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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.

Product Development with Calorie Reduction

Research and trends for calorie reduction formulations

Malcolm Lowe

March 8, 2013

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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

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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

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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

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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

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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

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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

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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

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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.

Del Monte Foods Bubble Fruit

New Approaches to Diabetes

Before the Butcher 100% Plant-Based Chicken and Turkey Burgers

Soybean Oil in Spotlight as CPG and Foodservice Brands Pivot Toward Heart Health

Artisan Collection by Nestlé Toll House

Events

September 30, 2019

New Products Conference

Prepared Foods' 37th annual New Products Conference will focus its efforts on how companies in the Food and Beverage industry can re-think their business efforts to help them obtain an edge on their competition. With the latest information and trends presented by the industry's top experts, this powerful 3-day event will allow companies to do just that.