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The IFIC 2010 Consumer Perceptions of Food Technology Survey explores U.S. consumers’ perceptions of various aspects of plant and animal biotechnology, as well as sustainability and new and emerging technologies such as nanotechnology.
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The United States provides one of the safest food supplies in the world. With the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture (USDA), the Centers for Disease Control and Prevention (CDC), the U.S. Environmental Protection Agency (EPA), and the food, beverage and agricultural industries working together, our food supply is becoming even safer. However, despite all of these safety factors, microorganisms may still exist at levels that present risks to consumers.
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Many women, especially those of childbearing age, are concerned about consuming too much caffeine. From reproductive effects to osteoporosis, scientists worldwide have studied the effects of caffeine on women’s health. Below are some facts about caffeine that address common concerns and misperceptions about caffeine and women's health. When taken together, the collective research supports moderate consumption of caffeine for women, including those who are pregnant or breastfeeding.
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Over the past several years, research has shone new light on the role of dietary fats as part of a healthful eating pattern. As it is now understood, some types of fats may actually enhance health. This IFIC Review provides a look at the latest nutrition research and recommendations on dietary fats and fatty acids as well as innovations in food science designed to deliver products to help consumers meet recommendations of health professionals.
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