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David Feder, RDN

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Dairy Products are Booming Thanks to Health- and Comfort-Conscious Consumers

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
August 9, 2023
David Feder, RDN

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.


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The Power of Immunity

Nutritional modulation of the immune system may help reduce or delay the onset of diseases
January 5, 2023
David Feder, RDN
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Flavor Boosters & Maskers in Food Formulations

Developers are reimagining the complexities of flavor for a clean-label future
September 16, 2021
David Feder, RDN
With flavor being the product of a complicated, multilayered collection of ingredients and chemical compounds that interact as aromas and individual flavor notes in synchronicity, the task of masking one specific flavor note can be difficult. A greater challenge for today’s processors is that the technique applied must be low-cost, allergen-free, and naturally derived (clean-label), and the result must survive processing.
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Enhancing Cheese Product Formulations

Playing to the universal and indefatigable craving for cheese brings unlimited possibilities to formulators
April 6, 2021
David Feder, RDN
Any culinarian can tell you, if you want to move an item or entice customers with a new product, bring cheese into the picture and consumer interest immediately shoots up. What would a Mexican or Italian item be without cheese? And why is it around half of the 50 billion hamburgers Americans eat every year get topped with cheese?
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Product Developers are Paying Closer Attention Than Ever to the Versatility of Vegetables

Value-added vegetable products are crowding onto grocery store shelves, supermarket fresh bars, and restaurant menus throughout the US
February 9, 2021
David Feder, RDN and Anne-Marie Ramo
As consumers continue to search for healthier food options, vegetables as star players in formulations are enjoying a renaissance. Value-added vegetable products are crowding onto grocery store shelves, supermarket fresh bars, and restaurant menus throughout the US.
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Natural Colors Continue to Secure Domination in Prepared Food Products

The shift away from artificial colorants is driven almost entirely by consumer demand
January 25, 2021
David Feder, RDN
The growth in sales of natural food colorants is expected to continue growing strong. The food color market reached $2.85B at the end of last year (about double the 2015 figures), and boasts a CAGR of nearly 6%. In a reversal of the previous decade, natural colors now comprise 69% of the market, and multiple sources expect sales of natural colorants to land between $3B and $3.5B or higher by 2027, exhibiting a CAGR of between 8-12% or greater.
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