As part of its new $3 billion-a-year bakery operation, McDonald’s is taking a big gamble on the quality of its ingredients.
It’s also doing a lot more research to see how it can help customers make the most of its range of products.
McDonald’s is now testing its own products with the help of a small team of chemists and nutritionists who are paid to help make sure they are as nutritious and healthy as possible.
For a small company like McDonald’s, that means investing heavily in a food-science team, and in a team that can understand the nutritional needs of consumers.
The team of nutritionists has been tasked with identifying the best way to incorporate the best ingredients to make its products healthier and more palatable.
This is something the company is trying to do with its bakery in Queensland.
The team is led by the team of Dr Anthony Cappellucci, who is a professor of nutrition at the University of Queensland and is the director of the Nutritional Research Centre.
He has been involved in research on food-safety for the past three years.
His research is focused on food safety for all foods, including the use of meat and eggs in products such as burgers and fries.
In 2015, he said, he and his team found that the consumption of animal products was the biggest source of dietary fat in Australian households.
“The problem is that in the developed world, the problem is the amount of animal protein in the diet,” he said.
However, he told the ABC his research had found that animal protein intake was not linked to chronic disease.
“What we found in our research is that people who eat more protein in their diet, their health is more likely to be robust, their blood pressure is higher and their risk of cardiovascular disease is less,” he explained.
There are a number of reasons for the high protein content in Australia, he added.
If you’re eating a lot, your body is not building enough protein.
You’re eating more meat, because of the way it’s processed.
We found that it was in the processed meats, in the dairy products and in the baked goods that we found higher levels of animal proteins, but not the rest of the foods.
“McDonalds is also testing its products with its own nutritionists and chemists, to see if they can help consumers make the best of the range of food options available.
So far, the team has been testing out a range of items from breakfast cereal to pastries to baked goods.
A McDonald’s employee holds a stack of freshly baked macaroni and cheese in a restaurant.
(Supplied: McDonald’s)McDonald has been able to test the food-testing technology because it’s based in the US, where food safety regulations are stricter.
Since then, the company has also started testing its food with a team of US food safety experts.”
We are now working closely with the Food and Drug Administration to ensure that all of our products are free from the risk of foodborne illness,” said McDonald’s in a statement.”
As part of that process, we are continually looking at our food supply chain to ensure there is the safest food supply for our customers.
“The company also plans to use the new technology to create an online menu that can be shared and analysed.
At the moment, the menu is available online only for those who have registered for a McDonald’s loyalty card.