Consumer & Opinion Leader Research

 

• 2010 Consumer Perceptions of Food Technology Survey

  The IFIC 2010 Consumer Perceptions of Food Technology Survey 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.

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• 2010 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health

  The 2010 Food and Health Survey: Consumer Attitudes Toward Food Safety, Nutrition and Health, commissioned by the International Food Information Council Foundation, is the fifth annual national quantitative study designed to gain insights from consumers on important food safety, nutrition, and health-related topics.

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• 2010 International Food Information Council Foundation Food & Health Survey: Media Resources

  The 2010 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition, and Health, conducted by the International Food Information Council Foundation, is the fifth annual, nationally representative, quantitative study designed to gain insights from consumers on various food safety, nutrition, and health-related topics.

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• Consumer Insights Regarding Food Biotechnology

  The International Food Information Council conducts its “Consumer Perceptions of Food Technology” Survey to understand consumers’ perceptions of plant and animal biotechnology, as well as emerging food technologies such as nanotechnology. The 2010 Survey finds that many consumers are open to the use of these technologies in food, particularly when provided with information about the technology and its potential benefits.

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• 2004 Qualified Health Claims Research Executive Summary

  On December 18, 2002, the Food and Drug Administration announced a new endeavor, the Consumer Health Information for Better Nutrition Initiative. The goal of this initiative is to help Americans make sound dietary decisions by having more and better information available about conventional foods and dietary supplements, which in turn, could lead to decisions that may help improve their health and reduce risk of disease.

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• Consumer Sodium Research: Concern, Perceptions and Action

  The object of this research was to understand consumer perceptions and actions toward sodium.

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• IFIC Foundation Food Label Consumer Research Project

  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.

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• 2009 Food & Health Survey: Consumer Attitudes toward Food, Nutrition and Health

  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.

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• MyPyramid Breakfast and Health Communications Program: The Science of Breakfast and Consumer Insights Regarding the Morning Meal

  The International Food Information Council Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program, “The Science of Breakfast and Consumer Insights Regarding the Morning Meal.”

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• Effective Communication of Dietary Fats: An Exploration of Language

  As consumers have increasingly had access to more information via the Internet about health and nutrition, many have found information about dietary fats to be confusing. Language used to communicate about dietary fats (e.g., saturated, unsaturated, omega-3, trans fat) has been particularly unclear to consumers.

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