David Feder

David Feder, RDN, has been a food, nutrition, and health journalist for more than 20 years. Following a long career as a professional chef, he shifted to nutrition science, becoming a registered dietitian while completing research and coursework toward a PhD in nutrition biochemistry at the University of Texas at Austin, where he also taught food science and nutrition. Contact him at federd@bnpmedia.com.

Merit Functional Foods debuts Peazazz pea protein for meat alternative applications

Tech Topics: Ingredients

Blend innovations driving plant-based protein new product development

A 60/40 ratio of meat-to-plant inclusion allows the final formulation to deliver on consumer flavor and texture expectations.

David Feder

April 27, 2026

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Plant-meat blends that can meet the flavor and texture benchmarks and are target-marketed offer a consumer-attractive health and sustainability halo, as well as opportunities to lower costs and increase margins.

Tech Topics: Ingredients

Building a better burger in 2026

Increasing consumer interest in new approaches to old comforts is bringing exciting changes to the humble burger.

David Feder

March 26, 2026

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New burger options include poultry-based burgers including duck.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

David Feder

ARTICLES

Blend innovations driving plant-based protein new product development

Building a better burger in 2026

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