The IFIC 2012 "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. Formerly the "IFIC Survey of Consumer Attitudinal Trends toward Food Biotechnology" this year's survey is the 15th in a series conducted since 1997.
With obesity rates among Americans at an all-time high, many people may think they have to give up sweets in order to lose weight. But there’s good news if you love sweets: Low-calorie sweeteners offer a way to reduce calories in sweet foods and beverages, which may help you lose or maintain your weight. They also offer a way for people with diabetes to decrease their carbohydrate intake.
Bovine Spongiform Encephalopathy (BSE), or Mad Cow Disease, continues to be in the news worldwide. Surveillance programs are in place to assure consumers that American beef and other food products derived from cattle are safe.
BPA (Bisphenol A) is a chemical used in certain food contact materials and first approved by FDA in the early 1960s. According to the FDA, the scientific evidence at this time does not suggest that the very low levels of human exposure to BPA through the diet are unsafe. Many health authorities around the world recognize this consensus science and confirm the safety of BPA.
Antibiotics are used in animals for the same reason as for people: to treat and control diseases. Protecting the health of animals helps to protect human health. About 60% of diseases that impact humans come from animals, so the link between animal health and human health is strong. Maintaining health among both populations is critical, according leading health organizations worldwide, including the World Health Organization and the U.S. Centers for Disease Control.
While agriculture and food production practices seem to be a source of endless debate, advances in modern food production and technology have made it possible to enjoy healthful, nutritious foods that are safe, affordable, and more readily available than ever before. This fact sheet provides a brief glimpse into our modern food production system and some of its nutritional and safety impacts on our food supply.
Low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are ingredients added to food to provide sweetness without adding a significant amount of calories. Low-calorie sweeteners have been the subject of extensive scientific research looking at a variety of health conditions, including weight.
Aspartame is a low-calorie sweetener used in foods and beverages in more than 100 countries around the world. It is about 200 times sweeter than sugar. The calories in foods can be substantially reduced, and in some products eliminated, by using aspartame in place of sugar.
The following Q&A provides a brief glimpse into some of the most common questions about modern food technology and its impact on food safety, nutrition, health, and the environment.
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By: Maria L. Acebal, more »
By: Dan Gogerty, CAST... more »
BPA has been safely used as a food packaging compound in plastic containers and can liners for over more »
Calorie balance, also referred to as energy balance, is a key recommendation and strategic communica more »
Food, diet, and health are central concerns to each of us. No matter what our professional or person more »