Low-carb semantics: in the rush to get Atkins-friendly versions of their products to market, food companies are risking FDA reprimands for labeling law infractions.(Food Packaging)

Food Engineering, April, 2004 by Higgins, Kevin T.

JUST AS THE TERRY SOUTHERN/STANLEY KUBRICK CLASSIC "Dr. Strangelove was subtitled, "How I learned to stop worrying and love the bomb," the Dr. Atkins diet can be thought of as, "How I stopped hating protein and learned to love reduced carbs."

The popularity of the Atkins diet has been a boon to beef producers but a disaster for bakers, orange juice makers and processors of carbohydrate-heavy foods. Instead of cursing the Atkins name and accepting a sales swoon, many companies are fighting back with reduced-carb versions of their mainstream products. The success of Michelob Ultra spawned a host of similar beers, and Sara Lee Bakery's new Delightful Breads are among a spate of lower-carb grain products staking out shelf space. Lactose boosts the carb index of a...

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