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The IFIC 2010 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.
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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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Many women, especially those of childbearing age, are concerned about consuming too much caffeine. From reproductive effects to osteoporosis, scientists worldwide have studied the effects of caffeine on women’s health. Below are some facts about caffeine that address common concerns and misperceptions about caffeine and women's health. When taken together, the collective research supports moderate consumption of caffeine for women, including those who are pregnant or breastfeeding.
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Over the past several years, research has shone new light on the role of dietary fats as part of a healthful eating pattern. As it is now understood, some types of fats may actually enhance health. This IFIC Review provides a look at the latest nutrition research and recommendations on dietary fats and fatty acids as well as innovations in food science designed to deliver products to help consumers meet recommendations of health professionals.
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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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Processing aids are substances that are approved by both the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). They are used in the production of a variety of foods – meat, poultry, produce, etc., and are not present in any significant amount in the finished product.
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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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The 2010 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition, and Health, conducted by the International Food Information Council Foundation, is the fifth annual, nationally representative, quantitative study designed to gain insights from consumers on various food safety, nutrition, and health-related topics.
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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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Nutrition and Your Health: Dietary Guidelines for Americans is published jointly every 5 years by the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA), as mandated by Congress. The goal of the Dietary Guidelines is to provide science-based nutrition and food safety recommendations for people two years and older to help promote habits that maximize good health and reduce the risk for chronic disease. These recommendations serve as the basis for Federal food and nutrition
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