50% chicken DNA: Why your favourite fast food chicken sandwich might not be what you ordered

Ben Bohrer, a food scientist at the University of Guelph, doesn’t know exactly how the chicken products Marketplace tested are made, but he’s very familiar with what the fast food industry calls “restructured products”.

Restructured products are essentially smaller pieces of meat or ground meat, bound together with other ingredients to make them last longer, taste better and, as Bohrer puts it, “add value” — restaurant speak for cheaper.

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“People think they’re doing themselves a favour and making themselves a healthy choice,” she says. “But from a sodium perspective you might as well eat a big portion of poutine.”

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