Hamburgers

In 1991, OCU conducted an analysis of the products sold in burger restaurants and, in the light of the results, reported the situation.
The industry changed the fats used for frying and diversified their offer, ushering in fish and fruit. The population became aware of the nutritional imbalance involved in habitually eating these products.

In 2013 OCU analysed hamburgers and discovered that some of them were using horse meat which was not included in the labelling of ingredients.