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Atkins diet fires up the beef industry.

Knight Ridder/Tribune News Service

| October 01, 2003 | Mann, Jennifer | COPYRIGHT 2003 Knight-Ridder/Tribune News Service. 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)Copyright

Byline: Jennifer Mann

KANSAS CITY, Mo. _ The hotter-than-hot Atkins diet is subtly reshaping the consumer food chain _ putting sizzle in the U.S. beef market, while slimming demand for pasta and bread.

Hunger for beef remains strong even as cattle prices push historic highs.

The Capital Grille in Kansas City, Mo., among others, routinely "Atkinizes" orders, while neighborhood barbecue joints increasingly offer "Atkins" platters.

Kansas City attorney Jim Marsh recently peered up from the all-meat "Atkins platter" at barbeque restaurant.

"I don't have an Atkins plan in front of me, but I've been following the basic diet for the last four or five months," Marsh said. "I've lost 20 pounds, I can still eat beef, and I haven't given up my cocktails, so it's definitely OK by me."

Such shifts in consumer choices are threatening profits for pasta and bread producers.

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