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• Questions and Answers about Arsenic in Food and Beverages

  Arsenic is a naturally occurring element in our environment that is widely distributed within the earth’s crust. It is present in the air, soil and water from which our food and beverages are grown and harvested. It is not surprising that arsenic is being found in foods and beverages because it’s present in the air, soil and water where our food supply is grown and harvested.

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• Facts about Low-Calorie Sweeteners

  Low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are ingredients added to food to provide sweetness without adding a significant amount of calories. In fact, they can also play an important role in a weight management program that includes both good nutrition choices and physical activity.

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• Functional Foods: A Winning Plate

  Did you know that for the most part, even the best athletes do not need a diet substantially different from what is recommended in the 2010 Dietary Guidelines for Americans? Use this resource to learn how foods and beverages can improve your performance, just like they do for elite athletes.

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• Questions and Answers: Animal Antibiotics, Antimicrobial Resistance and Impact on Food Safety

  The following Q&A provides answers to common questions about antibiotic use in animals, including information on why antibiotics are used in food animals and how animal antibiotics are regulated.

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• Physicians Answer Questions About Food Biotechnology in IFIC Foundation Videos

  In an effort to improve public understanding of modern food production, the International Food Information Council (IFIC) Foundation has released five videos featuring leading physicians in the fields of pediatrics, food allergy and obstetrics who answer frequently asked questions about food biotechnology. To view the videos, click here.

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• Questions and Answers About Labeling of Milk Products Containing Recombinant Bovine Somatotropin (rbST)

  Questions and Answers About Labeling of Milk Products Containing Recombinant Bovine Somatotropin (rbST)

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• Questions and Answers about Caramel Coloring and 4-methylimidazole (4-MEI or 4-MI)

  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.

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• Food Ingredients & Colors

  For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible.

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• Bisphenol A (BPA) Resource Page

  BPA (Bisphenol A) is a chemical used in certain food contact materials and was first approved by FDA in the early 1960s. According to the FDA, the scientific evidence at this time does not suggest that the very low levels of human exposure to BPA through the diet are unsafe. Many health authorities around the world recognize this consensus science and confirm the safety of BPA.

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• 2012 IFIC Foundation Food & Health Survey Media Resources

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