Articles by David Feder , RDN

Send Flowers

The future is sunny for oil and seeds from the big yellow sunflower

September 22, 2017

The upcoming ban on trans-fats has sent many processors scrambling to fill the functional shoes while bettering the health profile of their products that previously were cooked in or contained the partially hydrogenated oils (PHOs) that are the main source of the offending fat form.

Of Rice and Men

It’s getting near to impossible these days to find a food or beverage that doesn’t have some kind of social ingredient on the label

David Feder , RDN

September 15, 2017

I coined the term “social ingredient” to encompass all those factors that are not physical ingredients but important components of a product nonetheless. I predicted that such social ingredients would soon be the most important food ingredients in the industry.

Quo Vadis?

Major changes in the food industry have been revealed

David Feder , RDN

July 18, 2017

The growing backlash against negative ingredient messages seems to have reached a tipping point, with processors proudly touting meat (including half a dozen pork rind products!), full-fat dairy, butter, and other ingredients once perceived of as unhealthy. In fact, some companies even are using “whole milk” and “full-fat” as positive marketing tools.

What Crystal Ball?

Unlock opportunity. Unleash creativity. Transform industry.

David Feder , RDN

March 31, 2017

Having spent years as a professional chef, I stay in touch with dozens of restaurant chefs and research chefs, old friends and new acquaintances, located worldwide.

Weight Weight, Don’t Tell Me

Two-thirds of Americans are overweight, and one-third clinically obese

David Feder , RDN

December 21, 2016

There now are 10 times as many bariatric surgeries performed annually (about 200,000) as occurred 20 years ago.

The New Diet Paradigm

Nutrition science has fine-tuned our understanding of nutrients and metabolism

David Feder , RDN

December 12, 2016

Weight management is at once a simple and a highly complex conundrum.

Manipulating Microalgae

Food technologists and research chefs are using microalgae in food innovations

David Feder , RDN

September 7, 2016

I’m writing this fresh from the annual Institute of Food Technologists (www.ift.org) conference and expo in Chicago. If you didn’t attend, as a source of food science and ingredient trends in the trillion-dollar world of food product development and manufacturing, it can’t be beat. Kudos to the legions of IFT support staff, lead staff, and admin who made it happen!

Food for improving brain health and cognitive function

Brain Boosting Foods

Industry researchers examine diets, ingredients and more to boost natural memory and cognition

Iqra Yasmin PhD

David Feder , RDN

July 14, 2016

Along with physical and cognitive activity, engaging with a healthy diet is a third modifiable lifestyle factor that has been linked to overall brain health and attenuated cognitive decline.

Morningstar Farms and Gardein recreate items using textured and flavored plant proteins

Plant Proteins and Other Fake-Outs

Analogs of meat, dairy, and other foods make the center-of-the-plate the rule rather than the exception

David Feder , RDN

July 13, 2016

A combination of explosive popularity of plant proteins and rapidly growing demand for foods manufactured with a much smaller carbon footprint is giving alternative proteins a big push.

Pure, Authentic Fruit

Mintel recently reported a 202% rise in foods and beverages wearing the more general “superfood” moniker in the five years ending in 2015

David Feder , RDN

June 14, 2016

A formulator could almost bet on success of a product with any colorful and exotic fruit – especially the red, blue, and purple ones – that came loaded with powerful phytochemicals and nutrients like antioxidants, polyphenols, and anthocyanins.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Articles by David Feder , RDN

Send Flowers

Of Rice and Men

Quo Vadis?

What Crystal Ball?

Weight Weight, Don’t Tell Me

The New Diet Paradigm

Manipulating Microalgae

Brain Boosting Foods

Plant Proteins and Other Fake-Outs

Pure, Authentic Fruit

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