Articles by David Feder , RDN

Manipulating Microalgae

Food technologists and research chefs are using microalgae in food innovations
David Feder
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!
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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
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.


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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
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.


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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
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.
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New Dietary Guidelines—Taken with a Grain of Salt

New guidelines promote unjustified and non-scientific blanket condemnation of sodium and fat
David Feder
David Feder , RDN
March 21, 2016
In addition to a 2016 Retail Trends overview, this issue also brings you Prepared Foods’ annual round-up of trending nutraceutical ingredients for foods and beverages. The timing couldn’t be better: Not only is March is National Nutrition Month but this year’s report also follows the 2016 release of the 2015 USDA Dietary Guidelines.
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Most pie fillings are the fruity flavors of the Midwest tradition

Pie Are Not Square

For many American consumers, the word “comforting” comes to mind when they think of pie
David Feder
David Feder , RDN Brent Frei
February 12, 2016

According to the American Pie Council, 90% of Americans agree that a slice of pie represents one of the simple pleasures in life.


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