This is a special message from Barilla. Now that more consumers are seeking healthful options, an increasing number of menus are sporting whole grain foods. It is no longer a surprise to find whole grain spaghetti with fresh vegetables in a casual restaurant or a college dining hall or whole grain macaroni and cheese in a school lunchroom. In fact, whole grain versions of some foods traditionally made with regular flour are growing robustly. For example, the menuing of whole grain pasta ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!