Day 064 - 08 Dec 94 - Page 58
1 customers. We developed a low fat milk shake. We had
2 intended to test it, but we felt it was not of the quality
3 that we wanted. That has subsequently been proved right,
4 because the US company will change back to a full fat milk
5 shake.
6
7 Q. They are going to change back to a full fat milk shake?
8 A. They will. I am not exactly when, but their sales
9 actually went down quite a bit when they made the change.
10
11 Q. Was there less sugar in this milk shake?
12 A. I am not certain of less sugar. There was less fat
13 certainly.
14
15 Q. In the leaflet you mention about looking at ways to reduce
16 sugar in the menu. Can you give an example of that?
17 A. Yes. We are looking at cold drink syrups and we are
18 looking at milk shake syrups to see if we can reduce sugar
19 levels but maintain the same taste as we have today.
20
21 Q. How would that be? -- by using artificial sweaters?
22 A. It may be. We are looking at it.
23
24 Q. As yet have has the sugar content been reduced in any of
25 the menu items?
26 A. No, I do not think so on any of them.
27
28 Q. Is there sugar in your buns?
29 A. Yes.
30
31 Q. What is the purpose of that?
32 A. To add a sweetness level to the bun.
33
34 Q. You said that you would prefer not to add sugar to the
35 fries, dextrose?
36 A. Correct.
37
38 Q. But that there would be a problem with the staff who might
39 over cook them?
40 A. Operationally there would be a problem for one month a
41 year which is how long they add sugar for.
42
43 Q. Your burgers and things like that are all timed, are they
44 not, the length of time they remain on the grill, is all
45 timed down to the last second?
46 A. Correct.
47
48 Q. What is the position for the fries?
49 A. They are timed also.
50
51 Q. Right, so in actual fact, if the employees followed the
52 instructions for the length of time to cook the fries,
53 there is no need to add a dextrose spray?
54 A. No, that is wrong. The timer will go off at the end of
55 the cooking time, and in the extreme example that
56 I explained to you, at the end of the crop year and the
57 beginning of the new cropper when you go from a dark colour
58 to a very light colour, somebody would look at those fries
59 and say, "They are not cooked" and they would leave them in
60 the shortening longer until they did show a bit of colour
