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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.

Make it All Better with Batters, Breading and Coatings

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

December 13, 2013

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Batters, Breading and Coatings, they make it all better. They make the medicine go down, so to speak.

Don't like vegetables? Ever had tempura? Goodness gracious

Bolster Your New Products with Antioxidants and Nutritionals

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

December 6, 2013

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We've known the benefits of antioxidants for decades, longer. Blueberries, green tea, heck, even some chocolate contains them. Get the old blood moving!

Acidulants and Phosphates: Increase Yields, Improve Taste

Research and trends for your food formualtions

Malcolm Lowe

November 29, 2013

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I must say that as a food consumer, an eater, I am never not in love with a dish that is laden with acidulates and phosphates. My stomach grumbles like I'm smelling movie theater popcorn as I think of the deliciousness that acidulates and phosphates bring to the foods I consume.

Developing New Products for Vegetarians

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

November 22, 2013

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I can't stop eating bacon. I don't know why I am beginning an entry about developing food products for vegetarians by making that claim. All I can say is that it is on my mind and I had to admit it to someone. There. It's out there.

Weight Management Components in Food Formulations

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

November 15, 2013

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Well, it's the time of year when so many people we know are starting to stitch together some semblance of a New Year's resolution. I, for one, am setting my sights on speaking more regularly from the diaphragm. Project!

Reducing Sodium in New Food Formulations

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

November 8, 2013

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We keep hearing that we need much less sodium in our diets. Last I heard, the recommended daily intake of sodium per adult is something in the neighborhood of a teaspoon.

Keeping Your Products Shelf Stable

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

November 1, 2013

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This morning found myself out of cream for my coffee, so I opened a can of condensed milk and spooned it into my cup. Talk about a shelf stable product. This is milk. Milk!

Stay on Top of Food Regulations and Claims

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

October 25, 2013

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It all comes down to awareness. Regulations, claims, personal hygiene... you must have some sense of awareness. Failure to be clued-in to the goings-on in these fields could lead to disaster, or at least, supreme embarrassment.

Natural and Organic in Product Development

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

October 18, 2013

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Oh, time. Have I let too much pass? It's only natural to feel the years in your back, the organic decay of bone and tissue. Wait, we're discussing organic and natural as it pertains to food, right?

Fat Reduction in Food Product Development

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

October 11, 2013

No Comments

I just ate a donut. I wouldn't normally begin an entry about fat reduction in this way, but I tend to believe that our preoccupation with foods such as donuts is at the heart of why we also are in desperate need of reduced fat foods. Good gravy.

RITZ Cheese Crispers

Bell & Evans Gourmet Chicken Burgers

Fruits and Nuts in Their Many Forms Have Applications in All Sectors of the Food Industry

Events

August 26, 2020

Food Affordability: Navigating Today’s World, Emerging Stronger Tomorrow

The webinar will provide the audience with an overview of the economic pressure and consumer concerns in the current food market during COVID-19, and what to expect in the future. Ingredion will highlight insights and capabilities that can help manufacturers maintain their margins while delighting consumers with more affordable food choices.

September 14, 2020