Word: snacks
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...country's top cereal seller from General Mills after shifting its focus from discounts and volume sales to value and a broader product line, including more expensive offerings. Now Mackay will get to run operations in more than 180 countries. He will also oversee growth of the company's snack division, begun in 2001 with the acquisition of the cookie company Keebler Foods...
...called Z-Carb. The Z is short for zero--as in "Zero Carbs, Zero Guilt, Zero Laxative Effect"--but we'll get to that last bit later. A Z-Carb is half the size of a Milky Way and twice as expensive and, if the history of dietary snack substitutes is any guide, ought to taste like a Post-it note, only blander. Not so. This is a no-sugar, no-carbohydrate treat that people can't get enough of. Since reaching 7-Eleven's shelves in June, the Z-Carb has sold almost as well as Nestle's venerable...
Fatties, take note: the Z-Carb, made by boutique chocolatier HVC Lizard Chocolate in Norwalk, Conn., is part of the bulging cornucopia of ersatz sweets that is helping change the way millions of Americans snack. Catering to adherents of the high-protein, low-carbohydrate Atkins diet, foodmakers are filling out the $40 billion diet industry with alternative versions of their favorite sins, from marshmallows and margarita mix to biscotti and beer. And thanks to increasingly successful formulations of sugar substitutes, many members of this new generation of munchie killers are downright delicious. "They've come to my rescue," says Dallas...
...selling mostly diet books and vitamins until 2000, when the success of the Carbolite candy persuaded executives to create more prepackaged foods. The company hired marketing veteran Paul Wolff as CEO, and since then it has launched nearly 100 low-carb products, from sliced bread to soy-based snack chips to a superpremium ice cream sold under Atkins' Endulge brand. Wolff says the "aggressive" pace of product rollouts will continue. "We're out to change the way the world eats," he says...
...epicenter of small-plate dining is the Bay Area, where out-of-work dotcommers are seeking to reconcile their gourmet habits with shrinking budgets. Diners can sample rabbit-sausage flatbread for $12 at A Cote in Oakland, or they can snack on stuffed dates with chorizo and blue cheese for $8 at the Spanish-Moroccan Baraka in San Francisco. The Russian Hill restaurant Pesce last year shifted away from traditional full-service Italian food to small plates in the Venetian cicchetti style, like swordfish rolls or octopus-and-potato salad...