Welcome to the International Food Information Council Foundation's Consumer & Opinion Leader Research section. You will find consumer and other opinion leader insights on a variety of nutrition and food safety topics.
IFIC considers “functional foods” to include any food or food component that may have health benefits beyond basic nutrition. Building on quantitative and qualitative research dating back to 1996, Cogent Research conducted the IFIC's latest round of quantitative functional foods consumer attitude research in 2002. The primary goals of the study (1998, 2000, 2002) were to measure and track changes in consumer awareness of and interest in functional foods, and explore behavior and perceptions.
In today’s environment, there is much attention being paid to the causes of obesity. This is difficult to pinpoint, as obesity is a very complex issue with various social, genetic, and environmental factors contributing. What we do know is that weight is maintained when calories consumed are equal to calories expended, a concept known to health professionals as “energy balance.”
This is an executive summary of qualitative research conducted by Cogent Research on behalf of the International Food Information Council (IFIC). The overarching goal of the research was to understand consumer response to recent media reports about the formation of the compound acrylamide during the food cooking process.
The 2009 Food & Health Survey: Consumer Attitudes toward Food, Nutrition, & Health, conducted by the International Food Information Council Foundation, is the fourth annual, nationally representative, quantitative study designed to gain insights from consumers on various food safety, nutrition, and health-related topics.
Today’s food labels provide nutrition information to help consumers make food choices to achieve a healthful diet. The Nutrition Facts Panel (NFP) contains serving size, calorie, and nutrient information, as well as Daily Values (DVs) for key nutrients.
In 1999, the International Food Information Council Foundation recognized obesity as an emerging issue likely to have a major impact on the public and the public’s interest in science-based information on nutrition, physical activity and health.
The IFIC Foundation Food & Health Survey provides ongoing insights into the many connections Americans make between the food they eat and their health.
Amidst a year of heightened media attention on food concerns, awareness and perception of plant biotechnology remain stable, with few consumer concerns about usage in food. While awareness of animal biotechnology also remains stable in 2007, overall impressions, reactions to benefits, and purchase intent all improved somewhat if products produced using biotechnology are FDA-approved, suggesting consumers are growing less wary of animal biotechnology in particular.
In 2007, the International Food Information Council (IFIC) commissioned its fifth survey to study Americans’ awareness and attitudes toward "functional foods" — foods and beverages that provide benefits beyond basic nutrition. Functional foods include a wide variety of foods and food components believed to improve overall health and well-being, reduce the risk of specific diseases, or minimize the effects of other health concerns.
To help address questions on the topic of high fructose corn syrup (HFCS), the International Food Information Council (IFIC) has conducted qualitative consumer research aimed at better understanding consumer perceptions of HFCS and developing effective and accurate communications to address those perceptions. This At-A-Glance summarizes the findings of that research.
Editors Note: Today is the start of National School Breakfast Week. Later this week, we'll be highlighting... more »
By: Kris Sollid Date: 3/5/10 Note: As part of National Nutrition Month, we'll be highlighting tips... more »
By: Marianne Smith-Edge Date: 3/4/10 Note: This week the International Food... more »
The question of how to ensure the availability of enough food for future generations is becoming inc more »
This article is the third and final article in a series on food fortification. The first article, “I more »
Speaking at the U.S. Conference of Mayors in January, First Lady Michelle Obama announced in January more »
View this video for information on how to "Be Food Safe" by cleaning, separating, cooking and chilling.
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