Blog entry | Jan 26 2014
By: Jania Matthews Date: 1/27/14 IFIC Foundation Holiday Traditions Contest Winners Announced! The IFIC Foundation's Holiday Traditions Contest, held in November and December, called on readers to send in their favorite family recipes and holiday traditions. The entries illuminated many unique, fun, and...
Blog entry | Jan 26 2014
By: Marcia Greenblum, MS, RDN Date: 1/27/14 As new interns at IFIC we were given the opportunity to attend the Roundtable for Obesity Solutions held by the Institute of Medicine. We were excited to be a part of a group of professionals who came together to discuss the obesity epidemic, review current...
Blog entry | Jan 23 2014
We've all seen the recent news about yet another chemical in our food.  It's actually nothing new, since 4-MEI (4-methylimidazole) has been in cooked foods since we began using fire.  It is a byproduct of the normal heating and browning of foods and beverages and is produced by heat in almost all foods,...
Blog entry | Jan 22 2014
By: Liz Williams Date: 1/23/14 The Super Bowl on Feb. 2 is the second-largest eating occasion for Americans behind Thanksgiving. As we gear up for the "Big Game," the IFIC Foundation wanted to take a look at some of the ins and outs of food, nutrition, and the Super Bowl. First up is a look at the home...
Article | Jan 21 2014
What is 4-MEI and where is it found? 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...
Blog entry | Jan 20 2014
By: Matt Raymond, senior director of communications, and      Marianne Smith-Edge, MS, RD, senior vice president , nutrition and food safety,      International Food Information Council (IFIC) and IFIC Foundation Date: 1/21/2014 The following is a review of the new documentary "Fed Up," which was...
Article | Jan 19 2014
Additional Resources The information contained in this section provides other Resources for Additional Information about food biotechnology, including other scientific, research and professional, government and international, academic, and other credible organizations. In addition, the listing of Food...
Article | Jan 19 2014
MEDIA TIPS Food biotechnology is an interesting and complex topic, and information about current and potential applications for biotechnology regularly appears in all types of media—newspapers, radio, television, and the Internet, as well as social media. In developing their stories, journalists are...
Article | Jan 19 2014
Welcome to the newly enhanced FoodInsight.org Please visit again soon as we continue to expand our content and features. For additional information, please e-mail webmaster@ific.org
Article | Jan 18 2014
PRESENTATION HANDOUTS This section contains materials for your audience to take away after your presentation. They complement what you will present, reinforcing key points and addressing a broader range of topics than you may have time to cover. Please also print copies of the Glossary and/or other...
Blog entry | Jan 14 2014
By: Marianne Smith Edge, MD, RD Date: 1/15/14 Marianne Smith Edge delivered the following oral remarks Jan. 14 at the second meeting of the Dietary Guidelines Advisory Committee.
Press Release | Jan 12 2014
(Washington, D.C.) –The International Food Information Council Foundation is currently accepting applications for its annual Sylvia Rowe Fellowship. The fellowship, established in 2007 as a tribute to former International Food Information Council Foundation President and CEO Sylvia B. Rowe, seeks...
Blog entry | Jan 01 2014
By: Marcia Greenblum, MS, RDN Date: 1/2/14 Have you ever wished that "good for you" food tasted as sweet and delicious as your favorite sweet treat? Then you should seek out a persimmon this season. Persimmons are juicy, sweet and vibrantly colored fruit that are actually berries. They have long been...
Article | Jan 01 2014
PRESENTATION The Role of Biotechnology in Our Food Supply presentation has been developed to help you discuss food biotechnology* with the public. It communicates the latest information available, and is highly visual to help engage your listeners. In the Notes Pages of the PowerPoint, you will find key...
Article | Jan 01 2014
LANGUAGE The topic of food biotechnology can be complex and confusing. For some with deeply held personal beliefs about food, it can be a highly emotional topic. Therefore, how you communicate is as important as what you say. This chapter will provide four Key Messages about food biotechnology focusing...

Pages