Understanding How Animal Protein Production Is Regulated

As kids growing up, many of us were often given a message along the lines of, “Be sure to eat your protein—it’s good for your muscles!” For sure, dietary protein is an essential nutrient for maintaining muscle strength, bone health and blood sugar control. As part of appreciating the plethora of protein choices available to many of us as we seek to build healthy meals, let’s take a look at the farming practices and regulations that support the production of animal protein in our food system. It all starts on the farm Shelter, food and medical care are three top areas farmers focus on as they seek to care for the animals that make up our food system. These three areas are subject to regulatory oversight that creates standards for safe and reliable animal protein production. To help ensure farm animals are fed a healthy diet, the U.S. Food and Drug Administration (FDA) upholds the Federal Food, Drug and Cosmetic Act. The FDA must approve animal feed that is given to farm animals similarly to how the agency oversees the safety of human food. According to the agency, FDA regulators work to certify that all animal feed displays the following core characteristics: purity, wholesomeness, produced under clean conditions, free of harmful substances, and labeled appropriately and truthfully. Additionally, animal feed regulation is supported by the Association of American Feed Control Officials (AAFCO). AAFCO, formed in 1909, comprises state and federal feed regulators who oversee the approval process for feed ingredients. In addition to being well-fed, animals must also receive medical attention to prevent and treat illnesses. For more than 50 years, veterinarians and producers have administered antibiotics to animals being raised for meat—primarily to poultry, swine, and cattle. For each newly proposed drug to become part of the animal-care toolbox, […]

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Earth Day: How You Can Help

Happy Earth Day! Each year’s celebration of this important day reminds us of all the ways we can help the environment every day in our own homes. In particular, recycling (and otherwise re-using packaging) can be hugely beneficial to our planet. Some of the most common recyclable packaging is food and beverage packaging. This kind of packaging typically is durable, strong, protective, and plays a role in the safety, convenience, and efficiency of our food supply. It acts to block light and protect nutrients in our food and beverage products—keeping quality consistent throughout a product’s shelf life. Because these packages help provide food protection and safety, both consumers and consumer-goods companies are adopting practices to promote packaging that is even more efficient—as well as boost recycling and reuse rates. Ninety-four percent of U.S. residents living in communities with a population of more than 125,000 have recycling programs available to them, but our individual knowledge of what can and cannot be recycled, and how we can be more mindful about recycling practices, can go a long way in improving national recycling rates. For example, in addition to participating in recycling programs, the careful reuse of certain types of packaging in the home is one major way to minimize packaging waste. For food safety reasons, not all food and beverage containers are designed to be reused, but many are—see below for tips. In addition to our personal efforts, various companies are repurposing packaging waste to make products such as clothing, shoes, and other consumer goods. For example, many conservation-minded companies and organizations are recovering incorrectly discarded ocean plastics to make new products such as furniture, sunglasses, luggage and car parts—all while working to discourage marine littering. Revving up to recycle Every home across the country likely has recyclable packages lurking about—often including […]

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What Is the Volumetrics Diet?

The Volumetrics diet was developed by Dr. Barbara Rolls, a nutrition professor at Penn State University, with the intention of creating a dietary approach that emphasizes healthy eating patterns rather than a structured, restrictive diet. The Volumetrics series of books is centered around dietary “energy density” and “nutrient density.” Foods with high energy density have a higher calorie content in a given portion, while those with low energy density have fewer calories per portion. Similarly, foods that are nutrient-dense provide high levels of nutrients relative to the calories they contain, often having little or no saturated fat, sodium or added sugars. The Volumetrics diet emphasizes eating low-energy-dense, high-nutrient-dense foods like fruits, vegetables, whole grains and low-fat dairy. Conversely, high-energy-dense foods, such as those with a high proportion of unhealthy fats or sugar and little moisture, are recommended to be limited. The idea is that by focusing on eating foods that are lower in calories and higher in water and important nutrients like fiber, the body will feel satisfied while still losing weight. Guidelines for the Volumetrics diet Instead of singling out specific foods or food groups to avoid, the Volumetrics philosophy is more about what to eat. Foods are divided into four groups based on their energy density that help with meal planning and portion control. Group 1: Foods including non-starchy fruits and vegetables, nonfat milk and broth-based soups Group 2: Foods including starchy fruits and vegetables, grains, breakfast cereal, low-fat meat, legumes and low-fat mixed dishes Group 3: Foods including meat, cheese, pizza, French fries, salad dressing, bread, pretzels, ice cream and cake Group 4: Foods including crackers, chips, chocolate candies, cookies, nuts, butter and oil Foods contained within Group 1 are very low in energy density and are considered “free” foods to eat any time. The energy density increases […]

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Snack Production Series: Crackers

Crackers are a popular snack for all ages—and can be found in many households as a quick go-to for everyday eating. And while they may not be the first food that comes to mind when you think of “healthy,” crackers—especially whole-grain crackers—can be part of a nutritious eating pattern and a staple of mindful snacking routines. Some typical cracker ingredients include flour, baking soda and/or yeast, and oil-based shortening, but a wealth of different varieties with different flavors and ingredients are on the market—including gluten-free crackers (which must not contain wheat, rye, barley, triticale, or related types of grains). But when we enjoy our favorite crackers as part of a satisfying snack, do we think much about how crackers are made, and what processes are part of providing their key characteristics—like their nutrition, shelf-stability, and texture? Read on if you’re curious about cracker creation! Enrichment and Fortification Enrichment and fortification are common aspects of food production and processing that are designed to add nutrients to a food. Enrichment typically refers to adding nutrients that have been lost during food handling, processing, or storage back to that food. Fortification, in contrast, generally refers to foods that have had nutrients added to them that are not naturally occurring in that food (like the iodine that is commonly added to salt). Fortification has historically been used to help correct widespread dietary insufficiencies recognized by the scientific community (thus improving the balance of nutrients in consumers’ diets). One of the most widely publicized fortifications of food has been the fortification of several types of flours—including those found in many crackers—and breakfast cereals, which have been fortified with folic acid since 1998 following overwhelming evidence that sufficient folic acid consumption is linked to better health outcomes in pregnant women and children. Unlike fortified foods, many […]

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IFIC Spotlight Survey: Consumer Behaviors & Perceptions Of Food Waste

Food waste is a pressing public health issue. The United Nations estimates about a third of food that is produced annually is wasted each year, which could mean that over one billion tons of food ends up in landfills. But some people may not understand how much food they waste, or know where they are most likely to create food waste, or be familiar with practical steps they can take to reduce their food waste. The International Food Information Council (IFIC) Foundation commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about food waste. One thousand adults aged 18+ years completed the survey from August 13-14, 2019, and responses were weighted to ensure proportional results.  Key findings include:

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The IFIC Food & Health Survey – The Mainstay That Meets The Moment

Some things you grow accustomed to expecting, like clockwork, each year—New Year’s Day, Tax Day, and for many food and nutrition stakeholders: the IFIC Food & Health Survey. Nineteen years ago, when I had the privilege to be part of the team that conceived and produced our first edition, I am not sure we appreciated the contribution, value, and longevity that this consumer survey would represent all these years later. Food & Nutrition Insights Are More Important Than Ever Much has happened since 2005 when the first IFIC Food & Health Survey was released. Three leaders have served at IFIC’s helm. The US Departments of Agriculture and Health and Human Services produced four editions of the Dietary Guidelines for Americans (DGA). Our population has become more diverse than at any other time in history. Rates of obesity rose from close to 35% to well over 40%, accompanied by a global shift from infectious diseases to diet-related conditions—such as heart disease and stroke—as the leading cause of mortality. We experienced a global pandemic that illuminated co-morbidities, such as diabetes, as risk factors for experiencing severe illness and death. Still, one fact is constant. Food and nutrition are central to all these topics, and sound science supports following healthy eating patterns, such as those that the DGA has recommended for over 40 years. Yet, consumers overwhelmingly do not eat this way. IFIC Is A Consumer-Centric Organization With A Unique Contribution The consumer voice is often missing in the food systems dialogue as well as in decision-making related to policy, research, communication, and more. To better support Americans in achieving improved diet quality, we must thoroughly understand their realities and offer commensurate and compelling solutions. IFIC has been a trailblazer in collecting and interpreting consumer perception, knowledge, and behavior data through a broader […]

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Pesticides & Food: What You Need to Know

From supermarkets to farmers markets, Americans can enjoy hundreds of nutritious, fresh and high-quality fruits and vegetables. In order to provide such a plentiful food supply, conventional and organic farmers have multiple options to protect crops from weeds and pests—including pesticides. Even with strict safety standards in place to help ensure the safety of the food supply, you may have questions about the use of pesticides in food production, as well as pesticide residues on food. Download the Factsheet What is a pesticide? A pesticide is any substance or mixture of substances—natural, organic or man-made—used to prevent, destroy or manage pests. Not all pesticides are the same. Different types of pesticides target different types of pests. For example, insecticides target insects, herbicides target weeds, and fungicides target fungi that may cause plant diseases. Why are pesticides used to grow food? There are thousands of insects, weeds and plant diseases that can have a devastating effect on conventional and organic crops and, ultimately, threaten our food supply. Pesticides are one of many tools farmers use to protect their crops, similarly to how you may use pesticides to protect plants in your home garden. How are pesticides tested for safety?  Pesticides are strictly regulated in the United States to ensure that they may be used safely and will not harm human health or the environment. All pesticides are rigorously screened before being allowed for use. Three government agencies share responsibility for regulating conventional and organic pesticides and ensuring the food supply is safe: U.S. Environmental Protection Agency (EPA), United States Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA). Who monitors pesticide residue levels on fruits and vegetables?  Small amounts of pesticide are sometimes present on produce after it leaves the farm, these are known as “pesticide residues.” The U.S. Environmental Protection Agency (EPA) has developed strict limits (or “tolerances”) for the amount of pesticide residue that can be present on food. The FDA […]

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One of Our Food System’s Helping Hands: GMOs

Many of us have heard the term “GMOs,” but how many of us know what they are as well as their benefits to the food supply and the environment? GMO (genetically modified organism) technology uses specific scientific innovation to genetically alter plants and promote desired characteristics. For example, these characteristics can help fruits and vegetables grow better under environmental stresses like drought, ward off crop diseases and pests and even forgo browning in fruits once they are sliced. This technology also decreases food waste, gives multiple populations reliable and nutritious food options and helps farmers use less pesticides and grow crops even more efficiently. In fact, this technology has been used for over 20 years and has been scientifically been proven to be a safe and effective way to support agriculture. While these scientific advances are in their 20s, the idea of cultivating crops with more desirable characteristics is thousands of years old. Farmers have been breeding plants together for millennia in order to get them to prime edible states. You should have seen kale, watermelons, carrots or bananas 10,000 years ago! They weren’t the big, beautiful, fleshy, juicy fruits and vegetables we have today. Here are some helping hand highlights, showcasing how GMOs are improving our food system: Helping Farmers and Saving Natural Resources GMO crops have significantly increased crop yields and simultaneously decreased pesticide use. By doing these two things combined, we are producing more food with less inputs. Decreased use of pesticides, means less pesticide production demand and also less energy use on the farmers’ end, too. Genetic characteristics in fruits and vegetables, such as insect- and disease-resistance, can also help farmers use less pesticides. But, in instances where pesticides won’t eliminate the presence of a pest, a genetic modification can make a crop resistant to the […]

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