McDonald’s McLean Deluxe and Planetary Health: A Cautionary Tale at the Intersection of Alternative Meats and Ultra-Processed Marketing

Susan L. Prescott and Alan C. Logan ()
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Susan L. Prescott: School of Medicine, University of Western Australia, Perth 6009, Australia
Alan C. Logan: Nova Institute for Health, Baltimore, MD 21231, USA

Challenges, 2025, vol. 16, issue 3, 1-10

Abstract: Dietary choices and patterns have enormous consequences along the lines of individual, community, and planetary health. Excess meat consumption has been linked to chronic disease risk, and at large scales, the underlying industries maintain a massive environmental footprint. For these reasons, public and planetary health experts are unified in emphasizing a whole or minimally processed plant-based diet. In response, the purveyors of ultra-processed foods have added “meat alternatives” to their ultra-processed commercial portfolios; multinational corporations have been joined by “start-ups” with new ultra-processed meat analogues. Here, in our Viewpoint, we revisit the 1990s food industry rhetoric and product innovation, a time in which multinational corporations pushed a great “low-fat transition.” We focus on the McLean Deluxe burger, a carrageenan-rich product introduced by the McDonald’s Corporation in 1991. Propelled by a marketing and media-driven fear of dietary fats, the lower-fat burger was presented with great fanfare. We reflect this history off the current “great protein transition,” a period once again rich in rhetoric, with similar displays of industry detachment from concerns about the health consequences of innovation. We scrutinize the safety of carrageenan and argue that the McLean burger should serve as a cautionary tale for planetary health and 21st century food innovation.

Keywords: ultra-processed; carrageenan; planetary health; plant-based; marketing; nutrition; food systems (search for similar items in EconPapers)
JEL-codes: A00 C00 Z00 (search for similar items in EconPapers)
Date: 2025
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