http://www.bismarcktribune.com/articles/2004/01/13/news/update/upd4.txt

CARRINGTON - Dakota Growers Pasta Co. is rolling out a new line of
low-carb pasta products called Dreamfields, and a new company to help
develop it.

"We're calling our product a low-digestible carbohydrate pasta," says
Tim Dodd, the Carrington company's president and chief executive
officer. "The beauty of this is it's still semolina, whereas other
'low-carb' products on the market are made using a dilution method -
replacing semolina with other ingredients."

Dodd said Dreamfields products have been in commercial test runs since
Dec. 4. They will go into full production next week, with the goal of
being in stores by March 1. Initially, the company will make Dreamfields
in spaghetti, linguine, penne regate and elbow shapes.  

"Feedback from our potential customers is very positive, that we're
leading the field," Dodd said. "I believe this is a value-added product
that's going to enhance our margins."

A 56-gram (2 ounce) serving of Dreamfields pasta still will include 42
grams of total carbohydrates, but 37 are rendered nondigestible by a
"fiber blend" process for which a patent is pending. The process leaves
only 5 digestible carbs per serving, Dodd said

(then there's some more about their business plans).

Hmmm, patent pending process that renders some of the carbs
nondigestible?

Lee