David Feder , RDN

GMO or Non-GMO? That is the question.

David Feder, Prepared Foods Executive Editor, Technical, says not all GMO’s created equal.

July 16, 2013

With bans on Genetically Modified Organisms (GMOs) in place or arriving throughout the rest of the world, the U.S. is in the unenviable position of already having up to 90% of its seed and grain crops derived from GMOs.

Liquid Art

The fusion of the kitchen and the bar -- through techniques and concoctions that create multisensory experiences -- projects a new future for beverages.

David Feder , RDN Junior Merino, "The Liquid Chef," Contributing Editor

June 18, 2013

The fusion of the kitchen and the bar -- through techniques and concoctions that create multisensory experiences -- projects a new future for beverages.

Have a Coke and a Smile

David Feder , RDN

April 19, 2013

A couple of months ago, the courts ruled against the esteemed Mayor Bloomberg of New York in re: the ban against the sale of soft drinks larger than 16oz. This ignited some interesting debates within the nutrition communication industry (and don’t kid yourself—it is an industry).

Flavorful Fake-outs

Meat analogs used to offer one choice: Either you suffered, or the animal did. Today, processors are artisans at creating meat, poultry and seafood substitutes so good they cluck, moo and…whatever it is fish do.

David Feder , RDN

April 17, 2013

Meat analogs used to offer one choice: Either you suffered, or the animal did. Today, processors are artisans at creating meat, poultry and seafood substitutes so good they cluck, moo and…whatever it is fish do.

Culinary Creations

A Flair for Comfort

When it comes to “comfort foods,” manufacturers strive for authenticity so end-products taste, smell and look homemade.

Kathy Saldana, Contributing Editor

David Feder , RDN

April 11, 2013

Those old-fashioned comfort foods—pot pies, pot roasts, chicken and stuffing, brownies, mashed potatoes, etc.—carry strong emotional attachments.

To Your Comfort and Health

Creative food processors and ingredient makers are teaming up to bring all the components together as seamlessly as macaroni and cheese.

David Feder , RDN Kara Nielsen, Trendologist, CCD Innovation

February 14, 2013

Every day, people are admonished to eat more healthfully. However, they also are bombarded with the coupled force of stress, plus advertisement images of tasty treats that purportedly relieve that same stress. Today’s palates are sophisticated and demanding.

The Art of (Weight) Management

David Feder , RDN

December 31, 2012

In Prepared Foods’ annual survey, key players in the food and beverage industry lend insight into the tactics—and ingredients—they’re using to help consumers with weight management and the health issues associated with overweight/obesity.

Weight Problem

David Feder , RDN

December 12, 2012

As a registered dietitian with a background of more than 15 years as a chef and 25 years as a food and nutrition journalist, I’ve examined the obesity epidemic from just about every angle. Except one.

High Standards in the Middle East

David Feder , RDN

October 26, 2012

This summer, I found myself on a tour of Israeli industries, courtesy of the Israel Export and International Cooperation Institute. Israel (population 7.5 million) is tiny—if the Middle East was the size of a football field, Israel would be the size of a pack of matches. Since about 60% of Israel is desert, picture eight matches on that field, and you have the idea.

A Land of Milk, Honey…and Nutraceuticals

Part Two: From Paradise

David Feder , RDN

October 23, 2012

Welcome to Part Two of the report on my tour of Israel’s food, beverage and nutritional ingredient and supplement industries. In Part One, I wrote about the impressive achievements of the tiny island of Western-oriented progress in the Middle East that is Israel. When it comes to the manufacturing, research and development of foods, beverages, supplements and ingredients—Israel is on par with—and in some cases (such as food safety) even ahead of many such operations in North America. With a population less than half that of Greater New York City, and in an area about the size of Delaware, the Israelis have embraced progress as a second religion.