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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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R&D Applications Seminar

Special Reports

Lowe422_2012_II

Fat Reduction in Food Product Development

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
October 11, 2013
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.
Read More
Lowe422_2012_II

Cost Reduction in Product Development

Research and industry trends to help you reduce costs in formulation
October 4, 2013
Taste is the bottom-line in food product development. However, the bottom-line is also the bottom-line in food product development. How can there be two bottom-lines? I'll tell you: because there is actually only one.
Read More
Lowe422_2012_II

Calorie Reduction in Food Product Development

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
September 27, 2013
The unavoidable truth, friends, is that the world loves to talk about food. Everyone has an opinion, and everyone, in this case, is right.
Read More
Lowe422_2012_II

Authentic and Ethnic Ingredients in Product Development

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
September 20, 2013
At this very moment, I have an absurd number of hot peppers growing in my garden. I don't know why I planted them. I'm allergic, and I otherwise have a relatively low tolerance for spicy food.
Read More
Lowe422_2012_II

Allergens and Intolerance in Food Product Development

Research and industry trends to help reduce costs in formulation
September 13, 2013
There's no room for flippant commentary on this subject. It's serious. Food allergens and consumer intolerance to them is a constant in food product development. There is no denying that
Read More
Lowe422_2012_II

Developing Special Nutrition Products

Research and trends for your food formualtions
M loweweb
Malcolm Lowe
September 6, 2013
This week's topic is somewhat nebulous. Special Nutrition Products? Yes. Special Nutrition Products. They're everywhere. Green tea extracts, amino acid supplements, magnesium boosts, nanoencapsulation of this or that.
Read More
Lowe422_2012_II

Developing Better Soups

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
August 30, 2013
Believe it or not, there are people on the planet who do not like soup. I imagine there are a handful of people off the planet, astronauts and what have you, who do not like it as well.
Read More
Lowe422_2012_II

Developing Better Snack and Candy Products

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
August 23, 2013
And now we come to the conversation all of us must endure at some point in our lives: salty or sweet? Some deviants have skirted the issue by claiming they prefer sweet and salty. No! This is entirely unacceptable!
Read More
Lowe422_2012_II

To the R&D Applications Seminar, My Friends

This year's event has wrapped, but you can place the 2014 edition on your calendar now.
M loweweb
Malcolm Lowe
August 16, 2013
Folks -- have we established that I can call you folks? This week, I felt compelled to move away from category-specific research and trends and focus on an event I attended on Wednesday Aug. 14. It's called the R&D Applications Seminar, and if you aren't aware of it, I think you should take a moment to familiarize yourself.
Read More
Lowe422_2012_II

Developing New Sauces and Marinades

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
August 9, 2013
What in the world is at the root of all this? I routinely ask this question over a French dip sandwich with my childhood friend and current neighbor Sherwood Day.
Read More
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Events

February 23, 2023

Cognitive Support: The New Frontier of Well-Being

Consumers are actively seeking everything from enhanced focus and better information processing, to reduced stress, improved mood, faster learning, effective memory, better adaptability, and enhanced multitasking. This session will review the science behind these ingredients and how they can be added to your formulations to tap into the cognitive support wave.

March 30, 2023

Plant-Based Foods + Beverages: What’s New? What’s Next?

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

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