Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
Why is Dunkin' Donuts taking so long to debut gluten-free versions of its famous treats? First came the whispers of test marketing and then the official announcement, but then…?
Update: Dunkin' Donuts has released the following statement to Gluten-Free Living:
"In 2013, we tested a gluten-free Cinnamon Sugar Donut and Blueberry Muffin in select markets. We are currently assessing the results of this test, as well as feedback from our guests and franchisees, and we do not have plans to launch these products nationally at this time. We are continuing to develop additional gluten-free products for future tests, and we remain committed to exploring ways to offer our guests gluten-free choices."
Celiac.com 01/30/2014 - Why is Dunkin' Donuts taking so long to debut gluten-free versions of its famous treats? First came the whispers of test marketing and then the official announcement, but then…?
For more than a year, donut lovers who avoid dietary gluten due to celiac disease or other conditions have been eagerly awaiting the chance to sink their teeth into a gluten-free donut from Dunkin'.
For its part, the company seems intent on getting gluten-free right. They have spent a great deal of time, and I assume money, creating a reliable, safe gluten-free production and distribution chain.
From source materials to dedicated gluten-free production facility to special production methods, to comprehensive training and service, Dunkin' looks to be taking its gluten-free donut rollout with the utmost seriousness.
For a more detailed account of Dunkin's much anticipated gluten-free donut rollout, Venessa Wong has an excellent article in Bloomberg Businessweek.