5 Scary Ingredients in Dunkin Donuts Glazed Donut Egg & Bacon Breakfast Sandwich

DD Glazed Donut Breakfast Sandwich

Get ready, another made up marketing holiday is upon us – today, Friday June 7 is National Doughnut Day. Silly of to think that here in America every day was national doughnut day.

Jokes aside, it turns out today is special. So special, that Dunkin’ Donuts is debuting its latest work of art – the DD Glazed Donut Breakfast Sandwich. From the company website:

…DD fans nationwide can now experience the pure deliciousness of Dunkin’ Donuts Glazed Donut Breakfast Sandwich. This savory and sweet breakfast treat, which consists of a fried egg and cherrywood-smoked bacon inside a split glazed yeast ring donut…

Flavor combos that touch sweet and savory are actually quite tempting (try dark chocolate with sea salt, for example), so this looks like an interesting offering.

And there’s a kicker. Dunkin Donuts claims that this creation contains only 360 calories. The media is abuzz, because it seems too low for such a seemingly decadent offering.

Keep in mind, it’s easy to create a relatively low calorie food – just decrease the product’s size. So if anyone sees this product out and about today – please send us a real world picture (email to: blog at fooducate dot com). We have a feeling this is not a big portion.

As we all know, calories tell only a small part of a food’s story. Here’s the ingredient list:

Glazed Donut: Donut [Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Palm Oil, Water, Dextrose, Soybean Oil, Whey (a milk derivative), Skim Milk, Yeast, Contains less than 2% of the following: Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Defatted Soy Flour, Wheat Starch, Mono and Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Soy Lecithin, Guar Gum, Xanthan Gum, Artificial Flavor, Sodium Caseinate (a milk derivative), Enzyme, Colored with (Turmeric and Annatto Extracts and Beta Carotene), Eggs], Glaze [Sugar, Water, Maltodextrin, Contains 2% or less of: Mono and Diglycerides, Agar, Cellulose Gum, Citric Acid, Potassium Sorbate (Preservative), Artificial Flavor];

Fried Egg: Egg Whites, Water, Egg Yolks, Modified Corn Starch, Natural Sauteed Flavor (Soybean Oil, Medium Chain Triglycerides, Natural Flavor), Salt, Artificial Butter Flavor (Propylene Glycol, Artificial Flavor), Xanthan Gum, Citric Acid, Coarse Ground Black Pepper;

Bacon: Pork, cured with: Water, Sugar, Salt, Sodium Phosphate, Smoke Flavoring, Sodium Erythorbate, Sodium Nitrite.

We’ve highlighted a few of the ingredients here for your consideration:

1. Mono and diglycerides are commonly used in processed foods to  “improve” quality in baked goods.  These glycerides are fat derivatives from vegetable oils or animal fats. They may be created using hydrogenated or partially hydrogenated oils.  In theory, this could transfer a small amount of trans fats into the finished product.

2. Propylene Glycol is a clear and slightly bitter liquid that is used to prevent discoloration of foods during storage. It has been shown to cause various diseases in animal studies when consumed in large quantities. Why would it be used in a product being made fresh every day?

3. Sodium Stearoyl Lactylate makes bread look big and fluffy, icing look light and pillowy, and reduces the amount of fat and sugar needed in baked goods.  Sodium Stearoyl Lactylate makes processed food cheaper, more beautiful and gives it a more appealing texture. Maybe using some extra Sodium Stearoyl Lactylate was a means to reduce calories?

Speaking of calories, did you notice that the fried egg is made of Egg Whites, Water, Egg Yolks, Modified Corn Starch and a whole bunch of other ingredients. Would you ever make fried eggs with water as the second ingredient?

No we didn’t think so. But water has zero calories. But it also liquid. Unless you bind it with starch. Hello low calorie fried egg which is mostly made with fillers!

4. The bacon strip is flavored using Smoke Flavoring, but in the ad copy we are told we are getting “cherrywood-smoked bacon“. Oops. That lie didn’t fly.

5. Last but not least, the bacon is cured with Sodium Nitrite, a food preservatives used primarily in prepared meat and fish. It helps the meat look nice and red instead of grayish. Unfortunately, when cooked or broken down in the stomach, nitrites form nitrosamines (also called N-Nitroso Compound), which can cause cancer in young children and pregnant women.

Bottom line: Remember, calories are important, but if you eat a low calorie empty food for breakfast, you’ll be hungry again in half an hour. You will have gained no nutritional benefits, added nasty chemicals to your body, and be wolfing down another junk food before lunch comes around.

  • BridgetteRD

    The calorie count might not be that high, but 50% of the calories are coming from fat alone (20% from saturated fat). This is in addition to the 3 teaspoons of sugar. Yikes!

  • John

    this is the dumbest post ive ever seen

    • http://www.fooducate.com/ Fooducate

      Thanks, we always appreciate feedback from shareholders (DNKN)

  • Eric Micheal Stephenson

    Actually, the saturated fat alone would be fine. There has never been ONE study that proved Saturate fat caused heart disease OR an increase in fat storage. What’s really ridiculous is that you have and “egg” made separately of egg white and yoke (like, you know, an egg) through an extended, needless process to add water to it, and overall enough omega6 packed oils to keep your body so inflamed that you feel like you can’t move.


    • Kieron

      Finally, someone who’s talking sense. Saturated fat is not the enemy!

  • donut fan

    Better that Krispy Kreme where they reduced the size of the donut and raised the price!

  • Tiffonya

    Also a lot of Dunkin Donuts dont make they’re donuts anymore and there are kitchens that supply 80 stores. Production starts at 5pm the day before and all the donuts are delivered by 2am. They changed the reciepe so they don’t need to make fresher donuts. So when you get a glazed donut it was made yesterday. Market Basket Fries they’re donuts themselves Every Morning ;) and they’re Bigger!

  • http://everythinghappens-blog.blogspot.com/ Alyssa

    When did we get to the point that it takes more than 10 ingredients to make a fried “egg?” I don’t want to live on this planet anymore.

  • Kay

    Yes this is a gross food but -

    YES I make fried eggs with water. After I crack two whites and a whole egg, I add water to help mix the yolk in evenly. It cooks just fine.

  • Desiree Roberts

    //Propylene Glycol is a clear and slightly bitter liquid that is used to prevent discoloration of foods during storage. It has been shown to cause various diseases in animal studies when consumed in large quantities. Why would it be used in a product being made fresh every day?//

    I don’t know where you got the notion that anything at a Dunkin Donuts is fresh (I suppose other than the donuts themselves.) I worked at one. The bagels are just frozen round pucks that they thaw and bake off, the eggs come in a giant box, pre-frozen, as does the bacon, and those flatbread sandwiches. They are completely pre-made, the whole sandwich is frozen.

  • jj

    I remember when they made their own donuts, they were the best. Now the staff tells me most go right in the dunpster..