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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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Special Reports

Lowe422_2012_II

Authentic and Ethnic Ingredients in Product Development

Research and trends for authentic and ethnic ingredient formulations
M loweweb
Malcolm Lowe
March 15, 2013
New food formulations that employ authentic and ethnic ingredients are in high demand these days.
I, for one, seek them out.
Read More
Lowe422_2012_II

Product Development with Calorie Reduction

Research and trends for calorie reduction formulations
M loweweb
Malcolm Lowe
March 8, 2013
Lowe422_2012_II

Cost Reduction in Product Development

Research and industry trends to help you reduce costs in formulation
M loweweb
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!
Read More
Lowe422_2012_II

Fat Reduction in Product Development

Find fat reduction research and trends to assist you in your formulating process
M loweweb
Malcolm Lowe
February 22, 2013
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.
Read More
Lowe422_2012_II

Developing Organic and Natural Products

Research and trends for your food formualtions
M loweweb
Malcolm Lowe
February 15, 2013
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.
Read More
Lowe422_2012_II

Regulations in Food Product Development

Research to support your formulations
M loweweb
Malcolm Lowe
February 8, 2013
Regulations. Claims. I suppose the field must be kept as even as possible in this competitive business of ours.
Read More
Lowe422_2012_II

Shelf Stability in Food Product Development

M loweweb
Malcolm Lowe
February 1, 2013
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
Read More
Lowe422_2012_II

Sodium Reduction in Food Formulations

M loweweb
Malcolm Lowe
January 25, 2013
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!?
Read More
Lowe422_2012_II

Product Formulation with Weight Management Guidelines

M loweweb
Malcolm Lowe
January 18, 2013
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.
Read More
Lowe422_2012_II

Vegetarian Trends and Product Development

M loweweb
Malcolm Lowe
January 11, 2013

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!


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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