Baskin-Robbins dropping trans fats.
The Dunkin' Brands Nutrition Advisory Board will assist the corporation to better understand and stay ahead of health and wellness trends while enhancing the nutritional value of menu choices available in its restaurants. Specifically, the Board will assist Dunkin' Brands' management with research and perspective to aid in the development and reformulation of products that meet the evolving needs of customers while incorporating current nutritional science.
The company notes that the members of the Nutrition Advisory Board provide a diverse perspective on the topic of nutrition today. Charter members include: Dr. Caroline M. Apovian, M.D., F.A.C.P, Associate Professor of Medicine and Pediatrics Director, Center for Nutrition and Weight Management, Boston University School of Medicine; Harry Kangis, Vice Chairman, Coffee Quality Institute; Dr. Susan Oliverio, M.D., M.P.H., Assistant in Medicine, Massachusetts General Hospital, Instructor in Medicine, Harvard Medical School; Judy C C Phillips, MS, RD, LDN, Culinary Nutrition Consultant and Program Manager, "WIN-WIN for Health," South End Community Center, Boston; Dr. Nadine Sahyoun, Ph.D., RD, Associate Professor, Department of Nutrition and Food Science, University of Maryland, College Park; Dr. Aryeh D. Stein, M.P.H., Ph.D., Associate Professor, Hubert Department of Global Health, The Rollins School of Public Health, Doctoral Program in Nutrition and Health Sciences, Emory University; and Dr. Tim Ryan, President, Culinary Institute of America.
The effort to go trans fat free predates the creation of the Nutrition Advisory Board. "We applaud the Dunkin' Brands Research & Development and Supply Chain teams, who have worked behind the scenes for nearly four years to move toward an entirely zero grams trans fat menu," said Joe Scafido. In 2003, the Dunkin' Brands Research & Development team acted independently to remove artificial trans fat from all muffins and bagels in the Dunkin' Donuts stores. Since then, the team has tested more than 28 alternative oils and proprietary blends and conducted 80 independent tests to find a suitable alternative. The R&D team has already reformulated more than 50 menu items.
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|Publication:||Ice Cream Reporter|
|Date:||Sep 20, 2007|
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