Home » Blogs » Research Reduction

Research Reduction
Subscribe

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.

Formulate Better Bakery Products

Experts share bakery development insight

Malcolm Lowe

January 4, 2013

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.

Developing Dairy Products: Expert Advice

Seminars from your industry experts

Malcolm Lowe

December 28, 2012

Here we are in this week that no one does anything except eat, sleep and nap and snack. But me, no! I will not rest! I sift through this website every waking hour to uncover those bits of information that you need and cannot find the time to research on your own.

Meat, Poultry and Seafood: What the Experts Say

Develop better meat, poultry and seafood products

Malcolm Lowe

December 21, 2012

Well, folks... here we are at the end of the year. 2012 becomes 2013. We all get a year older. No denying that. Typically, this is a time to look back at what has transpired over the past 12 months and project what may occur in the next 12.

Sauces and Marinades: The video collection

Malcolm Lowe

December 14, 2012

As the year winds down, it seems that we're all thinking about two things: sauces and marinades.

Beverage Insights: Formulation and Development

Malcolm Lowe

December 7, 2012

Repeat the word beverage 10 times. I'll give you a moment. Or two. Ready?

Breakfast, Cereals and Bars: A Short Tale

Malcolm Lowe

November 30, 2012

An egg and a piece of puffed rice walk into a bar. The egg says, "Hey, have you seen my friend bacon?" And puffed rice says, "No. Have you seen my friend milk?"

Expert Presentations About Special Nutrition Products

Malcolm Lowe

November 16, 2012

I know what you're thinking. What makes these nutrition products so special? Well, I'm not going to bore you with facts or description.

Allergens and Intolerance in Food Development

Malcolm Lowe

November 9, 2012

The election is over, and whether you're pleased or left cold by the outcome, a single fact remains: there are always more food and beverage products to develop!

Authentic/Ethnic Food Development

Malcolm Lowe

November 2, 2012

Today, we have a smattering of videos for you that touch of various aspects of food product development and formulation with authentic and ethnic components.