The original Egg McMuffin was made with real butter. Over time, McDonald's shifted away from the dairy product as a kitchen ingredient.
"We went to margarine for a lot of good reasons," said Molly Starmann, senior director of brand public relations and reputation at McDonald's.
"Over time, though, we continued to listen to customers and we reverted back to real butter," said Starmann.
"It was the original way we made the Egg McMuffin. Honestly, it just tastes better and consumers feel good about the sandwich," she said.
"The switch to butter is a great example about consumers' insights really driving change within McDonald's," summed up Starmann.
To learn more about how McDonald's team switched back to butter, listen to the two comments from Jessica Foust, director of Culinary Innovation with McDonald's, and Porter Myrick, a Dairy Management Inc. (DMI) dairy scientist in the above video.
This Hoard's Dairyman Intel article is part of an eight-part Dairy Food Maker series with McDonald's. It details a partnership that began with McDonald's and Dairy Management Inc. (DMI) in 2004 and continues to this day with Dairy Checkoff dairy scientists working directly at McDonald's headquarters in the greater Chicago, Ill., area.
Click here to view previous reports from this McDonald's series:
Buttermilk Crispy Chicken adds Real Seal
Mozzarella sticks filled two of three orders
Go-Gurt sells 300 million tubes of yogurt
McDonald's revolutionized milk
Why Dairy? Why McDonald's?
To read more about the McDonald's experience and the organization's partnership with dairy farmers, turn to pages 546 and 547 of the September 10 issue of Hoard's Dairyman for the Food Maker series.
September 26, 2016
