Written by Tyler R. Etter
Beginning in October of 2015, McDonald’s restaurants will switch from liquid margarine to butter in a
revamp of the chain’s breakfast menu. Butter will be used to cook breakfast items on the grills, as well
as on English muffins, biscuits, and bagels.
The CEO of Dairy Management Incorporated (DMI) Tom Gallagher calls the shift a new success story for
the dairy checkoff. The dairy checkoff is a mutual fund managed by DMI with USDA oversight that aims
to promote dairy consumption and protect the good image of the industry. DMI serves as a consultant
for those businesses that want to improve their image and sales through the use of dairy products.
McDonald’s was one of the first food industry partners with DMI. DMI placed product developers on the
staff of McDonald’s chief chef. Gallagher says that these developers have been key in developing a
number of products for the restaurants. Gallagher expects that this recent change will serve as a catalyst
for other restaurants to follow suit.
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