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McDonald's Brings Moms Behind the Scenes

Video
An excerpt from a McDonald's video of local moms touring a bakery that produces buns for McDonald's restaurants. The tour is part of the "Quality Correspondents" program McDonald's has launched to try to win over moms by showcasing food quality and highlighting healthy options. After their tours, the moms write about what they see on the Web. Video by McDonald's

Jerry Swerling, director of the University of Southern California's Strategic Public Relations Center, said McDonald's is attempting to capitalize on a significant shift in who consumers most trust for information.

"When people are asked to define who they trust and who they believe, the answer is people like themselves, not journalists and not academics," Swerling said. A recent Edelman study showed most Americans think "a person like me" is the most credible source for company information. "Word of mouth is not just a different kind of messenger," the study said. "It's a fundamental change in the traditional value system of information."

The Internet offers a fast word-of-mouth tool, and McDonald's is featuring the moms with diaries and video on its Web site.

But the company still has explaining to do on fries, which contain not only potatoes, and all their fiber, but citric acid, dextrose and sodium acid pyrophosphate. "Why do the french fries have so many ingredients in them? Seeing all those ingredients listed raises some red flags for me," LaShawna Fitzpatrick of Encino, Calif., wrote on the Quality Correspondent Web site.

With the camera rolling, DeMuth stood her ground. "There is just a lot of misunderstanding out there," she said. "You really need to look at the facts."

Gilmore, a mother of three, replied, "You're not going to be able to sell me on fries."

No one, Nestle said, is saying fast food doesn't have nutritional value: "What it also has is a great deal of processing, which removes nutrients, and a great deal of things added that you don't need in order to make it more palatable."

Although some of the moms said they thought McDonald's was responding to "Super Size Me," a 2004 documentary in which a filmmaker ate McDonald's daily and charted his body's deterioration, executives dismissed such notions. "This program wasn't in response to anything," said Tara Hayes, manager of U.S. communications at McDonald's. "We saw this as a great opportunity to give the facts and let people make up their minds for themselves. You can take it or leave it."

McDonald's is gambling that even if the moms say negative things -- one said the food contains too much sodium -- the company will win points for transparency.

The first bit of myth-busting came when the moms, followed by a video crew, crowded into the walk-in refrigerator at the Baltimore restaurant. There were eggs stacked in a corner. Kelle Evans, a single mother from Woodbridge, said, "What are these eggs for?" Answer: McDonald's makes Egg McMuffins with them. Evans was stunned.

"When I think of fast food, I don't think of them back there breaking eggs open and cooking them," she said in an interview.

But although the McDonald's officials showed how the eggs were cracked on the grill, they didn't offer a similar lesson with the scrambled eggs, which are made with liquid eggs. McDonald's officials said the liquid eggs are identical in quality to liquid eggs at grocery stores.

Evans was also surprised to see that the salads are made individually, with bagged lettuce. The woman making the salad wore tight plastic gloves. But Evans wasn't pleased a few weeks later when she visited another McDonald's and saw an employee making salads with her bare hands. "I got a parfait and left," Evans said. "I was grossed out."

On the Web, much bandwidth is devoted to a tour of the nearby bun bakery. The mothers donned white lab coats and hairnets to tour the factory, where the temperature was more than 100 degrees. The video uploaded from the tour occasionally shows the camera focusing on food-safety signs. The moms are also shown how the machines bounce unworthy buns off the conveyer belts.

In her journal entry, Michele Crosby, a Greenbelt mother of two boys, wrote that on her way home she stopped for a burger at McDonald's.

"I looked at the bun with new eyes," she wrote. "This time I was amazed that the bun I received looked just like the ones I had seen produced at the factory earlier. I definitely thought of all the safety standards, production innovations and pride that went into making it. Corny as it sounds, I will never look at a McDonald's bun the same way again!"


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