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International Food Information Council Foundation Resources
 

  • Food Biotechnology: A Communications Guide to Improving Understanding

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  • CPE Webinar - “Getting to the Bottom of the Omega-6:Omega-3 Confusion”

    What are omega-6 and omega-3 fatty acids? Are they healthful or harmful? What is the science behind an omega-6:omega-3 ratio? What do health professionals and consumers need to know?

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  • Dioxin Resource Page

    U.S. dioxin emissions from man-made sources have declined more than 92% since 1987 due to a number of industry and government initiatives. Dioxin is a byproduct commonly found in the environment as a result of natural and industrial processes. There have been concerns over the years about the potential health impacts of dioxins, but consensus science reports indicate that there are no known established health effects in people resulting from typical dioxin exposure through diet and environment.

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  • Questions and Answers about Carbendazim in Food and Beverages

    Carbendazim is fungicide that is used in a number of crops to help control the growth of unwanted fungus and mold. There is no reason for you to be concerned at this time. The low levels of carbendazim found in a number of beverages are well below any level of concern. FDA is not taking any action at this time because the low levels of carbendazim currently detected do not pose any health risk. There is no reason for you to change your diet at this time.

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  • Expert Perspectives on Low-Calorie Sweeteners and Weight

    Low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are ingredients added to food to provide sweetness without adding a significant amount of calories. Low-calorie sweeteners have been the subject of extensive scientific research looking at a variety of health conditions, including weight.

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  • Everything You Need to Know About Aspartame

    Aspartame is a low-calorie sweetener used in foods and beverages in more than 100 countries around the world. It is about 200 times sweeter than sugar. The calories in foods can be substantially reduced, and in some products eliminated, by using aspartame in place of sugar.

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  • All About Carbohydrates and Health: CPE Program

    The International Food Information Council (IFIC) Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program on the subject of carbohydrates and health. If you are a registered dietitian or a dietetic technician, registered, simply follow the instructions to earn one CPE credit hour following your successful completion of the CPE questions.

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  • Questions and Answers About Enterobacter sakazakii (E. sak) in Powdered Infant Formula

    Enterobacter sakazakii, or E.sak, is a pathogen. It is a bacterium within the Enterobacteriaceae family that is characterized by its yellow pigmentation. It has the ability to grow on very simple bacteriological media and may be a causative agent to such diseases as meningitis in particularly vulnerable individuals.

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  • Sodium & Health Resource Page

    When you think of sodium, salt probably comes to mind. Although the two terms, “sodium” and “salt” are often used interchangeably, they are different substances. The chemical name for salt, sodium chloride, reveals that sodium is in fact a component of salt. By weight, salt is composed of 40 percent sodium and 60 percent chloride. One teaspoon of salt weighs 5 grams and contains about 2,300 milligrams of sodium.

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  • Questions and Answers about Endocrine Disruptors

    Endocrine disruptors are chemical compounds, either naturally-occurring or man-made, that may interfere with the body’s endocrine system. Trace amounts of these compounds are just about everywhere in our environment, in things like cosmetics, foods, pesticides, consumer products, and even pharmaceuticals. Everyone can be exposed to them through normal routines such as breathing, touching and eating, as they enter the body through the lung, skin and the mouth.

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IFIC Foundation Taste Test Challenge

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?