Articles by David Feder , RDN

gluten free pasty

Gluten-Free Formulations

After a roller coaster ride of peaks and dips, gluten-free foods have finally embedded themselves securely into the American mainstream.
David Feder
David Feder , RDN Ofer Eliav, Contributing Editor
May 22, 2014
Gluten-free foods and beverages spent the better part of the past two decades moving up the trend track in fits and starts. Recently, however, the gluten-free category experienced a growth spurt of epic proportions.
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ice cream, dairy

Dairy Analogs

You might call them “dairy deceptions.” Dairy analogs made from soy, grains, nuts, coconut, seeds -- and even algae -- work hard to fool lovers of milk, cheese, yogurt and frozen treats.
David Feder
David Feder , RDN
May 22, 2014
The reasons for divesting the diet of dairy can be multifold. The most common drive to go dairy-free is lactose sensitivity/intolerance.
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ethnic dish

Ethnic Comfort

The tapestry of today’s American palate is woven from threads of many cultures, and food creators are finding that, sometimes, nothing satisfies more than the simple, comforting flavors crafted by amah -- or nonna, abuela, matamahi, impo, savta...
David Feder
David Feder , RDN
May 22, 2014
Home-style Latin, European, Asian and Subcontinental flavors and formulations are supplanting a recent trend of “comfort foods” that reads as more “retro” than true to the American demographic of today.
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crepes, breakfast, pastry

Bread & Breakfast

The U.S. is a nation of breakfast choices, from grab-and-go, pop-in-the-toaster strudels to full-on Sunday brunch French toast with bacon and hash browns. Whatever the choice, it will likely include a baked bread or pastry.
David Feder
David Feder , RDN Dean Lavornia, CEPC, Contributing Editor
February 17, 2014
Even simple and healthful yogurt and fruit breakfasts typically include a bakery item, such as a toasted bagel or muffin top.
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David Feder

Food Truck Cuisine

Culinary creativity is taking a new direction (on the road) and perhaps is the most exciting cuisine narrative of the coming year.
David Feder
David Feder , RDN
January 23, 2014
A new year brings optimism, and optimism appears abundant as the food industry heads into 2014.
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David Feder

Food Truck Cuisine

Culinary creativity is taking a new direction (on the road) and perhaps is the most exciting cuisine narrative of the coming year.
David Feder
David Feder , RDN
January 23, 2014
A new year brings optimism, and optimism appears abundant as the food industry heads into 2014.
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weight

Annual Weight Management Ingredient Survey

Prepared Foods’ “Annual R&D Trends Report on Weight Management Formulation” finds the obesity crisis still going strong. After a quarter of a century, that’s no longer a surprise.
David Feder
David Feder , RDN
December 20, 2013
What is surprising is the tenacity with which processors and ingredient makers are pooling their expertise to help people get a handle on their love handles.
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David Feder

FNCE Meeting You Here

Prepared Foods’ annual “R&D Trends Report on Weight Management Formulation” was underway during the Academy of Nutrition and Dietetics’ annual Food and Nutrition Conference and Expo.
David Feder
David Feder , RDN
December 20, 2013
Timing is everything. This year’s “Annual R&D Trends Report on Weight Management Formulation” was in process as the Academy of Nutrition and Dietetics’ annual Food and Nutrition Conference and Expo (FNCE—pronounced “fancy”) was underway.
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