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...matter where you stand on the carb issue, what should be clear by now is the staying power of a trend that is sending tremors through the economic food chain. Not even December's mad-cow scare has put a dent in beef consumption. Pork bellies, which give us bacon, are trading at record high prices. Egg prices have hit a 20-year high. The stock price of Cal-Maine Foods, a leading fresh-egg producer, has soared nearly sevenfold in 12 months. Some economists go so far as to credit the low-carb culture as a chief force...
...have noticed the additional shelf space that low-carb goods are getting in your supermarket. The Albertson's chain now offers more than 100 low-carb products, compared with just 10 less than a year ago. "We found it's having a profound effect," says Andrew Kramer, Albertson's director of ethnic marketing and specialty foods. Sales in his category more than doubled last year, led by growth in low-carb lines. Meanwhile, the central action alley at Wal-Mart SuperCenters crammed some 200 low-carb products into a 16-ft. run during prime dieting season after New Year...
...simply cannot be in the dining business these days and not have a low-carb lineup. Since sub-shop chain Blimpie's introduced its Carb Counter menu in October, sales have kept fattening up, 8% to 10% each month. Mirroring that success, T.G.I. Friday's says its restaurant traffic bumped up 10% for a couple of months after it introduced an officially Atkins-approved menu in December...
...subtly spongier texture may not swing the pendulum back anytime soon. "I wouldn't eat enough to justify getting a whole loaf," said low-carb dieter Sue Hagedorn, who was buying her son an oversize cookie at a full-carb bakery down the street from Great Harvest. Upscale-sandwich chain Panera Bread, which is based in Richmond Heights, Mo., will soon debut six low-carb products. "Other people are rushing into it. We want to make sure the quality is consistent with who we are," says CEO Ron Shaich. Canadian flour company Hayhoe Mills is combatting slack demand by marketing...
...Homemade Pizza Co. is whetting local interest with reformulated, reduced-carb pies. The shop claims to slice 40% off the carb load by replacing white flour with whole wheat and eliminating sugar from the dough. But those modifications surely won't cut it for some. Bearno's pizza chain, based in Louisville, Ky., is finding a ravenous market for entirely crustless creations that feature a base of mozzarella cheese to support the sauce and toppings. "It's pretty flimsy," admits managing partner Robert Mooney. But not in terms of sales, which are increasingly robust. Still, the concoction begs another question...