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.
This study assessed how different formats of front-of-package (FOP) nutrition labeling affect consumer comprehension. Over 7,300 U.S. grocery shoppers evaluated four versions of a fact-based FOP system, ranging from no FOP label to labels showing calories, nutrients to limit, and […]
June 1, 2014
If your eating and health behaviors were part of a TV reality show, what type of contestant would you be: an American Health Idol, a Health Apprentice, or a Health Survivor? New findings from the International Food Information Council (IFIC) Foundation’s 2014 Food […]
May 23, 2014
The 2013 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition & Health, commissioned by the International Food Information Council Foundation, is the eighth annual national quantitative study designed to gain insights from Americans on important food safety, nutrition […]
April 1, 2013
Processed foods are an integral part of American diets, but a comparison of the nutrient contribution of foods by level of processing with the recommendations of the Dietary Guidelines for Americans regarding nutrients to encourage or to reduce has not […]
September 18, 2012
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
From 2008 to 2010, the IFIC Foundation’s annual Food and Health Survey tracked U.S. consumer attitudes and self-reported food safety behaviors. While confidence in the food supply increased, reported adherence to essential practices—such as hand washing, safe food storage, and […]
June 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
The International Food Information Council Foundation’s 2012 Food & Health Survey takes an extensive look at what Americans are doing regarding their eating and health habits and food safety practices. The 2012 Food & Health Survey: Consumer Attitudes toward Food […]
April 1, 2012
The International Food Information Council Foundation debuted the findings from our 2011 IFIC Foundation Food & Health Survey via webcast to a health professional audience on June 29, 2011 and July 21, 2011. Download a copy of the June 29th […]
September 1, 2011
Background The IFIC Foundation conducted a survey in Fall 2010 to quantitatively assess US consumers’ comprehension and interpretation of front-of-pack nutrition labeling. The research was supported by a grant from the Grocery Manufacturers Association (GMA). The objectives were to quantitatively […]
February 2, 2011
March 23, 2010
November 20, 2009
‘The past several years have brought about a paradigm shift in the role of seafood in health in terms of the risk of not eating seafood, especially during pregnancy and lactation. The MNG, IOM, and FDA have examined the recent […]
November 1, 2009
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
May 23, 2008
The International Food Information Council Foundation Food & Health Survey provides ongoing insights into the many connections Americans make between the food they eat and their health. The initial wave of this survey was conducted in 2006 and acts as […]
October 15, 2007
May 25, 2006
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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