Articles by David Feder , RDN

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

Home-style Latin, European, Asian and Subcontinental flavors and formulations are supplanting a recent trend of “comfort foods” that reads as more “retro” than true to the American demographic of today.

In one of this month’s feature articles, a topic is covered—sodium—that’s highly controversial…but only because the actual controversy has been manufactured.

Even simple and healthful yogurt and fruit breakfasts typically include a bakery item, such as a toasted bagel or muffin top.

A new year brings optimism, and optimism appears abundant as the food industry heads into 2014.

A new year brings optimism, and optimism appears abundant as the food industry heads into 2014.

What is surprising is the tenacity with which processors and ingredient makers are pooling their expertise to help people get a handle on their love handles.

Timing is everything. This year’s “Annual R&D Trends Report on Weight Management Formulation” was in process as the Academy of Nutrition and Dietetics’ annual Food and Nutrition Conference and Expo (FNCE—pronounced “fancy”) was underway.

Details of a unique, infrared drying method by Vivid Harvest that preserves the vitamin and antioxidant content and capacity of fruits and vegetables was presented by Rodger Jonas, director of national sales, PL Thomas Inc., in his Prepared Foods’ R&D Application Seminar titled “Effects of Drying Methods on Vitamin C Content.”

Energy beverages used to be one-trick ponies -- fast ponies, but not much else.