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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com