Having survived the low-carb craze and returned to a rolling boil during the recession, noodle makers are ready to explore some healthy new avenues. Mainstream brands like Ronzoni have developed whole grain and fiber-enriched pastas, while niche companies are storming the market with gluten-free varieties. So far, these ventures have paid off: Sales of gluten-free noodles increased 40% during last year, according to the Nielsen Co. But manufacturers are doing much more than just following ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.