar, sugar-sweetened beverages and other food additives in its pink slime drinks.
But, Hines tells Fox, McDonalds will be able use ingredients like soy, corn, sugar cane and other natural ingredients in its new pink flavor.
“That’s the future of food,” he said.
“We’re trying to stay ahead of what consumers want to consume.”