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Malcolm Lowe

Malcolm Lowe is a contributor to the Prepared Foods Network.

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Flours, Grains and Pasta in Product Development

Research and industry trends to bolster your formulations

Malcolm Lowe

April 26, 2013

Flours, grains and pasta. They are the basis of so much of what we consume. Especially, if you're a pasta eater. My goodness! Flour and grains galore!

Fruits, Nuts and Vegetables in Product Development

Research and industry trends to bolster your formulations

Malcolm Lowe

April 19, 2013

Fruits, nuts and vegetables. They should be growing like wild after the rains we've had in the past few days. My goodness! To my canoe!

Gums and Starches in Product Development

Research and trends for your food formualtions

Malcolm Lowe

April 12, 2013

Gums and starches, keeping it together since 1871. I saw that on a billboard recently. Why 1871? I'll have to leave that to you expert readers out there.

Proteins and Enzymes in Product Development

Research and trends for your food formualtions

Malcolm Lowe

April 5, 2013

Proteins and enzymes, you must have them. Essential, building blocks. Aren't they? Or do I have them confused with cheese?

Using Sweeteners in Product Development

Research and trends for sweeteners in food formulations

Malcolm Lowe

March 29, 2013

Sweeteners, sweets, sugars and the rest of it. It's on so many of our minds so much of the time.

Allergens and Intolerance Considerations in Product Development

Research and trends for allergens and intolerance formulations

Malcolm Lowe

March 22, 2013

Food allergies and intolerance are quite common today, as I'm certain you are all aware. I myself do not have food allergies, but my childhood friend and current neighbor Sherwood Day suffers from and litany of them. Name it, and Sherwood is allergic to it.

Authentic and Ethnic Ingredients in Product Development

Research and trends for authentic and ethnic ingredient formulations

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.

Product Development with Calorie Reduction

Research and trends for calorie reduction formulations

Malcolm Lowe

March 8, 2013

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

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.

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