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. Low-calorie sweeteners have been the subject of extensive scientific research looking at a variety of health conditions, including weight.
According to the US Centers for Disease Control and Prevention (CDC), there are an estimated 76 million cases of foodborne illness reported in the US each year, resulting in 350,000 hospitalizations and 5,000 deaths. Everyone can do their part to help ensure the safety of our food supply. This page will provide resources on foodborne illness, food safety practices,and the regulatory system in place to keep food safe in the US.
Most people give at least some thought to the safety of the food they eat, but fewer are knowledgeable about many of the risks involved and how to combat them, according to surveys by the International Food Information Council (IFIC) Foundation.
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.
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.
The International Food Information Council (IFIC) Foundation recently released its “Food Biotechnology: A Communicator’s Guide to Improving Understanding, 3rd Edition” (Guide) in English, and now is making it available in French, Bahasa Indonesian, and Vietnamese, with additional languages to be released in the near future.
In light of an Institute of Medicine (IOM) Workshop on “Potential Health Hazards Associated with Consumption of Caffeine in Food and Dietary Supplements” being held on August 5 and 6, 2013 the International Food Information Council (IFIC) Foundation would like to offer its resources to reporters writing articles on the workshop, caffeine safety, and related topics.
With obesity rates among Americans at an all-time high, many people may think they have to give up sweets in order to lose weight. But there’s good news if you love sweets: Low-calorie sweeteners offer a way to reduce calories in sweet foods and beverages, which may help you lose or maintain your weight. They also offer a way for people with diabetes to decrease their carbohydrate intake.
Dietary acrylamide is a naturally forming compound that is present in a wide variety of foods; however, it is not added to food as an ingredient. It occurs naturally during the normal cooking process of many starch–rich foods.
Bisphenol A (BPA) is a chemical used in the manufacture of polycarbonate plastic or epoxy resins. These resins are used in some food packaging materials, such as the lining inside metal-based food and beverage cans, coatings on metal closures / lids for glass jars, reusable plastic containers for food and beverages and tableware.
By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14
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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?