Some days there’s nothing better than sitting down to enjoy a cup of tea and a jam doughnut from the bakery.
The jam doughnut is a classic, full oozing strawberry or raspberry jam and covered with a light dusting of sugar.
It always leaves us licking our lips and wanting more.
If you’re a fan of the treat though, you might want to sit down before you read ahead, as we’ve discovered something that’s bound to shock you.
It turns out that some bakeries and food companies use an unexpected ingredient when making their jam doughnuts – and it’s not actually jam.
Ummm… EXCUSE ME?!
Australian doughnut franchise Donut King, which has a branch in Essex, is responsible for revealing this huge industry secret.
Speaking to news.com.au, general manager Andrew Badcock confessed that some food brands don’t use real jam in their jam doughnuts at all.
Instead they fill the tasty treats with coloured and flavoured apple paste or sauce as it’s a lot smoother and doesn’t contain any pips.
He explained: “Some food brands use apple paste or sauce as the core ingredient in their raspberry jam recipe.
“With its natural sweetness and no pips, apple sauce is widely used for its smooth and ‘jammy’ texture.”
He added: “Many customers show a proclivity towards smoother and more consistent textures in their food choices as it’s a more familiar and comforting experience.
“Pips, seeds and smaller grains tend to get caught in teeth and a lot of people don’t appreciate that sensation.”
So there you have it folks, the world as we know it, is in fact a lie.
And it comes after we recently discovered that white chocolate isn’t actually chocolate.
White chocolate is technically classed as a chocolate confectionery, not pure chocolate, as it doesn’t contain any chocolate solids.
Food experts at Bon Appetit explained all, saying: “When cocoa beans are removed from their pods, fermented, dried, roasted, cracked open, and their shells discarded, what results is a nib.
“Chocolate nibs are ground into a paste called chocolate liquor.
“Chocolate liqour can be separated into cocoa solids which provide the flavour, and cocoa butter, which is the fat.”