Low-carb line boosts baker's business

Natural Ovens, like other bread makers, saw sales decline rapidly when low-carb diets took off, but the company's rollout of a low-carb bread has reversed that decline and revenues are up 50%, says CEO Paul Stitt. Though some suspect it's just a fad, packaged food manufacturers are rushing to jump on the low-carb bandwagon. "If we do this intelligently, low-carb foods could be here forever," Stitt said.

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Milwaukee Journal Sentinel (tiered subscription model)

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