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Home » Topics » Formulation » Cost Reduction

Cost Reduction
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Article: Private Practice -- May 2009

William A. Roberts, Jr.
May 1, 2009
Recent years have seen private label products become innovators in their own right.
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Cost-reduction Considerations

Kerry Hughes
Kerry Hughes
May 1, 2009
The volatility of oil prices has increased shipping costs for all products, as well as raised the cost of ingredients and labor. Food prices have also risen and remain high.
Read More

Article: On the National Menu -- April 2009

Maria Caranfa David Morris
April 1, 2009
Value on the menu; and gaining the touch of velvet.
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R&D: Pea Protein: The Good, Bad and Ugly -- January 2009

Kerry Hughes
Kerry Hughes
January 1, 2009
First, the bad and the ugly. Economic realities of higher raw material costs and shrinking margins hit home with everyone. 
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Article: Editorial: Elevating Efficiencies -- October 2008

October 1, 2008
Visiting the IFT show is always a good experience, as catching up with old acquaintances, learning about the latest advances in food technology and gauging the pulse of the industry
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Article: Editorial: Still Blessed -- September 2008

Claudia O'Donnell
September 1, 2008
This was a challenging editorial. The topic is socially, politically and economically complicated, and I’m aware of how unaware I am of its many facets.The growing, distribution of, preparation of
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Hitting the Shelves: Functional Packaging -- September 2008

September 1, 2008
A prime example of the movement toward eco-friendly packaging is Target’s Archer Farms cereal. Instead of the typical, cardboard rectangular-shaped boxes, these cereals are now sold in oblong-shaped boxes containing an inner plastic lining holding the cereal. 
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Maximized Water-binding

Claudia O'Donnell
June 1, 2008
Ingredients described as “clean label” are much in demand. One reason is they cross international borders more easily, whether in a finished product or a formula to be produced in multiple locations, since they often face fewer regulations compared to synthetic alternatives.
Read More
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