ZDFbesseresser: Sebastian Lege Uncovers the Tricks of Burger King & Co.
Fast food promises quick satiety, consistent taste, and low prices. But Burger King, McDonald's, Nordsee, and KFC use a sophisticated system to make their products cheap, standardized, and appealing.
McDonald's McWrap is meant to appear fresh and light, but in reality, it's a high-calorie product recycling: Instead of a bun, a thin flatbread is used, which, thanks to oil, additives, and breading, actually delivers more calories than the comparable McChicken Classic burger.
Kentucky Fried Chicken also prioritizes efficiency over freshness. Their popular mashed potatoes with gravy contain only a small percentage of potatoes. The majority consists of potato flakes, binding agents, and other powders that can be prepared identically worldwide.
Nordsee's fishcake sounds like traditional, handcrafted fare, but contains only the legally required minimum amount of fish. Rice semolina, potatoes, and breading stretch the mixture and ensure a consistent consistency.
Similarly, Burger King's Onion Rings use pureed onions instead of whole slices, which are then shaped, breaded, and fried – an inexpensive ingredient, perfectly presented.
Sebastian Lege shows how fast-food chains, with simple ingredients and plenty of fat, salt, and sugar, hit the so-called bliss point – the point of maximum taste satisfaction. The result: products that taste the same everywhere. Fast, efficient – and above all, profitable.
Broadcasting on 17th of March 2026 at 08.15pm on ZDF
Music: POPVIRUS Library