In the News

Labels proposed by the USDA to disclose “bioengineered” foods dramatically increase a wide variety of consumer concerns over GMOs. Those are among the findings of new research by the IFIC Foundation.

Hello, Autumn: September Newsletter

Check out the September 2018 issue of the Food Insight newsletter, bringing you science-based insights and perspectives on the latest trends in nutrition, food safety, and health.

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Join Food Advocates Communicating Through Science (FACTS) to help balance the conversation and dispel myths! We're "Serving Up Reliable Food Insights" on issues like one above.

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What’s your vision of the perfect family meal? Maybe it’s having dinner on the table by five o’clock a few times a week. Maybe it’s hoping for the entire family to be seated at the dinner table at least once a week despite conflicting schedules. Or maybe it’s that your kids will actually enjoy a...
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A new study from Finland is adding fuel to the food tribe debate, and protein enthusiasts may not like the headlines this study is generating. Given the popularity of diets skewing higher in protein and lower in carbohydrates, you may find these results surprising. But should this latest diet study...
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The Nordic diet highlights the local, seasonal and nutritious foods from Denmark, Finland, Iceland, Norway and Sweden. It’s quite similar to the Mediterranean diet in that it emphasizes whole grains such as barley, rye and oats, berries, vegetables, fatty fish and legumes, and it is low in sweets...
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There are enough contradictory headlines about dietary fats to make your head spin, so it’s time to set the record straight about the different types of fat and the food sources we should be emphasizing in our diets. On this episode of DataDish: Your Trusted Serving of Science, we talk with Kris...
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According to experts, advocates and the CDC, food allergies are a public health concern and are seemingly on the rise.  But what might be the cause? Have social media and the internet fooled too many of us into thinking we’re qualified to diagnose ourselves? On this edition of DataDish: Your...
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We hope that you’ve been able to “milk” our new resources about how cow’s milk and soy milk are produced. The next installment in our series is almond milk, a notable crowd-pleaser as a non-dairy milk alternative. While you may enjoy almond milk in your cereal, oatmeal or alongside a plate of...
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It seems like it is all the rage to follow a restrictive diet. The trend has gained momentum as big-name celebrities (like Beyoncé going vegan, Tom Brady throwing shade at night shades or a Bachelor contestant likening gluten to Satan) commit to a challenging eating style. But unlike Queen Bey,...
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Sworn off eggs because you heard they were bad for your heart? Turns out, eggs have a complicated history with heart health. Because cardiovascular disease (CVD) is the leading cause of death worldwide, and diet plays an important role in the development of CVD, there is a good deal of research...
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When you think about trying to eat healthier, sugary foods and drinks probably don’t top your list of things to eat more of. It’s understandable - we hear a lot about sugar and what we hear isn’t always so sweet. But is what we hear about sugar true? A recent Healthline article confronts some of...
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While genetically engineered foods (genetically modified organisms or “GMOs”) have been safely produced and consumed for more than 20 years, debate and controversy over the technology have persisted. On this edition of DataDish: Your Trusted Serving of Science, we talk to Mark Lynas, a visiting...
Press Release
Download Full Survey FOR IMMEDIATE RELEASE: May 16, 2018 More than one in three U.S. consumers are following a specific diet or eating pattern, and they are increasingly averse to carbohydrates and sugar, according to the 13th Annual Food and Health Survey, released today by the International Food...
Data & Survey
The International Food Information Council (IFIC) Foundation’s 2018 Food and Health Survey marks the 13th time the IFIC Foundation has surveyed American consumers to understand their perceptions, beliefs and behaviors around food and food purchasing decisions. This year, the survey continues an...
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We’re back again with another edition of Gut Check, our series on the relationship between food and the gut microbiome. So far, we’ve taken a closer look at how whole grains and fiber affect our gut microbes. Today we’re exploring a popular topic: fermented foods. Just a few years ago, a search for...
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We’re back with another installation of Sound Science, the forum where we spotlight quality research studies and scientific conclusions that may have flown under your radar. This time, we’re looking at low-calorie sweeteners (LCSs). We like sweet foods—there’s just no denying it. In part, it's...

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