As New Dietary Guidelines Spotlight “Highly Processed Foods,” Online Conversations Reveal Confusion, Polarization, And A Search For Practical Solutions

New IFIC Research Dives Into Digital Conversations Around Processed Foods (Washington, D.C.) — With the release of the 2025-2030 Dietary Guidelines for Americans (DGAs) on January 7, 2026, processed and “highly processed” foods are once again taking center stage. A new analysis from the International Food Information Council (IFIC) finds that while attention is growing, online conversations remain emotionally charged, polarized, and often disconnected from the nuance found in expert food and nutrition guidance.   The report, Digital Discourse On Processed Foods: Insights From Consumer & Key Opinion Leader Commentary, analyzes more than 135,000 social media posts from January 2024 through May 2025, examining how consumers and key opinion leaders discuss processed and ultraprocessed foods as well as what those conversations can mean for effective food, nutrition, and health communication.   “Processed foods are firmly in the consumer lexicon. With the release of the new Dietary Guidelines for Americans and subsequent media attention, processed foods are poised for the spotlight once again,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO. “Our research findings show many consumers interpret and apply food and nutrition guidance in ways that may not improve the overall healthfulness of their diets.”  A Louder Conversation, But Not A Clearer One  While awareness of processed foods has increased, IFIC’s analysis found that overall engagement remains modest compared to everyday concerns like food prices. When the topic does surface, the tone depends on who is driving the conversation.  Millennial parents drive nearly three-quarters of consumer-generated content, leading with emotions and frequently expressing tension between health goals and real-life constraints such as taste, time, convenience, and affordability. Rather than aiming to eliminate processed foods entirely, many focus on ingredient scrutiny and incremental “better-for-you” swaps.  Key opinion leaders—including academics, journalists, health professionals, and wellness influencers—tend to frame processed foods through scientific or policy lenses. However, expert voices are far from unified.  “Credentialed health professionals often try to add nuance, while some influencers adopt a more urgent style of messaging,” said Reinhardt Kapsak. “The result is a fragmented information environment that can undermine trust and clarity.”  Language, Labels & Lived Experience  The report also highlights a gap between official terminology and consumer language. Although the DGAs use the term “highly […]

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2012 IFIC Food & Health Survey

The 2012 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition & Health, commissioned by the International Food Information Council Foundation, is the seventh annual national quantitative study designed to gain insights from Americans on important food safety, nutrition, and health-related topics. The research provides the opportunity to gain insight on how Americans view their own diets, their efforts to improve them, how they balance diet and exercise, and their beliefs and behaviors when it comes to food safety. Americans are interested in food and health related issues, with nearly all saying that they have given at least a little thought to the healthfulness of their diet, physical activity, and the safety of their food. In an environment where media reports are constantly highlighting concern over the “obesity epidemic” and seemingly contradictory news stories tout and condemn various nutrients, many consumers acknowledge that it can be hard to know what to believe. This could explain why over half of Americans believe it is easier to figure out their income taxes than to figure out what they should and shouldn’t eat to be healthier. While Americans find it difficult to know what to believe about ever-changing nutrition information, nearly all are trying to improve at least one of their eating habits. They are considering calories and various dietary components (such as whole grains, fiber, sugars, salt and fat) when making food purchasing decisions, and many cite weight management and other health factors as the reason why they consider these components. It’s important to note, however, that taste continues to be the most important factor when it comes to purchasing decisions, with price coming in second and healthfulness as the third most important factor when making food purchasing decisions. The International Food Information Council Foundation 2012 Food & Health Survey was […]

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IFIC Spotlight Survey: Trends, Habits & Attitudes Related To Food Safety

Food safety is an issue that never seems too far from our minds—whether it’s hearing about a new food recall, trying to keep our kitchens and food prep spaces clean, or learning how to shop and keep food safe during a pandemic, this important topic is something each of us is engaged with every day. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about food safety. One thousand adults aged 18+ years completed the survey from July-13, 2020, and responses were weighted to ensure proportional results.  Key findings include:

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2022 IFIC Food & Health Survey Spotlight: Eating Patterns

The 2022 Food and Health Survey marks the 17th consecutive year the International Food Information Council (IFIC) has surveyed Americans to understand their perceptions, beliefs, and behaviors surrounding food and food-purchasing decisions. This year’s survey continues an examination of issues related to personal health, nutrition, eating patterns, food production, and food safety. In this article, we’re taking a closer look at the findings related to food behaviors—including snacking, mindful eating, and specific diets and eating patterns. SNACKING In this year’s survey, 73% of consumers report snacking at least once a day, an increase from the 58% who said the same in 2021. The top reasons for snacking remain consistent with previous results: Of those who snack at some point during the week (96%), 34% say it is because they are hungry or thirsty, and one in four (25%) say snacks are a treat for them. This year, the number of people saying they snack because they need energy or because it’s a habit rose compared with 2021 (22% vs. 17% and 21% vs. 17% in 2021, respectively). Men, Millennials, and Gen Z are more likely to eat meals and snacks during the late evening and late night when compared with women and older generations. Additionally, the types of snacks consumed vary by time of day, with fruit reported as the most popular morning snack (followed by dairy products and nutrition bars). In contrast, in the evening and late-night hours, people most commonly gravitate toward savory and salty snacks, candy, and chocolate or other treats, as well as cookies, cake, or ice cream. This year’s survey also assessed stress levels and found an interesting relationship between stress and snacking. Over half of consumers (56%) reported feeling at least somewhat stressed in the last six months, and those who felt “very” stressed […]

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IFIC Spotlight Survey: American Perceptions On Snacking

The International Food Information Council (IFIC) commissioned an online survey among U.S. consumers to measure knowledge, attitudes, and beliefs about snacking. One thousand adults ages 18 years and older completed the online survey from May 9-13, 2024, and respondents were weighted to ensure proportional results. Key findings include:  

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What A Pediatrician Would Tell You About Arsenic, Rice, and Food Safety: Q&A with Dr. Claire Chehrazi

This week, FDA released their risk assessment on arsenic levels in rice products. Their main conclusion? “Consumers can certainly eat rice as part of a well-balanced diet.” They also share that based on their scientific assessment, they think it would be prudent for parents and caregivers to feed their infants a variety of fortified infant cereals and for pregnant women to vary their grains. We talked to Dr. Claire Chehrazi, pediatrician, to find out more about what this means for our food: FoodInsight: What is arsenic, and why would it be in food? Dr. Claire Chehrazi: Arsenic is a metal found in soil and water, both naturally and due to man-made sources. It’s found in small amounts in many plant-based foods because, during growth, plants naturally absorb trace amounts of arsenic from the soil and water. You may hear of two types of arsenic: inorganic and organic (unrelated to organic farming). Inorganic arsenic is the type of arsenic that, in large quantities, can cause adverse health problems. FI: Which foods contain arsenic? CC: All plant-based foods contain trace amounts of arsenic, including grains, such as rice, corn, and wheat, fruits and vegetables, as well as wine, and some juices. Rice has been shown to absorb more arsenic than other grains because it’s grown with large amounts of water.   FI: What are ‘trace levels?’ How much arsenic is in rice? CC: The term “trace levels” is used to indicate that very, very small amounts may be present when using highly sensitive detection methods. As an example, we measure arsenic in food in parts per billion.  The amount of arsenic in rice and rice products varies based on where the rice was grown, seasonal growing conditions, soil conditions and weather patterns, whether it is brown or white, and what kind of rice product it is. Generally, one serving […]

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Harnessing Americans’ Knack For Snacking

Put simply, snacking is increasingly important in American life, and it is likely here to stay. As the 2020 Dietary Guidelines Advisory Committee (DGAC) stated in their Report, “Snacking is prevalent – almost universal.” The 2025 DGAC agrees, presenting at a recent meeting that 93% and 95% of children/adolescents and adults older than 20 years, respectively, consume one or more snacks per day. Recognizing A Real Opportunity For Continuous Improvement While snacking can get a bad rap among the public health community – particularly compared to its mealtime compatriots – the scientific verdict is out. Recently, the 2025 DGAC reported that they did not have enough scientific data to render conclusions regarding the relationship between snacking and consuming a dietary pattern more closely aligned with the Dietary Guidelines for Americans (DGA). They did, however, state that there is “limited evidence that overall snacking may not be associated with outcomes related to body composition and risk of obesity in children, adolescents, and adults.” Snack occasions provide approximately one-fourth of daily energy consumed, along with a mixed bag of nutrients to encourage and those to limit. For instance, children and adolescents consume significant amounts of important yet under consumed nutrients from snacks daily, including dietary fiber (26%), calcium (25%), potassium (24%), iron (20%), and vitamin D (20%). In those aged 20+ years, snacks provide the same nutrients of public health concern in slightly different amounts – calcium (25%), dietary fiber (21%), potassium (21%), iron (18%), and vitamin D (16%). On the other hand, depending on the age group, Americans also consume snacks that provide 42-43% of daily intake from added sugars, 22-26% from saturated fats, and 14-17% from sodium. Approaching Snacking With Strategic Intent The International Food Information Council’s (IFIC) extensive work to understand and improve food and nutrition behaviors has taught […]

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The Food/Face Connection: Do Some Foods Give You Acne?

It’s no surprise that diet and nutrition impact overall health. But what about something a little more specific, like acne? Acne is one of the most common dermatological conditions that can creep up in puberty and last well into your 50s. I’m not going to lie: Looking at that age range is pretty disheartening. Just when I thought I was over the “tween/teen” problem, I could be facing a few more decades of this?! It got me thinking about ways to help prevent pimples from popping up and wondering if there really is a connection between the food we eat and our faces. First things first, what is acne? Basically, it’s a skin condition that comes up when your hair follicles get clogged with dead skin cells and oil, resulting in an inflamed, raised bump or plugged pore. Acne is primarily genetic, meaning that if one of your parents had acne, there’s about an 80% chance you will have it too. Thanks a lot, Mom and Dad. But what about the remaining 20% chance? Naturally, my first thought turned to food. Since we always hear “you are what you eat,” many writers have explored the connection between diet and acne. Flip through beauty magazines or Google “diet and acne,” and you will be bombarded with articles. Some stress the importance of avoiding X food for clear skin, or blame X food for causing breakouts. Chocolate, dairy, and carbohydrates seem to be the biggest targets for allegedly exacerbating acne. But are these claims based in science? Let’s turn to the literature for some good ol’ guidance. Turns out, several reviews including a systematic review asked some of these questions. The authors wanted to assess the evidence of the effects of diet on acne management. Reviewing data from seven studies with more than 4,000 participants, the article […]

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