Cost Reduction

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Rapidly advancing technology is transforming the industry, providing opportunities to explore new ways of doing business and better understand and engage with consumers.

Glanbia Nutritionals’ easy-to-use OptiSol 3000 is a cost-effective alternative to eggs for numerous bakery applications

Another 14% of Americans admit to having stolen a frozen dinner from the workplace freezer.

While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium.

One presentation at the 2010 Prepared Foods’ R&D Applications Seminar-Chicago provided insights into how some companies may be missing out on an important way to reduce R&D costs--without cutting resources.