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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.

Dietary fiber in product development

Research and trends for your food formualtions

Malcolm Lowe

May 17, 2013

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Dietary fiber. We've been told time and again that it is essential to good health. I pledge to you now that I am not here to contradict that argument today.

Emulsifiers, Fats and Oils in Product Development

Research and trends for your food formualtions

Malcolm Lowe

May 10, 2013

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I'll say it so that none of you have to: most food tastes like cardboard without emulsifiers, fats and oils. There, I said it. It's out there. Done. Finit-o.

Flavors, Seasonings & Spices in Product Development

Research and trends for your food formualtions

Malcolm Lowe

May 3, 2013

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Flavors, seasonings and spices make it all worthwhile, don't they?

Flours, Grains and Pasta in Product Development

Research and industry trends to bolster your formulations

Malcolm Lowe

April 26, 2013

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Flours, grains and pasta. They are the basis of so much of what we consume. Especially, if you're a pasta eater. My goodness! Flour and grains galore!

Fruits, Nuts and Vegetables in Product Development

Research and industry trends to bolster your formulations

Malcolm Lowe

April 19, 2013

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Fruits, nuts and vegetables. They should be growing like wild after the rains we've had in the past few days. My goodness! To my canoe!

Gums and Starches in Product Development

Research and trends for your food formualtions

Malcolm Lowe

April 12, 2013

No Comments

Gums and starches, keeping it together since 1871. I saw that on a billboard recently. Why 1871? I'll have to leave that to you expert readers out there.

Proteins and Enzymes in Product Development

Research and trends for your food formualtions

Malcolm Lowe

April 5, 2013

No Comments

Proteins and enzymes, you must have them. Essential, building blocks. Aren't they? Or do I have them confused with cheese?

Using Sweeteners in Product Development

Research and trends for sweeteners in food formulations

Malcolm Lowe

March 29, 2013

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Sweeteners, sweets, sugars and the rest of it. It's on so many of our minds so much of the time.

Allergens and Intolerance Considerations in Product Development

Research and trends for allergens and intolerance formulations

Malcolm Lowe

March 22, 2013

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Food allergies and intolerance are quite common today, as I'm certain you are all aware. I myself do not have food allergies, but my childhood friend and current neighbor Sherwood Day suffers from and litany of them. Name it, and Sherwood is allergic to it.

Authentic and Ethnic Ingredients in Product Development

Research and trends for authentic and ethnic ingredient formulations

Malcolm Lowe

March 15, 2013

No Comments

New food formulations that employ authentic and ethnic ingredients are in high demand these days.
I, for one, seek them out.

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Dietary fiber in product development

Emulsifiers, Fats and Oils in Product Development

Flavors, Seasonings & Spices in Product Development

Flours, Grains and Pasta in Product Development

Fruits, Nuts and Vegetables in Product Development

Gums and Starches in Product Development

Proteins and Enzymes in Product Development

Using Sweeteners in Product Development

Allergens and Intolerance Considerations in Product Development

Authentic and Ethnic Ingredients in Product Development

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