Food Production & Manufacturing

Article | Oct 27 2013
Food colors perform a variety of functions in foods and beverages.  Yet, despite thorough reviews by scientists and regulators and decades of safe use, debate periodically occurs regarding food colors and hyperactivity in children. The following...
Article | Oct 16 2013
Who is Eating Gluten-Free and Why? You can’t turn on the television, read a paper, or surf online these days without seeing the terms “gluten” and “gluten-free”. But what exactly is gluten and why are so many people avoiding it? Gluten is the...
Article | Oct 16 2013
Not all research is created equal. Many times, scientific studies conclude results that contradict each other, and scientists express opposing viewpoints on subject matter. This can lead to confusion for consumers and increased perceptions of risk...
Press Release | Oct 01 2013
(Washington, D.C.) — Nearly eight in 10 Americans (79 percent) say they are at least somewhat knowledgeable about nutrition, but new research from the International Food Information Council shows several wide gaps between their perception of the...
Data & Survey | Oct 01 2013
    Media Webcast Slides Infographic Background The 2013 Functional Foods Consumer Survey is the eighth in a series of quantitative studies focused on Americans’ awareness of and attitudes toward functional foods. This research continues to...
Press Release | Oct 01 2013
Backround The 2013 Functional Foods Consumer Survey is the eighth in a series of quantitative studies focused on Americans’ awareness of and attitudes toward functional foods. This research continues to provide insights into consumer perceptions of...
Press Release | Sep 27 2013
News Backgrounder from the IFIC Foundation Low-Calorie Sweeteners and Weight In light of increased attention to the issue of low-calorie sweeteners and weight gain, the International Food Information Council Foundation would like to offer the...

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