Does the global popularity of the Atkins diet mean the end for pizza, pasta, the sandwich and the chip? Will steak and salad be the new menu chart toppers?
The arguments over the virtues and potential hazards of Dr Robert Atkins now famous low-carbohydrate high-protein diet are raging at a new high. Whatever your view, the Atkins phenomenon is not going away.
His original book, "Dr Atkins' Diet Revolution", was first published in 1972 and has sold 15 million copies worldwide. His latest bestseller "Atkins for Life" came out in January and briefly outsold even Harry Potter. The attraction of the diet, despite all the warnings from the nutritional establishment, is that it appears to work.
It is now having a major influence on eating habits, especially among the middle classes, in the US and now the UK. So what are the knock-on effects for the eating out market? Are restaurants, pubs, fast food chains taking enough notice, either of the threats to their standard offerings or of the opportunities they might exploit? Carbohydrate-heavy foods, let's face it, are at the heart of most popular menus.
The US-food industry is already reacting to a potentially lucrative market for low-carb snacks, foods and drinks. Low-carb snack bars are already hitting the shelves. Atkins Nutritionals is already a multi-million dollar business with over 100 food and snacks lines. It sees a big potential for low-carb cereals, pasta and bread. For low-fat, now read low-carb.
This month, Anheuser-Busch launched its new low-carbohydrate beer, Michelob Ultra, in Britain after its introduction in the States last year. The brewer has been quick to recognise that beer has more to lose than wine, for instance, from Atkins adherence.
The strength of the Atkins' phenomenon is that it is consumer-led.
Restaurant pub and quick service chains that take the easy first step of offering low-carbohydrate alternatives on their menus could come out as big winners. Green salads, steak, chicken, fish, omelettes are all good. Burgers without the bun, steak without the chips could be the new winning deals.
The arguments over the virtues and potential hazards of Dr Robert Atkins now famous low-carbohydrate high-protein diet are raging at a new high. Whatever your view, the Atkins phenomenon is not going away.
His original book, "Dr Atkins' Diet Revolution", was first published in 1972 and has sold 15 million copies worldwide. His latest bestseller "Atkins for Life" came out in January and briefly outsold even Harry Potter. The attraction of the diet, despite all the warnings from the nutritional establishment, is that it appears to work.
It is now having a major influence on eating habits, especially among the middle classes, in the US and now the UK. So what are the knock-on effects for the eating out market? Are restaurants, pubs, fast food chains taking enough notice, either of the threats to their standard offerings or of the opportunities they might exploit? Carbohydrate-heavy foods, let's face it, are at the heart of most popular menus.
The US-food industry is already reacting to a potentially lucrative market for low-carb snacks, foods and drinks. Low-carb snack bars are already hitting the shelves. Atkins Nutritionals is already a multi-million dollar business with over 100 food and snacks lines. It sees a big potential for low-carb cereals, pasta and bread. For low-fat, now read low-carb.
This month, Anheuser-Busch launched its new low-carbohydrate beer, Michelob Ultra, in Britain after its introduction in the States last year. The brewer has been quick to recognise that beer has more to lose than wine, for instance, from Atkins adherence.
The strength of the Atkins' phenomenon is that it is consumer-led.
Restaurant pub and quick service chains that take the easy first step of offering low-carbohydrate alternatives on their menus could come out as big winners. Green salads, steak, chicken, fish, omelettes are all good. Burgers without the bun, steak without the chips could be the new winning deals.
