LCMA produces a bi-monthly (six times per
year) newsletter with in-depth interviews
and insights to help low-carb manufacturers
to gain and maintain a competitive edge.
are quotes to appear in the March 2004 issue:
wasn't until hearing Zonya Foco speak in
Chicago at the Registered Dietitian's meeting
did I realize what bad nutritional shape
Atkins eaters had put themselves into. She
discussed the fiber deficiency, Omega-3
deficiency, and the deficiencies of many
other essential vitamins and minerals. I
realized that with our existing technology,
and discovering some new technologies, that
we could very nicely help solve the nutritional
deficiencies of the typical low carb diets."
-- Founder, Natural Ovens Bakery
sale of low carb products is growing
at triple digit rate. We see no slow down.
-- Spokesperson , Albertsons Inc.
is rolling out low-carb sets at 2,300 stores
across the country. The sets range in size
depending on the demand in the neighborhood;
the largest set is up to 80 individual items.
Weve been waiting for manufacturers
to come up with better-tasting low carb
products, and were starting to see
new artesian breads, cheeses.
The choices are more promising than six
months ago, and address our concerns over
shipping, shelf life and packaging.
-- Executive Chef, T.G.I. Fridays
restaurant chain rolled out a new low-carb
menu, in partnership with Atkins, in late
2003, and is preparing for Phase II menu offerings