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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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The 2010 Food and Health Survey: Consumer Attitudes Toward Food Safety, Nutrition and Health, commissioned by the International Food Information Council Foundation, is the fifth annual national quantitative study designed to gain insights from consumers on important food safety, nutrition, and health-related topics.
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The following Q&A provides answers to common questions about antibiotic use in animals, including information on why antibiotics are used in food animals and how animal antibiotics are regulated.
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For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible.
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The International Food Information Council conducts its “Consumer Perceptions of Food Technology” Survey to understand consumers’ perceptions of plant and animal biotechnology, as well as emerging food technologies such as nanotechnology. The 2010 Survey finds that many consumers are open to the use of these technologies in food, particularly when provided with information about the technology and its potential benefits.
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Dietary acrylamide is a naturally occurring compound that is present in a wide variety of foods; however, it is not added to food as an ingredient. It occurs naturally during the normal cooking process of many starch–rich foods.
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Like never before, nutrition and food professionals have been identified as critical to consumers' success in building healthful diets. Registered dietitians, as represented by the American Dietetic Association (ADA), and food scientists, as represented by the Institute of Food Technologists (IFT), each have unique roles to play that can provide distinct value to Americans who are looking to improve their health; there is also an opportunity to work together on many of today's hottest food and n
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Bisphenol A, also referred to as BPA, is an industrial chemical used in the manufacture of polycarbonate plastic or epoxy resins. BPA has received considerable media attention in recent years, with much coverage following the Food and Drug Administration (FDA)’s January 2010 statement regarding its progress evaluating the safety of BPA.
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Today’s food labels provide nutrition information to help consumers make food choices to achieve a healthful diet. The Nutrition Facts Panel (NFP) contains serving size, calorie, and nutrient information, as well as Daily Values (DVs) for key nutrients.
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Energy drinks have been increasing in popularity, especially among teens and children. Due to several articles in the media about negative health effects experienced by people who consumed too many energy drinks, some parents and school personnel have become concerned about their growing popularity specifically among teens and children.
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