Articles by David Feder , RDN

Chocolate, Chocolate, Vanilla!

Creating confectionary formulations based on, or using, chocolate, cocoa and chocolate coating is an art and a science—but don’t forget the vanilla

Robert Boutin, CFS, Contributing Editor

David Feder , RDN

February 17, 2015

Confections makers understand that, while chocolate is universally the leading favorite flavor, merely throwing chocolate into a formulation can incite more disappointment than pleasure.

The Future of Traditional

The landscape of American comfort food is expanding quickly to reflect the renewed interest in dishes encompassing the broadly diverse ethnic base of American culture

David Feder , RDN Jeff Troiola, Contributing Editor

January 14, 2015

When most American consumers crave comfort food, they’re accustomed to reaching toward traditional, old-school favorite dishes, such as meatloaf, macaroni and chicken soup. Yet the very concept of comfort food is evolving—and rapidly at that.

Pumpkin Spice: Trend or Fad?

A NutraNews Break Video by David Feder

David Feder , RDN

December 18, 2014

David Feder believes 2014 was the peak for pumpkin spice, and looks for two comfort flavors to make comebacks in the summer of 2015

Ingredients for Weight Management Formulations

Formulators and ingredient suppliers have a more complete arsenal to help consumers manage weight and address the underlying metabolic conditions of obesity.

David Feder , RDN

December 10, 2014

While 2 billion people go to bed hungry every night, and nearly another 2 billion struggle just to meet daily caloric needs, an estimated 1.4 to 1.6 billion people worldwide are overweight or obese.

Formulating with Cheese Ingredients

It’s no cheesy deal for processors when research chefs tap into the trend of adding exotic fromage to formulations.

David Feder , RDN Jason Herbert Paula Lambert

October 16, 2014

When white cheddar began showing up in popcorn, crackers and tortilla chips back in the 1980s, it wasn’t just a Gen Y rebuttal to the glow-in-the-dark orange electric cheese foods of its youth.

Healthfulness, Flavor and Food Safety

Two-Minute NutraNews Break with David Feder

David Feder , RDN

August 26, 2014

David Feder suggests today's food chemists strive to surpass the tradition of profit before flavor.

Dihydrogen Monoxide: Is it Safe for Food

Two-Minute NutraNews Break with David Feder

David Feder , RDN

August 22, 2014

For the record, dihydrogen monoxide is, and has been throughout history, the primary chemical compound used to extinguish fires. What do you think? Shall we eliminate it from our foods and beverages too?

David Feder , RDN

July 14, 2014

Tocotrienol oil is derived from annatto, red palm fruit and rice bran, although a number of fruits, nuts, grains and vegetables have some small amounts. Like tocopherols, they’re lipid-soluble and can be transported by that portion of any formulation.

Gluten-Free Formulations

After a roller coaster ride of peaks and dips, gluten-free foods have finally embedded themselves securely into the American mainstream.

David Feder , RDN Ofer Eliav, Contributing Editor

May 22, 2014

Gluten-free foods and beverages spent the better part of the past two decades moving up the trend track in fits and starts. Recently, however, the gluten-free category experienced a growth spurt of epic proportions.

Dairy Analogs

You might call them “dairy deceptions.” Dairy analogs made from soy, grains, nuts, coconut, seeds -- and even algae -- work hard to fool lovers of milk, cheese, yogurt and frozen treats.

David Feder , RDN

May 22, 2014

The reasons for divesting the diet of dairy can be multifold. The most common drive to go dairy-free is lactose sensitivity/intolerance.

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Articles by David Feder , RDN

Chocolate, Chocolate, Vanilla!

The Future of Traditional

Pumpkin Spice: Trend or Fad?

Ingredients for Weight Management Formulations

Formulating with Cheese Ingredients

Healthfulness, Flavor and Food Safety

Dihydrogen Monoxide: Is it Safe for Food

Two-Minute NutraNews Break — Tocotrienols

Gluten-Free Formulations

Dairy Analogs

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