NEW YORK — Specialty pasta is one of the beneficiaries of the recession and its effect on consumer eating habits. The sour economy forced many consumers to save money by eating at home more. But that doesn't mean they're all cooking from scratch. Rather, many are using prepared and packaged goods to create a restaurant experience at home, stated Ron Tanner, vice president of communications and education for the National Association for the Specialty Food Trade here. “Instead of spending ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess 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’sFREE, 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.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.