How should bakers, pasta makers deal with low-carb craze?
Weighing in on the low-carb diet craze, Wharton School professors discuss strategies for bakers and pasta makers. The issue, they say, is whether or not low-carb dieting is here to stay. Among the groups tackling the phenomenon head on: the American Bakers Association and the Northern American Millers’ Association, both of which have launched a major education campaign about the benefits of regular bread.
