Stop 15 – HFT


People are travelling from as far away as Kingston, Cornwall and even Montreal by the busload to buy doughnuts in Almonte from a man who says he can make deep-fried fast foods with 50 to 70 per cent less fat.“ I believe this is a technology that is going to curb if not eliminate the obesity epidemic,” says Ed Atwell, who has patents pending on his invention. Ed, has been an inventor all his life and who has worked for Country Style in Toronto and Tim Hortons in Nova Scotia

Ed, who patented the first half-chocolate, half-vanilla “Sunny Moon” doughnut in 2006, says the doughnuts he now makes are the byproduct of a research and development lab. . His new secret process, which says “in layman’s terms involves tricking the doughnut to make it think it’s going to be deep-fried” can be applied to any deep-fried fast food. Ed started with doughnuts because they’re the most oil-absorbing product, but if it works for doughnuts, it can be applied to french fries, fried chicken, fish and chips — any fast food and it’s just as fast.

Ed says pundits are wrong when they say that people like the flavour of fat. “Grease actually dilutes the flavour profile of the ingredients,” says Atwell. “People aren’t buying my doughnuts because they’re a low-fat doughnut. They’re buying them because they taste better. We’ve just eliminated most of the fat.”
Ed says that while most doughnuts have 13 to 22 grams of fat and average 340 calories, his Healthy Foods Technologies doughnuts have just five to seven grams of fat and average 190 calories.
“I make one doughnut that has just 4.1 grams of fat and 140 calories. I call that a diet doughnut. That’s less fat than a comparable weight of Triscuit crackers.”