As many of you probably already know, as of Oct. 15th the largest Donut dealer in the world has gone trans fat-free. Obviously responding to growing public health concern regarding these hydrogenated and delicious little craps - and hopefully at least partially due to genuine concern about the well being of the Donut-eating population - Dunkin’ Donuts has ousted their previous cooking oil in favor of a healthier palm-cottonseed-soybean oil blend. But before we taste, let’s go right to the source for the low-down on the switch. Michelle King, Manager of Communication for Dunkin’ Donuts, was kind enough to answer a few questions for me:
1) I’m curious about how you arrived at the recipe for Dunkin’ Donuts new trans fat free, palm-cottonseed-soybean oil blend. Were other recipes tried, and if so what kinds?
Our R&D team has been working on a trans fat solution for nearly four years, during which time we have tested more than 28 custom blends of oil.
2) Can you comment on the new oil blend in terms of nutritional improvement and its effect on how the donuts taste? Does it affect various donut varieties differently?
The customer response to the new donut has been positive. The new donut meets the quality, flavor and taste profile our customers have come to expect from Dunkin’ Donuts. The total fat content falls within the same range. This has been a seamless transition.
3) Does this switch affect all Dunkin’ Donut domestic and international
store locations?
The zero grams trans fat donut is in all US stores only. (5,400 U.S. restaurants in 34 states)
4) What’s your favorite Dunkin’ Donut?
Jelly Stick
5) Who’s got better coffee, Dunkin’ or Starbucks?
Blognut did not receive response
And I’d have to agree, they’ve done a pretty good job recreating their orginial fatty flavor. The cakes hold up better than the raised. My chocolate glazed was every bit as cakey as it used to be and had the same chocolately flavor. There may have been a slightly askew and oilier aftertaste which wasn’t necessarily bad, just different. I was more concerned for my raised glazed and jelly filled. The yeast dough was definitely denser and breadier than old-school DD and didn’t have quite the lighter-than-air sensation that Dunkin’ used to pull off pretty well. But overall the flavors were there - the yeasty pop, the sugary glaze, and the mild tartness of the raspberry filling. Oh yeah, and I think the raised glazed might be a little bit smaller than it used to be. Or I might be crazy - it’s been a while since I’ve been to Dunkin’.
