Day 064 - 08 Dec 94 - Page 59
1 by which time you would cook the inside out of the fry.
2
3 Q. You could just tell the staff at that time, could you not,
4 "If they appear to be a bit pale, don't worry, it is just
5 because it is that time of year"?
6 A. Are we going to tell all the customers that also?
7
8 Q. This is the real reason, is it not, why you add this sugar
9 solution? It is for the uniformity of produce; you want
10 the products to look the same everywhere the customers go?
11 A. Of course. People eat with their eyes. When they look
12 at a product -- if you had a strawberry milk shake that was
13 completely white, you would not think there was any
14 strawberry in it, so you add a colouring and you give it a
15 pinkish colour. It is no different with fries for that one
16 month a year, you add some colour to it.
17
18 MR. MORRIS: Would it not be beneficial for the customers if you
19 had labelling on the packaging, ingredients labelling, or
20 nutritional labelling on the packaging as in supermarkets?
21 A. I do not see why.
22
23 Q. Would it be helpful to the customers?
24 A. I do not think so. We have put the ingredient
25 information into the restaurants and nutritional
26 information into the restaurants.
27
28 Q. It is not the same, though, is it, as getting it on the
29 product which is why, presumably, it is the law to put it
30 on the products in supermarkets?
31 A. But it is not the law in catering establishments.
32
33 Q. I understand that, but if you wanted to be helpful to the
34 customer, that would be one way of helping the customer,
35 would it not?
36 A. If our customer said, "The nutritional information that
37 you put out into the restaurants was not adequate and we
38 want you to label your packaging", then of course we would
39 look at doing that. But they do not say that, it is as
40 simple as that. We get no requests to put labelling on
41 packaging, so we have to assume that that would not be
42 helpful.
43
44 Q. But it cannot be unhealthful, can it?
45 A. It would not be unhelpful but if somebody is not
46 requesting it, why do it?
47
48 Q. So you put the nutritional information in the stores, but
49 it is not your legal obligation to do so, is it?
50 A. It is not, no.
51
52 Q. You do it to help the customer, do you not?
53 A. Right. If they should want to know what is in their
54 products it is available in the nutritional information in
55 the restaurant.
56
57 Q. Except when it runs out?
58 A. I have explained that to you.
59
60 Q. If it was on their packaging it would guarantee that every
