Putt for dough.(Bread aisle/ Bakery Foods) From: Snack Food & Wholesale Bakery | Date: May 1, 2004 | COPYRIGHT 2004 Stagnito Communications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

If the bread aisle were a golf tournament, the competition would be a scramble because that's what the baking industry has done over the last year in an effort to respond to consumer demands for low-carb, whole grain and other better-for-you breads.

While the game has changed from the traditional format, many bakers think the whole low-carb phenomena may eventually turn out to be a good thing for the industry. Again, eventually. As Mike Marcucci, CEO of Chicago-based Alp...