Donald Pszczola

Donald E. Pszczola

Hold the pickle, hold the lettuce. That was yesterday. Today, it’s more likely hold the bun, but keep the lettuce. Even odds, I reckon, regarding the pickle.

Beef on a leaf? Some restaurants are serving bunless hamburgers on a bed of lettuce as part of their low-carbohydrate menu.Yes, the marketplace has seen some, well, “interesting,” differences lately. I’m referring, of course, to the wave—more like a tsunami—of low-carbohydrate food products (or to put it more accurately, products promoting a low-carb lifestyle) out there in the mainstream.

Here are just a few examples of what companies have been launching: Burger…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola