Consumer Behaviors & Perceptions of Food Waste

Food Waste: Does Location Make a Difference? Two in five people say they never think about food waste while eating out. Download the full report. Food waste is a pressing public health issue. The United Nations estimates about a third of food that is produced annually is wasted each year, which could mean that over one billion tons of food ends up in landfills. But some people may not understand how much food they waste, or know where they are most likely to create food waste, or be familiar with practical steps they can take to reduce their food waste. To better understand public perceptions and behaviors around food waste, the IFIC Foundation commissioned a consumer research study of 1,000 U.S. adults ages 18 years and older from August 13 to August 14, 2019. This research offers insight into how and where we might look to address this complex issue. Leftovers and fresh produce top the list of foods wasted at home When asked to choose the top three types of food that were most often wasted at home in the last month, 74 percent reported leftovers of foods prepared at home were most often wasted. A close second source of waste was produce (67 percent), while leftovers from restaurants ranked third (50 percent). Why does food get wasted at home? In a question that asked consumers to choose their top two reasons, 83 percent reported spoiled or stale food as the most common reason foods ended up in the trash. Forty-nine percent reported their top reason was cleaning out the pantry. Food waste is less of a concern when eating out In addition to assessing consumer actions, this study was also designed to gauge how often food waste was on people’s minds during three different occasions: while grocery shopping, […]

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What Is TBHQ, and What Does It Do in Our Food?

It’s snack time, and after a long day, you’re excited to kick back with some cheese, crackers and maybe even a glass of wine. As you pick up your favorite pantry–stable items, you notice that the wrapper on your crackers is slightly unraveled. A test bite confirms what you’ve been thinking: The crackers have gone stale, which could mean more than just an off-putting taste. After successfully preparing another pantry–friendly snack, you may have found in another food what likely kept your crackers nice and crunchy before they turned stale: a common preservative called tert-butylhydroquinone, or TBHQ. More than likely, air seeped into the open bag of your crackers and rendered TBHQ’s protective properties ineffective. Although it is used in plenty of everyday food products, you probably have not heard of TBHQ. Read on to learn more about its function, safety and impact on your body. TBHQ’s Function in Food TBHQ is a common antioxidant that prevents fat oxidation. Oxidation can cause the foods to lose flavor, change color and deplete their nutritional value. Since oxidation can lead to fats turning rancid, TBHQ can also help increase shelf life and reduce the amount of food waste from food spoilage. You’ll often find TBHQ in foods like crackers, fats and oils, chips, donuts, some breads, popcorn, other snacks, pre-made frozen foods and packaged dinners. The U.S. Food and Drug Administration (FDA) classified TBHQ as Generally Recognized as Safe, or “GRAS,” and approved its use in foods in 1972. This decision came as pre–made foods were becoming increasingly popular. Today, many people rely on pre–made foods in some way over the course of their day, and food manufacturers use preservatives like TBHQ to keep foods from going bad as they are transported and stored in freezers, refrigerators, and on store and household […]

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The U.S. Food Supply Amid COVID-19

Amid the new normal of social distancing, video–call family reunions, and limited trips outside our homes, it seems that people are cooking more than usual. This may be the reason flour is flying off the shelves and yeast is nowhere to be found. Not only has the surge in stockpiling and buying more than we need put stress on grocery store employees and shoppers, but the entire food system is overwhelmed by the new challenges COVID-19 presents. While there has been no evidence that COVID-19 can be transmitted by food, limitations on human interaction and travel have forced food manufacturers and distributors to adjust without warning or preparation so that the world can continue to eat. The food supply adapts during emergency situations In the global emergency caused by the spread of COVID-19, the world’s food system has been forced to adapt quickly. While one of the most obvious changes may be that our favorite restaurants and cafes have been forced to close as a result of this pandemic, that’s just one piece of our food system. Farms, production warehouses, grocery stores, and every other part of the food supply chain have had to make adjustments in this unique time due to the restrictions in place limiting things like travel and the amount of people allowed in one space at one time. The federal government has identified many sectors as “essential critical infrastructure workers.” It has listed the types of jobs and people deemed essential to maintain infrastructure in society in order to keep things running so that our basic needs are met. This list includes healthcare professionals, law enforcement workers and public works employees who work to keep society healthy, safe and clean. Also listed are food and agriculture workers who are essential to keeping our society fed. The […]

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

For more than 50 years, veterinarians and producers have administered antibiotics to food animals, primarily poultry, swine, and cattle, mostly to fight or prevent animal diseases. 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. Furthermore, overall concerns about the overuse of animal antibiotics in food animals are addressed, as well as mechanisms that are currently in place to minimize the overall risk to human health. Antibiotic residues in animal food products, such as meat, milk, and eggs are also discussed and several credible resources are listed to provide information on animal antibiotics and antimicrobial resistance as they relate to food safety. How do we use the terms “antibiotics” and “antimicrobials” in this Q/A? Antibiotics refer to drugs thatare used to treat infectious diseases in humans, animals or plants. They work by inhibiting the growth of or killing microorganisms causing the disease. Antimicrobials is a broader term that refers to any compound, including antibiotics, sanitizers, disinfectants, a number of food preservatives and other substances, that acts to inhibit the growth of or kill microorganisms. Why are antibiotics used in food animals? Antibiotics are used in animals for the same reason as for people: to treat and control diseases. Protecting the health of animals helps to protect human health. About 60% of diseases that impact humans come from animals, so the link between animal health and human health is strong. Maintaining health among both populations is critical, according leading health organizations worldwide, including the World Health Organization and the U.S. Centers for Disease Control. FDA also has approved the use of some antimicrobials for the promotion of growth in certain livestock and also poultry. However, no matter whether antimicrobials are used […]

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Sustainable Food Systems

What are sustainable food systems, and why do they matter? This toolkit explores the science and strategies behind sustainable food systems, offering expert insights and practical resources that show how nutrition, agriculture and environmental health work together to support a more resilient food future.

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Everything You Need To Know About Monk Fruit Sweeteners

Download the Monk Fruit Fact Sheet for Consumers here Download the Monk Fruit Fact Sheet for Health Professionals WHAT ARE MONK FRUIT SWEETENERS? Monk fruit, also known as lo han guo or Swingle fruit, is a small round fruit native to southern China. Monk fruit sweeteners are no-calorie sweeteners that can be used to lower one’s intake of added sugars, while still providing satisfaction to enjoy the taste of something sweet. Some types of sweeteners in this category are considered low-calorie — such as aspartame, and others are no-calorie (e.g., monk fruit sweeteners, stevia sweeteners and sucralose). However, collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners, low- and no-calorie sweeteners or simply low-calorie sweeteners. Like other no-calorie sweeteners, monk fruit sweeteners are intensely sweet. Monk fruit sweeteners range from being 100-250 times sweeter than sugar, and as such only small amounts are needed in a product to equal the sweetness provided by sugar. Monk fruit sweeteners can be used in a wide range of beverages and foods like soft drinks, juices, dairy products, desserts, candies and condiments. Because they are stable at high temperatures, monk fruit sweeteners can be used in baked goods. However, a recipe that uses monk fruit sweeteners in place of sugar may turn out slightly different because in addition to sweetness, sugar plays several roles in recipes related to volume and texture, but this varies based on the type of recipe. Several brands, such as Monk Fruit In The Raw®, Lakanto®, SPLENDA® Monk Fruit Sweetener, SweetLeaf® and Whole Earth® use monk fruit sweeteners in granular and liquid forms. HOW ARE MONK FRUIT SWEETENERS PRODUCED? Monk Fruit has been used for centuries in Eastern medicine as both a cold and digestive aid. Extracts from monk fruit are also being used in tabletop […]

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2024 Food & Beverage Trends Include Mood-Supporting Foods, Function-Focused Hydration, Protein-Packed Snacking, the Rise of AI, and Third-Culture Cuisines

(Washington, D.C.) — As the food landscape continues to evolve—reflecting technological advancements, cultural and economic shifts—the International Food Information Council (IFIC) presents its annual food trends forecast. According to its team of food, nutrition and health experts and its consumer research insights, 2024 will see more functional beverages, a boom in botanicals, rising demand for foods that support emotional well-being, a focus on food labels and a growing acceptance of artificial intelligence (AI). Mood on the Menu “The belief that the food we eat directly influences not only our physical but also our emotional and mental well-being continues to gain traction, prompting a paradigm shift in the way we’re eating and what we’re placing in our shopping carts,” explains Wendy Reinhardt Kapsak, RD, MSN, Chief Executive Officer of IFIC. According to the IFIC 2023 Food & Health Survey, three in four Americans (74%) believe the food and beverages they consume have a significant or moderate impact on their overall mental and emotional well-being. Conversely, more than six in ten (61%) also believe their overall mental and emotional well-being has a significant or moderate impact on their food and beverage choices. In the next year, IFIC forecasts a greater emphasis on how nutrition can support mental and emotional health, including supplements focused on women’s health, as well as foods and beverages to assist with sleep, stress reduction and support mood (look for ingredients such as ashwagandha and turmeric). The demand for wellness-related products will also lean on the use of botanicals—a group of ingredients that include herbs, flowers, and roots—and will be incorporated into teas, seltzers, and certain foods. Function-Focused Hydration   The bubble hasn’t burst for bubble water. “In 2023 we saw a boom in flavored sparkling water (#WaterTok garnered over 960 million mentions on TikTok!) and the premium hydration […]

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What To Know About Preservatives in Food

While many of us strive to cook meals using fresh ingredients, busy schedules over the course of our week often lead to home-cooking burnout and the desire for delivery or takeout—sometimes before we’ve used all the food we bought on our weekly grocery run. One food-industry invention that can keep items in our fridge or pantry fresher for longer. Preservation. Preservatives help maintain the taste and nutrition of many food ingredients by extending the quality and safety of those foods beyond what they would be capable of on their own. Read on to discover more about food preservation and how preservatives are used in our food. So, what is food preservation? Food preservation is defined as any act or addition that inhibits undesired bacterial growth or chemical changes in a food. And while that might sound high-tech, many kinds of food preservation have been around for thousands of years. In fact, you likely practice food preservation daily without even knowing it. There are two categories of preservation: chemical and physical. When you wash raw produce or freeze your chicken, you are practicing physical preservation. Curing and pickling, in contrast, are examples of chemical preservation, because they use salt and vinegar (acetic acid) to alter foods to keep them edible (and delicious) for longer periods. Why are preservatives used in food? And what exactly are their benefits? Preservatives allow us to keep food safe for much longer. In addition to older forms of preservation that use salt and acid, other, more modern preservatives can offer benefits like inhibiting oil from going rancid or helping a food product retain its original color. One often-overlooked benefit of food preservatives is that they reduce food waste. According to estimates by the U.S. Food and Drug Administration (FDA), food waste in the U.S. is “estimated […]

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