While whole-grain breads and brown rice may be growing in importance as dining options, when it comes to whole-grain pasta, slow and steady is the pace.An increasing number of chain and independent restaurants have been introducing whole-grain, primarily wheat, pastas to their menus. Generally, operators add a single cut, frequently penne or fettuccine, to menus that include many other pasta options, though in some cases, the whole-grain offering is available only upon customer ...
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 NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?