Most Americans have Eaten Plant-Based Meat Alternatives Over the Past Year, According to New IFIC Survey

(Washington, D.C.)— Chances are you’ve either tried – or know someone that’s tried – a plant-based meat alternative. And perhaps because of COVID-19, most Americans report consuming them at home.   A survey by the International Food Information Council (IFIC) is adding a new perspective to the plant-based boom—including how often we’re consuming these foods and why, and what shapes our knowledge and perceptions of them.  The Popularity of Plant-Based Meat is Growing  Among those who have at least some role in food shopping and food decision-making, plant-based meat alternatives are already proving remarkably popular. According to findings from the “Consumption Trends, Preferred Names and Perceptions of Plant-Based Meat Alternatives” survey about two-thirds (65%) of Americans reported eating “products that attempt to mimic the flavor and texture of animal protein but are made with only plant products” in the past year—with 20% consuming them at least weekly and another 22% consuming them daily. Another 12% said they had not consumed plant-based meat alternatives over the past year but would like to try them in the future.  The results suggest growing momentum from findings in previous IFIC surveys—including the 2021 Food and Health Survey, which found that 24% of adults were consuming more protein from plant sources in the past year and 19% were eating more plant-based meat alternatives. Similarly, a January 2021 survey found that 28% had tried plant alternatives to animal meat for the first time in the past year.  A Hunger for Healthfulness  In this new research, survey respondents were given a list of reasons they might choose to consume plant-based meat alternatives. Healthfulness led the pack, with 39% ranking it among their top-three reasons, followed by being a source of high-quality protein (34%), liking the taste (33%), environmental/sustainability benefits (23%) and health claims/certifications (23%).  Roughly half of consumers cited the Nutrition Facts label (52%) and the ingredients list (49%) as one of their top two ways to confirm their […]

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The Science of Anti-Caking Agents

I grew up learning to love the science of food while watching my parents cook. My mom is known for her chocolate chip cookie recipe. When we made this recipe together, my first task was always to start measuring out all the ingredients. Her recipe is fairly basic and has a few different powdered ingredients. I’d try and get everything measured out as quickly as possible so she was not waiting on any ingredients to add. Some of the ingredients like baking soda or salt turned into a “hockey puck” and were very difficult to break apart and measure. This helped peak my interest in learning about the science of food, but it wasn’t until later that I began to learn about anti-caking agents. What are they (anti-caking agents) doing in my food? Without anti-caking agents, my cookie ingredients (sugar, flour, baking powder etc.) would, over time, become solid blocks of chalk. These dry ingredients slowly suck humidity out of the air as time passes. That water allows the particles to bind with one another. This also leads to lower product quality as the ingredients oxidize and lose their ability to flow when being poured. Anti-caking agents solve this conundrum by either coating the particles themselves to shield them or absorbing moisture before the powder does. Anti-caking agents are added in very small amounts to powders and other food products like table salt, spices, milk powder, flour, sugar and many more pantry friendly items. While most commonly used in flour, anti-caking agents have other applications too. For example, anticaking agents are popularly used in non-food items like “road salt, fertilizers, cosmetics, synthetic detergents, and in other similar applications.” They allow a wide range of products to freely flow when they’re being used. They often appear in products that are more […]

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Potassium: You Make My Heart Beat

Potassium – how could I live without you? Well, the answer is…I couldn’t. Potassium is essential to life. It might not be the first nutrient that comes to mind when you consider healthy living, but this mineral has many important functions, and many people struggle to get sufficient amounts in their diet. Potassium is found naturally in many fruits and vegetables, and is often a component of foods that are marked as low- or reduced-sodium. Let’s take a deeper look at the role of potassium and how we can incorporate this nutrient into our daily diet. What Makes Potassium so Important? Potassium is one of the major electrochemical components of our body (important for the nervous system and respiration), and along with sodium, chloride, calcium and a few others, it’s responsible for maintaining our fluid and electrolyte balance. It’s also an essential micronutrient for maintaining blood pressure. Low levels of potassium in our bloodstream cause hypokalemia, a condition with side effects like headaches, dehydration, heart palpitations and swelling of glands. Low potassium intake can also result in hypertension, stroke and cardiovascular disease, further underscoring its importance in health.  In addition to its function as a nutrient, potassium plays many roles in our food. Potassium chloride, a food ingredient derived from nature, is recognized as safe by the FDA for use as a flavor enhancer and a preservative. It provides  taste benefits similar to salt by enhancing the natural flavors that are present in food. As a preservative, potassium chloride helps to keep food fresher longer by preventing it from spoiling or going bad. Potassium is also a food ingredient, providing texture and thickness to many foods such as sauces, dressings and oils.  How Much Do I Need? The FDA has recognized potassium deficiency as a public health concern.  For this reason, […]

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New Survey Shows Dairy Differences: 80% of Americans Age 55+ Consume Dairy Multiple Times a Week; A Third Under 55 Opt for Plant-Based Alternatives

(Washington, D.C.)— While foods from apple pie to hot dogs claim to be quintessentially American, few of them have the broad appeal of dairy products, which we are consuming at historic rates.  But with the proliferation of nondairy, plant-based alternatives on store shelves and in refrigerator cases, how do their consumption and popularity compare among Americans who already consume dairy? A new survey by the International Food Information Council (IFIC), “Understanding Dairy Consumers’ Purchasing Behaviors and Habits,” is providing some answers.  The survey of 1,014 American adults who consume dairy at least a few times a year compared how often and why they choose dairy products and their plant-based alternatives, with a special focus on preferences and awareness around yogurt, product labels and concepts like probiotics.  Dairy and Nondairy: Living Together in Harmony?  Despite the ever-growing options available for dairy alternatives, dairy itself remains overwhelmingly popular among dairy consumers. According to the findings, nearly three-quarters (72%) of adults who consume dairy foods or beverages do so several times a week, compared to about one-quarter (28%) who say the same of nondairy alternatives like nut-, oat- or soy-based milk, ice cream, yogurt or cheese.   Older adults have the strongest preference for dairy compared to other age groups, with four in five (80%) of those age 55+ saying they consume dairy foods or beverages multiple times per week, compared to two-thirds (67%) of 18- to 34-year-olds and 73% of those ages 35 to 54. Conversely, only 10% of adults age 55+ consume plant-based alternatives multiple times a week, compared to about one-third of younger people (34% of those ages 18 to 34 and 31% of those 35 to 54). Half of adults age 55+ say they never consume nondairy alternatives, standing in stark contrast to just under 8% of 18-34-year-olds who say the same.  When the results are broken down by specific foods, Americans prefer cheese made from dairy over plant-based versions. About three-quarters (74%) said they always choose the dairy version of cheese, while 20% sometimes choose nondairy.  Comparing other products, 68% always choose the dairy version of butter, while 23% sometimes choose nondairy; 66% always choose the dairy version of ice cream, while 26% sometimes choose nondairy; 64% always choose the dairy version of milk, while […]

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What is Oat-based Milk?

IFIC’s 2020 Food and Health Survey found that in the past year nearly one in every four people say they’re consuming more plant-based dairy alternatives. Almond, coconut, oat, rice or soy—you name it, someone’s turned it into something that resembles cow’s milk. Specifically, oat-based milk has made a name for itself with its allergen-free profile and unassuming taste. But what is oat-based milk, and should you consider drinking it? The basics Although oat-based milk is described as “milk,” it does not contain dairy, nuts or soy and is a vegan-friendly alternative to traditional cow’s milk. Oat-based milk is made using steel-cut oats that are soaked in water, blended and then strained through a cheesecloth. While the leftover pulp contains most of the fiber and protein that oats offer, the left-over liquid or “milk” also contains some of those nutrients. While oat-based milk is appealing to those who cannot tolerate or are allergic to dairy, nuts or soy, it’s also an option for those who have celiac disease or difficulty digesting gluten (although cow’s milk and other plant-based dairy alternatives are also valid options in this case). Oats are naturally gluten-free, but they can sometimes be processed in a facility that processes gluten-containing products. If you require a gluten-free diet, it’s important to choose oat-based milk that is certified gluten-free to ensure that there hasn’t been any cross-contamination. Oat-based milk and health Whole oats have been well-researched and are known for their heart-healthy benefits, and oat-based milk can offer similar benefits. Oat-based milk contains beta-glucan, which is a soluble fiber that can help reduce LDL cholesterol and may reduce the risk of heart disease. Fortified oat-based milk also contains essential nutrients like vitamin D and calcium, which are important for bone health. Here are the nutrition facts for a one-cup serving […]

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IFIC Spotlight Survey: Consumption Trends, Preferred Names & Perceptions Of Plant-Based Meat Alternatives 

You’ve likely heard a friend, family member or coworker talk about trying plant-based meat alternatives for the first time, or maybe you’ve noticed these products on the menu of your favorite restaurant or fast-food chain. Perhaps you’ve seen a growing suite of plant-based options at your grocery store. But just how many people are consuming these products, and how often are they doing so? With the growing interest in and consumption of plant-based meat alternatives, what are our preferences for what to call these newer products? We asked over 1,000 Americans with at least some role in food shopping and decision-making to find out. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about plant-based meat alternatives. One thousand adults aged 18+ years completed the survey from August 26-30, 2021, and responses were weighted to ensure proportional results.  Key findings include”

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The Salty Truth: Do We Stay The Same ‘Coarse’ Or Have We Been Getting It All Wrong?

Debriefing on the consumer research findings central to this article sparked animated discussion among our staff – dietitians and veteran communicators who have long worked to effectively explain nutrition nuances to consumers, utilizing consumer insights. Salt is special. Inextricably linked to taste, salt can impact all five taste sensations (yes, even bitterness, sweetness, sourness, and umami – depending on other ingredients and amount used!). Beyond taste, salt plays a functional role in food production as a binder, stabilizer, and food preservative. Salt, also known as sodium chloride, is one of the “OG” dietary guidance recommendations (going back to the original 1977 “Dietary Goals for the United States”). Salt is 40% sodium, thus sodium has been a long-standing nutrient of public health concern, a mainstay recommendation for reduction in Dietary Guidelines, nutrition education, and food labeling circles, and fodder for food reformulation. However, American sodium intake remains consistently above the recommendation – with average consumption around 3,400 mg per day compared to the 2,300 mg daily limit. While IFIC’s consumer research is designed to yield answers, our latest IFIC Spotlight Survey: American Consumer Perceptions of Sodium in the Diet raises questions about our approach to providing nutrition information to consumers. Consumer knowledge, feelings, and actions affect our ability to better align behaviors with recommendations and this survey indicated: 1) a dearth of will to restrict sodium; 2) a remarkable lack of consumer knowledge of quantitative sodium recommendations; and 3) inaction among the majority. Is There A Lack of Will To Limit Sodium? Nineteen consecutive years of data from the IFIC Food & Health Survey tell us taste is the number one driver of food purchase decisions. Every year, flavor has edged out price, sometimes by 15 percentage points or more. Healthfulness is next – but has only been a close third […]

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Infant and Toddler Feeding from Birth to 23 Months: Making Every Bite Count

The first two years of your child’s life is important for proper growth and development. It is also critical for establishing healthy dietary patterns for later in life. You likely have many questions about this important life stage including: what do you feed a newborn infant?, when are infants ready for solid foods?, which foods should be given and when?, how much food is enough? or when is the right time to introduce potentially allergenic foods, such as peanuts? This resource provides information on infant and toddler feeding from birth through twenty-three months of age, including information on breastfeeding, infant formula, the introduction of solid foods and infant safety while eating. Keep in mind that every infant is different, and their diets may vary depending on many factors such as age, stage of development and nutritional needs. Ask your pediatric nurse practitioner, pediatrician, registered dietitian or other healthcare provider for more specific feeding advice. Newborns For about the first six months of life, infants should be exclusively fed human milk, which is also called breastfeeding1,2. Young infants are not ready for solid foods. They are unable to safely swallow solid foods and their stomachs are not able to digest solids well. When possible, breastfeeding should be continued through at least the first year of life while introducing complementary foods; longer if desired.3,4 Iron-fortified infant formula is an option if a mother has trouble breastfeeding, or if human milk is unavailable or not compatible with the infant’s specific needs. Infant formulas are designed to meet the nutritional needs of infants for the first year of life and are not recommended beyond age 12 months. Human milk can support your infant’s nutrient needs for about the first six months of life, except for vitamin D and potentially iron. It’s generally recommended to […]

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