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.

Of Mice and Men: Nutrition Miscommunication

Navigating the gray area of nutrition science in a “better for you” landscape

David Feder , RDN

March 25, 2020

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Happy National Nutrition Month! I use this bully pulpit often to decry the persistent plague of rampant – and often nefarious – nutrition miscommunication.

Enhancing Cheese Product Formulations

Playing to the universal and indefatigable craving for cheese brings unlimited possibilities to formulators

David Feder , RDN

January 10, 2020

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Any culinarian can tell you, if you want to move an item or entice customers with a new product, bring cheese into the picture and consumer interest immediately shoots up.

2020 Vision: A Look at the Year Ahead in Food & Beverage

The 2020s will, optimistically, see the fading of fad nutrition and bad nutrition

David Feder , RDN

December 19, 2019

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It can’t be stated more directly nor with any greater emphasis: The food and beverage makers of the future — already working hard at this, by the way — are going to have to double down on the delivery of responsibly made (and marketed) products for the global consumer, whether planning for the 2020s or all the way to 2100.

2020 PREDICTIONS: FATS & OILS

The Cutting Edge Science and Technology of Food Oil Production

New sources of oil from seeds, grains, and algae are expanding options for processors

David Feder , RDN

November 25, 2019

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Food oils and fats certainly benefit from the ongoing advancements in seed oil breeding, extraction technology, functionality improvement, and competition in the multibillion dollar field. And, as pointed out in these pages, new sources of oil from seeds, grains, and even algae are constantly expanding the options for processors.

Cheese Hits the Spot

It's the season for cheesin' with tasty fresh cheese snacks.

David Feder , RDN

October 29, 2019

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With the higher energy expenditure from fall and winter events, more consumers will crave a snack with dense nutrition and high protein. Cheese fits the bill perfectly.

Paradigm Shifts in How Consumers and Product Developers Understand and Use Food Ingredients

A needless demonization of salt, fat, meat, and sugar has given way to a new focus on moderation

David Feder , RDN

September 20, 2019

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I’ve witnessed some impressive paradigm shifts in how consumers — and product developers — understand and use food and ingredients. The needless demonization of salt, fat, meat, and sugar has moved away from the focus of concern, with most Americans recognizing the idea of moderation and moving away from the guilt that preoccupied everyfood decision.

Cheese has a Solid Place in Today's Health and Diet Trends

American consumers seek foods that contain vital components, while providing high satiety, long-lasting energy and flavor.

David Feder , RDN

September 6, 2019

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Processors who take seriously the designing of better-for-you products to conform to these diet trends are finding cheese to be a viable, versatile, flavorful, and economic feature player.

Cheese Consumption Correlation with People Who Died Tangled in Bedsheets

Misinformation in the Field of Nutrition

Correlations are not necessarily indicative of causation

David Feder , RDN

June 20, 2019

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By the time you read this, I and my friend and partner in nutrition communications crime, Jim Painter, PhD, will have given our presentation on communicating the science of nutrition at the 2019 Institute of Food Technologists annual meeting and expo.

Frigo CheeseHeads Combo Pack Queso Blanco & Chorizo Sticks

Cheese: Where the Action Is

Cheese is a premium protein option for new snacks; shines as a key ingredient in salad kits and dressings in perimeter departments.

David Feder , RDN

April 23, 2019

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Look even more closely at product trends and you'll find that cheese is everywhere and is a driving factor in the value-added product push.

Nutrition Marches On

The Academy of Nutrition and Dietetics should be at the forefront of composing, guiding, and helping monitor nutrition messages

David Feder , RDN

March 14, 2019

No Comments

I think every month should be National Nutrition Month. But to promote better eating habits that incorporate “better” foods and beverages, it is critical to have any publicly promoted nutrition message be based solidly on science.

his webinar will go over the basics of what you need to know when using an extruder to develop a final puffed product. It will also cover things to watch out for and mistakes to avoid when developing your puffed snack or cereal so it can be successful sooner with fewer trials.

With over 60% of US and Canadian consumers monitoring their sugar intake, it’s clear that sugar reduction initiatives are here to stay. As manufacturers are now required to use the ‘added sugar’ labeling designation, consumers are becoming even more savvy about their sugar intake.

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2020 March

Check out the March 2020 issue of Prepared Foods, featuring our Retail New Products Annual, which looks at food and beverage trends and innovations taking place in the retail market.

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