27 of 31 donuts were rated “good” – vegan and wholemeal donuts are at the top
Vienna (OTS) – Donuts are in high season during carnival time. The Association for Consumer Information (VKI) has taken this as an opportunity to once again take a look at the quality of the pastries that have been popular in Austria for centuries. 31 apricot donuts from bakeries, supermarkets, discount stores and an organic supermarket were examined, including 6 vegan donuts, 5 organic and 3 whole grain products. The focus of the evaluation was on the tasting. Furthermore, the nutritional value and composition were examined and a survey was carried out among the manufacturers about the origin of ingredients, the place of production and delivery (fresh, thawed). In the overall result, almost all products were convincing, only 4 donuts fell a little short with a still average test rating. The detailed test results are now available www.konsument.at/krapfen.
The good result was already apparent during the tasting. Here, no product was rated worse than “average”, the test rating was “good” 23 times, and one donut was rated “very good”. What was striking was that it obviously works without any animal ingredients: In the first three places, in addition to a whole grain product, there are also two vegan donuts.
When calculating the nutritional value, however, there were considerable differences. The calories per 100 g varied between 267 kcal and 443 kcal. The weight of the donuts was between 60 g and 140 g. “If you want to watch your diet but want to treat yourself to a donut for carnival, it’s better to go for the smaller ones. The nutritional value per donut was between 200 kcal and 479 kcal in the test,” says Nina Eichberger, nutritionist and project manager at VKI.
There was also a surprisingly wide range in composition. The number of additives used varied between one and ten. Gelling agents, preservatives and acidulants are usually used, but also emulsifiers and thickeners as well as flavors. “It’s worth reading the information on the packaging carefully,” recommends Nina Eichberger. “When it comes to bakery doughnuts, however, only questions help.” Palm oil is still used to some extent, but is primarily used in deep-frying. As far as the prescribed 15 percent jam content is concerned, only the products “Penny Bäckerkrönung” (10%) as well as “Lidl Aryzta Bakeries” and “Denns” (11% each) remained below the target, while on the other side of the spectrum a jam content of 29 percent was recorded.
“Our test shows: It’s also vegan. And: It doesn’t necessarily have to be a donut from the bakery; there are also good donuts in the supermarket. There is also more product information available there, for example you can find out on the packaging whether the donut has been thawed or not,” sums up Nina Eichberger. “However, if you value regional and selected organic ingredients, you are more likely to find them at some bakeries. But that also has its price: the most expensive donut in the test is the one from Öfferl at 3.50 euros. This is more of a sumptuous organic pastry made from high-quality ingredients. The donut from the Joseph Bakery is also comparatively expensive at 3.20 euros. But you also get a mostly handmade organic donut with Wachau apricot jam from our own production.”
SERVICE: The detailed test results are now available at www.verbrauchent.at/krapfen.
Questions & Contact:
Consumer Information Association
Press office
+43 664 231 44 81
presse@vki.at
www.vki.at
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