Probe pokes hole in doughnut fat content claims

A CBC News investigation has found that the average fat content in doughnuts from four of five major chains was higher than the companies claim.

CBC News bought a dozen crullers from each of Dunkin' Donuts, Krispy Kreme, Country Style, Tim Hortons and Robins Donuts purchased in Calgary, Toronto, Montreal and Winnipeg and sent them to Vancouver's Cantest Labs to have theirfat content tested.

Results of the fatty acid spectrum analysis revealed a discrepancy between the nutritional information the companies provided and the actualfat content.

For example, Dunkin' Donuts' says its crullers containeight grams of fat but the doughnuts tested by the lab contained 13 g. Krispy Kreme says its crullers contain 13 g of fat but tests showed the fat content to be 19 g.

Meanwhile, tests on Country Style's crullers, which the company claims contain 11 g of fat, revealed theycontain 15 g. Tim Hortons' crullers, which according to the company contain 19 g of fat, had 19.5 g in the lab tests. The crullers from Robin's Donuts, which does not provide nutritional information to its customers, contained 10 g of fat.

Oil temperature, fry time contribute to variability

Tim Horton's spokeswoman Rachel Douglas said in an e-mail that slight variability between batches can occur because of fluctuations in processing conditions including oil temperature, fry time, water content of batter and variability in lab methods.

'The disparity is maybe wider than the variability could account for.' Peter Jones, University of Manitoba

Brian Little, Krispy Kreme's spokesman, said the company aims to produce doughnuts to exact specifications but that batch variations can sometimes occur. Meanwhile, Patrice Montmarquette, a spokeswoman for Dunkin' Donuts said the company plans on reviewing practices at its outlets.

"Am I surprised? Yes, I am surprised, but it's not supposed to be like that. We follow the recipe of Dunkin' brands, and we follow the recipe on the spec sheet and then on the doughnut mix. I'm surprised, but it can happen," she said.

"We're looking at each store. For sure, we'll have somebody go there and look at all the spec sheet and see if there's a difference on the sizing and why there's a difference there."

Peter Jones, the director of University of Manitoba's Richardson Centre for Functional Foods and Nutraceuticals, reviewed the testing method and results. He notes that more testing and government supervision may be necessary.

"I think some of the numbers in the investigation you've done suggest that the disparity is maybe wider than the variability could account for," he said.

'We follow the recipe of Dunkin Brands, and we follow the recipe on the spec sheet and then on the doughnut mix. I'm surprised but it can happen.' Patrice Montmarquette, Dunkin' Donuts spokeswoman

Rita McParland, Country Style's spokeswoman, said the company is exploring using a new kind of shortening that would eliminate variability in the batches.

"We have to work harder. We're working with our suppliers. We understand how this can happen," McParland said. "It's always a concern when we see something that's different than what we say, sure."

A spokeswoman for the Heart and Stroke Foundation said the discrepancies found in the investigation are a concern.

"We have an expectation that this information is valid," said Carol Dombrow of the nutritional information the companies provide.

Canada's food watchdog has asked to see the results of the investigation. Typically, food inspectors perform investigations when there is a complaint.