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Home » Blogs » Research Reduction

Research Reduction
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Prepared Foods Research Reduction Blog
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.
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Thanks for sharing a wonderful blog post.

Diabetes and diet

Diabetes and diet

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Special Reports

Editorial View: Nick Roskelly

We're All Learning Something New in the Kitchen

Throughout 2020, consumers have found the time, patience and interest required to prepare home-cooked meals
Nick roskelly 200x200
Nicholas Roskelly
February 9, 2021
No Comments
This year, a majority of consumers who want to go out for a romantic dinner will not be able to do so. Some will order specialty dishes from their favorite local restaurants, but a great many will scour the internet for the perfect recipe, compile a shopping list, purchase ingredients (perhaps online for home delivery), and set off to prepare a meal at home.
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Feder_15_900

What Crystal Ball?

Unlock opportunity. Unleash creativity. Transform industry.
David feder 200x200
David Feder , RDN
March 31, 2017
No Comments
Having spent years as a professional chef, I stay in touch with dozens of restaurant chefs and research chefs, old friends and new acquaintances, located worldwide.
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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!


Read More
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!


Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
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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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