Articles by David Feder , RDN

So You think ’21 Is Gonna Be A Good Year?

Accelerating pace in the year ahead

January 6, 2021

There are two overarching trends greeting us as we enter the third decade of the 21st century. The first is a hyper-awareness of the foods and beverages we consume that surpasses anything preceding or predicted. The other is the synergy between food makers and consumer demands ignited by this awareness.

2021 Predictions: COLORINGS

Natural Colors Continue to Secure Domination in Prepared Food Products

The shift away from artificial colorants is driven almost entirely by consumer demand

David Feder , RDN

December 31, 2020

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The growth in sales of natural food colorants is expected to continue growing strong. The food color market reached $2.85B at the end of last year (about double the 2015 figures), and boasts a CAGR of nearly 6%.

2021 Predictions: DIGESTIVE HEALTH & IMMUNITY

Digestive Health, Immunity Continue to Share an Expanding Spotlight

American interest in digestive health extends to ingredients that can prevent disease

David Feder , RDN

December 9, 2020

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For the past few years, we’ve noted in these pages that digestive health, and the probiotic bacteria and prebiotic fibers and starches that support it, would continue to be the hottest trends in “better for you” food and beverage development.

Mushrooms for Immunity

Ancient medicine backed by modern science is drawing attention to bioactive mushrooms, yeasts, and fungi

David Feder , RDN

November 18, 2020

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When mushroom teas, powders, and concentrates did indeed start to take off in the late 2010s, the timing could not have been more efficacious. American consumers had an awareness of medicinal mushrooms that gave food and beverage developers targeting immune health an easier task in marketing such products.

Morningstar Farms, Gardein Set the Standard for Meat Analogs

Any company entering the meat alternative category can look to these brands for benchmark goals

David Feder , RDN

October 2, 2020

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Plant-based has been the big buzz-term in food and beverage for well over a year now. With meat and poultry analogs leading the way, we split the topic into two features.

Flavor Boosters & Maskers in Food Formulations

Developers are reimagining the complexities of flavor for a clean-label future

David Feder , RDN

September 16, 2020

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Modern flavor-building techniques must be low-cost, allergen-free, and naturally derived (clean-label), all while surviving processing.

Product Developers are Paying Closer Attention Than Ever to the Versatility of Vegetables

Value-added vegetable products are crowding onto grocery store shelves, supermarket fresh bars, and restaurant menus throughout the US

Anne-Marie Ramo

David Feder , RDN

July 17, 2020

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As consumers continue to search for healthier food options, vegetables as star players in formulations are enjoying a renaissance.

Men’s Health: Meeting Nutritional Needs

The challenge for food and beverage makers is to step up development of products for men that employ functional ingredients

David Feder , RDN

June 15, 2020

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June is Men’s Health Month, and June 10-16 is designated as Men’s Health Week. It’s not quite certain how we guys landed both a week and a month at the same time, but it probably has to do with the need to be told to do something more than once. In this case, it’s needing to be nagged to take care of ourselves.

Of Mice and Men: Nutrition Miscommunication

Navigating the gray area of nutrition science in a “better for you” landscape

David Feder , RDN

March 25, 2020

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Happy National Nutrition Month! I use this bully pulpit often to decry the persistent plague of rampant – and often nefarious – nutrition miscommunication.

Enhancing Cheese Product Formulations

Playing to the universal and indefatigable craving for cheese brings unlimited possibilities to formulators

David Feder , RDN

January 10, 2020

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Any culinarian can tell you, if you want to move an item or entice customers with a new product, bring cheese into the picture and consumer interest immediately shoots up.

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods.

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

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Articles by David Feder , RDN

So You think ’21 Is Gonna Be A Good Year?

Natural Colors Continue to Secure Domination in Prepared Food Products

Digestive Health, Immunity Continue to Share an Expanding Spotlight

Mushrooms for Immunity

Morningstar Farms, Gardein Set the Standard for Meat Analogs

Flavor Boosters & Maskers in Food Formulations

Product Developers are Paying Closer Attention Than Ever to the Versatility of Vegetables

Men’s Health: Meeting Nutritional Needs

Of Mice and Men: Nutrition Miscommunication

Enhancing Cheese Product Formulations

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