International Food Information Council Foundation Resources

 

• 2009 Functional Foods/Foods For Health Consumer Trending Survey Executive Summary

  The 2009 Functional Foods/Foods for Health Consumer Trending Survey, conducted by the International Food Information Council, is the sixth, nationally representative, quantitative study designed to gauge Americans’ awareness of and attitudes toward “functional foods” or foods and beverages that may provide benefits beyond basic nutrition.

  more »

• Questions and Answers about Diacetyl

  Diacetyl and related compounds produce the buttery odor and flavor of many foods. It occurs as a natural byproduct of fermentation and is found in several dairy products like butter, cheese and milk as well as in bread, coffee, brandy, and rum. It also is manufactured as a component of artificial butter flavoring that is used in butter-flavored microwave popcorn, candy, baked goods and cake mixes.

  more »

• Omega-6 Fatty Acids and Health Fact Sheet

  Look around and you can’t help but notice that more and more people are talking about omega-6 fatty acids. The conversation comes in the form of ratios and cutting back just as often as it comes in advice for appropriate levels of consumption.

  more »

• Questions and Answers About Influenza A (H1N1)

  Influenza A (H1N1) is a new strain of human influenza first found in North America in April 2009. While influenza A (H1N1) is a serious threat to human health, it has not been found in pigs. The influenza A (H1N1) virus was previously referred to as "swine flu."

  more »

• Ensuring A Safe Food Supply: A Concise Guide to the U.S. Food Regulatory System

  This easy-to-use guide provides information about the main federal agencies with food regulatory responsibility, including FDA, USDA and EPA, and outlines each one's role in food safety regulation.

  more »

• Questions and Answers with David Lineback, PhD on Acrylamide in Foods

  David Lineback, PhD, provides his perspective and expertise on acrylamide in foods and current research underway. Dr. Lineback is a past Director of the Joint Institute for Food Safety and Applied Nutrition at the University of Maryland, College Park, MD.

  more »

• Questions and Answers with Julie Jones, PhD about Infant Formula and Melamine Content

  Julie Jones is a board certified and Licensed Nutritionist and received her B.S. degree from Iowa State University and her Ph.D. in Home Economics / Food Science and Nutrition from the University of Minnesota. Currently, she is professor of nutrition in the Department of Family, Consumer and Nutritional Sciences at the College of St. Catherine in St. Paul, MN.

  more »

• MyPyramid Breakfast and Health Communicator's Tool Kit

  To help consumers overcome common barriers to regularly eating breakfast such as not enough time, the IFIC Foundation has developed this tool kit with several components to assist health communicators in imparting the benefits of eating breakfast.

  more »

• IFIC Review: Breakfast and Health

  This IFIC Review examines several aspects of breakfast and health including: U.S. trends in breakfast consumption and its contribution to a healthful diet; weight management; cognitive and academic performance; and cardiovascular, digestive, and bone health. Barriers to eating breakfast are also examined, and ideas are offered to help food, nutrition, and health communicators break down those barriers.

  more »

• Questions and Answers About Labeling of Milk Products Containing Recombinant Bovine Somatotropin (rbST)

  Questions and Answers About Labeling of Milk Products Containing Recombinant Bovine Somatotropin (rbST)

  more »