Articles by David Feder , RDN

The Prepared Foods network’s Executive Editor–Technical David Feder interviews ethnobotanist and regular contributor to Prepared Foods Kerry Hughes.

Interview with Keith Ayoob, EdD, RDN Associate Professor Emeritus of Pediatrics at Albert Einstein College of Medicine, New York, and author/curator of the EdibleRx newsletter.

Discover the hottest trends in natural products from Newtopia Now 2024, where botanical innovations, functional mushrooms, and sustainable ingredients took center stage in Denver’s dynamic new expo.

Interview with Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio, and his wife, Ming Qian Von Bargen, owner of three San Antonio restaurants.

Interview with Adam Maxwell, CEO and Founder of Voyage Foods, Inc., and Kelsey Tenney, founding team member and VP of R &D of Voyage.

In this episode of Reasoned Opinion, Executive Editor–Technical David Feder’s editorial series on trends in the food beverage, nutrition, and ingredient industries, he subjectively discusses half a dozen trending whiskey spirits and what they bring to holiday tables. And, of course, he reminds those involved with the consumption of alcohol beverages to encourage responsible drinking.

Interview with Dr. Miguel Freitas, Vice President of Health and Scientific Affairs for Danone North America, and Dr. Dana McCurdy, Dairy Fermentation Scientist

To define some core trends in Asian and Asian -inspired sauces and ingredients, Prepared Foods turned to regular contributor and research chef Robert Danhi.

Learn how mushrooms and mushroom-derived ingredients are boosting flavor, texture, and health in an expanded range of products.

The role of chocolate is growing and expanding from the classic sweet confections to combinations of sweet and spicy as well as in savory products.