Articles by David Feder , RDN

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.

Contributing technical editor Dr. Dana McCurdy shares her highlights of the IFT FIRST 2024 conference and expo.

Prepared Foods interviews Rachel Yarcony, founder and CEO of myAir, Ltd. Yarcony pioneered the myAir system, an AI-driven personalized platform that combines advanced technology with functional ingredients to offer tailor-made nutrition that “enhances stress resilience.”

The hotter and spicier foods get, the hotter their popularity. Prepared Foods’ David Feder interviews Frito Lay’s Jody Denton for an expert look behind the hot and spicy trend.