Breakfast. Research shows that many of us believe that it’s the most important meal of the day—and there is plenty of science to support it. Still, more than half of us do not eat breakfast everyday. Learn about the long-standing and latest reasons to enjoy the morning meal.
The issues of “pig castration” and “boar taint” may have caught your attention in the media recently. For many years, pork producers have physically castrated male piglets to prevent pigs’ natural odors, referred to as “boar taint,” from developing as they mature. Without some form of prevention or control, the pig’s off-odors collect in its meat and are released during the cooking process.
Did you know that for the most part, even the best athletes do not need a diet substantially different from what is recommended in the 2010 Dietary Guidelines for Americans? Use this resource to learn how foods and beverages can improve your performance, just like they do for elite athletes.
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.
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.
Recently, some have raised concern regarding a food ingredient known as Transglutaminase (TG); nicknaming the enzyme “meat glue.” Reports have sparked inaccurate perceptions about the safe use of TG. Here’s what you need to know about TG aka “meat glue.”
The 2012 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition & Health, commissioned by the International Food Information Council Foundation, is the seventh annual national quantitative study designed to gain insights from Americans on important food safety, nutrition, and health-related topics.
The IFIC 2012 &amp;quot;Consumer Perceptions of Food Technology Survey&amp;quot; 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. Formerly the &amp;quot;IFIC Survey of Consumer Attitudinal Trends toward Food Biotechnology&amp;quot; this year's survey is the 15th in a series conducted since 1997.
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.