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Home » Authors » Malcolm Lowe
Malcolm Lowe

Malcolm Lowe

Malcolm Lowe is a contributor to the Prepared Foods Network.
Articles

ARTICLES

Lowe422_2012_II

Formulating with Fewer Calories

Ingredient formulations, new product and consumer trend information for reduced-calorie foods & beverages.
M loweweb
Malcolm Lowe
July 4, 2014
No Comments
Your weekly reduction!


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Lowe422_2012_II

Cost Reduction in Food Product Development

Ingredients, software and R&D services for efficient product development and reduced cost foods & beverages.
M loweweb
Malcolm Lowe
June 27, 2014
No Comments
Your weekly reduction!


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Lowe422_2012_II

Reducing Fat in Food Formulations

Ingredient formulations, new product & consumer trend information to reduce saturated, trans and total fat levels.
M loweweb
Malcolm Lowe
June 20, 2014
No Comments
Your weekly reduction!


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Lowe422_2012_II

It's Organic! Boogie, Woogie, Woogie

Consumer trend, new product and ingredient options for the formulation of organic and natural foods & beverages.
M loweweb
Malcolm Lowe
June 13, 2014
No Comments
Hardly anything is more natural than dancing. A spin here, a twirl there. Dip and float across the floor. I had the chance to see samples of dances from around the world at a recent festival in my town.
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Lowe422_2012_II

Staying on Top of Food Industry Regulations and Claims

Regulatory updates on ingredient use, label information (e.g., claims, panels and seals) and other R&D challenges.
M loweweb
Malcolm Lowe
June 6, 2014
No Comments
This is one of those things that can surprise you in your work. One day you are at the bench behaving as a proper food scientist, the next you're pouring over legal documents making a desperate attempt to understand new food regulations. Let's hope you have a legal department to sift through new legislation.
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Lowe422_2012_II

Safe and sound: Shelf stability in product development

Ingredient formulations and advice on processing parameters for food safety and extended shelflife
M loweweb
Malcolm Lowe
May 30, 2014
No Comments
Well, I've begun running again. I don't mean to throw that in the face of anyone who wants to exercise but for whatever reason doesn't, and feels a puncture of guilt and disapproval each time he hears of someone successfully putting a body in motion.
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Lowe422_2012_II

Formulating Low Sodium Foods

Ingredient formulations, new product and consumer trend information for reduced-sodium foods & beverages.
M loweweb
Malcolm Lowe
May 23, 2014
No Comments
OK, here it is. I lick my finger and press it into the salt corralled into the corner of an empty pretzel bag. I do it. I do it every time.
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Lowe422_2012_II

Developing Foods with Weight Management Components

Ingredient formulations, new product and consumer trend information for weight management foods & beverages.
M loweweb
Malcolm Lowe
May 16, 2014
No Comments
I watch my belly grow everyday. Sometimes I think, oh, I just ate, that is why it is round. And then I see it first thing in the morning and I realize, no, there is no food in there.
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Lowe422_2012_II

Uncovering Effective Vegetarian Formulations

Consumer trend, new product and ingredient options for the formulation of vegetarian and vegan foods & beverages.
M loweweb
Malcolm Lowe
May 9, 2014
No Comments
I look to the garden this May and see short bushy rows of green. Chard, lettuce, radish, spinach, mustard greens, kale. In another month, I will have the makings of many meals that feature vegetables.
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Lowe422_2012_II

Formulations Wield Health Benefits of Special Nutrition Products

Ingredient, formulation, consumer and market trend information for developers of high-value nutritional foods & beverages.
M loweweb
Malcolm Lowe
May 2, 2014
No Comments
Like you, I do my best to eat healthy foods. Sometimes my best is your worst. I mean really. The dinner menu last: chips and salsa and a handful of leftover chocolate Easter eggs.
Read More
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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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2022 SEGMENT GROWTH

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