Donut company develops new zero trans oil
trans-free fat bakery products without sacrificing quality, flavour
and taste, the company said this week.
The Dunkin' Donuts brand said its research and development team tested 28 alternative oils in order to find a completely trans-free fat oil to be used across its donuts, croissants, muffins, bagels and other bakery products. This announcement comes as the food industry is under pressure to help tackle the rising obesity crisis, as well as taking advantage of consumer demands for 'healthier' products. Earlier this year, FryTest.com independently tested zero trans fat oils to find the performance and taste of the more 'heart-healthy' oils matches or exceeds those of partially hydrogenated oils. The tests revealed that the participating zero trans oils showed "excellent" fry lives as well as a functionality "equivalent to or better than" partially hydrogenated oil. Dunkin' Donuts has said all its menus across the US will be zero grams trans fat by October 15 2007. "We are proud to be the first major quick service restaurant chain to introduce a doughnut that has zero grams trans fat, and are delighted that customer response to our new doughnuts has been unanimously positive," said Joe Scafido from the company. The company also said it will make its Baskin Robbins ice cream brand zero grams trans fat by January 1 2008. Dunkin Donuts operates in 50 countries worldwide with sales of $6.4bn at the end of 2006, the company said.
