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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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Diabetes and diet

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Special Reports

Lowe422_2012_II

Developing New Meat, Poultry and Seafood Products

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
August 2, 2013
Meat, poultry and seafood. Must we decide? I wish it were not the case. Perhaps it is not. Bring me a crowded plate of steak, chicken thighs and hearty sea scallops at once!
Read More
Lowe422_2012_II

Produce Development Focus: Meals and Sides

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
July 26, 2013
Meals and sides. How can one possibly choose? Lucky for us, we rarely need to throw our lot in with one or the other.
Read More
Lowe422_2012_II

Developing Dairy Food Products

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
July 19, 2013
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.
Read More
Lowe422_2012_II

Product Development: Breakfast, Cereals & Bars

M loweweb
Malcolm Lowe
July 12, 2013
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!
Read More
Lowe422_2012_II

Developing New Beverage Products

M loweweb
Malcolm Lowe
July 5, 2013
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.
Read More
Lowe422_2012_II

Developing Bakery Products

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
June 28, 2013
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.
Read More
Lowe422_2012_II

Acidulants and Phosphates in Product Development

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
June 21, 2013
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!
Read More
Lowe422_2012_II

Antioxidants and Nutritionals in Product Development

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
June 14, 2013
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
Read More
Lowe422_2012_II

Batters, Breading & Coatings in Product Development

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
June 7, 2013
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!
Read More
Lowe422_2012_II

Cheeses, Sauces and Bases in Product Development

Research and industry trends to help you reduce costs in formulation
M loweweb
Malcolm Lowe
May 31, 2013
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.
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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