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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.

Produce Development Focus: Meals and Sides

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

July 26, 2013

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Meals and sides. How can one possibly choose? Lucky for us, we rarely need to throw our lot in with one or the other.

Developing Dairy Food Products

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

July 19, 2013

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I've only broken one bone in my life, and I attribute that fact to genetics and my mother's insistence on my steady regimen of dairy products.

Product Development: Breakfast, Cereals & Bars

Malcolm Lowe

July 12, 2013

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How many times can we read about breakfast being the most important meal of the day? I'm hoping you have at least one more time in you. It's so good for you!

Developing New Beverage Products

Malcolm Lowe

July 5, 2013

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Given the choice, I must say that I prefer drinks over food. I've always been this way. As a child I could not stop drinking grape soda.

Developing Bakery Products

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

June 28, 2013

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Every time I turn around it seems that I am expressing an opinion about baked goods, and I know why. It's because they are delicious.

Acidulants and Phosphates in Product Development

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

June 21, 2013

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OK, you're smarter than me. I don't have an immediate frame of reference for acidulants nor phosphates, but I do know that they are instrumental in many of your formulations. They are not to be overlooked!

Antioxidants and Nutritionals in Product Development

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

June 14, 2013

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It's safe to say that we all attempt health, a healthy life. We make strides toward eating foods that are nutritious and loaded with all the goods things that make our bodies pulse with vitality. And then we eat pound cake and a cigarette for breakfast

Batters, Breading & Coatings in Product Development

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

June 7, 2013

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My approach may seem obvious today. Batters, breading and coatings make good food great because many times when these techniques are employed it signals that frying is not far off. Frying! My goodness what a revelation! How sad the world would be without bubbling pots of fat!

Cheeses, Sauces and Bases in Product Development

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

May 31, 2013

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I've said this before and I will say it again: I'm so happy cheese is in the world. And as for sauces and bases with cheese in them? All the better.

Colorings in Food Product Development

Malcolm Lowe

May 24, 2013

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When I imagine food colorings I can't help but think of rows of bright candies and open cylinders of ice cream. Lime green sherbet, please.

Del Monte Foods Bubble Fruit

New Approaches to Diabetes

New Applications for Chocolate and Vanilla Ingredients

Artisan Collection by Nestlé Toll House

Survey Shows Millennials Consume the Most Soy

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Diabetes and diet

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R&D Applications Seminar

Special Reports

Produce Development Focus: Meals and Sides

Developing Dairy Food Products

Product Development: Breakfast, Cereals & Bars

Developing New Beverage Products

Developing Bakery Products

Acidulants and Phosphates in Product Development

Antioxidants and Nutritionals in Product Development

Batters, Breading & Coatings in Product Development

Cheeses, Sauces and Bases in Product Development

Colorings in Food Product Development

Prepared Foods

2019 September

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