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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.
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 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.
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.
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
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!?
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, 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!
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Diabetes and diet
Diabetes and diet