Chef Jamie Oliver has finally won an American food victory. The Daily Mail reports that McDonald’s will no longer use the substance Oliver called "pink slime," or leftover beef trimmings treated with ammonium hydroxide used to convert fatty beef offcuts into beef fillers for burgers.
The food activist Oliver once said, "Basically, we’re taking a product that would be sold at the cheapest form for dogs and after this process we can give it to humans."
The burger giant claims Oliver was not a factor in their decision. Todd Bacon, senior director of U.S. Quality Systems and Supply Chain for McDonald’s told the Daily Mail, "The decision to remove BPI products from the McDonald’s system was not related to any particular event but rather to support our effort to align our global beef raw material standards."
Still, removal of the "slime" is a win for the consumer. Oliver's Food Revolution will continue its exposure of other fast-food chemicals and fillers.
The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.