March 31, 2004
Low-Carb Revolution Shakes Food Industry
America's growing appetite for low-carbohydrate foods has left people like Tony Stallone struggling to keep pace with demand.Posted by Timothy Fredel at March 31, 2004 10:44 PM | TrackBackA vice president at online grocer Peapod, Stallone already offers more than 300 low-carb products featured in a special "aisle" on the company's Web site. But it's not nearly enough.
"We're out there fighting for every case of low-carb yogurt and low-carb tortillas we can get," he said. "The demand has been through the roof."
Low-carb diets have been around for decades, but only in the last few years made it to the mainstream. Yet, in that time they have revolutionized dieting and challenged and changed the entire food industry.
Grocers and restaurants now signpost low-carb offerings. Sales of once forbidden foods such as bacon are booming. And low-carb versions of everything from bread to bagels and tortellini to toothpaste compete for shelf space.
"I've been watching the way people eat for the last 25 years and I'm not sure I've seen anything happen this fast for this many companies," said Harry Balzer, vice president of NPD Group, a Port Washington, N.Y., consumer research firm.
The number of low-carb specialty products has exploded, with roughly 1,200 items on the market now, including margarita mix and tortilla chips. An average of 10 new items are added each week.
Related Categories: Industry - Food | Quadrant - Social | Theme - 'Health(ier) Food' | Theme - 'Obesity Epidemic'
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