IFIC is a trusted source for food and research insights. Our research explores consumer beliefs, behaviors and attitudes on key topics spanning food safety and ingredients to nutrition and health.
Browse our flagship IFIC Food & Health Survey, monthly Spotlight Surveys, commissioned research and peer-reviewed publications.
The International Food Information Council (IFIC) commissioned an online survey among U.S. consumers to measure knowledge, attitudes, and beliefs about sweetness in their diets. One thousand adults ages 18 years and older completed the online survey from February 14-19, 2025, […]
May 7, 2025
This study was conducted to explore the contrast between hazard-based and risk-based assessments of food safety through a case study of the food ingredient titanium dioxide. Based on a hazard-based assessment, titanium dioxide has been banned by the European Food […]
September 1, 2024
The NOVA food classification advises avoiding ultra-processed foods (UPF) to combat obesity, but its non-traditional criteria—like ingredient count and additives—diverge from standard definitions. Evidence linking UPF to poor nutrition may reflect circular logic, as added sugars help define UPF. Avoiding […]
September 25, 2018
Public perception and consumer opinions are major drivers of shifts in dietary trends, as has been demonstrated most recently by the increased attention paid by consumers to low-carbohydrate eating patterns and concerns about added sugars. It is important for nutrition […]
May 1, 2018
This study evaluated how consumers perceive the proposed inclusion of “Added Sugars” on the Nutrition Facts Panel (NFP). Through qualitative interviews and a national survey of 1,088 adults, researchers found that many consumers misunderstood the meaning of “Added Sugars,” often […]
June 9, 2015
This paper, based on the symposium “Is ‘Processed’ a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations in the U.S.” describes ongoing efforts and challenges at the nutrition-food science interface and public health; addresses […]
July 1, 2012
Schorin MD, Sollid K, Smith Edge M, Bouchoux A. The science of sugars, part 1: A closer look at sugars. Nutr Today. 2012;47(3):96-101. doi:10.1097/NT.0b013e3182435de8.
May 1, 2012
Public attitudes about dietary sugars have varied over time, depending on numerous factors including consensus and emerging science, public policy, and consumer attention. The rise of obesity, the increasing concern over its associated health consequences, and the role of sugars […]
June 1, 2009
The symposium “Dietary Reference Intakes (DRIs) for Food Labeling” explored the scientific debate about the most appropriate DRI values to use in establishing Daily Values on food labels. An important goal of nutrition and ingredient information is to help consumers […]
January 1, 2006
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