Latest news with #McSpicyPaneer
Hans India
6 days ago
- Business
- Hans India
McDonald's India launches first of its kind ‘Protein Plus Slice' in collaboration with CSIR-CFTRI
McDonald's India (West & South), operated by Westlife Foodworld, has taken another bold step forward in its journey of mindful indulgence by giving customers the power to personalize their protein intake like never before. The brand today announced the launch of its innovative 'Protein Plus Range', featuring a first-of-its-kind 100% vegetarian, plant-based 'Protein Slice' that adds 5 grams of protein to any burger. For the first time in the QSR industry, McDonald's is revolutionizing how people eat at its restaurants by allowing customers to add one, two, or even three Protein Plus slices to their favourite burgers. This breakthrough empowers customers with greater nutritional choice, without compromising on the great taste they love. The slice integrates seamlessly into McDonald's existing burgers, allowing customers to increase their protein consumption with ease. For example, with the Protein Slice added, the McSpicy Paneer offers 25.29g of protein, the McChicken delivers 20.66g, the McVeggie has 15.24g, and even the iconic McAloo Tikki, a balanced meal by itself, provides 13.5g of protein, redefining possibilities in a QSR. The Protein Plus Slice has been developed in collaboration with the prestigious CSIR-Central Food Technological Research Institute (CFTRI), under the Ministry of Science & Technology, Government of India. Made from 100% vegetarian ingredients, including soy and pea, the Protein Plus Slice contains no artificial colours or flavours and is free from onion and garlic, making it suitable for a wide range of dietary preferences. Akshay Jatia, Chief Executive Officer, Westlife Foodworld said, 'At McDonald's India, we have always believed in giving our customers more choice, and this time, we are giving them the power to personalize their protein intake. The Protein Plus Range allows them to enjoy their favourite McDonald's burgers without compromising on their protein needs or the taste. It also reflects our ongoing commitment to our 'Real Food, Real Good' philosophy, bringing together flavour, nutrition, and food science. We are grateful to CSIR-CFTRI for partnering with us to bring this forward-thinking product to life. Together, we remain committed to crafting menu items that are both wholesome and delicious, combining locally available ingredients in a way where great taste and nutrition go hand in hand.' CSIR-CFTRI's scientific expertise and deep understanding of protein research helped create a slice that delivers high nutritional value while maintaining the signature taste, texture, and quality that McDonald's is known for. This marks McDonald's India's second strategic partnership with CSIR-CFTRI, following the successful launch of the Multi-Millet Bun last year. Dr. Sridevi Annapurna Singh, Director, CSIR-CFTRI said, 'Building on our earlier success with the Multi-Millet Bun, we are excited to continue our partnership with McDonald's India to advance nutritional innovation in the QSR space. The Protein Plus slice is an outcome of science-backed formulation and a shared vision to elevate everyday meals through nutrition. This partnership showcases how industry and scientific institutions can come together to bring meaningful nutritional upgrades to mainstream eating.' Shri Yogesh Kadam, Hon'ble Minister of State for Food and Drugs Administration, Government of Maharashtra, inaugurated this nutrition-focused initiative today in Mumbai, emphasizing the growing need for safer and nutritious food choices that meet the nutritional needs of today's consumers. The event was also graced by senior officials from the Maharashtra Food and Drugs Administration, including Shri Rajesh Narvekar, Hon'ble Commissioner of Food Safety, Maharashtra State, and Shri Mangesh Mane, Joint Commissioner (Food), Headquarters. Addressing the audience, Yogesh Kadam stated, 'Initiatives like these align with the preamble of the Food Safety and Standards Act, 2006, which aims to ensure the availability of safe and wholesome food for human consumption. They also reflect the vision of the 'Eat Right India' movement by FSSAI — promoting safe, nutritious, and sustainable food choices across the country. It is heartening to see scientific research institutions and industry leaders come together to contribute toward national nutrition goals. This partnership model is vital for strengthening our public health landscape.' The Protein Plus Meals will be available in both vegetarian and non-vegetarian options. The vegetarian Protein Plus Meal includes a burger enhanced with the Protein Slice, paired with a protein-rich corn cup and Coke Zero. The non-vegetarian option includes the McCrispy Chicken with Protein Slice, 4-piece Chicken McNuggets, and Coke Zero, delivering a wholesome, protein-enriched meal. The launch is a key milestone in McDonald's India's Real Food, Real Good journey, which began seven years ago. Staying true to this philosophy, the brand maintains an unwavering focus on quality, ensuring its menu items are free from artificial colours, artificial flavours, and artificial preservatives, and with no added MSG in the chicken offerings. McDonald's India continues to use fresh, locally sourced ingredients from globally recognized suppliers building on nearly three decades of customer trust. This innovation reflects the brand's deep understanding of the growing awareness and demand for protein among Indian consumers. The new Protein Plus range is now available across McDonald's restaurants in West and South India. Customers can now savour their favourite burgers with the added nutritional goodness of protein, whether dining in, picking up via Drive-Thru, or ordering from the comfort of their homes through the McDelivery app.
Indian Express
6 days ago
- Health
- Indian Express
Why is McDonald's India adding ‘protein slice' to its burgers
The popular burger chain McDonald's Thursday launched a new Protein Plus range headlined by a plant-based 'protein slice' — a disc-shaped, orange slice that resembles cheddar cheese. Weighing 15 grams, McDonald's said each slice delivers 5 grams of protein, and can be added to any burger at an extra cost of Rs 25 per slice. The initiative was launched in Worli, Mumbai, by Maharashtra Minister of State for Food and Drugs Administration Yogesh Kadam. 'Initiatives like these align with the preamble of the Food Safety and Standards Act, 2006, which aims to ensure the availability of safe and wholesome food for human consumption,' said Kadam. Explaining the rationale behind the launch, Akshay Jatia, Executive Director, Westlife Foodworld, which operates 444 McDonald's outlets across West and South India, said that the innovation wasn't driven by a single data point but stemmed from a broader aim 'to make our food wholesome and nutritious and make McDonald's a part of our customers' everyday occasions.' He added, 'The first step in this journey was the introduction of the multi-millet bun last year, also developed in partnership with CFTRI. It was about bringing grains that people value into our menu. The protein slice is the next step, and is adding an important macronutrient, which is also central to the public discourse on health, to our burgers.' The nutritional upgrade varies depending on the burger. When paired with the new protein slice, the McSpicy Paneer delivers 25.29g of protein, the McChicken 20.66g, the McVeggie 15.24g, and the iconic McAloo Tikki clocks in at 13.5g. The slice is plant-based, made from soy, pea, and whey protein, and doesn't contain preservatives, artificial colours, onion, or garlic. Diners are free to add more than one slice, said McDonald's. Developed over nearly a year in collaboration with the Mysuru-based CSIR–Central Food Technological Research Institute (CFTRI), under the Ministry of Science & Technology, the slice is part of a larger push to address India's protein gap. 'Nearly 70 per cent of Indian adults are protein-deficient,' said Dr Sridevi Annapurna Singh, Director of CSIR-CFTRI, at the launch. 'Our children, too, are lacking in protein. If you compare them to their Western counterparts, you'll notice differences in height, and that comes down to the quality of protein.' Elaborating on the challenges of creating a protein-dense slice that mimics cheese, Singh said, 'Each protein behaves differently, so getting the right texture, taste, shelf life, and sliceability was a huge challenge. We also had to address protein's tendency to absorb water so ensuring the right moisture content was critical for palatability.' Although the slice on its own doesn't have a strong flavour, when paired with burgers, even something as simple as the McAloo Tikki, it blends in seamlessly, making the added protein nearly unnoticeable to taste.
Business Standard
6 days ago
- Health
- Business Standard
McDonald's India launches innovative 'Protein Plus Range'
McDonald's India (West & South), operated by Westlife Foodworld, has taken another bold step forward in its journey of mindful indulgence by giving customers the power to personalize their protein intake like never before. The brand today announced the launch of its innovative Protein Plus Range', featuring a first-of-its-kind 100% vegetarian, plant-based Protein Slice' that adds 5 grams of protein to any burger. For the first time in the QSR industry, McDonald's is revolutionizing how people eat at its restaurants by allowing customers to add one, two, or even three Protein Plus slices to their favourite burgers. This breakthrough empowers customers with greater nutritional choice, without compromising on the great taste they love. The slice integrates seamlessly into McDonald's existing burgers, allowing customers to increase their protein consumption with ease. For example, with the Protein Slice added, the McSpicy Paneer offers 25.29g of protein, the McChicken delivers 20.66g, the McVeggie has 15.24g, and even the iconic McAloo Tikki, a balanced meal by itself, provides 13.5g of protein, redefining possibilities in a QSR. The Protein Plus Slice has been developed in collaboration with the prestigious CSIR-Central Food Technological Research Institute (CFTRI), under the Ministry of Science & Technology, Government of India. Made from 100% vegetarian ingredients, including soy and pea, the Protein Plus Slice contains no artificial colours or flavours and is free from onion and garlic, making it suitable for a wide range of dietary preferences.
New York Times
28-01-2025
- New York Times
Fries With Your McBaguette? For Some Travelers, McDonald's Is a Destination.
When in Morocco, one might visit the El Badi Palace, walk the grounds of the Koutoubia Mosque or enjoy a meal of dates and chebakia at … McDonald's? For some, dining at McDonald's has become part of the fun of traveling abroad. With distinctive locations — a 'ski-through' restaurant in Sweden, a decommissioned Douglas DC-3 aircraft in New Zealand — and vastly different menus, the chain has adapted to a host of cultures, drawing in locals and tourists alike. Across TikTok, YouTube and Reddit, travelers have marveled at the options: poutine in Canada, jamón Ibérico sandwiches in Spain, fried chicken in Malaysia, macarons in France and McSpaghetti in the Philippines, to name a few. Though some seasoned travelers may look down on dining at McDonald's in Paris or Bangkok, the brand's fans say it's worth seeing how the chain adapts to local cultures. It has become an entry point into an unfamiliar cuisine or a way to mix the comforts of home with something new. That's how Gary He, a photographer based in Brooklyn, sees it. He recently released 'McAtlas: A Global Guide to the Golden Arches,' a 420-page self-published book of photos documenting the global McDonald's experience. Mr. He, whose project was not authorized by McDonald's, said it showed the vast difference between McDonald's locations in the United States and those abroad. 'McDonald's is known for its consistency, but as you go around the world, you realize that really isn't the case,' he said in an interview. 'It goes against everything you believe or know or assume about the brand when you're sitting in the United States.' The book features photos Mr. He took at McDonald's restaurants in 50 countries, showcasing local menu offerings, distinctive architecture and stunning settings. The images speak to an experience that has increasingly piqued interest among travelers. Christopher Sze, 35, and Stephanie Round, 36, recently sampled five different kinds of vegetarian burgers at a McDonald's in Mumbai, including the McSpicy Paneer and the McAloo Tikki Burger, for their food and travel blog, Hungry Two Travel. 'It is very interesting just to see how McDonald's adapts to these cultures,' Ms. Round said in an interview. 'If it didn't, people just wouldn't go there,' she added. 'You can tell they do their research.' For McDonald's, which has nearly 42,000 restaurants in about 100 countries, it's an important part of its business abroad. In a statement, McDonald's said it was 'passionate about our connection to and understanding of our communities.' While it's possible to grab a Big Mac or French fries at any location, roughly a third of the menu items in each country are customized, incorporating local ingredients, flavors, customs and traditional dishes, the company said. (Capitalizing on that sense of novelty, a McDonald's in Chicago has started offering a rotating selection of international menu items.) Mr. He, 40, said he ate 'tons of McDonald's' as a child growing up with 'immigrant parents who were just getting by.' He cherished the chain's cheeseburgers and happy meals, and continued to eat there as he traveled as a working photographer. About six years ago, while on a trip to Marrakesh, Morocco, during Ramadan, Mr. He sampled the McDonald's spin on an iftar meal, which is eaten to break the fast after sunset. 'I said, 'This is just so different than what I would ever expect,'' Mr. He, recalled, adding that it made him wonder: 'What else is out there?' After pandemic travel restrictions lifted, Mr. He began documenting the global spread of McDonald's and photographing its more idiosyncratic locations and menu offerings. He visited the 'McSki,' at the Lindvallen ski resort in Sälen, Sweden, which provides a 'ski-through' window at the base of a slope. He traveled to a location in a Japanese-style community garden in Singapore complete with ponds and foot bridges. And in Taupo, New Zealand, he ate inside a decommissioned Douglas DC-3 airplane. Mr. He said he hoped his photographs 'open up people's eyes' and show that, with McDonald's, 'it is not just globalization, there is a lot of localization going on.' Mr. He is hardly alone in his fanaticism. Jaya Saxena, 38, a correspondent at frequented the McDonald's below her apartment when she was studying in Rome in 2007. It was a budget-friendly option for a college student, and she said she was amazed by the pastries and beer and wine offerings. She particularly loved the Baci McFlurry, featuring a popular Italian hazelnut chocolate. She has since visited McDonald's locations across the globe — the ones in India are among her favorites — and always makes sure to check out what local delicacies appear in the McFlurries, like Cadbury chocolate in Ireland. 'I'm getting something that they absolutely would not have in the U.S.,' Ms. Saxena said in an interview. 'And that just sort of lights something up in your brain.' Drew Binsky, 33, a popular travel YouTuber, has eaten at McDonald's in more than 80 countries. He ranks locations in Rome and Porto, Portugal, among his favorites. 'A lot of time the culture takes me to McDonald's, because people are like: 'Have you tried our McDonald's? It is so good.'' he said. Not even decorated chefs are immune. Johnny Spero, 39, the chef at Reverie, a Michelin-starred restaurant in Washington, D.C., stops at McDonald's when he travels abroad for work, as he did recently in Brussels and Kyoto, Japan. Mr. Spero also proudly displays a copy of 'McAtlas' at Reverie, where the tasting menu runs around $300 per person. 'It is not something I eat regularly here,' Mr. Spero said in an interview, 'but for some reason, when you're abroad, I just want to see how different it is.'
