Frequently asked questions about our products and our company
Are all McCain products frozen?
Does McCain grow its own potatoes?
Does McCain use genetically modified (GMO) potatoes in its products?
What is the McCain position on other GM ingredients and the labeling of products containing GMO?
How can I find out about employment opportunities with McCain?
How do you make frozen French fries?
How many French fries does McCain make?
What is Policy statement in relation to Palm Oil?
What is McCain position on acrylamide?
McCain is committed to providing its customers and consumers with food they can trust to be safe, nutritious and great tasting. As a result, we have been working to address the issue of acrylamide since it was first discovered in food in 2002. We have a worldwide technical team managing the issue and we have been working proactively with international regulators and researchers on an ongoing basis.
McCain Foods is committed to continuing efforts to reduce the formation of acrylamide in our products by monitoring the latest research and assessing applicability.
We have made progress in reducing the formation of acrylamide by selecting the best potatoes, controlling storage and processing conditions, and by providing clear instructions on all retail and foodservice packaging for optimal cooking times and temperatures.
McCain has engaged industry and regulators in a number of countries and has contributed to the internationally recognized reduction recommendations outlined in the European Union’s Food Drink Europe “Acrylamide Toolbox” and the Codex Code of Practice.
McCain encourages its customers to follow cooking recommendations published either by EUPPA (European Potato Processors Association1) or FDA (US Food and Drugs Administration2), recommendations published on the following websites: 1www.goodfries.eu 2http://www.regulations.gov/#!documentDetail;D=FDA-2013-D-0715-0001
What is the position of McCain Foods regarding recent concerns about health issues and the food industry?
As a result of the increasing levels of obesity and associated health risks, health consciousness has been on the rise among consumers. Today's consumers want healthy alternatives without compromising quality and taste. McCain is responding to our consumers and customers with an expanded range of Better For You product choices that are lower in fat, sugar and sodium. Visit our regional websites for information about products sold in your region
In 2003, we displayed leadership in North America by introducing French fries prepared in non-hydrogenated oils in order to lower the levels of trans fatty acids. Similar initiatives are underway at other company operations around the world. At the same time McCain is working closely with its customers to develop new product options for quick service restaurants.
Moderation in how much one eats and drinks, getting regular exercise and enough sleep, as well as reducing stress are all elements of managing one's health. We believe that all McCain products can be part of a nutritionally balanced diet and a healthy, active lifestyle.
Ultimately, it is the consumer who chooses what food he eats, how often and how much. As a responsible manufacturer of food products, McCain believes it should provide both a wide variety of product choices and the information consumers need to make their purchase decisions.
Where can I find information about McCain products?
Who invented French fries and when?
What action is McCain taking to move away from Hydrofluorocarbon (HFC) refrigerants within its global frozen cold store estate?
What is SAPP?
Sodium acid pyrophosphate (also known as disodium diphosphate) is a component of baking powder and is widely used in the food industry in a variety of applications.We use it in McCain French fries to retain the natural color of the potatoes. Without it, potatoes would turn dark, just like an apple turns dark when you cut it and expose it to air.
What is Dextrose?
Levels of sugars naturally present in potatoes vary throughout the year and from variety-to-variety which, in turn, impacts the consistency of color in the final cooking process. Dextrose is therefore used during the blanching process to maintain color consistency and to replace any natural sugars lost during cooking.
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