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Article: Dieters don't have to pass up pizza. (R&D Applications)
- Article from:
- Prepared Foods
- Article date:
- May 1, 1994
- Author:
CopyrightCOPYRIGHT 1994 BNP Media. 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. (Hide copyright information)
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The rich taste and texture of mozzarella cheese is one of the reasons Italian food is so popular.
Mozzarella sales per capita, fueled by a surge in pizza sales, have tripled since 1975. Each American ate 2.12 pounds of mozzarella in 1975 and in 1992 the figure was up to 7.71 pounds, according to USDA figures.
However, cheese also adds calories, fat and cholesterol to favorites like pizza, lasagna, and eggplant parmagiana. If mozzarella cheese was trimmed of fat and sodium, weight- and health-conscious consumers could enjoy pizza and other Italian favorites more often.
This idea resulted in a quest for quality, fat-free cheese pizza ingredients by ...