Serving a restaurant chain with 14,000 franchises from coast-to-coast in the U.S. alone is no small matter. Then consider the collective 34,000 store locations around the globe and the team effort it takes to deliver supplies and a consistent product.
"When it has the McDonald's brand on it, people expect that whether you go to California, New York, or Florida that the ice cream is going to have that same iconic flavor you grew up enjoying," explained Jessica Foust, director of Culinary Innovation with McDonald's.
To learn more about how McDonald's handles its ice cream, listen to comments above from Foust and Porter Myrick, a Dairy Management Inc. (DMI) dairy scientist.
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:
How butter came back to life at McDonald's
How can chicken use dairy's 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.
(c) Hoard's Dairyman Intel 2016
October 3, 2016