"We all know that chicken doesn't contain 51 percent dairy," said Dairy Management Inc. (DMI) dairy scientist Porter Myrick, who works exclusively with McDonald's. In making that statement, he was referencing the long-standing Real Seal requirement that a product featuring the logo must have 51 percent dairy product in it.
"However, we were using real buttermilk in making the chicken," he explained. "We wanted to talk with customers about dairy and still work with the industry. That is why we developed the Made with Real Dairy' initiative," he said about the project designed to extend the iconic Real Seal brand.
"In the process, we initiated a lot of dialogue with our chicken and buttermilk suppliers," said the dairy specialist. "What was great about this project is that two suppliers that rarely, if ever, talked before were now working together to create solutions."
To learn more about how Myrick and the entire McDonald's team worked collaboratively to introduce the Buttermilk Crispy Chicken, listen to these comments from Myrick in the above video.
This Hoard's Dairyman Intel article is part of an eight-part Dairy Food Maker series with McDonald's. It details a partnership that began with McDonald's and Dairy Management Inc. (DMI) in 2004 and continues to this day with Dairy Checkoff dairy scientists working directly at McDonald's headquarters in the greater Chicago, Ill., area.
Click here to view previous reports from this McDonald's series:
Mozzarella sticks filled two of three orders
Go-Gurt sells 300 million tubes of yogurt
McDonald's revolutionized milk
Why Dairy? Why McDonald's?
To read more about the McDonald's experience and the organization's partnership with dairy farmers, turn to pages 546 and 547 of the September 10 issue of Hoard's Dairyman for the Food Maker series.
September 26, 2016