[Aquinasfan]

Now, food companies and retailers are hoping for similar happy results by focusing on products that fit the Atkins plan.

Great news. The industry is out in front of the general public. I'm looking forward to the new products! The Atkins program will become conventional wisdom within five to ten years.

The industry is responding with low-sugar breads and low-carb pastas, but that's not the answer, Mr. Sosland said.

No, they're on the right track.

[lelio]

Atkins makes a snack bar that's pretty good; it does say 21g of carbs on it, but excluding all carbs that are good / pass through you (like fiber and some other one) its only 3g. I eat a couple a week, pretty tasty.
Its good to see the food industry adapt to changing times; for if it was like the airline one a previous poster mentioned, we'll start to bail out the Big Carb companies in a couple of years for their poor decisions.
I wonder if the dairy industry is feeling the affects of the Atkins diet. Personally I don't like milk and avoid it as I'm a little lactose intolerant. I recall a dairy exec saying that a report that Asians can't digest milk being a racist comment. No, they just don't have cows over there. Besides, milk is for babies!

[Reeses]

Last week, it announced its newest product, Atkins Endulge Ice Cream.

I tried it and am disappointed. It is pricey, is in small portions, and is not as close to a premium ice cream as it could be. Homemade ice cream made with a Splenda based syrup is much better. Spenda does really well in cold foods, has similar properties to real sugar. I don't know why Atkins used sorbitol in their new ice cream. Atkins himself wrote that sorbitol should be avoided. A real ice cream made with Splenda instead would sell really well.

[Maximum Leader]

The Fast Food Company that comes out with the Low-carb hamburger bun is going to make much money.

Hamburgers without the bun are a good Atkins meal (cheap too), but it would make life easier if there were an Atkins-friendly bun.