David Feder , RDN

David Feder, RDN, has been a food, nutrition and health journalist for 26 years. In spite of an academic background that began with psychology and biblical archaeology, David cut his teeth as a celebrated chef in Texas during the 1970s and 1980s, helping pioneer haute-health & fusion cuisines in high-end restaurants and hotels. In the 1990s he became a registered dietitian while completing research and coursework toward a Ph.D. in nutrition biochemistry at the University of Texas at Austin. Along the way he taught food science and nutrition while practicing as a nutrition counselor.

Hydrolyzed Proteins, Amino Acids, Enzymes, Peptides, and Nucleotides Each Play a Role in Improving Health

Alongside the growth of whole ingredient protein, the various parts that make up the molecule are not being ignored

David Feder , RDN Jennifer Seyler, MS, RDN

July 14, 2021

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The protein trend has promised to continue at a steady pace, with interest in, and consumption of, plant proteins increasing at record levels. This is due in large part to the rapid expansion in consumer demand for meat, dairy, and seafood analogs. But alongside the growth in protein as a whole ingredient, the various parts that make up a protein molecule are not being ignored.

Tipping Point: How Americans Perceive and Enjoy What They Consume

Analogs of familiar products that have few or no calories have ensured that foods and beverages are not destined to remain the same

David Feder , RDN

July 13, 2021

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Consumers’ concerns over “green” issues also rose sharply. Upcycling, organics, sustainability, corporate responsibility, and living wages reached enough of a tipping point in the consumer zeitgeist where the Hartman Group termed sustainability and company responsibility a “business imperative.”

A Month of Sundaes

The past year has been a mixed blessing, especially when it comes to health and nutrition

David Feder , RDN

March 19, 2021

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March is National Nutrition Month, yet I can’t help but think of the meme currently circulating: “Welcome to the One-Year Anniversary of the Two-Week Lockdown!” The past year has been a mixed blessing, especially when it comes to health and nutrition.

So You think ’21 Is Gonna Be A Good Year?

Accelerating pace in the year ahead

David Feder , RDN

January 6, 2021

There are two overarching trends greeting us as we enter the third decade of the 21st century. The first is a hyper-awareness of the foods and beverages we consume that surpasses anything preceding or predicted. The other is the synergy between food makers and consumer demands ignited by this awareness.

2021 Predictions: COLORINGS

Natural Colors Continue to Secure Domination in Prepared Food Products

The shift away from artificial colorants is driven almost entirely by consumer demand

David Feder , RDN

December 31, 2020

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The growth in sales of natural food colorants is expected to continue growing strong. The food color market reached $2.85B at the end of last year (about double the 2015 figures), and boasts a CAGR of nearly 6%.

2021 Predictions: DIGESTIVE HEALTH & IMMUNITY

Digestive Health, Immunity Continue to Share an Expanding Spotlight

American interest in digestive health extends to ingredients that can prevent disease

David Feder , RDN

December 9, 2020

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For the past few years, we’ve noted in these pages that digestive health, and the probiotic bacteria and prebiotic fibers and starches that support it, would continue to be the hottest trends in “better for you” food and beverage development.

Mushrooms for Immunity

Ancient medicine backed by modern science is drawing attention to bioactive mushrooms, yeasts, and fungi

David Feder , RDN

November 18, 2020

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When mushroom teas, powders, and concentrates did indeed start to take off in the late 2010s, the timing could not have been more efficacious. American consumers had an awareness of medicinal mushrooms that gave food and beverage developers targeting immune health an easier task in marketing such products.

Morningstar Farms, Gardein Set the Standard for Meat Analogs

Any company entering the meat alternative category can look to these brands for benchmark goals

David Feder , RDN

October 2, 2020

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Plant-based has been the big buzz-term in food and beverage for well over a year now. With meat and poultry analogs leading the way, we split the topic into two features.

Flavor Boosters & Maskers in Food Formulations

Developers are reimagining the complexities of flavor for a clean-label future

David Feder , RDN

September 16, 2020

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Modern flavor-building techniques must be low-cost, allergen-free, and naturally derived (clean-label), all while surviving processing.

Product Developers are Paying Closer Attention Than Ever to the Versatility of Vegetables

Value-added vegetable products are crowding onto grocery store shelves, supermarket fresh bars, and restaurant menus throughout the US

Anne-Marie Ramo

David Feder , RDN

July 17, 2020

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As consumers continue to search for healthier food options, vegetables as star players in formulations are enjoying a renaissance.

In partnership with Deerland’s Family First platform, a content series helping product marketers connect consumers with the science-supported health product solutions they seek, this webinar will provide you with the information needed to formulate and market products to address the unique needs of family-conscious, health-minded consumers in today’s complex landscape.

The challenge to food producers in meeting this demand is producing products that match the taste and appearance of the animal products they are replacing. Enzymes play a critical role in processing and formulating many of the foods we consume every day, and they can be utilized to enhance a number of aspects of plant-based foods, from flavor and texture—to aroma, appearance and more.