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 ...
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