Sponsored By

Dunkin’ bows to low-carb, high-protein diet trend

Brand releases egg-white bowls in menu test

Gloria Dawson

April 30, 2019

1 Min Read
dunkin egg white bowls promo
Dunkin'

Although it recently shortened its name and emphasized beverages, Dunkin’, formerly Dunkin’ Donuts, has historically been known for its carb-based, sweet baked goods. But with two new menu items, the brand continues to try to shake its reputation, while embracing the low-carb, protein-pack lifestyle popularized by diets like the Keto diet.

The newest menu item, Dunkin’ Bowls, are available in egg white and sausage varieties and available now in select locations nationwide for a limited time.

“After the success of our Power Breakfast Sandwich that launched earlier this year and has been extended due to popular demand, we found that our guests craved innovative, accessible, better-for-you menu choices. Our new Egg White Bowl is all that and much more with great taste, vegetables, lean protein, and no bread,” said Tony Weisman, Dunkin’ U.S. chief marketing officer in a release. “For guests looking for a heartier Dunkin’ Bowl choice, our Sausage Scramble Bowl is a great new option full of flavor and protein.”

The egg white bowl includes spinach, roasted potatoes, cheddar cheese, and caramelized onions and contains 14 grams of protein. The Sausage Scramble Bowl includes melted cheddar jack cheese, peppers, and onions, and has 21 grams of protein.

Related:How Dunkin’ plans to beat coffee rivals on speed

The Power Breakfast Sandwich, released in January, is a veggie and egg white sandwich with turkey sausage served on multigrain sandwich bread.

But Dunkin has not entirely abandoned customers with a sweet tooth: Other recent menu releases from the brand included the Shooting Star Donut, a doughnut with white icing and blue raspberry flavored popping candy clusters and a Peeps donut topped with the traditional marshmallow Easter treat.

Contact Gloria Dawson at gloria.dawson@informa.com

Follow her on Twitter: @GloriaDawson

About the Author

Gloria Dawson

Gloria Dawson is a senior editor at Nation’s Restaurant News, Restaurant Hospitality and Supermarket News. She writes and edits breaking news and feature stories and conceptualizes and manages various sections and special issues of NRN magazine.

She joined the restaurant and food group in 2018 after writing for the New York Times, the Wall Street Journal, Eater and various other publications. She earned her master's degree from Columbia University Graduate School of Journalism and her BFA in art history and photography from the Art Institute of Boston at Lesley University.

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like