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.
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.
Acesulfame potassium (Ace-K) is a low-calorie sweetener that has been used in foods and beverages around the world for 15 years. The ingredient, which is 200 times sweeter than sugar, has been used in numerous foods in the United States since 1988. In the U.S., it is used in such products as candies, baked goods, frozen desserts, beverages, dessert mixes and tabletop sweeteners.
Kids are amazing little people; growing, learning and developing every day. Have you ever wondered if you’re providing them with the nutrients and activities that they need to nurture their developing minds and bodies?
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.
This webcast, “Bridging the Gap between Consumer Behavior and Heart Health” explores consumer behavior and the environmental factors that drive people to consume certain foods and beverages where they live, work and play as well as tips and strategies that can help move Americans toward a heart-healthy diet.
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.
In 1999, the International Food Information Council Foundation recognized obesity as an emerging issue likely to have a major impact on the public and the public’s interest in science-based information on nutrition, physical activity and health.
The International Food Information Council Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program, “A Practical Guide to Risk Communication for Nutrition and Food Safety Practitioners”
In recent years, low-fat, reduced-fat and fat-free foods have become a staple in the diets of Americans seeking to lead healthier lifestyles. Lower fat foods not only can help reduce fat intake, but calories as well. How are lower fat foods made? The following list of commonly-asked questions and their answers provides insight into the challenges faced in reducing the fat in foods, and the solutions food manufacturers have discovered to provide satisfying foods that make it easier for many peopl
By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14
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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?