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Merlin
Development, Inc.
181 Cheshire Lane, Suite 500
Plymouth, MN 55441
Phone: 763-475-0224
Fax: 763-475-1626
E-Mail:
merlin@merlindev.com |
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PUBLICATIONS |
Present and past Merlin
employees have been Contributing Editors of
trade magazines such as
Prepared Foods Magazine
and
Cereal Foods World.
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Black, M., June 2010,
Fats and Oils: Structure and Function
Update
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Clemmings, J.F., Notturno,
M.N., Occhino, L., Porter, M., May-June
2010, Not Your Mentor’s Shelf-Life
Methods
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Skarra, L., March 2006,
A
Left-Brained Approach to Creativity, A
Very Right-Brained Subject
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Skarra, L., June 2005,
Fixing Formula With Fiber
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Skarra, L., June 2005,
Solving the Trans Fat Issue
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Porter,
M. November 2003, Formulating Vegetarian Foods
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Skarra, L., November 2003,
Sopheon
Webinar archive:
Maintaining
Vitality in a Product's Golden Years
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Manderfeld, M. November 2003,
Delivering the (Baked) Goods
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Skarra, L.,
March 2003, Sopheon
Webinar archive:
Thorough,
Effective, Cost Controlled
Evaluation of Ideas Early in The
Development Process
- Miller,
L., November/December 2002,
Outsourcing Without Fear
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Fischer,
K., October 2002,
Sorting Fat from Fiction
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Skarra, L., October 2001,
Why Is It So Hard To Stay Focused On A
Customer
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Skarra, L., Cronk, C., and Nelson, A.,
May 2001,
Here Come the Millennials!
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Skarra, L., April 2001,
Quality
Assurance from a Different Point of
View
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Skarra, L., and Porter, B., August 2000,
Tipping the Scales in your Favor
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Skarra, L., June 2000,
Role of
the Outside Development Company or
Consultant
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Skarra, L., May 2000,
New Product Numbers Game
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Skarra, L., June 1999,
Food Tales from the Dark Side
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Skarra, L.,
May 1999,
The
Solution Often Lies in the Definition of
the Problem
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Skarra, L., August 1998,
Rollout Roulette
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Skarra, L., June 1998,
Big Bytes Out of Design
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Skarra,
L.,
Obstacles in
Applications of Soy Protein Products
Podcasts
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Roadmap for the Journey to
Trans-Free Foods
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Strategy for Sodium Reduction in
Processed Foods
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A
Case for A Radical Product
Revamp
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Creating More Healthful Foods:
Part 1: Managing the
Physiological Drivers of Liking
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Creating More Healthful Foods:
Part 2
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Creating More Healthful Foods:
Part
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Publications
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