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.
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.
Having a healthy heart begins with knowledge. According to the American Heart Association, one out of every three people in the U.S. is affected by heart-related diseases. The major risk factors for heart disease include high cholesterol, high blood pressure and excess weight. In addition to working with a health professional, you can also take action to minimize these risk factors by making dietary changes and adding physical activity into your daily routine.
In April 2002, researchers at the Swedish National Food Administration and Stockholm University reported research that detected trace levels of the chemical acrylamide in some baked and fried foods. These findings raised concerns due to the known toxicity of acrylamide at much higher doses than seen in foods. The research, currently under review by several world health organizations and scientists, has focused the attention of the food industry on a global scale since then. Food agencies from
The IFIC Foundation conducted a survey in Fall 2010 to quantitatively assess US consumers’ comprehension and interpretation of front-of-pack nutrition labeling. The research was supported by a grant from the Grocery Manufacturers Association (GMA).
From helping you stay full longer to contributing to a healthy body weight, foods and beverages can provide benefits beyond basic nutrition, and helping you manage your weight is one of these benefits.
On December 14, 2010 the International Food Information Council Foundation hosted a webcast where we presented research findings from the Dietary Guidelines Alliance.
We have provided a recording the that webcast below. For more information on this research or to download the slides from the presentation please click here.
By: Liz Williams, President of the SoFAB Institute Date: 12/4/2013
By: Kimberly Reed, Executive Director,... more »
Scientific experts share their knowledge and experience to de-bunk common myths about antibiotic res more »
Every time I visit a farm or ranch – of any size – I am struck by three factors. The first is how de more »
Fifteen scientific papers comprise a special new supplement, “Safety of GM Crops: Compositional Anal more »
Filmed in Washington, DC asking real people real questions from the 2013 IFIC Food and Health Survey.
In this video we ask people their thoughts on food safety. Here's what they had to say...
More about the 2013 Food & Health Survey here.