A Reference Resource List
Compiled by Emerson Library
2009 Journal Citations
Brandy; McWatters, Kay; Saalia, Firibu; and Hashim, Isameldin. (2009, July/Aug). Cereal Foods World.. 54(4): 116-171.
Formulation and evaluation of snack crackers
made with peanut flour. Study which rates the consumer acceptance and sensory
performance of snack crackers formulated with defatted peanut flour. The following flavor
varieties were tested: cheddar cheese, garlic, blackened Cajun, and Italian. The following
characteristics were analyzed: nutrition, color value, texture, and sensory evaluation.
The nutritional benefits include high-protein, high-fiber, and low-carbohydrate content. The results of the peanut snack crackers
experiment show a slightly softer product, with color value similar to commercial
varieties. The cheddar cheese flavor variety ranked the highest in terms of consumer
Baking. (October 2009) ) Prepared Foods (178) 10:42
Profile of a new line of low-carb products from
Atkins Nutritionals, including and all-purpose baking mixed penne pasta.
Yun; Bidlack, Wayne; and Clemens, Roger. (2009, June). Bissecting
Low-Carbohydrate Diets. Food Technology. (63) 6:
Overview of the research on very
low-carbohydrate diets (VLCD) and
low-carbohydrate diets (LCD). "These few, short-term studies suggest low-carbohydrate
regimes may provide more satiety and greater
satisfaction than other approaches to weight loss." Diets include: Atkins, Zone,
Weight Watchers, and an Ornish-based VLFD.
Eric. (2009, Feb) Rethinking dietary saturated fat. Food
Technology. 63(2). 26-34.
Research has yet to provide conclusive evidence
that dietary saturated fat is linked to human disease. Overview of the 2008 IFT Annual
Meeting & Food Expo's session entitled "Explaining the Public Policy Debate on
Dietary Fats" by David Klurfeld, USDA and "Paadigms of Fat: What is Lost (and
What is Gained) by Consuming a Low-Fat Diet" by Gary Taubes. According to an article
in the British Medical Journal, "Despite decades of effort and many thousands of
people randomized, there is still only limited evidence of the effects of modification of
total, saturated, monosaturated, or polysaturated fats on cardiovascular morbidity and
mortality." Discusses the link between carbohydrates and disease, the benefits of
low-carb high-fat diets, and provides an overview of human metabolism. Includes the
following charts: Suggested definitions for low-carbohydrate diets; A low-carbohydrate ketogenic diet guide (Duke Lifestyle Medicine
Clinic); and Effects of a low-glycemic diet vs. a low-carbohydrate ketogenic diet on metabolic parameters.
2008 Journal Citations
delivers a chilling sting. (2008, July). Food
Processing. 69 (7): 14.
The former Cadberry Schweppes unit, renamed as
the Dr Pepper Snapple Group has introduced a new energy drink, Venom. This is a
low-carbohydrate /calorie energy drink that features caffeine, I-carnitine, guarana,
ginsing and taurine.
Carb Culling Up North. (January 2005) Prepared Foods
Included is a table on Canadian awareness
and level of concern for obesity, trans-fatty acids, and saturated fats. ACNielsen found that 12 percent of Canadian
households have at least one person on a low carbohydrate diet. In the last six months, 52 percent of Canadians
have participated in a weight loss program.
Childs, Mike and Wing, Fabian Lee.
The Year in Print. (January/February
2005) Bakers Journal (65) 1:13-14, 117.
Included are articles from different trade
journals and scientific publications last year about hot topics in the baking industry. These include trans fats, low-carbohydrate,
protein, fibres (or fibers), convenience, functional foods, and obesity.
Deis, Ronald C. (2005, Feb). Food Product Design. The low down on
Overview of how the low-carbohydrate craze came to be,
how this diet changed the food industry and what can be learned from this and other
popular diet trends. Also explores whether
low-carb diets work, what harm they might cause the body and what research is available. As the low-carb diet began to wane interest in
glycemic index became of greater interest to many dieters, includes the history of the
glycemic index (GI). Has some discussion of
regulations and labeling claims related to low-carbohydrate
products and glycemic index. Even
though the bakery industry was hurt by the low-carb trends, ultimately it benefited as
whole grains gained prominence and market share. Ultimately,
diets will continue to come and go but with more consumer education and awareness of the
health benefits of a rounded diet they will not be as extreme as the low-carb craze was
Ronald C. (2005, Apr). Food Product Design.
Low glycemic foods ready for prime time? 15(1), 79-80, 82, 85-87,
Offers a description of the
chemistry behind carbohydrates and how the different carbohydrates are used by and affect
the body. Then discusses the glycemic index
(GI) and how this is a better way to view carbohydrates than the low-carb diet. Defines
what the GI is and what concerns exist in using the GI as a dieting and labeling too.
carbs. (2005, May), pp. 12-16, 18-23. Food Product Design supplement: "The Case for
Carbs"Information on the current push to define what constitutes a low-carbohydrate product, how many carbs should be consumed for a
balanced diet and the decline of low-carbohydrate diet interest. Also has information on how carbs assist in quick
energy, how they help athletes, high fructose corn syrup, carbohydrates bulking and
texture functions and resistant starch. Plus,
information on browning, how some carbs can mimic fat and control moisture.
Baking. (October 2009) ) Prepared Foods (178) 10:42 Profile of a new line of
low-carb products from Atkins Nutritionals, including and all-purpose baking mix d penne
pasta. Fallout from the low-carb craze. (2005,
May ), pp. 5-7. Food Product Design supplement: "The Case for
A discussion of the results
from a survey commissioned by the Partnership for Essential Nutrition to find out what
consumers understood about carbohydrates, the many low-carb product claims, the many
misconceptions consumers have about carbohydrates, and how to properly compose a healthy
Hursh, H. and Martin, J. Low-Carb
and Beyond: The Health Benefits of Inulin. (March/April
2005) Cereal Foods World (50) 2:57-60.
The authors discuss low carb foods and fact
and fiction, the rise in popularity of low-carb diets, health effects of low carb dieting,
declining popularity of low-carb diets, future product trends, inulin and its health
benefits, and where do we go from here. Included
is a table on consumer rating of cookie concepts with a control, reduced sugar, and
reduced sugar and added fiber.
Maningat, Clodualdo, Bassi, Sukh, Woo, Kyungsoo, Dohl, Christopher,
Gaul, Jennifer, Stempien, Gregory, and Moore, Toby. Formulation
of High-Protein, High-Fiber (Low Carbohydrate), Reduced Calorie Breads. (April 2005) AIB Research Department Technical
Bulletin (27) 4:1-16.
Interest and attention has recently been
focused on low carbohydrate foods and beverages. The
bulletin focuses on the popular diet plans for weight control, the role of carbohydrates
in obesity, and diabetes, government regulations for labeling, ingredients for
formulations, and adjustments for food processing for production of these items. Also included is a study that evaluated breads
formulated with high-protein and high-fiber. Includes
high-protein, high-fiber bread formulas using white or whole-wheat flours, dough and
control straight dough formulas using white or whole-wheat flours.
Michaelides, Dr. John. Bringing
Fibre into Focus. (January/February
2005) Bakers Journal (65) 1:9, 58.
The author answers a
technical question about how fiber relates to low-carb baked goods.
Nunes, Keith. The
Next Phase: The Low-Carbohydrate Diet Trend is Evolving. (May 24, 2005) Milling
& Baking News: Food
Business News Edition, 22, 24.
the senior account executive at Opinion Dynamics, developed a profile for the typical
individual on a low carb diet. The individual
would be between the ages of 30 and 64 with an income level above $75,000 per year.
Consumers have become more health conscious in their food choices and are more
likely to choose products containing "good carbs" instead of products that are
considered to be low-carb. Choices would include items that are made with whole grains,
high in fiber and low in sugar. Includes a
table with quarterly dollar and unit sales of food and beverage products over the past
eight quarters. According to the data
obtained form ACNielson LabelTrends, sales of
"carb-conscious" products peaked in the 3rd quarter of 2004 with sales of
$756,118,176. Sales have declined since that
point but have remained steady with sales of these products at $694,559,041 for the 1st
quarter of 2005.
Nunes, Ketih. "Got Your
Protein-Enhanced Beverage?" (July 26, 2005) Milling & Baking News: Food News
Edition, (84) 21: 30-3.
Growth in the dairy category are increasing
not only in the milk and cheese categories but in other categories including yogurt and
ice cream. Notes that ethnic cooking has lead to and increased consumption of cheese.
Graphs noted the changes from 2001-2005 in milk unit volume, milk dollar sales, cheese
unit volume and cheese dollar sales. A list of the top 10 nutrition trends is given on p.
32. Key items in the list are obesity, dietary guidelines, dairy health benefits, calcium,
individualized diets, sweetened beverages, early nutrition, functional foods, low-carb
dieting declining and food safety concerns.
Viswanathan, Sangita. Carbs
Are Back. (February/March 2005) Food
Quality (12) 1:15-16.
The low-carbohydrate diet trend affected
bread, pasta, and orange juice sales. The
Grain Foods Foundation has launched a campaign called, Bread. Its Essential. Currently the focus is on whole-grain foods and
how they are good for the heart.
ACNielsen Quantifies Impact of Low Carb Diets. (2004: Feb. 9).
This article can be found at www.factsfiguresfuture.com/archive.
Included in this newsletter article are many figures for the low carbohydrate trend.
Including data on how many are on the diet, have been on the diet, and have never been on
the diet. Product categories most affected by the diet, sales in terms of dollars
and volume and how much that has changed since last year. Categories included
are UPC-coded fresh potatoes, instant rice, cookies, refrigerated orange juice, cereal,
bulk and packaged rice, dehydrated potatoes, regular carbonated beverages, dry pasta,
fresh bread, white bread, wheat bread, eggs, meat snacks, nuts, bacon, diet carbonated
beverages, frozen unprepared meat and seafood, refrigerated sausage, refrigerated sliced
lunchmeat, cheese, and frankfurters. The article also includes results from a home
survey on issues such as obesity, trans fatty acids, and saturated fats.
ACNielsen Quantifies Impact of Low Carb Diets. (2004: April 12).
Will the Low Cab Phenomenon Continue?
This article can be found at www.factsfiguresfuture.com/archive.
Predicts that 80-90 percent of new products introduced in the Low Carb category will fail
within the first year. Sales of Low Carb Products is estimated by LowCarb Biz
to be $15 million which the publication believes will double in a year.
Includes graphs of how the Low Carb Trend is changing the food pyramid and what diets individuals are currently
"Low-Carb New Product Launches Slow to 1.2%"
(2004: Sept. 13).
According to data from ACNielsen new product
introductions in the low carb category grew 1.2% in July. Includes a graph
showing monthly low carb SCUs. This article can be found at:
Janet. Carbohydrates Weigh Down Net at General Mills. (2004) The
Wall Street Journal (243) 53:B4.
General Mills reported that because of the
low carbohydrate diet their fiscal third quarter performance and full year earnings will
be at the low end of their projections. They
are introducing new products in an attempt to increase sales.
Judi and Sachau, Lori. SnackWells Revisited: How the Industry is
Responding to the Low-Carb Phenomenon. (2004) Cereal Foods World (49)
The authors discuss short-term or long-term
solutions for the low carb diet, short-term response and long-term solutions. They
believe that the grain-based industry needs to focus on educating consumers on basic
nutrition and the importance of how you much you eat instead of what you eat.
Janet. Kelloggs Quarterly Net Rose 34% Despite Switch to Low-Carb
Diets. (2004) The Wall Street Journal (243) 80:B4.
Kellogg Company reported that their earnings
rose 35 percent for their first quarter despite the increase of raw ingredients
prices. Kelloggs results are a sign that low carbohydrate diets may not be
having a huge impact on starchy food sales despite many company claims. Carlos Gutierrez, Kelloggs chairman and
CEO, believes that we have seen the peak of low carbohydrate diets and will now see a more
Janet. Some Food Trim Low-Carb Plans as Trend Slows. (2004) The
Wall Street Journal (244) 7:B1, B4.
Included is a table on the percent change in
sales of carb conscious foods compared to the previous quarters of 2003. Some food
makers have shown decreases in sales of low carb items. ACNielsen reported sales
rose 95% to $336.1 million in the 13 weeks ended March 13, 2004.
Anton P.R. and Symanski, Ernest V. Challenges
in Formulating Low-Carb Bread Products. (2004) Cereal Foods World (49) 6:326, 328, 330.
The authors discuss the benefits of reduced
carbohydrate consumption, counting net carbs, the low-carb taste challenge, how taste is
the key to a successful product, industry perspectives, revising the USDA Food Guide
Pyramid, and the future of baked goods.
Nutritionals Introduces New Carbohydrate Label (2004: Oct. 12) Milling
& Baking News. (83) 33: 12.
Atkins Nutritionals, Inc will introduce new
labels with the term "Net Atkins Count" instead of "net carbs".
The new labels are based on a patent-pending method that will back Atkins claims.
The method was developed by food scientists at Atkins and Dr. Thomas Wolever, the acting
chair of the department of nutritional sciences at the University of Toronto.
Sara Lee Team Up To Develop Reduced-Carbohydrate Pizza Line." (2004: June 1) Milling
& Baking News (83) 14: 13.
Atkins Quick Cuisine Pizza will be
distributed nationwide by Sara Lee Corp for Atkins Nutritionals, Inc. The new product is a
single-serve pizza with 70%-80% few carbohydrates than regular pizza and is available in
three varieties: supreme, all-meat "smokehouse" and pepperoni. The
pizza was introduced at the National Restaurant Association show held in Chicago.
Jane. Bagel Bakers Feeling Effects of Low-Carb Dieting." (2004: May) Modern
Baking (18) 5: 22.
According to data obtained from the market
research company Information Resources Inc., bagel sales have declined possibly as a
result of the low-carb diet trend. For the 52 weeks that ended March 21, 2004, fresh bagel
unit sales declined 4.5% to 168,400,960 for the same time period a year ago, while frozen
bagel unit sales declined 21.8% to 58,636,104. Does not include data for refrigerated
Jane. Low-Carbing It (All the Way to the Bank). (2004) Bakers
Journal (64) 3:16-17.
Calgarys Lakeview Bakery has produced
low carb products to meet consumer demand. The owner has seen his sales increase
since he started selling low carb items. The bakery specializes in allergen baking,
sugar-free items, and gluten-free items also.
Jane. To Low-Carb or Not. (2004) Bakers Journal (64)
The author discusses a dinner that was held
by the Ontario chapter of the Baking Association of Canada. There they discussed
offering low carbohydrate baked good and how bakers should respond. Included is a
formula for low carbohydrate sugar cookies.
Karen. Carbohydrates: To Count or Not to Count. (2004) Food
Technology (58) 5:38, 40, 42-43.
The author discusses how Americans are
overweight. About 129.6 million adults are overweight or obese. Atkins
released the low carbohydrate and high protein diet in the 1970s but it did not catch on
until the 1990s. Because of the popularity of the diet, many food manufacturers are
creating low carbohydrate foods. The author discusses how this number increases, how
consumers are trying to eat healthier, what low-carb actually means, and if consumers are
really buying low carb items.
Tarre. C4rb Count1n6. (2004) Baking Buyer (16) 3:22.
Because of the popularity of the low
carbohydrate diet, bakers are trying to produce low carb or reduced carb products.
The author discusses the FDAs labeling regulations on low carbohydrate
products. There is actually no ruling as of yet but that does not mean claims are
not being watched and regulated. The author discusses some of the language that can
be used and some that cannot when labeling products.
Tarre. Fifteen To Watch Retail: Carb Counting. (2004) Baking
Buyer (15) 12: 44-47, 50, 52, 54-58, 60-62, 64-68.
Retailers have responded to the popularity
of the low carbohydrate diet by introducing low carbohydrate products. The author
includes profiles on each of the fifteen companies that include annual system wide sales,
total number of units, projected store openings for 2004, new locations for 2004,
production format, headquarters location, phone, website, purchasing contact, and a half
page article for each and how they have responded to the low carbohydrate diet. The
companies include Krispy Kreme Doughnuts, Panera Bread, Starbucks Coffee, Subway, New
World, Mrs. Fields, Dunkin Donuts, Corner Bakery, Lamars, Breadsmith, Au Bon
Pain, Atlanta Bread, Cinnabon, Great Harvest, and Big Apple Bagels.
Tarre. How Do You Measure Up? (2004) Baking Buyer (16)
4:43-44, 46, 48, 50, 52.
The author focuses on how to strengthen your
low carbohydrate strategy. She discusses success stories, tasting profiles, how to
stand out from the competition, pricing, finding a formula, the future of flour, and
Delicious. (2004) Low Carb Energy (1) 2:58-61.
Included recipes for strawberry blue cheese
salad (11g carbs), white sangria splash (7g carbs), berri-licious syrup (6g carbs),
blueberry muffins (6g carbs), Kir Royale mold (5g carbs), strawberries with Cassis,
balsamic vinegar, and mint (12g carbs), and strawberry cream cheese squares (3g carbs).
Richard. Low-carb Atkins? McDonald's Is Lovin' It. (2004: Feb. 6)
The Globe and Mail
This article was cited in the Food Institute Daily Update 02/09/04.
McDonald's Restaurants of Canada Ltd. plans to introduce
low-carbohydrate items to its menu. The new menu items will not include fries or a
bun. McDonalds is one of the latest fast food restaurants to add a low
carb section to its menu. According to data
from the publication LowCarbiz, sales of low carb products will generate $25-billion to
$30-billion this year.
Danny. Taking Out the Carbs But Keeping the Taste. (2004) Food
Technology (58) 7:16.
Chefs can be instrumental in developing and
finding alternatives for the low carb trend without hurting taste and flavor. The
author discusses how to eliminate carbohydrates such as removing bread or potatoes from
the offerings, replacing undesirable ingredients or food items, and using new technologies
to create new processes to make ingredients or finished products.
"Bunless Burgers Offered at McDonald's." (2004: April 16) Bakery
Newsletter (36) 16: 1.
McDonald's Corp. plans to offer its
new bunless burgers nationwide. Currently this menu option is only
available in the Northeast as part of the company's low-carbohydrate menu options.
"Canada Bread's Profit Soars; Greater Low-Carb Impact May Loom.
(2004: May 11) Milling & Baking News (83) 11:17.
Canada Bread reported an increase of
earnings of 54% to $7.8 million, in its first quarter that ended March 31, 2004. The
company recently added Dempster Carb Wise and Healthy WayCarbConscious bread to its
product line. Both products had "strong volume sales in the first quarter." The
commercial bread market in Canada declined 1% for the first quarter but
Canada Bread feels that their whole grain and premium bakery products will allow them to
maintain strong sales while consumers are still on low carbohydrate diets.
Carb Counting. (2004) Baking Buyer (16)
ACNielsen Homescan Panel reports that more
than 17 percent of American households have at least one person on a low carbohydrate
diet. Included is a table on nuts and their carbs in grams. Included are
Brazil nuts, macadamia, pecans, walnuts, hazelnuts, almonds, pistachios, cashews, and
Catering To The Low-Carb Crowd. (2004: January 25) Columbus
The article is through news briefs at www.bakingbusiness.com. Restaurants are
reworking their menus so that
they can meet the low carb demand. They are offering burgers without buns and pizzas
without crust. A poll done by Harris Interactive of Rochester, N.Y. reports that
about 32 million people in the U.S. are on the low carb diet. The author discusses
some of the menu changes in restaurants like Subway and T.G.I. Fridays.
Childers, Linda. So Very Vivica. (2004) Low
Carb Energy. (1) 2:22-23.
Vivica A. Fox is an actress. She discusses her upcoming television show,
movies that she was in, and why she started a low carbohydrate diet. She includes a recipe for tuna salad.
Classified Low Carb Research: Trend or Fad?
(2004) Pizza Marketing Quarterly 18.
Included is information from research done
by Opinion Dynamics Corporation on low carbohydrate diets. This includes general
findings, overall frequency of the diet, and demographic differences. The following tables are in the article:
low-carbohydrate diet incidence, frequency of following low-carb diets, income and low
carbohydrate diets, and importance of low-carb brand labels and advertising in consumer
decisions. Opinion asked consumers what the most difficult food would be to give
up. Thirty-six percent said pasta and 24 percent said bread.
Clemens, Roger Dr. P.H. and Pressman, Peter M.D. Clinical
Value of Glycemic Index Unclear. (2004) Food Technology (58) 7:18.
Jenkins introduced the use of the glycemic
index in 1985 as a possible tool to help manage type 1-diabetes and dyslipidemia.
The authors argue that this index should not be used to label foods good or bad.
They want to focus on the importance of weight loss through the caloric content in food
instead of relying on the source of carbohydrates and their impact on insulin for a
Clemens, Roger Dr. P.H. and Pressman, Peter M.D. Low-Carb
Craze Unwarranted. (2004) Food Technology (58) 6:22.
Low carbohydrate diets did not have a
controlled trial until 2003. Despite this, the diet has developed a multi-million
dollar industry. There is not enough evidence to show that they are good for people
or to recommend people going on the diets to lose weight. Obesity is a problem but
exercising and eating right is the key.
Coalition Forms to Criticize Low-Carb Dieting.
(2004) Food Processing (65) 7:9-10.
Partnership for Essential Nutrition formed
to educate consumers about the risks of low carbohydrate diets. They warn that the
diets are not likely to lead to long-term weight loss. Opinion Research Corp.
conducted a survey that the coalition is responding to that shows the popularity of the
diet. They are also calling for government action on low-carb claims.
Correa, Barbara. Healthy Prospects: Producers Scramble to
Meet Rapidly Increasing Demand for Low-Carb, Organic Foods. (2004: January 18)
The Daily News of Los Angeles.
The article is through news briefs at www.bakingbusiness.com. The author
discusses what different companies are introducing to meet the demand for low carbohydrate
and organic food. She discusses Campbell Soup Co. and their new organic tomato
juices and Interstate Bakeries Corp. introducing low-carb Roman Meal-brand loaves with
only 6 carbs per slice. Frito-Lay Inc. is making plans to start a new line of low
carb tortilla chips. These products cost more than their high carb counterparts but
consumers are willing to pay for it so that they can get a better body.
Crislip, Kathleen. Low-Carbing For Life.
(2004) Low Carb Energy (1) 2:78-79.
This is a success story of Gerald and Linda
ONeil of Binghamton, New York. They went on the low carbohydrate diet.
Included is a chart on Geralds cholesterol, LDL, HDL, triglycerides, and weight
before and after. They discuss staying on the diet, words of wisdom, doing it as a
team, and loving their health.
Crossen, Cynthia. Dieters Curbed Carbs, Loaded Up on
Proteins Way Back in the 1860s. (2004) The Wall Street Journal (243)
The author discusses William Banting from
the 1860s who was overweight. His doctor tried everything to help him lose weight. He finally put him on a diabetic diet,
essentially a low carbohydrate, high protein diet. He lost his weight. The
doctor did not have enough money to publish the diet for others, so Banting paid with his
own money to print a book of the successful diet. The new diet only lasted a few
years before it was lost in other popular diets of the time.
Culhane, Carol. Saying No To Low-Carb. (2004)
Bakers Journal (64) 3:13-14.
Culhane believes that the baking industry
needs to take a stand and defend itself against low carbohydrate diets by educating
consumers about bakery products and carbohydrates. Low carbohydrate diets seem to be
everywhere and it seems everyone is advertising them. The author discusses food and
nutrition facts, consumer profiles for low-carb diets, and industry statistics.
Cutting Carbs; Searching for Flavor While Slashing
Carbohydrates? Our Tasters Test the Market. (2004: January 14) Milwaukee
Journal Sentinel (Wisconsin).
The article is through news briefs at www.bakingbusiness.com. Because of
low-carbohydrate diets, new versions of breads, snacks, pastas, cereals, and ice cream are
hitting the market. Because of the many low carb diets, the demands for these
products have increased and seem to be increasing. Already, bacon and egg prices
have increased and retailers are promoting low carb items in their stores. The
author put together some of the low carb foods and had people taste test the products.
Data Indicate One Adult in Seven Following Low-Carbohydrate
Diet. (2003: Sept. 23) Milling &
Baking News (82) 30:1, 18.
Harris Interactive Survey sponsored by Novartis Consumer Health Inc., concluded that 32
million American are on high-protein, low carbohydrate diets. 2,078
adults were surveyed for the study. Diets that the surveyed group followed included
Atkins, South Beach and the Zone diets.
Decker, Kimberly J. Magical Eggs: The Key to Low-Carb and
Beyond. (2004) Food Product Design Supplement (14) 4:1-5.
The low carbohydrate diet is popular in the
U.S. In 2003, the low carb market grew to $15 billion and is expected to be $30
billion in 2004. The author discusses the nutritional profile of eggs friendly fats,
macronutrients, reformulation of formulas using eggs, how eggs can make a meal, and how
they classic egg based recipes were here before the Atkins diet waiting to be discovered. Included is a table on the functional properties
of eggs including their descriptions and applications.
Dooren, Jennifer Corbett. FDA to Issue Guidelines This
Year to Sort Out Low-Carb Claims. (2004) The Wall Street
Journal (244) 23:A5.
The FDA will issue low carb guidelines later
this year and will recommend that food manufacturers display serving size and calories
more prominently on food labels. These moves could help Americans lose weight.
Ellison, Sara. Atkins Labels Will Drop Term Net
Carbs. (2004) The Wall Street Journal (244) 68:B10
Atkins International plans to drop the term
"net carbs" from its food labels. The
term will be replaced with "net Atkins count" accompanied by a new
seal. Company officials state that the new terminology is a
"global positioning system" for the company and will help with consumer
Ellison, Sarah. Blood Sugar, Sugar Alcohol and the
FDA. (2004) The Wall Street Journal (244) 18:B1, B6.
Dieters are counting carbohydrates, but
they could be off in their counting. The author discusses net carbs and the
FDA. The FDA has doubts about the term net carbs and is looking into defining low
Sarah. Let Them Eat Net Carbs. (2004) The Wall Street Journal
(244) 18:B1, B6.
is a table on Atkins-brand packaged foods and how they advertise low net carbs but grams
of total carbohydrates per serving are often much higher for the product. Atkin'ss Nutritionals Inc. has
warned consumers that many products in the market are either mislabeled or contain too
many carbohydrates so they are not really low-carb. Atkins has defended
its own use of the wording, net carb.
Ellison, Sarah and Ball, Deborah. Now Low-Carb:
Unilevers Skippy, Wishbone, Ragu. (2004) The Wall Street Journal
(243) 9:B1, B2.
Unilever is launching a new line of
low-carbohydrate products. This line includes 18 products and is called Carb
Options. Unilever estimates that 30
to 50 million people are carb conscious. This risky step shows how mainstream the
low carbohydrate diets are becoming.
Exploiting Atkins. (2004: February 9) Strategy.
This article is through news briefs at www.bakingbusiness.com. The author talks
about the different restaurants that have added low carb items to their menu. The
low-carbohydrate diet seems to have stayed the longest as a diet fad in North America. People are using the Atkins diet for the war on
obesity. The author discusses Subway, Burger King, McDonalds, among others.
Some people have started a campaign against the diet through Whole Grains Bureau.
Their web site is www.wholegrainsbureau.ca.
FDA Warning Letters for Low-Carb Labels. (2004) Manufacturing Confectioner (84)
The FDA has not
specified what makes up low-carb food yet but has sent letters to companies
warning them that their low carb claims are illegal. One company that was warned
was Universal Nutrition Inc. They changed their Doctors Diet Low-Carb products
to Doctors CarbRite Diet products. Other companies are still fighting with the
FDA over their low carb claims, like Carbolite Foods.
The Grocery Manufacturers of America is asking the FDA to create guidelines for
foods that can be legally promoted as low carb.
Feig, Barry. Carb Counsel. (2004) Frozen
Food Age Supplement: Health, Wellness & Low Carb.
Food marketers for the low carbohydrate diet
have turned the food pyramid upside down. Included is a table on the top 15 low-carb
brand lines and line extensions annual dollar sales. The author also discusses how
the low carbohydrate diet is popular throughout the world.
Fields, April S. When School Lunches Flunk Out: How To
Make the Grade With Good Food. (2004) Low Carb Energy (1) 2:38-40.
The U.S. governments food guide
pyramid was described as just plain wrong from the Harvard Medical
Schools report Eat, Drink, and Be Healthy (Simon & Schuster, August 2001; ISBN
0743224225). The author discusses the National School Lunch Act and what kind of
junk food kids get when they eat lunch at school. She includes ideas on what to send
to school for lunch that are health. Included is a recipe for cheesy chips (less
than 1g carbs), chicken salad roll up (5g carbs with tortilla), deviled egg salad roll up
(2g carbs with tortilla), cheese quesadilla (less than 1 g carb), and strawberry yogurt
smoothie (18g carbs).
Geiski, Jeff. Too Good to Resist. (2004: Aug. 10) Milling
& Baking News (83) 24: 41-42, 44-5, 47.
Discusses how the demand for fiber has
increased due to formulation changes in the baking industry. The increase in demand
in these ingredients can be contributed to consumer interest in low-carbohydrate diets.
Fiber ingredients that are more in demand include: resistant starch including the
ingredients Hi-maize and Fibersym, which are classified as RS-2 (natural resistant starch)
and RS-4 (modified resistant starch). The importance of water in using these
ingredients and formulating fiber blends are highlighted. Other fiber ingredients
profiled include: Citri-Fi, Frutafit, fructooliogosaccharides, and Listesse polydextrose.
Giese, James. TTB Issues Ruling on Low-Carb Alcohol
Labeling. (2004) Food Technology (58) 5:20.
The U.S. Alcohol and Tobacco Tax and Trade
Bureau made a ruling to give guidance for advertising and labeling of alcoholic drinks
that are associated with caloric and carbohydrate claims. More information can be
found at www.ttb.gov/alcohol/info/revrule/rules/2004-1.pdf.
Gibson, Richard. Bread May Be Dead as Low-Carb Diets Near
Critical Mass. (2004) The Wall Street Journal (243) 34:D4.
Opinion Dynamics Corp., a market research
firm, conducted a survey and estimates that about 11 percent of all Americans, or 24
million adults, are on a low-carbohydrate diet. Twenty percent more are likely to
try one of the low carbohydrate diets in within two years. The researchers did leave
what made up a low-carb diet to the people they surveyed. The survey also showed
that 80 percent of low carb dieters adhere to the diet at home and about 60 percent said
they do stick to the diet when eating out. The hardest thing for people to give up
is spaghetti and pasta. The diet is most popular for people 46 to 64 years old.
Gibson, Richard. McDonalds to Offer Option of
Bunless Burgers Nationally. (2004) The Wall Street Journal (243)
McDonalds will soon be offering
bunless burgers in their restaurants to appeal to low carbohydrate, high protein
dieters. Beef and chicken sandwiches will be able to be ordered bunless and will be
wrapped in lettuce. The sandwiches will come
with a knife and fork in a bowl and will be sold for the same price as their bun
Giese, James. Work Continues on Carbohydrate, Fiber
Analysis. (2004) Food Technology (58) 4:72-74.
Carbohydrates are a major source of energy
in most diets. In the U.S., the Department of Agriculture reports that carbohydrates
supply 40-60 percent of the calories in a diet. The author discusses analytical
techniques such as physical methods, colorimetric and spectrometric methods, enzymatic
methods, chromatographic procedures, and dietary fiber. The FDA is expecting to
release new definitions and expects to see many labels change because of it. The FDA
could rule as early as this summer on new definitions for low-carb food.
GMA Asks For FDA To Formulate Low-Carb Rule. (2004) Food Processing (65) 3:9.
The Grocery Manufacturers of America has
petitioned the FDA to establish regulations for carbohydrate nutrient content
claims. Currently, there are no regulations about claims. The GMA has
recommended labeling such as carbohydrate free, low carbohydrate, good source of
carbohydrate, and excellent source of carbohydrate.
Goddin, Lesley. Nutritious Nibbles for Snack
Attacks. (2004) Low Carb Energy (1) 2:28-30.
Snacking is something people want to do and
it is something you can do on a low carbohydrate diet. The author discusses snacks
that are natural and nutritious, on the go, sweeter snacks, and a reminder to be careful
of the low-carb snacks because they are not necessarily low calorie. Included in the
article is a recipe for sugar free chocolate mousse, a list of store bough snacks, and a
list of natural snacks for low carb dieters.
Good Demand For New Sara Lee Products. (2004: January 23) Bakery Newsletter (36) 4: 2.
Corporation reports that its new line of low-carbohydrate bread sold under the Delightful
brand is exceeding company expectations.
Healthy Plate: Low-Carb Fight Swirls Around Pasta
Makers. (2004: February 4) The Boston Globe.
The article is through news briefs at www.bakingbusiness.com. Pasta
manufacturers are working on developing low-carb versions of pastas for Atkins
dieters. Health professionals however are trying to fight back against the low carb
diet. Dr. Atkins had said that if you want pasta that you should cook it al dente so
that the carbs would be absorbed in the blood stream. Experts wish he were still
alive so they could ask him for his data.
Hidden Carb Alert. (2004) Low Carb Energy (1) 2:40,54.
This alert was adapted from Karen
Rysavys www.trulylowcarb.com. She
reports that crystal light, sugar-free Kool-aid, and sugar-free tang (dry mixes) actually
contain carbs despite that their labels say they have none. Five calories per ounce
is 1.25g of carbs per serving. So, two
quarts has 10g of carbs. One large egg has 0.6 carbs.
Hinton, Brian. Meeting the Low-Carb
Challenge. (2004) Bakers Journal (64) 2:29-30.
The author includes a quiz on low carb for
life. The author also discusses how they started making low carb products because
that is what consumers wanted. He also discusses what to consider from a research
and development perspective about low carbohydrate products, a pre-commercial evaluation,
conforming to regulations, using the language of low carb dieters, training staff, and
marketing and promotion of your low carbohydrate products.
Holay, Anju. Surveying Low-Carb Interest.
(2004) Prepared Foods (173) 6:37.
LowCarbiz has predicted that the low
carbohydrate market will reach $25 to $30 billion in sales this year in the U.S. The
survey was an Internet based market research. Included are a table on unfulfilled
needs for low carbohydrate products and a table on interest in low carbohydrate products.
Hubrich, Beth. Low-Carb Diets - Does Science Support
Them? (2004) Food Product Design (13) 11:59-60.
The author discusses some different studies
that have been going on in the past few years concerning low carbohydrate diets. She
also includes some information from different studies and discusses the glycemic
index. The article was reprinted from the Calorie Control Councils Fall 2003
Calorie Control Commentary. The newsletter is available online at
I.B.C. Reduced Carb Bread Hits the Market. (2004: January
23) Bakery Newsletter (36) 4: 1
Bakeries Corporation started distribution of its Home Pride CarbAction Bread on January
19, 2004. The new bread is available in white and multi-grain varieties and contains
6 grams of net carbohydrates per serving.
Introducing: The Atkins Food
Pyramid. A Sensible Approach to a Healthy Lifestyle from Atkins, the Low Carb
Experts. (2004) The Wall Street
Journal (243) 67:A9.
This is an
advertisement that includes an Atkins style food pyramid. For more
information, visit www.atkins.com.
Jones, Julie Miller.
Nutrition. (2004) Cereal
Foods World (49) 3:164-166, 168.
and body weight and health have been linked from a study done at Harvard of 75,000 female
nurses and 39,000 male health professionals. The author also discusses the benefits
and risks associated with a low carbohydrate diet, the effects of low glycemic index
cereals, and low carbohydrate foods and if they are what the dieter wants. She also
discusses fiber, colon cancer, peripheral artery disease and insulin as well as rye and
buckwheat at underrated and under used whole grains. Jones also mentions whole grain
components and their potential effects, blood sugar lowering properties of cinnamon, and
baked products as a risk factor in testicular cancer.
Kadera, Jim. Turning Cookies Into Dough.
(2004: January 22) The Oregonian.
This article is through news briefs at www.bakingbusiness.com. The author
discusses Lite Harvest and how the owners chose Clackamas as the new home base for their
low-carb cookie company that is growing during the low-carb craze. Jon Thomsen and Mike Martin, the owners,
showcased their cookies at the Fancy Food Show in San Francisco. They actually ran
out of cookies while they were there and had to have more FedXed to them.
Katz, Francis R. Low Carb Trade-Off? (2004) Chef
The low carbohydrate diet may rob the body
of folic acid benefits. The author includes a table of ingredients or dishes that
increase folic acid intake along with how much is needed and how much folic acid is
given. The foods include beef liver, cowpeas, asparagus, orange juice, broccoli
cooked, tomato juice, egg, and raw papaya. Folic acid deficit is more of a concern
for women than men.
Kilar, Maureen. Do Not Hold My Buns!; Enough is Too
Much. (2004: February 8) Press Journal.
The article is through news briefs at www.bakingbusiness.com. The author
discusses some of things that she did not like about low fat diets and has now decided
that they have gone too far by saying that she should not eat carbohydrates. She tried ordering the Atkins way at a fast food
restaurant. She decided that she liked buns because they hold the sandwich
together. The author also says good-bye to some favorite restaurants that are carb
Kolettis, Helen. Industry Responding to Low-Carb
Craze. (2004) Food Product Design (13) 10:19-20, 22.
The low carbohydrate diet has received more
attention than the low fat diet in the 1990s. The food industry has started to feel
the effects from this craze. Places are trying to sign deals to offer Atkins-style
foods on their menus. Some people in the industry however, are trying to remind
people that carbohydrates are a part of a balanced diet. The author discusses a
conference in February 2004 in Rome called, Pasta Around the World: A Global
Overview of the Science and Healthful Pasta Meals. The National Bread Leadership
Council has released information showing that Americans are eating less bread then they
were a year ago because most Americans do not have a basic understanding of the health
benefits of breads and other grains.
Leslie T. Petitions and Policies. (2004) Wellness Foods (6)
The FDA is thinking of petitioning some
card claims. The author discusses what some other agencies think about interim
policies on low carb claims. Included are some comments from ConAgra Inc. and the
Center for Science in the Public Interest (CSPI).
Kretikos, Eleni. Bethesda firm pulls low-carb lever in vending
market. (2004: April 9) Washington Business Journal.
Low Carb Vending plans to introduce vending
machines for low carbohydrate products. The company will either put in a new machine
for the products or adapt machines already in use. The machines will hold about 30
items including products from Atkins, Slimfast, EAS, Carb Solutions, CarbWise and others.
A Large Number of Canadians Reducing Carbs. (2004) Bakers Journal (64) 4:7.
Decmia Research for Canadian magazine
Strategy conducted a poll that shows 43 percent of those polled were reducing their
carbohydrate intake. Women who are 35 and up are the most likely to be on the diet. Twenty percent of those polled reported that they
had recently purchased a low-carb product.
Lawton, Christopher. Most Light Beer Is Low
Carb, U.S. Decides. (2004) The Wall Street Journal (243) 70:B1.
The federal government has decided that
almost all light beers are low-carb. Included is a table on different beers and how
many grams of carbohydrates they contain. The U.S. declared that light beers
containing seven carbs or less are considered low carbohydrate products.
Lehmann, Tom. The Low-Carb Quagmire: Can You
Meet the Demand for a Low-Carb Pizza? (2004) Pizza Today
(22) 8:17-18, 20.
Even the low carbohydrate diet is popular
and many products have been developed in this area, the problem is that there is no
definition of what low carbohydrate is. You can read more about actions taking the
by the Federal Trade Commission about low carbohydrate claims at www.ftc.gov or the FDAs website at www.fda.gov. The author discusses how operators can
make pizza crusts more carb friendly by making a whole-wheat crust or a
Lewis, Len. Catering to Low-Carb Consumers.
(2004) IGA Grocergram (78) 6:52-55.
The author discusses the low carbohydrate
and high protein diet craze. Included are pictures of new carb options products that
were introduced by Unilever Bestfoods. NPD group reported their findings from a
survey that showed that ten percent, or ten million, people are on a low-carbohydrate and
high protein diet. The largest group of carb cutters is middle-aged consumers
between the ages of 35 and 64. The survey also showed that people who cut their
carbs had health problems such as high blood pressure.
Looking at Lower Carb Products? -Remember the
Regulations! (2004) Bakers Journal (64) 2.
Canada has requirements set to make claims
for reduced or low carbohydrate foods. They will not be able to be used after
December 2005 when the new Mandatory Nutrition labeling regulations take effect.
Low-Carb Dieters Still Eating Carbs. (2004: April 9) Bakery
Newsletter. (36) 15:3.
The NPD Group has released a report called
"Report on Carbohydrate Consumption Patterns" that most of the 11,000 adults
surveyed were not reducing their carbohydrate intake as much as are recommended for
low-carbohydrate diets. The report found that the average consumption of refined
carbohydrates by consumers was 128 grams. Men averaged 145 refined with women's
consumption slightly lower at 109 grams. Low
carbohydrate diets recommend 20 to 50 grams a day for weight loss.
"Low-Carb Diets, Obesity
Concerns Cause Chains to Rethink Menus." (2004: June 8) Milling &
Baking News (83) 15: 9.
Discusses how the low-carbohydrate diet trend
has led top food chains to change or add to their menu options. Mentions Panera Bread Co.,
Cinnabon Inc., McDonald's Corp., Burger King Corp., Wendy's International, Subway
Restaurants, Blimpie International, Brinker International's Chili's Grill & Bar Unit.
Panera Bread has added Golden Original Bread, Rosemary Walnut bread, and Asiago cheese
bagel and an Italian herb breadstick. The new menu additions have between 10 and 25 total
Low Carb Glossary. (2004)
Low Carb Energy (1) 2:123.
The following terms are defined:
carbohydrates, glycemic index (GI), glycemic load (GL), insulin resistance, ketosis,
lipolysis testing strips, and net effective carbs.
Low-Carb May Have
Staying Power. (2004) Food Processing (65) 4:15.
Mintels report shows that more than 50
percent of Americans have tried, or are on, or would like to try the low carbohydrate diet
in the future. Seventy-five percent of people cut back on carbs because they felt it
was healthier but two thirds say they wanted to follow the diet to lose weight.
Low-Carb To Go. (2004) Baking Buyer (16) 1:9.
January is the time for Americans to try
and lose weight. Since low carbohydrate diets are popular, more and more people will
be trying it. The author suggests putting
low carb products on the shelf that are easy to grab and go. 7-Eleven did this in
their stores recently.
Low-Carb Yields High Profits With No Signs of Stopping;
Consumables. (2004: January 19) Drug Store News.
The article is through news briefs at www.bakingbusiness.com. Consumers who are
on the low-carb diet can still get their comfort foods since some there are being foods
developed with low levels of carbs. The author suggests that low carb is today what
low fat was 15 years ago, but bigger. There is no solid estimate of what the low
carb market is right now. Pork rinds are up $22.9 million and dried meat snacks are
up $21.7 million.
Mache: The Beautiful Salad. (2004) Low Carb
Energy (1) 2:12.
Mache is a leafy green that first was used
in the Renaissance period. Epic Roots, a company who grows and sells it, reports
that it has 3g of carbs. A study found that a three-ounce serving of mache has 12
percent of the recommended daily allowance of omega-3 fatty acids. More information
can be found at www.epicroots.com.
Making It. (2004) Low Carb Energy (1) 2:44.
The author discusses green eggs and why it
happens, what type of oils are best on the low carb diet, extra virgin olive oil, pure
olive oil, and light/mild olive oils. Included
are a recipe for relleno breakfast bake (8g carbs) and a recipe for hot breakfast cereal
(9g carbs) from Karen Rysavys Cooking TLC Volumes 1 and II found at www.trulylowcarb.com.
McCarthy, Drew. Shuttin Down the Carbs.
(2004) Bakers Journal (64) 4:92.
Tony Melia and Sandra Douglas are working
together to bring low carbohydrate products in the pizza industry. Their product
line is called LifeStyles and has 80 percent fewer carbohydrates than regular pizza
products. They developed the product by just experimenting.
J. Et Tu, Sucre? (2004) Prepared Foods (173) 6:45-46, 48,
Pastry arts and desserts are often high in
carbohydrates. Since they are comfort foods, people like to have them. The
increasing interest in low carbohydrate diets has led to the development of pastry arts
and desserts having less carbs. The author includes tips on low-carb
sweeteners. These include xylitol, sorbitol, mannitol, isomalt, maltitol, lactitol,
hydrogenated starch hydrolysates, and erythritol. Recipes can be found at www.culinarycafe.com/Desserts.html.
Nutrition information on favorite desserts can be found at www.foodnboozelog.com/20030201131853727.htm.
Merchant, Barbara. A Corn Syrup
Connection? (2004) Low Carb Energy (1) 2:114.
High fructose corn syrup is found
in beverages and foods. Researchers at the American Journal of Clinical Nutrition
report that high fructose corn syrup may have played a role in increasing the cases of
diabetes type 2 in the U.S. Americans still eat about the same amount of carbs that
they ate in 1990 but they are more processed.
Merchant, Barbara. The Metabolic
Syndrome: Are You At Risk? (2004) Low Carb Energy (1) 2:86.
The Centers for Disease Control has reported
that obesity is increasing quickly in the U.S. Obesity can cause health problems
such as diabetes, high blood pressure or other forms of cancer and metabolic
syndrome. This is sometimes called the Reaven syndrome. The author discusses
what this means for a person, taming metabolic syndrome, how much exercise is needed, and
other therapies and their roles in helping. Dr. Steinbaum recommends that people with a disposition
to metabolic syndrome go on a low-carbohydrate, high fiber diet.
Milling, Marla Hardee. Dinner and a Movie: Japanese
Style. (2004) Low Carb Energy (1) 2:50-51.
Given is a timeline for the night for
making dinner and watching the movie, Lost in Translation. Included are recipes for basic konbu dashi (0
carbs), shabu shabu (7.5g carbs), ponzu (3g carbs), and sesame dipping sauce (8g carbs).
Milling, Marla Hardee. Eat Your Veggies! Hint: Go
For the Green. (2004) Low Carb Energy (1) 2:62-67.
The author discusses the difference between
good vegetables and bad vegetables, how low carb does not mean no carb, and eating green
vegetables. Included is a quick guide on how many carbs are in low carb veggies such
as lettuce, cucumber, cabbage, asparagus, broccoli, cauliflower, celery, leeks, eggplant,
scallions, tomatoes, carrots, and beets. She also includes the amount of carbs in
high carb veggies such as onions, parsnips, green peas, acorn squash, lima beans, and
succotash. She suggests counting your servings and growing your own garden.
The following recipes are included: summer tomato salad, summer salsa, baked Vidalia, red
bell pepper dip, lemon summer squash, zucchini medley, fiesta salad, Greek salad, broiled
eggplant, creamed cucumbers, truly low carb parmesan garlic zucchini, sweet cauliflower
and bacon salad, and crustless asparagus and ham quiche.
Milling, Marla Hardee. Ka-Ching. (2004) Low Carb
Energy (1) 2:76.
The Rand Corporation report has made a
prediction that by 2020, one out of every healthcare dollar will be spent on the 50- to
69-year-old for medical problems related to obesity. In 2000, the U.S. Centers for
Disease Control and Prevention reports that 400,000 people died because of poor diet and
physical inactivity. A low carb lifestyle has many benefits including maybe saving
Mills-Senn, Pamela. Carb Counters: Now Is the Time to
Decide Whether to Jump on Bandwagon. (2004) Pizza Today (22) 7:60-62.
The pizza industry is noticing the low
carbohydrate diet despite if it is a trend or becoming part of the culture. If you
want to respond to the low carbohydrate diet, first watch your customers and see what they
are ordering. Also, if sales are down consider adding low carbohydrate items to the
menu. The FDA does not currently have any
definition of what is low carb. However, you cannot label items low-carb,
lower-carb, or reduced carb. You can include the net carbs on items.
Mills-Senn, Pamela. In Response: A Look At Some of the
Carb Friendly Items Pizza Companies Have Marketed. (2004) Pizza
Today (22) 7:64-65.
There are different ways pizza operators are
trying to attract low carbohydrate dieters to their restaurant. The author discusses
what some places have added to their menu. These companies include Donatos,
Figaros, Papa Murphys Take N Bake Pizza, Pizza Magia, and Smoky
Mountain. By adding different low carbohydrate items to your menu, you might have to
do a trial and error process to see what your customers want.
Mock-A-Mocha. (2004) Low Carb Energy (1)
This is a recipe for a low carb coffee
drink. The recipe makes two servings and has 10g of carbs per serving.
Moisher, Nancy R.N. Ask Nancy. (2004) Low
Carb Energy (1) 2:90.
Nancy answers questions from readers about
what is the best way to convert a high carb meal to a low carb meal, are there lower carb
flour and what are their benefits, and can Stevia be heated and how it can be
used in cooking. She also offers tips on using hollandaise sauce, eating Chinese
without the sauce, and using baking parchment.
Moisher, Nancy R.N and Rysavy, Karen. Sweet
Spot. (2004) Low Carb Energy (1) 2:68-73.
These recipes were adapted from
Moishers cookbook called Eat Yourself Thin Like I Did! Her web site is
www.eatyourselfthin.com. The following
recipes are included: vanilla ice cream patties (0g carbs), grasshopper pie (2g carbs),
chocolate cookie crust (1g carbs), chocolate topping (1g carbs), fresh rhubarb walnut cake
with cream cheese frosting (4g carbs), and cream cheese frosting (0g carbs). The
following recipes are from Karen Rysavys Cooking TLC, volumes 1 and 2.
The recipes are lemon meltaway bars (4g carbs), heavenly mousse (4g carbs), and almond
biscotti (2g carbs).
Munoz, Sara Schaefer. No Laughing Cow Light is No
Laughing Matter for Dieters. (2004) The Wall Street Journal (243) 64:B1.
For South Beach dieters, Laughing Cow is a
product that is an officially approved snack for the low carb diet. But, consumers are having a hard time finding the
product and it cannot stay stocked on the shelves. And when consumers finally find
the product, they stock up on it. Some customers are even looking on eBay to find
Mustard. (2004) Low Carb Energy (1) 2:12.
The author discusses French's Mustard and
the different varieties it comes in. Included is a recipe for mustard vinaigrette
salad dressing (1g of carbs) and a recipe for tangy mustard marinade (13g of carbs).
Neff, Jack. Dr. Phil Goes to the Grocery
Store. (2004) Food Processing (65) 4:39-41.
Phil McGraw is endorsing products called
Shape Up! They are diet products. The author asks if anyone can create diet
foods. Included is a table on Atkins & Carb solutions gain toeholds for
different products for sales. The following items are included for sales:
pancake/French toast/waffle mix, bread mixes, muffin mixes, other baking mixes,
fruit-flavored syrup, intrinsic health value bars, and salted snacks (no nuts). In
each category they are compared to Atkins Nutritionals and some are compared to Carb
Newfangled Bagel Lox Out Most Carbs. (2004: January
29) Sports Final Edition.
The article is through news briefs at www.bakingbusiness.com. New World
Restaurant is developing bagels with 75 percent fewer carbohydrates and will sell them at
their New World Coffee, Manhattan Bagel, Einstein Bros., and Noahs New York Bagel
chains. The bagels will have 18 to 21 grams of carbs. The companys
average bagel has 75 grams of carbs.
Palmer, Sharon R.D. Taking Stock of Saturated
Fats. (2004) Food Product Design (13) 10:30-31.
In 1961, the American Heart Association
warned Americans that they needed to reduce their saturated-fat intake because evidence
showed that intake was linked to heart disease. The author discusses saturated fats,
future insights, the food industry response to consumer demands, and the low-carbohydrate
confusion. The low-carbohydrate diet is hurting the American Heart
Associations fight against saturated fats. On a low-carb diet, a person gets
53 percent of their calories from fat, which is mostly saturated.
Parker-Pope, Tara. The Low-Carb Resolution: Getting This
Years New Years Diet on Track. (2004) The Wall Street Journal (243) 3:D1.
The author discusses how the low-carb diet
craze is hard to navigate. She answers questions such as, Do low-carb diets
work better than low-calorie diets? She also discusses the South Beach diet
and the Atkins diet. Net carbs are defined as is the glycemic index in this
article. The author includes web sites to help dieters evaluate the low carbohydrate
diets. These include: Harvards nutritionists balanced insight into carbs and
healthy eating at www.hsph.harvard.edu/nutritionsource/;
the University of Sidney explains the index and lists low-GI foods at www.glycemindex.com; an analysis of how it is hard
to make Atkins diet healthy at www.healthletter.tufts.edu/issues/2003-12;
Atkins at www.atkins.com; and a twist on the Atkins
diet at www.southbeachdiet.com.
Patil, Sakharam K. Resistant Starches as Low-Carb
Ingredients Current Applications and Issues. (2004) Cereal Foods
World (49) 5:292-294.
The author discusses the definition of
resistant starches and includes a table on the representation of RSI, RS2, and RS3
starches. He also discusses processing commercial resistant starches and recent
developments in the industry.
Perets, Abbi. Low-Carb Confidential. (2004) Low
Carb Energy (1) 2:42-43.
The author discusses how to get your kids
to eat low carb diets. She does not give advice on getting husbands on the
diet. Included are a recipe for Abbis mayo dip with 0.4 carbs and a recipe for
ketchup for sweet kids with 1g carbs for one tablespoon.
Physicians Committee for Responsible Medicine. Doctors Rank Ten Worst New
Low-Carb Entrées. (2004: March 1).
Report focuses on low carb menu options
from the top ten restaurant chains. Includes a list of the top ten entrees that are
considered to be the worst options by nutritionists. The number one item on
the list is a chicken salad from Ruby Tuesdays that contains 1,161 calories and 98
grams of fat. The complete report can be downloaded from the Physicians
Committee for Responsible Medicines website at: http://www.pmq.org
Pszczola, Donald E.
No Bun. (2004) Food Technology
(58) 3:36, 38, 40, 42, 44, 46-52.
The author gives some recent examples of
menu items that are being called low carbohydrate meals such as the bunless hamburger
served on a bed of lettuce. He also discusses different ingredient suppliers and
companies for low carbohydrate products.
Ranum, Peter. Cereals and Low-Carbohydrate
Diets. (2004) Cereal Foods World (49) 2:98-99.
The author focuses on the vital role of
cereal based foods. He says to question if low carbohydrate diets work, the safety
of the diets, and the long-term effectiveness of the diets. He also discusses how to
promote the health benefits of enriched cereal products and how some in the baking
industry are going ahead and making low carbohydrate products to reach consumers.
Grill! (2004) Low Carb Energy (1) 2:52-57.
Included are recipes for grilling.
These include grilled lamb (2g carbs), shrimp with prosciutto on the Barbie (less than 1g
carbs), grilled salmon steaks (less than 1g carbs), lemon-lime chicken (5g carbs), grilled
chicken with rosemary (on the charcoal grill and 2g carbs), sirloin steak with anise
butter (2g carbs), beef top loin steaks with feta and mushroom kabobs (9g carbs),
Cajun-style pork chops (2g carbs), campfire eggs (1g carbs), turkey burgers with feta
cheese (4g carbs), grilled Portobello mushroom caps (4g carbs) and chicken ole (4g carbs).
Newton. Caffeine: Whats the Buzz? (2004) Low Carb Energy
Some low carb diets do not allow caffeine
while others allow it in moderation. The author discusses caffeine, the science of
caffeine, and cutting caffeine. Included is a recipe for sugar-free cinnamon roll
latte and a recipe for sugar-free crème caramel latte.
Richards, Corinna. A Plate Full of Posies.
(2004) Low Carb Energy (1) 2:74-75.
The author suggests eating flowers because
they can be good for you. She includes different types of flowers, how to cook them,
and their health benefits. The flowers include calendula, chamomile, chrysanthemum,
dandelion, dianthus, elderflower, Johnny jump ups, lavender, nasturtium, rose, and squash
blooms. She also includes a list of ones not to eat.
Robinson, Doug. Carbs Evil - No, Hold On, Theyre
Good. (2004: February 3) Bakingbusiness.com.
The article is through news briefs at www.bakingbusiness.com. The author points
out that according to the Associated Press that researchers are saying to eat carbs to
lose weight. The author lets out his frustration on the back and forth on the topic
of carbs and what people are really supposed to do.
Rysavy, Karen. Put an End to Low-Carb Diet
Stalls. (2004) Low Carb Energy (1) 2:80-81.
Stalls are when your weight can fluctuate
for a few days. The author discusses what stalling is. Included is an
elimination strategy for suspects for stalling such as artificial sweeteners, sugar,
fruit, vegetables, calories, citric acid, nuts and seeds, salt, exercise, supplements, and
attitude. To track your food intake, you should visit www.fitday.com, www.ediets.com,
At www.lowcarbenergy.com, you can
search a carb counter database for common foods based on the USDAs database.
Sara Lee Bakery Group Launches Low-Carb, Low Calorie Bread
Line. (2004: January 6): Milling & Baking News (82)
45: 1, 11.
Sara Lee Bakery
Group has launched Sara Lee Delightful white and wheat sandwich breads. The new
bread has 9 grams of carbohydrates per slice.
Seipell, Tuija. Tackling
Low-Carb In Vancouver. (2004) Bakers Journal (64) 3:15.
Association of Canadas British Columbia chapter arranged a seminar for a forum for
the low carbohydrate diet debate. The author discusses some of what went on at the
seminar and what people said for and against the diet and how the diet affects the baking
Shelke, Kantha. Grain-Based
Foods Fight Back. (2004) Food Processing (65) 2:45-46, 48, 50,
The author discusses how the low
carbohydrate and high protein diet is successful because Americans want to lose
weight. She discusses how the diet works, new products that are being formulated,
low carb versions of regular food, and how consumers believe that the diet is healthy
because the industry's message on the diets is confusing.
Siegel, Jeff. Just a Fad: Is Low-Carb the
Next Victim of Desertion? (2004) Pizza Today
discusses the difference between meeting customer demand and making a new product for a
diet that will end or disappear in twelve months. The low carbohydrate diet could be
just that, a fad. Americans will do anything to lose weight except eat less and
exercise more. This is where the diets come
in. The author discusses some past diet fads also.
The low carbohydrate lifestyle was accepted pretty quickly. The author asks
if companies will be ready for the next fad.
Sinton, Shelly M.S. Boost
Flavor The Low-Carb Way. (2004) Low Carb Energy (1) 2:46-47.
Sinton gives ideas on how to increase the
flavor in your low carbohydrate meals. She
includes recipe ideas for herbs and spices, dried herbs, spices, fresh spices,
high-caliber condiments, flavored extracts, aged hard cheeses, and unusual and different
Sinton, Shelly M.S. Chew On
This: Fiber and the Low-Carb Diet. (2004) Low Carb Energy (1) 2:34, 36.
A low carb
lifestyle could put a person at risk for not getting enough fiber depending on how much
the carbs are being limited. A person should
eat high quality foods that have fiber to ensure that they are getting enough in their
diet. The author discusses what fiber is, soluble fiber, insoluble fiber, and how
much fiber is enough. Benefits of fiber include insulin control, heart health,
intestinal integrity, and weight control. She includes six tips to increase your
fiber intake. They include reading labels to find fiber, get a book on nutritional
values, eat a variety of foods, eat whole grain products, choose whole foods, and have
fiber in the kitchen.
Skinny On Low-Carb Diets Jury is
Still Out On the Safety of Atkins and Similar Plans, The. (2004: February 4) Plain
Dealer (Cleveland, Ohio).
The article is through news briefs at www.bakingbusiness.com.
The author compares the Atkins diet to a religion instead of a diet since so many people
are trying it. People are attracted to the diet because they can do the diet
without going hungry as long as they watch their carb intake. The author discusses
how supermarkets and specialty stores are buying into the craze and introducing new
products. Researchers are worried about the diet for its long-term effects on
peoples health. Right now, dieters are focused more on their weight results
Sloan, A. Elizabeth. The Low-Carb Diet Craze.
(2004) Food Technology (58) 1:16.
Currently, there are 25 million Americans on
the Atkins low carbohydrate plan and 37-42 million Americans on a low-carb version of the
diet. Consumers say that they will definitely or probably try a new food product
because of low-carb, which is now the fifth product attribute that consumers look
for. Traditional food sales have been hurt by $10 billion in sales because of low
carb diets according to the New Nutrition Business. New Nutrition Business also
estimates that the low-carb segment was worth $2.5 billion in 2003 and $100 million in
2002. SloanTrends reports that positive media coverage for the low carb diet when up
from 47 percent last year to 89 percent positive this year.
Sokol, Deirdre. Low-Carb and Wellness Trends Transform
Bakery Sales. (2004) Food & Drug Packaging (28-31).
Because of strong competition in the baked
goods area, creative recipes and packaging have been developed. In 2003, Americans
who tried to lose weight by on a low-carbohydrate diet grew by 50 percent. Popularity of low carbohydrate products has
increase. Some food processors are focusing on wellness through portion control for
customers. Some older products are finding
increased sales with new packaging designs.
Sosland, Meyer. Fiber Fortified. (2004: Aug. 10) Milling
& Baking News (83) 24: 48.
Discusses new bakery product introductions
of products that are considered to be in the low-carbohydrate category. Companies
who have introduced products in this new category include: Flowers Foods Inc., The Kellogg
Co., Pepperidge Farm, Inc., Atkins Nutritionals, Sara Lee Corp., Bimbo Bakeries, American
Italian Pasta Co., Mission Foods, DNA Dreamfields Co., and Dakota Growers Pasta Co.
Specialty Stores Cater to Latest Nutrition Trend.
(2004: Feb. 8) The Houston Chronicle.
The article is through news briefs at www.bakingbusiness.com.
Low-carb specialty stores are showing up in the market. These show that the
low-carb trend is definitely here. At the specialty stores, prices are higher than
supermarket prices for the regular versions. One
person said that she thought the prices were higher because of the huge demand for low
Steinborn, Steven. Carbs, Calories &
Regulations. (2004) Prepared Foods (173) 6:59-60, 62.
Food developers are affected by regulatory
developments on how they formulate and market their new products. The author
discusses different regulations that might happen with the low carbohydrate diet.
The FDA has yet to define was low carb and reduced carb means. Later this year,
they are expected to make rulings on the definitions.
Many articles on calorie control can be found at www.caloriecontrol.org. Calories Count:
Report of the Working Group on Obesity can be found at www.cfsan.fda.gov/~dms/owg-toc.html.
Stenton, John L. While the Getting is Good.
(2004) Food Processing (65) 2:22.
The author discusses how many people in the
food industry have forgotten about last lessons about mistaking trends for fads. The
author believes that low-carbohydrate diets will end the same as low fat, low-cholesterol,
and low-sodium. He does think that there is a market and it will grow for low
carbohydrate items but he does not think it should get out of hand.
Stop Dieting? Fat Chance! Declining Sales Hurt
High-Carb Products. (2004: January 23) The Houston Chronicle.
The article is through news briefs at www.bakingbusiness.com.
Some companies are blaming their lack in sales and profits to the low carb diet
craze. Riviana Foods reported that their retail was down by 9 percent for the fourth
quarter. The author gives examples of companies with high carb items and how their
sales have fallen. He even discusses the
falling sales in orange juice and minute maid. The author also lists certain foods
that have decreased in sales in unit volume from 2002 to 2003 and includes their
nutritional properties. This includes bread, pasta, rice instant, rice packaged and
bulk, dehydrated potatoes, orange juice frozen, and orange juice refrigerated.
Subway Partners with Atkins Nutritionals to Offer Low-Carb,
Atkins-Friendly Wraps. (2003: January 6): Milling & Baking News (82) 45: 11.
Subway plans to offer a new lie
of low-carbohydrate, Atkins-Friendly Wraps. The wraps will be
available in two varieties: Turkey and Bacon Melt Wrap with Monterey cheddar cheese,
Chicken Bacon Ranch Wrap, with Swiss cheese. The wraps contain 11 grams or less of
net carbohydrates. The tortilla "wrap" formula was changed to
include wheat gluten, cornstarch, oat, sesame flour, and soy protein.
Terhune, Chad. Coca-Colas
Low-Carb Soda Loses Its Fizz. (2004) The Wall Street Journal (254) 79:B1, B9.
introduced its C2 cola with great expectations. C2 is a reduced-calorie,
reduced-carb cola. The company marketed this product to consumers ages 20 to 40 who
are trying to reduce their sugar consumption and still indulge in soda. Company
officials thought the product would be great for individuals on low carb diets. According to data from Information Resources
Inc., by the end October 3, 2004 C2 only had a .41 percent of the soft drink market.
This small market share compared to a .29 percent held by Pepsi Edge. The
price for the product could have contributed to low sales.
Premium pricing for C2 was stopped in September, since that time sales have slowly
started to rebound.
Terhune, Chad. OJ Brands Fight
Carbs, Each Other. (2004) The Wall Street Journal (243) 95.
Minute Maid have released low carbohydrate orange juice in an attempt to increase sales
from consumers. Because of the new low carb juices, the Florida Department of Citrus
started a $7 million national advertising campaign to tell consumers about the importance
of vitamins and nutrients in orange juice.
Tharp, Paul. Atkins Impact in
Pasta Plunge. (2004) Frozen Food Digest (19) 5:28.
Italian Pasta Co. cut 14 percent of its workforce and closed a factory because consumers
are not eating pasta as much because of some low carb diets. Other companies have
claimed to be affected by the low carb diets as well.
The Lowdown. (2004) Prepared
Foods (173) 10:29.
Included is a
table on the best tasting low carb products according to ACI testers. The top one
came from Coca Colas C2. Included is an ACI description of each product.
It has been estimated that 59 million Americans were counting carbs last year. American Culinary Institute conducted the taste
Thomson, Peter. Low-Impact
Carbohydrates in Bakery Applications. (2004) Cereal Foods World
(49) 5:270, 272-273.
Obesity rates are
increasing around the world. Obesity is serious because it increases the risks of a
variety of health problems such as type II diabetes. In the world, 1.2 billion
people are considered overweight and 250 million are obese. It is currently
estimated that 32 million Americans are on a low-carbohydrate, high protein diet.
The food industry has responded by introducing new products with lower carbs. The
author also discusses the declining consumption of grain-based foods, high and low
glycemic-impact carbohydrates and GI, as well as sugar substitutes such as xylitol and
fructose. Included is how to formulate a low-carb soft chocolate chip cookie.
Obesity News Tipped the Scales in 2003.
(2004) Food Processing (65) 2:72.
A survey showed that obesity was the no. 1 food news in 2003. The no. 2 news
story was the Atkins Diet. Trans fatty acids were voted the no. 3 most important
story. The South Beach diet made the no. 5 top story in 2003 while no. 10 was
reality television based on foods.
Turcsik, Richard. The Breakfast Club. (2004) Progressive
Grocer (83) 12:52, 54.
The cereal industry has joined the low
carbohydrate high protein diet trend by introducing low carb cereal. Included is a
table on how low carb diets have affected total U.S. food store sales for ready to eat
Reducing Carbohydrates in Baked Goods. (2004)
Bakers Journal (64) 2:32.
The author discusses the best way they have found to reduce carbs in bakery
items. They reduce the white flour and replace it with soy flour. You can also
use chickpea flour or spelt flour. They also reduce and eliminate all the sugars and
add fiber to the product. Turner is a regional bakery coordinator for Whole Foods
Unrein, John. How Low Can You
Go? (2004) Baking Buyer (16) 1:45-46, 48, 50-51.
The popularity of
the low carbohydrate diet has given bakeries an opportunity to create new products and
increase profits. Natural Ovens Bakery is a supplier of Original Lo-Carb Bread to
in-store bakeries. Last year in June they made 1,200 loaves in one week and now a
week in November, they made 60,000 loaves. This trend has given retailers and
in-store bakeries huge opportunities. The author discusses developing products,
taste, labeling laws, and the future of the diet and new products.
Unrein, John. Make Choices
Obvious. (2004) Baking Buyer (16) 4:13.
By creating your
own low-carb logos, you can help your customers find low carbohydrate product easily
before they give up trying to find what they want. The author discusses what Trader
Joes has done with their own logo for their consumers.
Mix N Match. (2004) Low Carb Energy (1) 2:14.
Included are eight carb-wise vegetables that can be blended together in unique
combinations to offer a tasty treat. They include asparagus, broccoli, cauliflower,
green beans, mushrooms, onions, bell peppers, and spinach.
Suzanne. Marketers Weigh in on Diet Craze. (2004) The Wall
Street Journal (243) 53:B4.
Low carbohydrate diets are definitely a craze right now. There have now been
advertisements asking consumer if they are taking the diet a little too far. Other
companies are trying to promote their products that are not so fully loaded with carbs.
Wade, Marcia A. Emerging
Formulations - The New Starting Lineup. (2004) Prepared Foods
(173) 4:61-62, 64, 66, 68.
The author discusses formulating new products that have lower carbohydrates and how
this is dependent on adding nutritive ingredients and not so much on new technology.
She includes a table on the figures of sugar alcohols such as glycerine, sorbitol, and
mannitol. She also includes a figure of aspartame. She discusses what to take
into consideration when choosing a hydrocolloid. For
more information visit www.tamu.edu/food-protein/,
www.merlindevelopment.com, and www.tiax.biz/technologies/pdfs/food_nutriton.pdf.
Wal-Mart Activates Low-Carb Promotion. (2004:
January 26) Supermarket News.
The article is through news
briefs at www.bakingbusiness.com.
Wal-Mart Inc. is going to place low carbohydrate products in a high traffic area between
groceries and nonfood items. They are calling the display, Zero Carbohydrate
Action Alley. They are using more themes to help grow.
David. The Taming of the Trend. (2004) Frozen Food Age
Supplement: Health, Wellness, & Low Carb. 1, 14-15.
Since the low carbohydrate diet has stayed popular as long as it has, some are
considering it not a fad but something that may be around. Included is a table on
branded low-carb snack and beverage dollar sales, a table on popular
low-carbohydrate categories ranked by percentage change in dollar sales, and a table on
this could be the bigger opportunity for manufacturers developing healthier
products. Also included is a table on the top low-carb brands and lines in
Wilshire, Gil M.D.
Low-Carb Going Mainstream. (2004) Food Product Design (13) 11: 38-40, 43-44, 47-48, 51-52, 55-57.
believes that the low carbohydrate diet is a rare opportunity to improve the health of
consumers. She discusses expanding the market, understanding low carbohydrate diets,
the low carb consumer, information about lipids, protein, the carbohydrate controversy,
net carb claims, sweeteners, and the future of the low carbohydrate diet. She
includes a table on edible alcohols.
Low-Carbers: Your Pancreas Will Thank You.
(2004) Low Carb Energy (1) 2:84.
A study was done by Dana-Farber Cancer Institute of Brigham and Womens
Hospital and Harvard School of Public Health. The study showed that women who ate
starchy foods were more than two and a half times more likely to develop pancreatic
Wilson, Kim. Nutty Buddies. (2004) Low Carb
Energy (1) 2:20.
Nuts are a good snack for those on a low carb diet. For two tablespoons,
walnuts have 1.7 grams, peanuts have 3.4 grams, macadamia nuts have 2.3 grams, and almonds
have 3.6 grams of carbs.
Wilson, Kim. The
Calcium Connection. (2004) Low Carb Energy (1) 2:76.
Research shows that calcium rich foods can help your diet. Calcium sources for low-carb friendly products
include yogurt, canned sardines, broccoli, tofu, and raw oysters. Calcium intake for a person should not be less
than 2,000mg a day.
Winslow, Ron and McLaughlin, Katy.
Atkinss Family, Personal Doctor Say Diet Guru Was 195 Pounds.
(2004) The Wall Street Journal (243) 31:B3.
Family of Robert
Atkins released hospital records that showed he weighed 195 pounds when he was admitted to
the hospital after he slipped on the ice. The doctor reported that in the three
years he was treating him that his weight fluctuated by five to 10 pounds. The
doctor said he was a little overweight but he never treated him for a heart attack or
Winslow, Ron and McLaughlin, Katy.
New Research Lends Weight to Effect of Low-Carb Diet - In the Short
Term. (2004) The Wall Street Journal (243) 97:D1.
There have been
two new studies on the Atkins low-carbohydrate diet. These studies show that low
carb diets are more effective than low fat diets in that they have more weight loss over a
six-month period. After a year however, the results of the diets even out.
The studies still leave many unanswered questions about the long-term safety of the
diets. Included is a table on new low carb product launched in 1999 through 2004.
Answers. (2004) Low Carb Energy (1) 2:92-94.
worked on different questions from readers. The
questions involve skin, hair and nails; fibromyalgia and chronic fatigue syndrome; carb
intake and sex life; hypoglycemia; overweight child, arthritis and exercises; caffeine;
glutens; soy products; sugar alcohols; hydrogenated oils; and hidden carbs.
Zimmerman, Ann. Wal-Mart is
Serving Up Blimpie To Satisfy Low-Carb Shoppers. (2004) The
Wall Street Journal (243) 23:B3.
Wal-Mart is trying
to keep up with consumer demand and will have outlets of Blimpie International Inc. in
their stores. The Blimpie restaurants will also offer low-carb meals for
customers. Blimpie started the low-carb menu three months, which it already accounts
for 8 percent of total sales.
Adams, Judi. Regaining the
Healthful Image of Grain-Based Foods. (2003) Cereal Foods World (48)
In the media, it is easy to find articles,
reports, and information on how carbohydrates are to blame for American's obesity
crisis. The U.S. food pyramid guide is now being challenged for its recommendation
of 6 to 11 servings a day for Americans. High protein diets are one reason to blame
because they claim that carbohydrates are bad. Little information is available to
the public that says differently. Some objection to the USDA Food Guide Pyramid
comes from information of the Glycemic Index. The article includes acrylamide and
trans fats, two more issues that are in the spotlight along with carbohydrates. The
grain-based food industry is responding to attacks that carbohydrates are bad for
people. They have yet to give a resound response to the public. What is needed
is a third-party nutritionist to challenge the misinformation about carbohydrates.
Press. Egg Prices Hatch New Highs as Dieters Scramble for Protein.
(2003) The Wall Street Journal (242) 115:D4.
Because of millions of people hoping to lose
weight on the low-carbohydrate, high-protein diets, the prices of eggs have risen
sharply. They are reaching 20-year highs. For the past two months, some prices
have been $1.40, up from a few weeks ago of $1.20 a dozen.
Press. Study Upsets Idea That All Calories Are Created Equal.
(2003) The Wall Street Journal (242) 74:D4.
Penelope Greene of Harvard School of Public
Health did a study that was presented at the American Association for the Study of
Obesity. Her study found that people who eat an extra 300 calories a day on a very
low-carb diet lose as much as people on a standard low-fat diet. The low-carb
dieters consumed an extra 25,000 calories that should have accounted for seven extra
pounds but it didnt. Dr. Greene
reported that it seems the low-carb diet lets a person eat more calories and still lose
the weight. This challenges assumptions of calories.
Blimpie Chain Offering Low-Carb
Sandwiches. (2003) Milling & Baking News (82)
International Inc. has announced plans to introduce a low-carbohydrate menu. The
menu will have four sandwiches that are made on seven-grain onion bread that include roast
beef and cheddar: turkey and provolone; Buffalo chicken and provolone, and ham and Swiss.
CoolBrands Makes a Low-Carb Bet. (2003) The Wall Street Journal
CoolBrands International Inc. has made a bet that Americans who are
weight-conscious will want their ice cream without putting on weight. The new low
carb desserts will be produced as part of a license with the carb solutions division of
NBTY Inc. The new low carb ice cream will be super-premium because it will have 16%
butterfat but it will also be labeled low-carb because it will be low enough in sugar.
Data Indicate One Adult in Seven
Following Low-Carbohydrate Diet. (2003) Milling & Baking News (82)
a survey conducted by Harris Interactive which estimated that 32 million American adults
are on "high-protein low-carbohydrate" diets. Novartis Consumer
Health Inc sponsored the survey.
Ellison, Sarah. The
Good, the Bad, and the High Glycemic. (2003) The Wall Street Journal
(242) 103:B1, B.5
The Food and Drug Administration requires that food labels label carbohydrates
according to a simple formula. The formula is to subtract protein, fat, moisture,
and ash content from the weight of the food. The leftover portion is listed as total
carbohydrates. Because of new low carbohydrate diets, nutritionists are
distinguishing between good carbohydrates and bad carbohydrates. The difference
between the two is how the body responds to the carbohydrate. This would be the
physiological effect on the body and so far the FDA only requires labeling for the
chemical makeup of carbohydrates. The FDA is working on a better definition of a
and High-Carb Diets Go Head to Head. (2003) Tufts University Health &
Nutrition Letter (20) 11:6.
Last year, the American Heart Association s annual Scientific Sessions
released a report that said the Atkins low-carbohydrate diet might be a better way to lose
weight. One study author from Duke University reported that there needs to be more
research done before they can make absolute conclusions. Tufts writers
reported that they do not think it is healthy to limit the diet on vegetables, fruits, and
Jones, Julie Miller. Nutrition Column. (2003) Cereal
Foods World (48) 1:36-38.
Jones discusses many topics in her nutrition column. The headings of the
columns include carbohydrate and protein interactions-flavor, antioxidants, and potential
adverse effects; iron deficiency may contribute to Alzheimer's disease damage; fiber
intake may help cure appetite in women; fiber as an antibiotic; oats recognized for by
consumers as important for heart health; carbohydrates and weight gain and losses; sucrose
versus artificial sweeteners in beverages and weight gain; fructose and gas; and what is
the right amount of protein, fat, and carbohydrates for weight loss.
Low-Carb Craze, or Low-Carb
Crazy? (2003) Tufts University Health & Nutrition Letter (21)
The article reminds the reader of the low fat diet craze in the 1990s and how the
fad faded away. Currently, the low-carbohydrate diet is all the craze. One can
now find many low carbohydrate products on the market. The article includes a chart
that shows foods and their carbohydrate content. It also shows that just because it
is low carb does not mean that it has fewer calories. Foods that are listed in the
chart include Miller Lite Beer, Michelob Ultra Low Carbohydrate Light Beer, Kelloggs
Cocoa Rice Krispies, Keto Cocoa Crisp Crispy Soy Cereal, Barilla Elbows, Keto Elbows,
Mount Olive Old Fashioned Sweet Bread & Butter Pickles, Mount Olive No Sugar Added
Bread & Butter Pickles, Reeses Miniature Peanut Butter Cups, Reeses
Miniature Sugar-Free Peanut Butter Cups, Hersheys Special Dark Chocolate,
Hersheys Sugar-Free Dark Chocolate, Pillsbury Muffin Mix, and Atkins Quick Quisine
Muffin. The article also includes how manufacturers remove carbs from foods and the
difference between full-carb and low-carb foods.
Agenda of First National Bread Summit. (2003: December 2) Milling & Baking News
(82) 40: 1, 17.
One of the topics covered at the
National Bread Summit held on November 21, were low-carbohydrate bakery products. Several
companies reported planning to introduce new products in this area. A panelist discussion
highlighted the problems with focusing on these types of products. The owner
of Farm to Market bread announced that their company has already introduced Hummus Bread
that is part of the wheat flour is replaced by chickpea flour, which reduces the number of
carbohydrates. A report released by the National Bread Leadership Council of a
telephone survey that focused on consumers perception of grains and grain-based foods and
a survey conducted by the Bread Bakers Guild of America where also highlighted at the
Mathews, Anna Wilde. Carbohydrate Confusion. (2003) The
Wall Street Journal (242) 103:B1, B5.
New products are showing up on the shelves for people who are interested in low
carbohydrate diets. These new products are low-carb versions from many foods.
The problem with these foods is that there really is no set definition of low-carb.
The U.S. Food and Drug Administration has never set guidelines as to what are low
carbohydrate foods. It has in the past sent warning letters to companies saying that
their low-carb claims are illegal.
Mathews, Anna Wilde and Steingberg,
Brian. FTC Examines Health Claims In KFCs Ads. (2003) The
Wall Street Journal (242) 100:B1, B2.
The Federal Trade Commission is
investigating KFCs commercials that implied that eating fried chicken was healthy
and it would help consumers lose weight. The
FTC has started a civil subpoena that asks KFC to explain and justify its health claims in
the commercials. In the commercials, KFC claimed that their fried chicken was
healthier than a Whopper from Burger King. KFC also stated that its fried chicken
breast was low in carbs. The disclaimers on the television ads were small. The
FTC is investigating to see if KFC mislead consumers.
Mayo Clinic Publication
Cites Shortcomings of Low-Carb Diets. (2003: October 14) Milling & Baking News
(82) 1, 24-25
An article that appeared in the
October issue of the Mayo Clinic Womens Health Source reports that long-term
results of the diet are about the same as with any diet. Includes the text of
the article that discusses the pros and cons of the diet.
McDonalds Set To
Unveil Low-fat, Low-carb and Low-calorie Menus. (2003: October 14) Milling &
Baking News (82) 33: 1, 11.
McDonalds Corp. plans to launch several menu in January in New York, New
Jersey and Pennsylvania. The new menus will include low-carbohydrate, reduced fat or
Katy. The Atkins Spousal Syndrome. (2003) The Wall Street
Journal (242) 55:D1, D10.
Atkins Spousal Syndrome is when the spouse is not on the Atkins low-carb
diet, but his or her spouse is. The spouse who is not on the diet can have raised
blood pressure or halitosis. Atkins Nutritionals say not to do the diet
halfway, eat low-carbs and lots of high-fat foods. Nutritionals also say that the
bad breath usually only lasts the first two weeks of the diet.
Belt-Tightening & The Diet Aisle. (2003) Food Processing (64)
After Robert C. Atkins died in April, The New England Journal of Medicine and
Harvard Health Letter published research in June showing that Atkin's low-carb diet might
be effective in reducing weight and cholesterol. The diet has been under heavy
criticism. The USDA has always encouraged a high carbohydrate/low-fat diet while the
low-carb diet encourages low-carb/high-fat diets. In
1999, there were only 47 low- or no-carb food and beverage products were in the
market. For 2002, there were 339 in the market. In 2000, there were 6.6%
sugar-free candy products. In 2003, there were 15% sugar-free candy products.
Atkins Nutritionals say that 12.7% of the U.S. adult population (25.4 million people) are
either on the Atkins diet or have tried the Atkins diet. Another 18.4 % (36.7
million) say that they plan to try the diet. There are also more people who follow
low-carb variations on the Atkins diet.
Carb Intake. (2003) Milling & Baking News (82)
H.J. Heinz Co. is introducing Heinz One Carb Ketchup. The new ketchup will
have 75% less carbohydrates than regular Heinz Ketchup.
Panera Net Up 36% in Quarter; Plans to
Launch Low-Carb Bread. (2003: December 2) Milling & Baking News (82) 40:
Panera Bread Co. plans to launch three low
carbohydrate bread varieties and two low-carbohydrate bagel varieties in 2004. Each
new variety of bread will contain less than 10 net carbohydrates per serving. The
company did report a net income of $7,017,000 for the third quarter that ended
October 4, 2003.
Parker-Pope, Tara. Forget the Wonder Bread:
Atkins Diet Has a Point, Despite Scientific Backlash. (2003) The Wall
Street Journal (241) 73: D1.
Nearly 12 million Americans are cutting
carbohydrates to lose weight. The Journal of the American Medical Association
concluded that the low-carb diet is similar to just cutting high-calorie foods.
Introduce Low-Carbohydrate energy bar in early 2004. (2003) Milling & Baking News. (82)
Power Bar Inc. plans to introduce the PowerBar Carb
Select line in 2004. The new line will include five varieties with items
directed specifically toward men or women.
Interest in Low-Carbohydrate Grows. (2003) Milling & Baking News.
(82) 32:24, 26-28.
This product perspective profiles low-carb products. One
of the leading companies in this category Keto Foods & Snacks in Neptune, NJ reported
that sales are up 280% for the first half of 2003.
Keto offers a wide variety of product including "snack bars, snack chips,
cookies, ready-to-eat cereal and hot cereal, mixes for muffins, pancakes, bread, bread
crumbs, pizza dough, pasta and potato substitute." The company plans to
introduce more low-carb products soon. Even though the Food and Drug
Administration does not have regulation that defines the term "low carb" there
are several companies that are introducing new products. Some of the companies
selling products in this category include Atkins Nutritionals, Inc., O' So Lo Foods Inc.,
Flowers Bakeries, Expert Foods Inc., Don Poncho (subsidiary of Puentes Bros. Inc.), La
Tortilla Factory, and Low Carb Lifestyle Distributors.
Vickery, Lisa. Pasta
for a Low-Carb Diet. (2003) The Wall
Street Journal (241) 83: D8.
Low-carbohydrate pastas have fewer calories
then regular pasta. Low carb pasta has 160 calories for three-fourths a cup and
regular pasta has 200 or 210 calories. People for the low carb diet says it
stabilizes energy swings, lowers blood pressure and can even cut the risk of breast
cancer. Low carb dieters also get more protein. The food does cost a lot more
than the regular food.
Zammer, Colleen. Carbohydrate Cravings
and How to
Satisfy Them in Low-Carb Prepared Meals. (2003) Food Processings
Wellness Foods 29-31.
A low-carb diet is designed to minimize the
consumption of carbohydrates of all kinds and to maximize the consumption of protein,
which turns a persons body into a fat-burning machine. By lessening the intake
of carbohydrates, the body cannot store as much and converts fat to fuel. This helps
the body get rid of unwanted pounds. There are challenges for food companies to
develop new products to meet consumer demand for low-carb foods. Not only do
consumers what products that are low-carb, but they also want meals that are tasteful and
convenient. Low-carb diets allow vegetables that are low-starch, which have a high
water content and are hard to keep from getting soggy before they reach consumers. Sauces, which are usually used to help keep frozen
foods moist, are a problem too because they are usually high in starch. A food
company can add sugar alcohols to the sauces but too much servings of this can have a
laxative effect. The author encourages food companies to talk to consumers to meet
their wants. They can do this by asking them how low do they want the carbohydrate
level and what trade-offs are they willing to make to increase the tastiness of the food.
Page last updated July 9, 2010