The
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.
Following
are quotes to appear in the March 2004 issue:
"It
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."
--
Paul Stitt
-- Founder, Natural Ovens Bakery
“The
sale of low carb products is growing
at triple digit rate. We see no slow down.”
--
Karianne Cole
-- Spokesperson , Albertsons Inc.
Albertsons
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.
“We’ve been waiting for manufacturers
to come up with better-tasting low carb
products, and we’re starting to see
those now … new artesian breads, cheeses.
The choices are more promising than six
months ago, and address our concerns over
shipping, shelf life and packaging.”
--
Larry Doyle
-- Executive Chef, T.G.I. Fridays
The
restaurant chain rolled out a new low-carb
menu, in partnership with Atkins, in late
2003, and is preparing for Phase II menu offerings
for Spring/Summer.
