Home » Blogs » Research Reduction

Research Reduction
Create Account

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.

Product Development with Calorie Reduction

Research and trends for calorie reduction formulations

Malcolm Lowe

March 8, 2013

One Comment

Cost Reduction in Product Development

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

March 1, 2013

Cost reduction. It's on the minds of everyone we know. There's an assumption that whatever you're doing now can be done cheaper, pardon, more cost effectively. Well, maybe it's true. And maybe, just maybe, it's not. But either way, it had better be true!

Fat Reduction in Product Development

Find fat reduction research and trends to assist you in your formulating process

Malcolm Lowe

February 22, 2013

No Comments

Fat reduction in food formulations, that's the matter at hand today. As you well know, there are many moments when full fat in meals is all that matters.

Developing Organic and Natural Products

Research and trends for your food formualtions

Malcolm Lowe

February 15, 2013

No Comments

Organic and Naturals. Yes, they have become fundamental to many of our formulations. And why shouldn't they? What is more natural than the eating of food and the drinking of drink.

Regulations in Food Product Development

Research to support your formulations

Malcolm Lowe

February 8, 2013

No Comments

Regulations. Claims. I suppose the field must be kept as even as possible in this competitive business of ours.

Shelf Stability in Food Product Development

Malcolm Lowe

February 1, 2013

No Comments

This week, we're discussing shelf stability in food product development. Before we get there, let's engage for a short moment about a great American institution, called the car wash

Sodium Reduction in Food Formulations

Malcolm Lowe

January 25, 2013

No Comments

You are here for research and research you shall have. This week, we have exhaustive features and quick glance reports about sodium reduction in food development and formulation. Trends! Technologies! Can you dig it!?

Product Formulation with Weight Management Guidelines

Malcolm Lowe

January 18, 2013

No Comments

This is the time of year when many people are staring at themselves in the mirror and making pledges to visit a gym more often. I need to be in a classroom atmosphere. That's the mantra.

Vegetarian Trends and Product Development

Malcolm Lowe

January 11, 2013

No Comments

Vegetarian, vegetarian, vegetarian. Is it too late to talk about New Year's resolutions? If not, then I want to register mine now: I'm not going to be a vegetarian any longer!

Formulate Better Bakery Products

Experts share bakery development insight

Malcolm Lowe

January 4, 2013

No Comments

Ahhh... the smell of baked goods. We've just come off a time when our houses very well may have been filled with the scent of baking breads and sweets.

Bell & Evans Gourmet Chicken Burgers

RITZ Cheese Crispers

Fruits and Nuts in Their Many Forms Have Applications in All Sectors of the Food Industry

Events

August 26, 2020

Food Affordability: Navigating Today’s World, Emerging Stronger Tomorrow

The webinar will provide the audience with an overview of the economic pressure and consumer concerns in the current food market during COVID-19, and what to expect in the future. Ingredion will highlight insights and capabilities that can help manufacturers maintain their margins while delighting consumers with more affordable food choices.

September 14, 2020