David Feder, RDN, Group Technical Editor for BNP Media, Inc., has been a food, nutrition, and health journalist for more than 25 years. A former professional chef, he shifted into 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 courses. He can be reached at federd@bnpmedia.com.
The evolution of flavor modulation in dairy highlights the challenge of maintaining indulgent taste and smooth texture while integrating high-protein and functional ingredients. As consumer preferences shift, formulators are turning to layered systems of flavor builders and modulators for innovative solutions.
