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Home » Authors » David Feder , RDN
David Feder , RDN

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.

Articles

ARTICLES

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Fresh, Frozen, Thick Crust or Thin, the World Loves Pizza

According to Datassential, breakfast pizza popularity is expected to grow 15% in the next four years
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David Feder , RDN
January 4, 2023

Recipe innovation is at the forefront of product development, and to win new customers, traditional combinations (featuring such standbys as pepperoni, sausage, or mushrooms) are giving up space to new meat combinations, as well as novel vegetable crusts, sauces, plant-based toppings, other natural ingredients and spices sourced from the world’s cuisines. 


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Sugar Consumption
INFOGRAPHIC

Lower the Sugar, Raise the Flavor

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David Feder , RDN
July 26, 2022
Overall, the number of Americans who claimed to be limiting or avoiding sugars in their diet remains high at 72%.
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The Power of Immunity

Nutritional modulation of the immune system may help reduce or delay the onset of diseases
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David Feder , RDN
April 25, 2022

According to a 2020 Probiotic Survey by the FMCG Gurus research arm of M&R Insights Ltd., the number of consumers in North American stating that they purchased probiotic products in the 12-month pre-Pandemic period between 2018 and 2020 rose from 45% to 61%.


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Immunity, Gut Health Trends Drive Formulations with Dietary Fibers and Gums

The plant-based trend has also brought a wealth of new and advanced fibers and gums to the forefront
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David Feder , RDN
April 12, 2022

Decades of research have connected increased fiber consumption to a wealth of health benefits. The range is as comprehensive as heart health, reduced cancer risk, better blood sugar management, lower cholesterol, mental well-being, cognitive health, and even better dental health and reduced risk of dementia.


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STATE OF THE INDUSTRY: 2022

Dairy Products are Booming Thanks to Health- and Comfort-Conscious Consumers

Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth
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David Feder , RDN
March 25, 2022

For several years, reports of a decline in consumption of dairy milk has led some to erroneously believe the dairy industry is slowing down, or even moribund. Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth. A new report from Innova Market Insights revealed global sales for yogurt (both dairy and alternative) is on target to pass the $100 billion mark this year.


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2022 PREDICTIONS | FIBERS & GUMS

The Texture, Health Properties of Multifunctional Fibers and Gums

Product developers are paying close attention to hydrocolloids for their dual function as texturants and nutraceuticals
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David Feder , RDN
December 20, 2021

Looking at the position fibers and gums are playing in everyday foods and beverages reveals product developers paying closer attention to these key ingredients for their dual functions as both texturants and nutraceuticals. This has become especially evident where those two functions merge—in plant-based products designed to mimic meat and dairy.


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Formulators Find Innovative Spirit in Non-Alcoholic Cocktail Market

Today’s mocktails might have fake spirits but their flavor is the Real Macallan
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David Feder , RDN
November 3, 2021

While the alcohol-free cocktail trend started a good half-decade or more before the 2020 onset of social disruption, lockdowns, and domino-like closings of clubs, pubs, and restaurants, those upheavals certainly contributed to the rapid rise in consumers choosing to teetotal. Somewhat. Throughout the past two years, consumption of alcohol beverages also rose markedly.


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Editorial View: David Feder

Sustainability Required

The demand for and supply of sustainable food products rose last year even as total spending on food fell
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David Feder , RDN
October 28, 2021
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New, Traditional Oils and Fats are Heating Up in Food Product Product Development

At more than twice the calories of carbohydrates and protein, oils and fats are once again being scrutinized more closely
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David Feder , RDN
August 24, 2021

With such an acute focus on well-being in the wake of a year and a half of an ongoing global health crisis, consumers are paying closer attention than ever to the ingredients in the foods they eat. Moreover, with working from home shifting from a temporary to a permanent state for many workers, these same consumers have learned the hard way that calories count, so counting calories is back.


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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
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David Feder , RDN
Jennifer Seyler, MS, RDN
July 14, 2021
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. 
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View All Articles by David Feder , RDN
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Events

February 23, 2023

Cognitive Support: The New Frontier of Well-Being

Consumers are actively seeking everything from enhanced focus and better information processing, to reduced stress, improved mood, faster learning, effective memory, better adaptability, and enhanced multitasking. This session will review the science behind these ingredients and how they can be added to your formulations to tap into the cognitive support wave.

March 30, 2023

Plant-Based Foods + Beverages: What’s New? What’s Next?

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

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