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Food Production Resources

The following is a list of International Food Information Council Foundation resources pertaining to food production, including agriculture.

Food Production Resources

  • Background on Azodicarbonamide and Its Use in Bread

    Here's everything you need to know about azodicarbonamide and its use in bread.

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  • Questions and Answers about Caramel Coloring and 4-methylimidazole (4-MEI or 4-MI)

    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.

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  • Food Safety Resource Page

    According to the US Centers for Disease Control and Prevention (CDC), there are an estimated 76 million cases of foodborne illness reported in the US each year, resulting in 350,000 hospitalizations and 5,000 deaths. Everyone can do their part to help ensure the safety of our food supply. This page will provide resources on foodborne illness, food safety practices,and the regulatory system in place to keep food safe in the US.

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  • Processing Aids Used in Modern Food Production

    Processing aids are substances that are approved by both the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). They are used in the production of a variety of foods – meat, poultry, produce, etc., and are not present in any significant amount in the finished product.

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  • Animal Antibiotics in Food Production: What you Should Know

    Antibiotics are used in animals for the same reason as for people: to treat and control diseases. Protecting the health of animals helps to protect human health. About 60% of diseases that impact humans come from animals, so the link between animal health and human health is strong. Maintaining health among both populations is critical, according leading health organizations worldwide, including the World Health Organization and the U.S. Centers for Disease Control.

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  • 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)

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  • Animal Agriculture Resource Page

    Food animal production is an important part of agriculture. It includes beef, dairy, poultry, and pork. Advances in animal breeding, genetics, and health have increased the quality, safety and quantity of animal protein available to consumers, an important source of protein in the human diet.

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  • Fact Sheet: Benefits of Food Biotechnology

    With an ever-growing global population and rising food prices, the task of feeding the world is going to become more challenging and is just one reason to capitalize on the benefits of biotechnology. Food biotechnology can help us meet this challenge. Use of biotech plants can produce more food on less land, by reducing the amount of crops lost to disease and pests.

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  • Questions and Answers About Food Biotechnology

    Since its introduction to food production in the early 1990s, food biotechnology has helped to produce better tasting, fresher foods, protect the environment, and provide greater crop yields. In the future, biotechnology may help keep food safe to eat, help farmers grow more food on less land, and provide more healthful foods. Foods produced through biotechnology have been determined to be safe based on broad consensus among the scientific community coupled with a strong regulatory system invo

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  • What’s in Our Food: Understanding Common Food Ingredients

    Do long, scary-sounding ingredient names on food labels make you wonder what’s in your food and why? This resource provides the answers! Food ingredients, such as those found in the ingredient list on food labels, serve specific functions in our food supply. They may not always be obvious, but they are nevertheless important.

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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?