IFIC Spotlight Survey: Plant Alternatives To Animal Meat 2.0

In our first consumer survey on plant alternatives to meat, we explored people’s experiences with meatless protein products made from plants. We heard about their likes and dislikes and their reasons for having tried them. In doing so, we also found that based solely on Nutrition Facts labels, more people believe that a plant alternative is healthier than ground beef. But we did not learn what information on the Nutrition Facts label people use when making such decisions. This follow-up consumer survey identifies the factors involved. 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 alternatives to animal meat. One thousand adults aged 18+ years completed the survey from March 10-11, 2020, and responses were weighted to ensure proportional results.  Key findings include:

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New Dietary Guidelines Aim To Make Every Bite Count

The 2020–2025 Dietary Guidelines for Americans (DGA) were unveiled in late December of 2020, the culmination of years of research, scientific review, public involvement and U.S. government approval. This release marks the 9th edition of the DGA, which have been updated and approved by the Departments of Agriculture (USDA) and Health and Human Services (HHS) every five years since 1980. What, exactly, are the DGA? These guidelines provide science-based advice on what to eat and drink to promote health, reduce the risk for chronic disease and meet nutrient needs. The DGA provide nutrition guidance for individuals, health professionals, public health and social service agencies, health care and educational institutions, researchers, agricultural producers and food and beverage manufacturers, among others. In addition, the U.S. government uses the DGA as the basis of its food assistance and meal programs, nutrition education efforts and decisions about national health objectives. These include initiatives like the National School Lunch Program, the Older Americans Act Nutrition Program and the Special Supplemental Nutrition Program for Women, Infants, and Children. Using the slogan, “Make Every Bite Count,” the 2020–2025 DGA emphasize nutrient-dense foods and beverages, limiting those that are high in added sugar, saturated fat and sodium and staying within calorie limits. This iteration also puts a stronger focus on meeting dietary recommendations while keeping budget-consciousness, cultural preferences and personal customization in mind. Many resources have been made available by the USDA and HHS to help people eat healthy on a budget, customize the DGA and more. The DGA are an unquestionably important part of public health promotion. And yet, for many, these recommendations may prove to be challenging to meet: Most Americans exceed the recommended limits on added sugars, saturated fat and sodium, and three in four have dietary patterns that are low in vegetables, fruit and […]

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2022 IFIC Food & Health Survey: Spotlight On Snacking

Whether it’s salty or sweet—or, for many, a mix of both!—Americans are no strangers to snacks. But what exactly are Americans’ preferences when it comes to the kinds of snacks they eat, and why do they snack in the first place? IFIC’s 17th annual 2022 Food and Health Survey included questions exploring Americans’ behaviors and perceptions surrounding snacking. Frequency of Snacking If you find yourself reaching for a snack throughout the day, you’re not alone. In fact, nearly three in four survey respondents (73%) reported snacking at least once a day. Specifically, 34% reported snacking once a day, while 25% reported snacking twice a day and 14% said they snack three or more times a day. It’s worth noting that snacking frequency has increased substantially since last year. When looking at past Food and Health Surveys, frequency of snacking was fairly steady: 58% reported snacking at least once a day or more in the 2021 Survey, 59% said the same in the 2020 Survey, and 57% said the same in the 2019 Survey. What might account for this year’s jump to 73%? Stress may have played a role. This year’s survey found that 56% of Americans reported being “very” or “somewhat” stressed in the last six months. Those who reported being “very” stressed in the past six months were more likely to say they snacked at least once a day (81% versus 72% of those who were somewhat stressed and 65% of those who were not stressed). The influence of stress on eating-related decisions is notable. Results from the American Psychological Association’s Stress in America 2022: Concerned for the Future, Beset by Inflation survey found that 76% of adults reported that facets of their lives were negatively impacted when stressed, with eating habits being among the top aspects that were impacted. In […]

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Vitamins and Minerals Fact Sheets

From Vitamin A to Zinc, there are so many vitamins and minerals in foods that are important to our health. It can be hard to keep track of what vitamin is beneficial for which body function and most importantly, where to find these important nutrients in food. These fact sheets provide all the info you need to know about vitamins and minerals in food. Of course, this is not an exhaustive list but it’s a good start towards making sure you are eating the right foods to get the nutrients you need. Minerals Fact Sheet Minerals may seem really complex and confusing. With so many different minerals, it can be hard to keep track of what they are, what they do, and where you can find them. By using this fact sheet, you can make all this information seem “elemental” and become a rock-solid expert regarding minerals. Did You Know? There are two types of essential minerals: major minerals (macrominerals) and trace minerals (microminerals). Both are needed and equally important, but trace minerals are needed in less amounts than major minerals. According to the 2015-2020 Dietary Guidelines for Americans, vitamin D, calcium, potassium, iron, and dietary fiber are considered nutrients of public health concern because low intakes are associated with negative health conditions. About 99% of the human body is made up of 6 elements: two of which include calcium and phosphorus! Mineral Functions in the Body Where to Find in Foods and Beverages Calcium Dental health, nerve health, muscle health, bone health Animal-based foods like milk, yogurt, and cheese; plant-based foods like kale and broccoli; and fortified foods like breakfast cereals, soy foods and fruit juices Chloride Heart health, nerve health, muscle health Salt, seaweed, rye, tomatoes, lettuce, celery, and olives Chromium Metabolism Animal-based foods like meat, poultry, fish, […]

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Food Additives and Ingredients: Resources You Can Use

Can you imagine your favorite savory snack without a dash of salt or a smoothie that isn’t smooth? I’m sure it’s difficult for you, just as it is for me.  We buy our favorite foods because of the way they taste, look, feel and cost.  Food additives and ingredients are responsible for some of the attributes of food that we’ve grown to love over the years.  Food additive and ingredients in the U.S. are deemed safe by the U.S. FDA and other global authoritative bodies such as EFSA.  These resources have been collected to help everyone understand the role and function of food additives and ingredients and what they do in our food. Food Ingredients and Colors Brochure For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible.  This brochure in partnership with the U.S. FDA is your guide to understand the role of ingredients, colors and flavors in food. Color Me Red:  New Studies on Food Coloring Safety Did you know food coloring can be made using natural and artificial ingredients? Both of which are safe and regulated by the U.S. Food and Drug Administration (FDA). These colorings are used in a variety of foods, not just baked goods, but they are also safely used in ice cream, yogurt, soft drinks, cereals, sausage casings, cheeses and the list goes on.  Three recent publications supported by the International Association of Color Manufacturers (IACM) explored and reaffirmed the safety of food colors that have been at the […]

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MSG: A Brief History

Monosodium glutamate (MSG) is a flavor enhancer that gives foods a specific savory taste that is also known as “umami.” Although MSG is found naturally in some foods, such as tomatoes and certain cheeses, it wasn’t until the early 20th that MSG was discovered by Kikunae Ikeda, a chemistry professor at the Imperial University of Tokyo. The legend goes that Professor Ikeda was eating soup when he noticed that the broth tasted better than usual. Upon inspection, he realized the enhanced taste was due to the addition of kelp, and he was inspired to begin studying its chemical structure. By 1908, Professor Ikeda had determined that the savory taste was due to L-glutamic acid (glutamate), a nonessential amino acid. When glutamate was combined with sodium, the substance became known as MSG. In 1909, Professor Ikeda filed a patent to produce MSG commercially. MSG was subsequently developed as a product that entered the food supply as a seasoning. Today, MSG is a popular food additive and is produced from fermenting starch, sugar beets, sugar cane, or molasses. Although MSG is odorless and tasteless by itself, when it’s added to foods it brings out those special brothy or meaty umami tastes. The flavor has been deemed so enjoyable that “umami” was named after “umai,” the Japanese word for “delicious.” The enjoyment can be broken down chemically: When MSG is eaten, the sodium and glutamate break apart in the saliva, and the free glutamate activates a person’s umami taste receptors, creating that especially satisfying and savory flavor. The U.S. Food and Drug Administration (FDA) permits the use of MSG in the food supply under Generally Recognized As Safe (GRAS) criteria. To be considered GRAS, substantial research and expert review needs to show that a food additive is safe for consumption under its intended […]

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Nitrites: One Reason Our Food is Safe and Bacon is Tasty

Nitrites don’t make it on your grocery list but likely end up in your fridge. They have several roles in foods and have become a necessary component in many of our favorite products. Their most common use in foods is inclusion in cured meats, but they are present in many dietary sources including vegetables and drinking water. Their use in food preservation is nothing new. The Romans were the first to note the benefits of nitrites as early as 850 B.C. While it remains a key component of many products to this day, its use is misunderstood. Let’s learn more about this food ingredient and what it adds. What are Nitrites? When you see “nitrites” listed on a food ingredient statement, it is likely added as sodium or potassium salt of nitrate or nitrite, not too far off from the familiar sodium chloride (table salt). When nitrates are added to a food, it often loses an oxygen molecule and becomes nitrite. In fact, your mouth bacteria achieve this same conversion with high efficiency. For this article, we will be referring to the both as nitrites. When the salt is added to a food, it will appear as “nitrites” on the label, but there are other ways this compound can find its way in a product. Now that we know what it is, the next question is: why add nitrites to food in the first place? Are They Safe? Nitrites help make foods safer for us to eat. Nitrites reduce the possible presence of botulism in many products. Botulism is the most potent food toxin and has a lethal dose at the nanogram level. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) take the threat of botulism so seriously that nitrites are required to call a […]

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What’s in a Name? Survey Explores Consumers’ Comprehension of Milk and Non-Dairy Alternatives

FOR IMMEDIATE RELEASE: October 11, 2018 Download the Survey(PDF) Download the Survey (PPT) (Washington, D.C.) — As the U.S. Food and Drug Administration considers a proposal “to provide greater clarity on appropriate labeling of plant-based alternatives” to milk and dairy products, a new survey by the International Food Information Council (IFIC) Foundation shows a low level of consumer confusion over nomenclature and basic differences between the two. According to the survey, about three-quarters of Americans understand that plant-based “milk” products do not actually contain cow’s milk (75 percent for soymilk and almond milk, 74 percent for coconut milk, 73 percent for rice milk and 72 percentfor cashew milk). Fewer than 10 percent believe that any of those products contains cow’s milk, while the remainder say they don’t know (20 percent for cashew milk and rice milk, 18 percent for coconut milk, and 16 percent for soymilk and almond milk). Conversely, large majorities know that products labeled “whole milk” (90 percent), “chocolate milk” (85 percent), “nonfat milk” (78 percent) and “skim milk” (74 percent) contain cow’s milk, although that number falls to 48 percent for “lactose-free milk.” Consumers expressed similar awareness about whether various products labeled as milks or butters contained cow’s milk or plant-based ingredients. Cow’s milk was identified as an ingredient in chocolate milk by 84 percent of respondents, in organic milk by 78 percent and in butter by 77 percent, with only 8 percent or less believing that any of them contains plant-based ingredients. For lactose-free milk, 62 percent believe it contains cow’s milk and 14 percent cite plant-based ingredients. The survey also asked about consumers’ purchases in the past three months. Nearly half (45 percent) bought 2 percent milk, with 38 percent for whole milk, 30 percent for almond milk, 29 percent for chocolate milk, 19 percent for 1 percent milk, 16 percentfor both skim milk and soymilk, and less than 10 percent for lactose-free milk or other nut- or grain-based milks. Of those who buy products marketed as milks, 62 percent purchase solely dairy, while 38 percent purchase non-dairy. Groups who […]

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