IFIC Foundation’s “Food Biotechnology: A Communicator’s Guide to Improving Understanding” today was honored.
When you think of sodium, salt probably comes to mind. Although the two terms, “sodium” and “salt” are often used interchangeably, they are different substances. The chemical name for salt, sodium chloride, reveals that sodium is in fact a component of salt. By weight, salt is composed of 40 percent sodium and 60 percent chloride. One teaspoon of salt weighs 5 grams and contains about 2,300 milligrams of sodium.
Here's everything you need to know about azodicarbonamide and its use in bread.
This is a collection of all IFIC Foundation resources about Sugars and Health. Included are Fact sheets and Q&As to help clear up confusions about the role of sugars in a healthful diet.
As February begins, many Americans’ New Year’s resolutions have already gone by the wayside, despite their best intentions. But the International Food Information Council (IFIC) Foundation is asking those who write about science of food and health to resolve to continue evaluating scientific studies and claims with a critical eye—all year long.
Aspartame is a low-calorie sweetener used in foods and beverages in more than 100 countries around the world. It is about 200 times sweeter than sugar. The calories in foods can be substantially reduced, and in some products eliminated, by using aspartame in place of sugar.
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 a byproduct of fermentation. It is a naturally occurring compound in caramel coloring and roasted and cooked foods. 4-MEI is not added to food.
Providing healthy meals that your family will eat and finding time to be active can be a challenge. Your
eating and activity choices are important to your overall health.
Today’s opinion by the European Food Safety Authority (EFSA) has once again shown the strong evidence available to support aspartame’s safe use in foods and beverages.
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 the roles of foods and beverages in promoting health and wellness.
By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14
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Even in a world of plenty, one out of eight people don't eat enough to sustain modest levels of phys more »
To celebrate National Nutrition Month and the theme, "Enjoy the Taste of Eating Right," the IFIC Foundation filmed our very own taste test challenge. Take a look, think you would have passed?