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 ...

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