Displaying 1–23 of 23 results for David Feder, RD, Technical Editor
In the new economy, research chefs prove culinologys value.
A hugely successful Natural Products Expo West brings out the fringe and the cutting edge of new food products.
With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.
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.
Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
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.
Colorant makers are becoming key allies in helping food and beverage companies meet growing demands for naturally derived colorants.
Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.
Consumers are guzzling antioxidants, fruits and vegetables and other good-for-you ingredients but formulation hurdles remain.
That botanical solutions for health are big is no question. But why are they taking so long to get traction among consumers?
Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices.
You can build healthier desserts and confections with the right ingredients.
Processors and ingredient companies share their strategies for helping to control todays high cost of ingredients without impacting quality or safety.
Pop the top and hoist a cold one to the new approaches in making drinkables that function as more than mere thirst-slakers
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.
Flavor trends are going comfort-retro but don't write off exotics just yet. Consumer palates remain open to new adventures.
New research shows putting bugs in your food is a better idea than you probably thought.
'New product development' is still No. 1, but processors are hedging their R&D bets.