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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

Diabetes and diet

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Special Reports

Lowe422_2012_II

Colorings in Food Product Development

M loweweb
Malcolm Lowe
May 24, 2013
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.
Read More
Lowe422_2012_II

Dietary fiber in product development

Research and trends for your food formualtions
M loweweb
Malcolm Lowe
May 17, 2013
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.
Read More
Lowe422_2012_II

Emulsifiers, Fats and Oils in Product Development

Research and trends for your food formualtions
M loweweb
Malcolm Lowe
May 10, 2013
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.
Read More
Lowe422_2012_II

Flavors, Seasonings & Spices in Product Development

Research and trends for your food formualtions
M loweweb
Malcolm Lowe
May 3, 2013
Flavors, seasonings and spices make it all worthwhile, don't they?
Read More
Lowe422_2012_II

Flours, Grains and Pasta in Product Development

Research and industry trends to bolster your formulations
M loweweb
Malcolm Lowe
April 26, 2013
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!
Read More
Lowe422_2012_II

Fruits, Nuts and Vegetables in Product Development

Research and industry trends to bolster your formulations
M loweweb
Malcolm Lowe
April 19, 2013
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!
Read More
Lowe422_2012_II

Gums and Starches in Product Development

Research and trends for your food formualtions
M loweweb
Malcolm Lowe
April 12, 2013
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.
Read More
Lowe422_2012_II

Proteins and Enzymes in Product Development

Research and trends for your food formualtions
M loweweb
Malcolm Lowe
April 5, 2013
Proteins and enzymes, you must have them. Essential, building blocks. Aren't they? Or do I have them confused with cheese?
Read More
Lowe422_2012_II

Using Sweeteners in Product Development

Research and trends for sweeteners in food formulations
M loweweb
Malcolm Lowe
March 29, 2013
Sweeteners, sweets, sugars and the rest of it. It's on so many of our minds so much of the time.
Read More
Lowe422_2012_II

Allergens and Intolerance Considerations in Product Development

Research and trends for allergens and intolerance formulations
M loweweb
Malcolm Lowe
March 22, 2013
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.
Read More
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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.

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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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