Articles by David Feder , RDN

The hotter and spicier foods get, the hotter their popularity. Prepared Foods’ David Feder interviews Frito Lay’s Jody Denton for an expert look behind the hot and spicy trend.

Watch or listen to a Prepared Foods interview with ethnobotanist and contributing editor Kerry Hughes discussing the trending foods, beverages, and ingredients using botanicals featured at 2024 Natural Products Expo West.

In this episode of Reasoned Opinion, David Feder, Executive Editor–Technical, presents the more interesting ingredients, foods, and beverages that caught his eye at the 2024 Natural Products Expo West in Anaheim, California.

Earlier this year, the Oregon cheesemakers at Tillamook released a comprehensive trend report on new ways consumers are finding to enjoy cheese. Two intriguing pairings revealed by the report included matching artisanal honeys with artisanal cheeses, and what the trend-spotters called “the cheddar plunge”.

Negative farm-level margins in mid-2023, along with some adverse weather, pulled US milk production below year-ago levels and dairy farmers have been reducing the size of their herds. US milk production in 2024 is expected to increase 0.8%, with most of the growth coming in the second half.

In this interview with Prepared Foods, Eyal Rosenthal, CEO of Ever After Foods, Ltd., discusses the company’s advancements in cell-based meat production. Learn how Ever After's technology eschewed the industry standard and is able to produce a high volume, so-far comparatively low cost product.

Pasta is always consumer favorite, but when it comes to including it in formulations, product developers must really use their noodle.

Prepared Foods speaks with Susan Guerin, CEO of World Finer Foods, Inc. and Cutting Vedge, Inc., makers of burgers, meatballs, crumbles, and sausage replacers from artichokes.

Kantha Shelke, PhD, CFS principal of Corvus Blue, LLC, shares effective ways to lower sugar content in RTE and heat-&-eat cereal products through both technical means as well as using alternatives to the refined sugars still predominant in these most popular breakfast products.

In this interview with Prepared Foods, Renewal Mill co-founder and COO Caroline Cotto describes how Renewal Mill converts the byproducts of grain, seed, and legume food and ingredient processing into a retail line of clean label, organic specialty flours and baking mixes.