Article | Mar 19 2014
IFIC Foundation has partnered with Nutrino to provide science-based information on nutrition and health for its users. Below you will find information and resources that are related to the IFIC posts...
Article | Feb 28 2014
  Are you a dietetic student?Do you want to attend the Academy of Nutrition & Dietetics 2014 Food & Nutrition Conference & Expo? The IFIC Foundation is hosting its second annual National...
Article | Feb 24 2014
What is carrageenan and why is it used in food?  Carrageenan (“care-ah-gee-nun”) is a naturally-occurring food ingredient extracted from red seaweed. It is a starch-like product that has been used in...
Article | Feb 09 2014
You may have heard about azodicarbonamide (pronounced “az-oh-dye-car-BON-uh-mide”) and its use in fresh-baked bread products. Here’s what you really need to know about azodicarbonamide in bread....
Article | Jan 21 2014
What is 4-MEI and where is it found? 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...
Article | Jan 19 2014
Additional Resources The information contained in this section provides other Resources for Additional Information about food biotechnology, including other scientific, research and professional,...
Article | Jan 19 2014
MEDIA TIPS Food biotechnology is an interesting and complex topic, and information about current and potential applications for biotechnology regularly appears in all types of media—newspapers, radio...
Article | Jan 19 2014
Welcome to the newly enhanced FoodInsight.org Please visit again soon as we continue to expand our content and features. For additional information, please e-mail webmaster@ific.org
Article | Jan 18 2014
PRESENTATION HANDOUTS This section contains materials for your audience to take away after your presentation. They complement what you will present, reinforcing key points and addressing a broader...
Article | Jan 01 2014
PRESENTATION The Role of Biotechnology in Our Food Supply presentation has been developed to help you discuss food biotechnology* with the public. It communicates the latest information available,...
Article | Jan 01 2014
PRESENTATION  The Role of Biotechnology in Our Food Supply presentation has been developed to help you discuss food biotechnology* with the public. It communicates the latest information available,...
Article | Jan 01 2014
LANGUAGE The topic of food biotechnology can be complex and confusing. For some with deeply held personal beliefs about food, it can be a highly emotional topic. Therefore, how you communicate is as...
Article | Jan 01 2014
This section contains materials for your audience to take away after your presentation. They complement what you will present, reinforcing key points and addressing a broader range of topics than you...
Article | Dec 30 2013
Fiber provides a number of health benefits, which makes it worthwhile to fancy up your diet with fiber. Here are the four most important facts you need to know about dietary fiber: What is it? Why...
Article | Nov 03 2013
Dietary Fat: The Misunderstood Nutrient Research on dietary fats and health has advanced considerably in recent years, revealing their complex and critical roles in overall health and well-being. The...

Pages