Ingredients & Nutrients

Blog entry | Jan 15 2016
Farm to fork, field to plate, seed to shelf. ... More and more we want to know where our food comes from. We want to know where it was grown (or produced), who grew it, and how. The same could be said for food ingredients. Where did they come from?...
Blog entry | Jan 15 2016
It’s been a warm winter on the East Coast, but Old Man Winter wasn’t going to hide forever. This past week, we saw our first snowfall of the season! It was brief, but it was a good reminder that winter and the cold are here. How do you stay warm?...
Blog entry | Jan 13 2016
This time of year anything with the word "broth" has my interest. This past week’s weather has been particularly brutal, with daytime temps barely rising above freezing. We thought the weather aligned perfectly for with this week’s food fad edition...
Press Release | Jan 06 2016
The International Food Information Council (IFIC) Foundation today applauded the food-based, total-diet approach of the 2015 Dietary Guidelines for Americans (DGAs)—released today by the federal government—to help Americans meet recommended dietary...
Blog entry | Jan 05 2016
This week, headlines were terrifying. Sugar has been the focus of a great deal of research and debate lately (our concerns regarding studies with a mypoic focus are well-established). But this week, the panic reached a new level with a series of...
Blog entry | Jan 05 2016
Whether you are an avid watcher of "The Bachelor" or your remote just happens to land on its TV channel once in a while, most likely you are entertained by the spectacle that results when 25 women vie for the same guy. True to form, the season...
Blog entry | Dec 30 2015
Fellow food nerds will already know how I spent the eve before New Year’s Eve. I was cuddled on the couch (snacks in hand) watching the new PBS documentary In Defense of Food. Some of my favorite food principles were prominent in the movie, like...
Blog entry | Dec 23 2015
We're almost at the year's end, but we went back and found our favorite Food Insight blog posts of 2015. 1. 4 Nutrients to Eat for Better Skin & Hair Ever wonder how some people achieve smooth skin and strong, shiny hair? While most assume it’s...
Blog entry | Dec 22 2015
2016 hasn’t even started and (with the elections, Olympics, and Lady Gaga’s wedding) it’s already shaping up to be an action-packed year. Along with big events, we can be sure that this year will bring new food and nutrition trends. So what will...
Blog entry | Dec 22 2015
Over here at IFIC, we’re concerned with Santa’s health. Being jolly alone doesn’t have the fat burning capabilities of exercise. So we’re encouraging Santa to run behind the sleigh every once in a while to increase his physical activity levels. Also...
Sweeteners
Article | Dec 17 2015
Sometimes science is like a seesaw. You put the all the evidence for and against your hypothesis on each side, and see how it weighs out. When it comes to low-calorie sweeteners and weight management, the weight of the evidence is definitely not as...
Blog entry | Dec 17 2015
This holiday season is in full swing and that means one thing: food! From delicious sugar cookies to holiday hams, pumpkin pie to egg nog, the festive foods of the season take prime spot. Of course, what’s those foods without their delicious spices...
Blog entry | Dec 16 2015
Have you ever heard the mantra “If you can’t pronounce it, don’t eat it?” This saying may be popular among some fear-mongering food bloggers, but food scientists will tell you that they are missing the point. Some shoppers may say they want...
Blog entry | Dec 15 2015
I love this time of year. Specifically, the food this time of year. From holiday sugar cookies to festive gingerbread, I am never short on delicious seasonal treats. My favorite treat this season is hot chocolate. It’s the perfect blank canvas to...
Blog entry | Dec 14 2015
Relationships, travel planning, gymnastics: all areas where being flexible is important. But what about being flexible in your diet? A nutrition trend called ‘flexible dieting’ recently hit the scene. The hook: you can eat whatever you want… as long...

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