Baskin-Robbins dropping trans fats.
Beginning January 1, 2008, all Baskin-Robbins' offerings, including its ice cream inclusions and ribbons, will be zero grams trans fat trans fat
1. A trans fatty acid.
2. Trans fatty acids considered as a group.
A fat containing trans fatty acids. . The zero trans fats goal was announced by the ice cream chain's parent company, Dunkin' Brands Dunkin' Brands runs several chains of fast-food restaurants. History
On December 12, 2005, Pernod Ricard, who had just taken control of Allied Domecq, announced plans to sell the Dunkin' Brands group. . Dunkin' Brands also announced the formation of a Nutrition Advisory Board, comprised of leading experts on nutrition, health and wellness. "We are very proud to announce the formation of an advisory board that is represented by leading experts in the field of nutrition," said Joe Scafido, Dunkin' Brands Chief Creative and Innovation Officer. "Dunkin' Brands looks forward to collaborating with this esteemed board to further develop a broad range of high-quality menu choices to accommodate the evolving needs of our busy, on-the-go customers."
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 Boston University School of Medicine (BUSM) is one of the graduate schools of Boston University. It is an American medical school located in the South End neighborhood of Boston, Massachusetts. ; Harry Kangis, Vice Chairman, Coffee Quality Institute; Dr. Susan Oliverio, M.D., M.P.H., Assistant in Medicine, Massachusetts General Hospital Massachusetts General Hospital Health care The major teaching hospital for Harvard Medical School, widely regarded as one of the best health care centers in the world , Instructor in Medicine, Harvard Medical School Harvard Medical School (HMS) is one of the graduate schools of Harvard University. It is a prestigious American medical school located in the Longwood Medical Area of the Mission Hill neighborhood of Boston, Massachusetts. ; Judy C C Phillips, MS, RD, LDN LDN London
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LDN Lebanon Daily News , 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 The University of Maryland, College Park (also known as UM, UMD, or UMCP) is a public university located in the city of College Park, in Prince George's County, Maryland, just outside Washington, D.C., in the United States. ; Dr. Aryeh D. Stein, M.P.H., Ph.D., Associate Professor, Hubert Department of Global Health, The Rollins School of Public Health The Rollins School of Public Health (RSPH) is the public health school of Emory University. Founded in 1990, RSPH has more than 850 students pursuing master's degrees (MPH/MSPH) and over 100 students pursuing doctorate degrees (PhD). , Doctoral Program in Nutrition and Health Sciences, Emory University Emory University (ĕm`ərē), near Atlanta, Ga.; coeducational; United Methodist; chartered as Emory College 1836, opened 1837 at Oxford. It became Emory Univ. in 1915 and in 1919 moved to Atlanta. ; 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.