Baskin Robbins, Dunkin’ Donuts To Remove Artificial Coloring And Flavoring

To meet consumer demand, Baskin Robbins and Dunkin' Donuts will soon sell food that is free of artificial coloring and flavoring.

Credit: Dunkin’ Donuts

Artificial colors may make food more appealing, but there are health implications caused by their consumption that shouldn’t be ignored. For instance, Yellow #5 (Tartrazine) is known to sometimes trigger hyperactivity and other behavioral effects in children. Red #40 (Allura Red) – the most widely-used and consumed dye – has been found to accelerate the appearance of immune system tumors in mice. It also causes hypersensitive (allergy-like) reactions in some consumers. Both of these dyes, in addition to many others, are found in most store-bought, packaged products – which is a problem.

Fortunately, consumers are learning that what they eat plays a big role in their overall health, therefore, are demanding higher-quality food products. This, in turn, is prompting companies to change. Dunkin’ Brands Group Inc., for instance, which is the company in charge of the donut franchise Dunkin’ Donuts and the ice cream show Baskin-Robbins, is planning to remove artificial coloring and flavoring from all of its menu items by the end of 2018.

The Dunkin’ Editorial Staff wrote:

“It’s our goal to meet the evolving needs of our guests, including their preference for more nutritional transparency and simpler ingredients, while maintaining the great taste and fun, vibrant colors expected from Dunkin’ Donuts. We know that this is important to you, so it is important to us.

That’s why our product development teams, in partnership with our suppliers, have been working towards eliminating synthetic colors from our products for several years, and we plan to replace with colors sourced from natural ingredients in the U.S. by the end of 2018.”

Credit: Foodbeast

The company first started recreating its menu to be healthier in 2014. Within the next year and a half, foods that are free of artificial colors or flavors, in addition to containing less sodium and less sugar, will be available to consumers at its many locations. 

By no means should donuts or ice cream be considered “healthy,” but this is a step in the right direction in improving the quality of food in the United States and elsewhere. Looking for an easy-to-make natural, healthy donut recipe? Nab one here.

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