Home » Blogs » Research Reduction

Research Reduction
Create Account

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.

Lowe422_2012_II

Sweeteners in the Mix

M-loweweb

February 21, 2014

We are seduced by sweets. Sugar is a drug for some of us. Not me. Give me a saltine over a chocolate square any day.

Lowe422_2012_II

Co-heroes of Our World: Proteins and Enzymes

Formulating foods with proteins and enzymes

M-loweweb

February 14, 2014

I cannot explain, but the words together, "proteins and enzymes," conjure a super hero duo in my mind. They seem to complement one another in some way, as a super hero duo might. But which is the sidekick?

Lowe422_2012_II

New Uses for Gums and Starches

Food product development with gums and starches

M-loweweb

February 7, 2014

Mouth-feel! I will bring it to your attention at this very moment: It took me some time to come around to the term mouth-feel.

Lowe422_2012_II

The Time Has Come for Fruits, Vegetables and Nuts

Fruits, vegetables and nuts used to formulate prepared foods

M-loweweb

January 30, 2014

As I steel myself indoors, safe from the deep freeze arresting all signs of life, I am tempted to begin planning my spring garden.

Lowe422_2012_II

Formulating with flours, grains and pasta

Seed and grain-based flours, refined and whole grains and pasta used to formulate prepared foods.

M-loweweb

January 24, 2014

There is little doubt that the quality of flours, grains and pasta used in food formulation can have dramatic effects on product outcome.

Lowe422_2012_II

Developing New Products with Flavors, Seasonings and Spices

Research and industry trends to help you reduce costs in formulation

M-loweweb

January 17, 2014

Let's face it. There are stretches of time when life can be rather bland, when a routine has drained all sense of chance and impulse out of your existence.

Lowe422_2012_II

What You Don't Know About Emulsifiers, Fat and Oils

Research and industry trends to help you reduce costs in formulation

M-loweweb

January 10, 2014

This may be a sentiment that each of you feel at this very moment: I need to get in shape.
Seriously, folks. I haven't broken into a sprint in two years, and even then it was against my will.

Lowe422_2012_II

Dietary Fiber for a New Year, a New Outlook

Research and industry trends to help you reduce costs in formulation

M-loweweb

January 3, 2014

The first entry of 2014 could not focus on a more pertinent topic than dietary fiber.

Lowe422_2012_II

Colorings to Bring the Year to an End

Research and industry trends to help you reduce costs in formulation

M-loweweb

December 27, 2013

Here it is, the last entry of Research Reduction in 2013. My, oh my, it's been quite a year. So many topics to touch on, but let us focus on food colorings.

Lowe422_2012_II

Cheeses, Sauces & Bases Now and Forever

Research and industry trends to help you reduce costs in formulation

M-loweweb

December 20, 2013

Well, faithful and vast readership, this is my last entry before the holiday season takes over our lives, stealing us from the work we love and casting us into the arms of family and friends.

Prepared Foods

Prepared Foods October 2019 Cover

2019 October

Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.

View More Create Account

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing