Articles by David Feder , RDN

According to a 2021 survey by the CDC, more than two-thirds (67.3%) of adults aged 20 and above eat fruit “on a given day,” with fruit consumption about 10% higher among women—70.5%—than among men (63.8%).

David Feder, Executive Editor-Technical for Prepared Foods, interviews Tucker Garrison, co-founder of Imlak’esh Organics, Inc. and its Chi Foods company, makers of plant-based ground pork and pork chorizo analogs.

The number of chili peppers and pepper sauces continues to multiply and proliferate, with some becoming mainstream. The past decade has seen sriracha become nearly as ubiquitous as ketchup, and superhot peppers, specifically ghost peppers, Carolina Reapers, and scorpion peppers have become mainstream. 

It’s always good to start a dairy report with a tall glass of milk. While it’s safe to say reports of dairy milk’s demise in the face of the plant-based boom are premature, unit sales slipped again in 2022 by 3.3%. Luckily for the industry, dollar sales increased by more than twice that percentage (7%) due to price-per-unit increases of 11 cents.

Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio, shares his expertise on the trends and techniques that marry together seemingly disparate culinary styles and flavors in order to create new products with a flavor synchronicity that is greater than the sum of its parts.

Recipe innovation is at the forefront of product development, and to win new customers, traditional combinations (featuring such standbys as pepperoni, sausage, or mushrooms) are giving up space to new meat combinations, as well as novel vegetable crusts, sauces, plant-based toppings, other natural ingredients and spices sourced from the world’s cuisines. 

According to a 2020 Probiotic Survey by the FMCG Gurus research arm of M&R Insights Ltd., the number of consumers in North American stating that they purchased probiotic products in the 12-month pre-Pandemic period between 2018 and 2020 rose from 45% to 61%.

Decades of research have connected increased fiber consumption to a wealth of health benefits. The range is as comprehensive as heart health, reduced cancer risk, better blood sugar management, lower cholesterol, mental well-being, cognitive health, and even better dental health and reduced risk of dementia.

For several years, reports of a decline in consumption of dairy milk has led some to erroneously believe the dairy industry is slowing down, or even moribund. Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth. A new report from Innova Market Insights revealed global sales for yogurt (both dairy and alternative) is on target to pass the $100 billion mark this year.