Feature synopsis March 2020: Doughnuts

This feature will explore how alternative production methods could give doughnuts a healthier twist.

  • Publication date: 10 March 2020
  • Editorial submissions deadline: 19 February 2020
  • Editorial contact: amy.north@wrbm.com


Ditch the fryer? How alternative production methods could give doughnuts a healthier twist

This article will explore the use of baking and steaming – as opposed to the traditional frying – as a way of producing doughnuts that could appeal more to health-conscious consumers.

Key topics should include:

  • Who is already supplying baked or steamed doughnuts, and why have they opted for this type of production?
  • What are the differences between these doughnuts and ones that are fried in terms of taste and texture?
  • How does the recipe for a baked or a steamed doughnut differ from a traditional doughnut?
  • What impact does baking or steaming having in shelf life compared with frying?
  • Are there cost implications?

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