Articles by David Feder , RDN

For decades, an insurmountable gap has existed between the vital processing tool that is a versatile zero-calorie sweetener, and the Holy Grail of a zero-calorie sweetener that tastes and functions exactly like sucrose.

I’ve been involved professionally in food and nutrition for most of my adult life. Recent reports that obesity and type 2 diabetes rates are rising—relentlessly—is not news to me. Nor is it news to anyone who can read.

At the annual Food Marketing Institute (FMI) conference, held in my home town of Dallas April 30-May 3, I recognized more than ever how much of the food industry relies on packaging – just as much as processing.

This year’s annual Research Chef Association meeting was held in my home state, Texas, but in a part of Texas I egregiously bypass with shameful consistency: San Antonio.

Health, convenience, functional attributes and other qualities are in high demand by consumers, but food and beverages still must taste good. Food processors need to be able to incorporate all the things customers want—while never forgetting that flavor trumps all. Presenters at Prepared Foods’ R&D Seminars offered some tips.

It’s about time I got a word in edgewise. When Claudia O’Donnell introduced me in her farewell editorial (January), I didn’t think it would be another three issues before I could elbow my way onto this page. But, now that Chief Editor Bob Garrison and Trendmeister Extraordinaire Billy Roberts had their 15 minutes, it looks like I’m up to bat.

The kosher food industry has grown at a rate that matches the organic trend: double digit increases almost every year for the past couple of decades.

Think of this a viewpoint from 30,000 feet. Actually, that's literally the case because I'm writing this on the plane home from the 2012 Natural Products Expo West in Anaheim, Calif.

With frozen confections, whether dairy-based or not, flavorings and inclusions make for exciting formulating, while stabilizers hold it all together.