Product Development with Calorie Reduction

By this time of year, you've either gotten over the hump and deepened your commitment to new year resolutions, or you've abandoned them altogether. I have no trouble telling you that I have not given up on mine yet, and the simple reason for that is that I have yet to decide upon a new practice with which to commit. I suppose taking the garbage out before it becomes a soggy repulsive mound in my kitchen is probably something I should put on my list of potential newish year resolutions.

Though, I know that I will fail at that task. I just can't help but allow the trash to pile. It runs in my family. My father took the trash out six times per year, mostly around holidays. You may say that's disgusting, and perhaps it is. It is our way though. It is my way, and I cannot pretend that announcing a resolution will somehow undo generational practices that expand well beyond my will and consciousness.

However, I am aware that reducing caloric intake is a more common and perhaps attainable resolution in which I could hitch myself. Perhaps I will begin there and then slowly work toward taking out the trash more regularly. 

The thought pains me.

Enough!
Your weekly reduction!
Articles about calorie reduction in the development and formulation of food products. 

Children in the U.S. ate fewer calories in 2010 than they did a decade ago, a new health study shows.

Consumers often miscalculate the number of calories and the nutritional content of products that have two or more servings per container.

Government researchers say the findings deserve attention because, like soda, alcohol contains few nutrients but plenty of calories.

Self-regulation can make or break a person’s choice to eat something that is fattening.

Collectively, the small changes that restaurant operators make to top menu items has the potential to eliminate up to 10 million calories from restaurant meals.

Find more articles about calorie reduction in food product development and formulation.