Part 6/10:
Over the decades, McDonald's made various alterations to their fry recipes, notably in response to changing consumer health trends and public scrutiny. In 1990, due to growing concerns over cholesterol and fat content, McDonald's replaced the beef tallow with vegetable oil. This decision led to significant backlash from loyal customers who felt that the fries had lost their signature flavor. To compensate, McDonald’s attempted to improve the taste with flavors derived from natural beef, but ultimately, many fans remained unsatisfied.