Cheeseburger . . . Cheeseburger . . . No Bun

INGREDIENTS

Food Technology Magazine | Article

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

In This Article

  1. Food Categories
  2. Carbohydrate
  3. Food Business Trends
  4. Consumer and Marketplace Trends
  5. Food, Health and Nutrition
  6. Food Ingredients and Additives
  7. Food, Health and Nutrition
  8. Obesity and Weight Management

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