Blog entry | Apr 28 2016
The European Food Information Council’s latest ‘Global Update on Nutrition Labelling’, February 2016, is now available for purchase. The Global Update on Nutritional Labelling is a comprehensive report that: Gives an up-to-date, comprehensive view of the food labelling landscape worldwide Evaluates...
Blog entry | Apr 27 2016
With the constant chatter about sugars, there are probably at least a few things you’re unsure of and would like more information about.  If so, this infographic, "4 Things You May Be Wondering About Sugars," is for you, covering common topics or everyday arguments you may have heard about sugars. Read...
Blog entry | Apr 26 2016
With all the information out there on what you should be thinking about when making food decisions, it can be confusing to know exactly what to focus on. There are so many nutrients and components in food that have associated health benefits, and this infographic highlights the five best ones to keep an...
Blog entry | Apr 26 2016
There are 7 billion people on the planet, and in 30 years, that number will grow to 10 billion. While the population boom in the last century has encouraged an abundance of advancements in food safety, science, and convenience, we still have 795 million people worldwide who go hungry every day. To feed...
Blog entry | Apr 26 2016
Food waste is serious issue. In America, we toss out 35 million tons of food every year—and that’s just the food that is wasted in homes and thrown out at restaurants. While food waste is a complex issue that does not have a simple solution, there are easy changes that we can make to help. Check out our...
Blog entry | Apr 25 2016
It can be extremely difficult to determine if the latest trending news story is reporting accurate or credible scientific information—seriously, who has time for that? Because so many stories in the media are about sugars these days, you’ve likely heard many polarizing opinions and complex arguments...
Blog entry | Apr 21 2016
The taste of sweets is a basic biological adaptation that evolved to allow humans to find hard-to-find, energy-rich foods, specifically fruit. Once hard to get, fruit rots quickly after it ripens, and before refrigeration, it could only be eaten seasonally. In 1822, Americans ate 6.3 lbs. of sugar per...
Blog entry | Apr 21 2016
April is National Soyfoods Month and the perfect time recognize soy as no longer just a vegetarian or vegan delicacy. Soybeans and soy ingredients continue to grow in popularity and are a common item in the refrigerator and pantry of meat-eaters as well. In the 2015-2020 Dietary Guidelines for Americans...
Blog entry | Apr 20 2016
We get it. Some of those ingredients listed on the package can be hard to pronounce. But rest assured, as these ingredients are all considered safe by the U.S. Food and Drug Administration (FDA) for their functionality in food. Let’s take a closer look to understand their role in our favorite foods....
Blog entry | Apr 19 2016
In honor of this year’s March Madness, Foodinsight decided to create our own bracket to find out what you are doing more often to improve your diet. Well, the votes are now in and the options have been whittled down from 30 down to just one. In case you missed it, the winner is "eating more fruits and...
Blog entry | Apr 19 2016
Contributing to the rise of misinformation, junk science is defined as untested or unproven when presented as scientific fact. It could be the result of a poorly designed study published in a predatory science journal, or a journalist cherry-picking data and overstepping results in a well-designed study...
Blog entry | Apr 14 2016
It’s April, the month of rain showers and filing taxes. Though filing taxes may not be the most fun thing in the world, getting that tax refund sure is! While you wait for your tax refund to arrive in the mail, consider using it to splurge on these food items: Vanilla Beans Vanilla beans are produced...

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