The 2011 Food and Health Survey: Consumer Attitudes toward Food Safety, Nutrition, and Health, conducted by the International Food Information Council Foundation, is the sixth annual, nationally representative, quantitative study designed to gain insights from consumers on various food safety, nutrition, and health-related topics.
Sugar or dietary sugars have been under scrutiny for years. Sugars have been blamed for causing everything from cavities to obesity and a lot of conditions in between.
Whether the menu calls for glazed ham, hot oatmeal or blueberry pancakes, the home cook has a repertoire of sweeteners to choose from. Sugar, brown sugar, honey, molasses, and corn syrup all have a place on the pantry shelf depending on the recipe and what roles the sweetener needs to play.
This fact sheet discusses the animal antibiotic regulatory approval process, which ensures the safety of milk, meat and eggs from animals treated with antibiotics. Human safety is a key component of the approval process and all antibiotics intended for use must pass a food safety test prior to approval.
Maintaining good health is one of the most important factors of sustaining a high quality of life, which is important as we age. According a recent report, “Older Americans 2010: Key Indicators of Well-Being,” the aging population is growing rapidly and is at risk for a number of conditions that can affect quality of life, including heart disease, arthritis, macular degeneration, osteoporosis, cancer and obesity.
A webinar presented by the International Food Information Council Foundation and the Council on Food, Agricultural, and Resource Economics (C-FARE).
Food colors perform a variety of functions in foods and beverages. Yet, despite their careful regulation by federal authorities and history of safe use, claims continue to be made linking food colors to hyperactivity in children. This document serves as a guide to common questions about food colors, including what they are, how and why they are used, and how they are regulated for safe use in the United States.
What you need to know about the safety of the U.S. food supply, following the earthquake, tsunami and nuclear emergency in Japan.
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?