Displaying 1–25 of 57 results for David Feder, Product Development Editor
Editor David Feder reminds those involved in food product development and manufacturing that flavor is the name of the game.
The editors, contributing writers, Editorial Advisory Board and readers of Food Processing collectively picked eight top product of the past year: Dannon Activia, PepsiCo's Diet Pepsi Jazz, Kool Freeze's Kulfi bars, Birds Eye Foods Steamfresh, Campbell V8 V-Fusion, Wish-Bone Salad Spritzers, ...
Organic and natural ingredients continue to be imperatives for product developers, according to respondents to our annual Research & Development Survey. But showing up for the first time are cleaner, simpler formulations focusing on sustainable ingredients with a reduced chemical/additive ...
Tyson's soon-to-be-completed research, development and training facility is a $52 million commitment to continuing product excellence.
'New product development' is still No. 1, but processors are hedging their R&D bets.
Forget the economy. Respondents to our survey say theyre working more on new products than on safe line extensions.
The prospect of scientists creating meat in the lab has interesting implications, says Editor David Feder.
Editor David Feder, R.D., wonders if the tide is finally turning against slipshod reporting of nutrition science.
Our annual survey finds marketing playing a much bigger role in every step of the product development process.
After 11 months of shopping, we reveal the 10 new products we buy ourselves and why we love them.
A hugely successful Natural Products Expo West brings out the fringe and the cutting edge of new food products.
Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices.
After two years of economic limbo, our annual R&D Survey shows things might just be picking up as promised.
Condition marketing is guiding the development of healthful products and ingredients; sustainability elbows its way in, too.
Developing products with multiple health benefits is on trend but dont overwhelm.
IFTs prototype products sizzle with innovation.
There are trends in wellness that are so overarching as to be rote; obesity, diabetes and heart disease are really megatrends. The ingredient trends within them, however, are where processors will need to focus their energies.
In the new economy, research chefs prove culinologys value.
When a product is entrenched in the cultural history, revitalizing the brand can be a balancing act between rejuvenation and sacrilege.
Those of us seeking to add wellness ingredients to our diets have a wealth of choices. Until we get to the actual products, where it seems, with few exceptions, we're restricted to beverages, bars, baked goods and breakfast foods. We need to look at other opportunities processors have to ...
Diabetes afflicts an ever-growing percentage of the population. However, creators and manufacturers of foods designed either directly or indirectly to prevent the development of obesity and diabetes, are bringing more and more ammo to the battle every year.
Our annual survey finds R&D adapting to tighter economic times.
Crispy, salty, crunchy savory snacks are healthier than ever. But whats next? Manufacturers and ingredient companies are working together to help build the next generation of savory snacks.