David Feder
Condiment & 3R Food
RDN Executive Editor-Technical for Prepared Foods Network
BNP Media

David Feder, RDN, has been a food, nutrition, ingredient science, and health journalist and consultant for more than 30 years. A registered dietitian and nutritionist, he completed research and coursework toward a Ph.D. in nutrition biochemistry at the University of Texas at Austin where he also taught food science and nutrition and earned a double-bachelor’s degree in psychology and biblical archaeology. David was a celebrated professional chef during the 1970s and 1980s, helping to pioneer haute-health and fusion cuisines. As a journalist for both consumer and B2B media, he has written for more than 50 publications. He is the author of “The Skinny Carbs Diet” (Rodale 2010) and contributing author to a number of other books, including The Great Pepper Cookbook (Oxmoor 2014), 50 Best Plants on the Planet (Chronicle 2012), and The Bonne Femme Cookbook (Harvard 2011). David currently is the Executive Editor–Technical for BNP Media Inc.’s Prepared Foods network. David lives in Austin, Texas with his wife, son, and a very spoiled dachshund.

Event Introduction
Condiment & 3R Food
 · 06/26 (Day 2)
New Taste That Spice Up New Lives
4.2H -Hall C2
The Next Decade of 3R Food
Current Consumer Attitudes toward Processed Foods in the United States

America is the home of prepared foods, and now it is very mature and has launched many innovative products.  Although prepared food has been quite common in America, the Chinese prepared food industry is still not trusted by consumers. The prepared food industry in China is still in its infancy. Chinese consumers doubt its illegal additives or it does not taste as good as a fresh meal. 

It's time to clarify the misunderstanding of prepared food by presenting the development of American prepared foods, showing the latest trends, and how to counter nutrition myths about prepared foods.

Link to agenda