Food Insight's blog

Food Waste 101 [VIDEO]

Food waste is serious issue. In America, we toss out 35 million tons of food every year—and that’s just the food that is wasted in homes and thrown out at restaurants. While food waste is a complex issue that does not have a simple solution, there are easy changes that we can make to help. Check out our video to learn how!

Five Common Soy Foods

Soybeans and soy ingredients continue to grow in popularity and are a common item in the refrigerator and pantry of meat-eaters as well. In the 2015-2020 Dietary Guidelines for Americans (DGAs), soy made a few cameos. Being a milk alternative, fortified soymilk was listed with the dairy group and touted as a source of calcium. Soy also was listed among protein foods, along with nuts and seeds, and was recognized not only for providing protein, but also selenium, polyunsaturated fatty acids, fiber, magnesium and zinc.

Junk Science [VIDEO]

Contributing to the rise of misinformation, junk science is defined as untested or unproven when presented as scientific fact. It could be the result of a poorly designed study published in a predatory science journal, or a journalist cherry-picking data and overstepping results in a well-designed study to publish something influenced by confirmation bias.

With the help of Kevin Lieber from Vsauce2, we're cleaning up the junk so that you won't be a victim of pseudo-scientific garbage ever again.

The Scoop on Alternative Flours

The minute that bag of flour hits the countertop, you know you’re in for something delicious. Warm, homemade bread, cakes and pastries are the epitome of comfort food.

A great way to experiment with your old favorites is by trying out some of the new ingredients popping up on store shelves. All-purpose flour is no longer the only game in town. Predicted to be a big hit this year, alternative flours have been slowly sneaking into our kitchens, and it seems like there’s no end in sight. We looked into some to find out what they have to offer and the best ways to use them.  

How We Caffeinate at the IFIC Foundation

We're wrapping up Caffeine Awareness Month with one last post: How we get our buzz! Whether it's coffee, tea, soda, energy drinks, or even espresso and lattes, caffeine isn't just a quick pick-me-up. It's our morning mainstay, a tasty treat and even a daily ritual. 

Food Fad Friday: Getting Cultured with Kefir

The fermentation craze is still going strong!  We are officially obsessed with—gasp!—rotting food, and for good reason; fermented foods are tasty and good for the gut because they contain probiotics, a group of living cultures that help balance the intestinal flora. You may have heard of kefir. After all, it’s been hanging out with the popular fermented crowd now for a while; but do you really know kefir?

What It Is

March Madness: A Dose of "Healthy Competition"

Is your bracket busted? Well, then take a shot at ours. We want to know "What are you doing more often to improve your diet?"

Every few days we will update the bracket with your favorite method of improving your diet. Check back and keep voting to determine a winner! Will your choice come out on top? Take the poll below. 

UPDATE (4/7)

And...we have a winner! Your votes indicate that "eating more fruits and vegetables" is what you are doing most often to improve your diet. 

What A Pediatrician Would Tell You About Arsenic, Rice, and Food Safety: Q&A with Dr. Claire Chehrazi

Claire-ChehraziThis week, FDA released their risk assessment on arsenic levels in rice products.

International Food Information Organizations (FIOs) Unite to Support World Consumer Rights Day

As an international organization that works to promote scientific information to consumers about food, health, nutrition and food safety, we couldn’t let World Consumer Rights Day (WCRD) go by without a mention. WCRD is on March 15, and one of its core goals is to promote the basic rights of all consumers. This year, the use of animal antibiotics is an issue of importance.

Biggest Health and Wellness Misconceptions

When it comes to healthy eating, there are a lot of misconceptions—from how much protein to consume, to the belief that fats necessarily make you fat, and even confusion over food preparation and safety. At Food Insight, we challenge ourselves to know more about nutrition and health every day to keep you informed and up to date. Check out some of the nutrition, health, and food safety misconceptions that we once adhered to and how they’ve changed: