Low-carb has high impact

June 2004
FoodService Director;6/15/2004, Vol. 17 Issue 6, p6
Trade Publication
Focuses on the CulinArt's Carb Conscious program implemented by the Pratt Institute in March 2004. Weekly sales of the institute's Gallery Cafe since the implementation of the program; Information on the meals offered under the program; Price range of the meals.


Related Articles

  • Surviving and Thriving. Cook, Julie // Dairy Field;Aug2004, Vol. 187 Issue 8, p32 

    Focuses on the condition of the cheese industry in the U.S. Reliance of many dishes on cheese for their unique taste, texture and appearance; Effect of the trend towards low-carbohydrate diet on cheese; Benefit offered by pricing battles on branded cheeses to gain some ground against their store...

  • It's OK to appease carb-conscious customers but don't go hog-wild crazy just to earn dough.  // Nation's Restaurant News;4/19/2004, Vol. 38 Issue 16, p19 

    Shares perspective on the response of food industry to the fad over low-carbohydrate diet in the U.S. Efforts of chain operators to appease the health conscious customers; Attitude of costumers concerning low-carbohydrate diets; Pursuit of several restaurants to develop low-carbohydrate menu...

  • Not Another Carb Scam! Heller, Samantha // Men's Fitness;Jan2004, Vol. 20 Issue 1, p46 

    Focuses on sugar alcohol, an alternative used by food manufacturers as a substitute for sugar in low-carbohydrate bars. Description of sugar alcohol; Difference between sugar alcohol and regular sugar; Forms of sugar alcohol.

  • The New Food Pyramid? Garbato Stankevich, Debby // Retail Merchandiser;Mar2004, Vol. 44 Issue 3, p17 

    Analyzes the implications of the trend toward low carbohydrate foods in the retail trade sector of the U.S. as of March 2004. Issue of price; Efforts of retailers to showcase low carbohydrate products; Factors driving the trend. INSET: CARB COMPREHENSION.

  • Drop the Weight, Not the Flavor. Newman, Bettina; Joachim, David // Prevention;Jun2002, Vol. 54 Issue 6, p147 

    Presents recipes for low-carbohydrate meals, including Spicy Vegetable Roll-Ups.

  • LOW-CARB HITS BAVARIAN GROUP.  // Australian Hotelier;Apr2009, Vol. 26 Issue 3, p6 

    The article reports on the introduction of low-carb preservative free beers, Leichte Weisse and Fürsten Gold Lager, by the Bavarian Bier Cafés at each of their five venues in Sydney, New South Wales. The beers, made by Bavarian Bier producer Thurn & Taxis, aimed at beer fans who are...

  • PASTA IMPERFECT.  // Nutrition Action Health Letter;Mar2004, Vol. 31 Issue 2, p10 

    Presents information on the low-carbohydrate frozen entrées with pasta from Atkins. Price range of the meals; Kinds of pasta dishes available; Size of the serving tray.

  • A Low-Carb Taste of Italy.  // Frozen Food Age;May2004, Vol. 52 Issue 10, p12 

    Reports on a line of low carbohydrate frozen Italian food entrees introduced by Low Carb Creations under the Bella Carb label. Frozen food entrees included in the Bella Carb line; Other food products from Low Carb Creations; Response of consumers to the Bella Carb line of products.

  • THE BIG TOSS. Cobe, Patricia // Restaurant Business;5/15/2004, Vol. 103 Issue 9, p56 

    In the past year, few categories have grown as fast and furiously as salads—especially on the entree side of the menu. Low-carbohydrate diets may be leading the boom, but consumers' overall attention to health is certainly a contributing factor, too. Salads have always been perceived as...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics