Dunkin' Donuts on Monday announced plans to become the first major doughnut chain to produce a "better" doughnut with zero grams of trans fat.

'The goal was not to make a healthy doughnut, it was really to create a doughnut that was better." — Joe Scafido, Dunkin' Donuts

The New England-based company said it plans to reformulate 50 menu items by Oct. 15 in its 5,400 U.S. locations. Dunkin' Donuts stores outside the U.S. are expected to begin using alternative palm, soybean and cottonseed oils, within the next couple of years.

"The goal was not to make a healthy doughnut, it was really to create a doughnut that was better," said Joe Scafido, Dunkin's chief creative and innovation officer.

"Certainly, we did not create a healthy doughnut."

Trans fat content in doughnut varies according to ingredients, oil temperatures and cooking time. Dunkin' Donuts says its crullers contain eight grams of fat and three grams of trans fat.

 What are trans fats?
Trans fats raise the levels of low-density lipoprotein or "bad" cholesterol in the body and can lead to clogged arteries and heart disease. Trans fats, initially believed to be a cheaper and healthier alternative to butter and lard, are created when liquid oils are turned into solids.

The company also on Monday said its ice-cream chain Baskin-Robbins would offer zero trans fat products by Jan. 1, 2008.

Canadian companies asked to cut trans fat by 2009

Canadian food companies have been asked to cut trans fats voluntarily from their products by 2009, despite recommendations made by a parliamentary task force calling on the federal government to force mandatory compliance.

Calgary public health officials have said they plan to ban trans fats in restaurants by October 2008 while Toronto has also said it is considering a similar ban.

The Canadian Restaurant and Foodservices Association, representing 34,000 foodservice operators, says the country should adopt a co-ordinated national approach.

These campaigns build on a decision to eliminate trans fats from oils, shortenings, and margarines used in New York City restaurants by July 1. Restaurants will have until July 2008 to eliminate trans fats from all other foods.

With files from the Associated Press