Home » Blogs » Research Reduction

Research Reduction
Subscribe

Research Reduction, a Prepared Foods blog, jump-starts your ingredient, formulation and market research by sifting news, trends and product information and presenting results in easily digested information capsules. Search results can be overwhelming. Research Reduction does the legwork for you.

Colorings in Food Product Development

Malcolm Lowe

May 24, 2013

When I imagine food colorings I can't help but think of rows of bright candies and open cylinders of ice cream. Lime green sherbet, please.

Dietary fiber in product development

Research and trends for your food formualtions

Malcolm Lowe

May 17, 2013

Dietary fiber. We've been told time and again that it is essential to good health. I pledge to you now that I am not here to contradict that argument today.

Emulsifiers, Fats and Oils in Product Development

Research and trends for your food formualtions

Malcolm Lowe

May 10, 2013

I'll say it so that none of you have to: most food tastes like cardboard without emulsifiers, fats and oils. There, I said it. It's out there. Done. Finit-o.

Flavors, Seasonings & Spices in Product Development

Research and trends for your food formualtions

Malcolm Lowe

May 3, 2013

Flavors, seasonings and spices make it all worthwhile, don't they?

Flours, Grains and Pasta in Product Development

Research and industry trends to bolster your formulations

Malcolm Lowe

April 26, 2013

Flours, grains and pasta. They are the basis of so much of what we consume. Especially, if you're a pasta eater. My goodness! Flour and grains galore!

Fruits, Nuts and Vegetables in Product Development

Research and industry trends to bolster your formulations

Malcolm Lowe

April 19, 2013

Fruits, nuts and vegetables. They should be growing like wild after the rains we've had in the past few days. My goodness! To my canoe!

Gums and Starches in Product Development

Research and trends for your food formualtions

Malcolm Lowe

April 12, 2013

Gums and starches, keeping it together since 1871. I saw that on a billboard recently. Why 1871? I'll have to leave that to you expert readers out there.

Proteins and Enzymes in Product Development

Research and trends for your food formualtions

Malcolm Lowe

April 5, 2013

Proteins and enzymes, you must have them. Essential, building blocks. Aren't they? Or do I have them confused with cheese?

Using Sweeteners in Product Development

Research and trends for sweeteners in food formulations

Malcolm Lowe

March 29, 2013

Sweeteners, sweets, sugars and the rest of it. It's on so many of our minds so much of the time.

Allergens and Intolerance Considerations in Product Development

Research and trends for allergens and intolerance formulations

Malcolm Lowe

March 22, 2013

Food allergies and intolerance are quite common today, as I'm certain you are all aware. I myself do not have food allergies, but my childhood friend and current neighbor Sherwood Day suffers from and litany of them. Name it, and Sherwood is allergic to it.

General Mills Launches 79 Limited-Edition Summer Products

Circana Highlights 2025 CPG Pacesetters

Bush’s Beans Debuts Summer-Inspired Flavors

Events

June 18, 2025

Master the Art of Plant-Based Dairy

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

June 25, 2025

Market in Motion: Active Nutrition

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.

View All Submit An Event