Displaying 1–25 of 34 results for David Feder, RD, Editor
Wellness Foods magazine editor David Feder, RD, interviews Rodger Jonas of PL Thomas on the antioxidant-rich red hot reds in this short video.
What resolutions have you made for processing in 2006? Editor David Feder has a few suggestions.
Wellness Foods exists to be of service to our readers. The same holds true for the Food Processing website and our e-newsletters. But is that message getting through? Editor David Feder tells why he sometimes feels like Rodney Dangerfield.
Science isn't salt and pepper- it's not black and white, says Editor David Feder, in questioning the "science" behind the Center for Science in the Public Interest's recent attack on salt in processed foods.
Editor David Feder discusses how food processors are working hard to make compliance easier for persons with diabetes.
In the new economy, research chefs prove culinologys value.
It seems the American Medical Assn. (AMA) has decided MDs know more about nutrition than nutrition scientists. They dont. Few medical schools in this country require anything more than a single course in basic nutrition. Despite this collective dearth of knowledge, last month the AMA a ...
A hugely successful Natural Products Expo West brings out the fringe and the cutting edge of new food products.
This year's IFT show served up ingredients galore, the wisdom of Malcolm Gladwell, and the announcement of the World Food Prize.
High-fructose corn syrup is not bad for you not that it matters.
That botanical solutions for health are big is no question. But why are they taking so long to get traction among consumers?
The idea of better-for-you booze might seem like an oxymoron, but brewers and distillers are toasting the emerging market for nutraceutical-enhanced alcoholic beverages.
As a marketing enhancement, All-Natural is a natural. But as a definition on a food or beverage label, it resides in a gray legal area.
With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.
Fruit and vegetable powders, extracts and super-concentrates are making five-a-day easier.
The old Victorian aphorism, Children should be seen and not heard, once was the guiding principle of food formulation. No longer.
Developing products with multiple health benefits is on trend but dont overwhelm.
Condition marketing is guiding the development of healthful products and ingredients; sustainability elbows its way in, too.
Processors and ingredient companies share their strategies for helping to control todays high cost of ingredients without impacting quality or safety.
Colorant makers are becoming key allies in helping food and beverage companies meet growing demands for naturally derived colorants.
Pop the top and hoist a cold one to the new approaches in making drinkables that function as more than mere thirst-slakers
Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.