Krispy Kreme UK has recently launched low calorie doughnuts, “lighter sweet treats”, available in berry burst and lemon crunch flavours with a total of 195 calories.
The two new low calorie doughnut flavours, berry burst and lemon crunch, were released earlier this month. Berry Burst appeals to the fans looking for a fruity flavour, as a ring doughnut with raspberry icing glaze, topped with tangy raspberry meringue pieces and sugar sprinkles, while the Lemon Crunch doughnut comes with lemon icing glaze, lemon sugar sprinkles and crunch meringue pieces.
According to the company, the lower calorie options will be available in the UK through 29 January, and are a lighter option for consumers who want to indulge in their doughnuts but at a reduced calorie count compared with their other options, ranging from 200 to 400 calories.
This follows on from news that Kripsy Kreme is looking to improve efficiency and reduce time in its doughnut production line using automation. Krispy Kreme President and CEO Mike Tattersfield told Yahoo News last month that automation would fulfil roles including “the frosting, the filling, the sprinkles, and even the packaging.”
Inclusion of robots into its production line aims to increase points of access for grocery and convenience stores, as well as quick-serve restaurants. Estimates given predict that automated lines will produce 18% of Krispy Kreme doughnuts within the next 18 months.
The company predicts the potential to grow points of access to over 15,000 in the long-term, according to its Investor Day which was held at company headquarters in December 2022.
“I am proud of the progress Krispy Kreme has made against our transformation strategy, solidifying our status as an iconic, globally loved sweet treat brand while creating significant opportunities for expansion and increased profitability,” explained Mike Tattersfield. “I am incredibly excited about the path forward for Krispy Kreme and remain confident in our ability to execute against our growth drivers and deliver value for our customers and stakeholders.”
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Caitlin Gittins
Editor, International Bakery
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