Day 015 - 21 Jul 94 - Page 25
1
Q. Sometimes it sprays them with a sugar solution?
2 A. Well, may do; I do not know about that.
3 Q. It is in their own pamphlets?
A. OK, well, fair enough.
4
Q. As an adviser to McDonald's, surely, you must know
5 something, at least, about their cooking processes?
A. I know something about it, yes, but it is not
6 something I have studied in detail. What I am concerned
about is the final composition.
7
Q. You are concerned about the final composition; is that not
8 related to the initial composition?
A. What I am concerned about is the way in which or, at
9 least one thing I am concerned about, is the way in which
a McDonald's product might fit into the total diet.
10
Q. Can we just take a look at -----
11
MR. JUSTICE BELL: Have you not, if I am right to suggest,
12 slightly stretched yourself from -- I thought you were
asking about the adding of a sugar spray.
13
MS. STEEL: Yes. It is in pamphlets, so I am surprised
14 Mr. Wheelock is not aware of it.
15 MR. JUSTICE STEEL: You do not want to ask him any more about
that?
16 A. What is the significance of the point you are trying
to make?
17
MS. STEEL: I was asking you about the critical role that
18 McDonald's products play in the diet and whether you were
referring to the basic foodstuffs or whether you were
19 referring to the added sugar, sodium and fat.
20 MR. JUSTICE BELL: Just pause a moment. Is there any
justification for spraying some kind of sugar spray on
21 chips?
A. There probably is ---
22
Q. Nutritionally?
23 A. -- a technological reason for doing it, but as far as
I am concerned -----
24
Q. I thought -- I may be disabused of this notion -- that
25 some people find the taste more attractive if it was
sprayed with sugar.
26
MR. RAMPTON: No, my Lord.
27
MR. JUSTICE BELL: That is wrong, is it?
28
MR. RAMPTON: That is not what the evidence is going to be.
29 The evidence is that dextrose is sprayed on to the chips
at certain times of the year to stop them losing colour.
30
MR. JUSTICE BELL: It is just as well you told me.
