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.
Here in the U.S. we enjoy one of the safest, abundant and affordable food supplies in the world. Our food safety system is designed to protect the health and wellbeing of everyone. However, we do experience unfortunate incidences where food enters our food supply that is somehow contaminated and unsafe for sale or consumption.
An unpublished study regarding diet soda consumption and heart disease risk in postmenopausal women contributes nothing new to the scientific evidence regarding the safety of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.
The International Food Information Council (IFIC) Foundation invites dietetic students to participate in our second annual National Nutrition Month Video Contest.
Curious about new nutrition label proposals? 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.
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.
Here's everything you need to know about azodicarbonamide and its use in bread.
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.
Providing healthy meals that your family will eat and finding time to be active can be a challenge. Your
eating and activity choices are important to your overall health.
By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14
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More prominent calorie information and revamped serving sizes are among the changes that could be in more »
Even in a world of plenty, one out of eight people don't eat enough to sustain modest levels of phys more »
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?