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Food Components

The Following are International Food Information Council Foundation resources pertaining to the various components found in food.

Food Components

  • Observational Study Does Not Show Causal Relationship between Diet Soda Consumption, Risk of Heart Disease

    An unpublished study regarding diet soda consumption and heart disease risk in postmenopausal women contributes nothing new to the scientific evidence regarding the safety of low-calorie sweeteners. Its promotion ahead of the peer-review process increases the chance that incomplete or inaccurate information will be taken as fact, leading to unnecessary confusion among consumers.

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  • Questions and Answers about Carrageenan in Food

    Carrageenan (“care-ah-gee-nun”) is a naturally-occurring food ingredient extracted from red seaweed. It is a starch-like product that has been used in food for hundreds of years for its ability to form gels, thicken solutions, and stabilize products. These functions help to provide better-tasting, more palatable food choices.

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  • Background on Azodicarbonamide and Its Use in Bread

    Here's everything you need to know about azodicarbonamide and its use in bread.

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  • Questions and Answers about Caramel Coloring and 4-methylimidazole (4-MEI or 4-MI)

    The compound 4-methylimidazole (4-MEI or 4-MI) is a byproduct formed in certain foods and beverages during the normal heating and browning process and possibly as a byproduct of fermentation. It is a naturally occurring compound in caramel coloring and roasted and cooked foods. 4-MEI is not added to food.

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  • Dietary Fats: Balancing Health & Flavor

    Research on dietary fats and health has advanced considerably in recent years, revealing their complex and critical roles in overall health and well-being. A strong understanding of fats in foods and their component fatty acids is essential for guiding consumers towards a healthful eating pattern. Mixing the right measure of unsaturated fatty acids and a dash of kitchen wisdom will help consumers to enjoy foods that are both healthful and tasty.

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  • Hot Topic: Food Colors

    The following resources provide science-based information regarding common questions about food colors, such as what they are and common foods containing them, how they are regulated in the United States, and whether they cause hyperactivity in children.

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  • 2013 Functional Foods Consumer Survey Media Resources

    The 2013 Functional Foods Consumer Survey is the eighth in a series of quantitative studies focused on Americans’ awareness of and attitudes toward functional foods. This research continues to provide insights into consumer perceptions of the roles of foods and beverages in promoting health and wellness.

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  • Facts about Low-Calorie Sweeteners

    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. In fact, they can also play an important role in a weight management program that includes both good nutrition choices and physical activity.

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  • Protein Fact Sheets

    Dietary protein has become a “hot” topic in the news. Health professionals along with consumers need to be knowledgeable about the latest research related to the beneficial effects of adequate dietary protein.

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  • European Food Safety Authority Releases Draft Scientific Opinion on Aspartame and Requests Public Comment

    The European Food Safety Authority (EFSA) launched a public consultation on its draft scientific opinion on the safety of the low-calorie sweetener aspartame. EFSA's scientific experts have drawn upon all available information on aspartame and its breakdown products and, following a detailed and methodical analysis, concluded in this draft opinion that aspartame poses no toxicity concern for consumers at current levels of exposure.

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IFIC Foundation Taste Test Challenge

To celebrate National Nutrition Month and the theme, "Enjoy the Taste of Eating Right," the IFIC Foundation filmed our very own taste test challenge. Take a look, think you would have passed?