You Won’t Believe How Many Ingredients Are in McDonald’s Famous French Fries

McDonald's French fries are a fast-food staple, but did you know they contain far more ingredients than the typical home recipe? From a mix of oils to natural beef flavoring, McDonald's fries feature an unexpectedly long list of components that may surprise loyal customers.

McDonald's Fries: A Surprising Mix of Ingredients Behind the Iconic Fast-Food Favorite

If there is one fast-food restaurant that epitomizes America, for better or worse, it would have to be McDonald’s. Calling the golden arches iconic feels like an understatement. Since the first restaurant opened in 1940, the sheer volume of burgers sold is staggering, and the number of French fries that pass through its doors each day is equally impressive. According to Enterprise Apps, McDonald’s sells roughly 9 million pounds of fries daily. These fries are regarded as the King among fast food options, depending on who you ask.

Although fries may seem like a simple side dish to accompany a burger or sandwich, there’s more to McDonald’s fries than meets the eye. While the expected ingredients—potatoes and oil—are present, several types of both are used, including a potato blend, a mix of canola, soy, corn oil, and hydrogenated soy oil. Beyond these basics, a host of less recognizable ingredients are involved: dextrose (a sugar), sodium acid pyrophosphate (a standard processed food chemical), salt, and the much-debated “natural beef flavor,” which contains hydrolyzed wheat and milk.

This ingredient list is far longer than required to make home fries with potatoes, oil, and salt. McDonald’s fries have more ingredients than those at other chains. For instance, Burger King’s fries contain just one type of oil, without the natural beef flavor or dextrose. The difference becomes even more pronounced than Five Guys, whose "Five Guys Style" fries are made with only potatoes, refined peanut oil, and salt.

McDonald's Fry Recipe Change in the 1990s Sparks Nostalgia for the Original Beef-Fat Flavor

Beyond the current ingredients, food enthusiasts and long-time McDonald’s fans know that the fry recipe famously changed in the early 1990s—a move many claim was not for the better. In response to pressure for healthier options, McDonald’s transitioned from cooking its fries in pure beef fat to the current blend of oils, a change that lengthened the ingredient list and, according to some, ruined the once-iconic, rich flavor. Fans who remember the original version often lament that the new recipe doesn’t measure up. Some home chefs have attempted to recreate the beloved taste and texture of the original beef-fat-cooked fries for those who missed out on the original.

Another significant change was the addition of “natural beef flavoring,” which contains both dairy and gluten, breaking the hearts of vegan and gluten-free diners. This change is incredibly frustrating to plant-based eaters, as McDonald’s fries in Canada and the U.K. remain vegan-friendly. However, they still contain gluten and feature a much shorter ingredient list.

Despite the extended list of ingredients, most regular customers and internet commenters agree that McDonald’s still serves some of the tastiest fries at a drive-thru. It seems their complex recipe is working.