After decades of being ahead of the curve in promoting whole-grain nutrition, Roman Meal Co. Tacoma-based Roman Meal is confronting twin problems: interest in low-carbohydrate diets has halted the growth of the bread market, while growing awareness of the virtues of whole grains, and organics, have generated hundreds of competitors when years ago there were almost none. In response to low-carbohydrate diets, the company has introduced a line of low-carb breads by replacing some of the carbohydrates with protein. But in some ways Matthaei and his father, company chairman Charles Matthaei, are doing so reluctantly, convinced as they are that balance in diet is better than extremes. For Bill Matthaei and his father, adapting to dietary fads is nothing new. In the ’70s they made low-calorie breads by substituting cellulose for flour. In the ’80s they made cholesterol-fighting breads by adding oats. Now they’re trying to adapt to the demand for low carbs. The company also is facing stiffening competition.
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