Ingredient Innovations in 2023: What’s New in Our Food?

Many of us like to sample new foods we come across in the grocery store—why not try an exciting, even innovative product we may have heard about from a friend, family member, or social media? The IFIC 2023 Food and Health Survey found that 42% of consumers have encountered food or nutrition information on social media, and that of that subgroup, more than half (51%) have tried a new recipe and 41% have bought a new brand or product because of what they have seen promoted there. Yet although we may be willing to try new foods and brands, many of us still like to educate ourselves on new products before (or while) making a purchase by reading the labels on our foods. The Food and Health Survey also found that 55% percent of consumers “always” or “often” pay attention to the labels on food and beverage packaging when shopping in a store; and 46% always or often pay attention to labels when shopping online. These labels can tell us where our food was made, give nutrition information, and provide detailed ingredient lists. Indeed, ingredient lists for many foods can reveal how innovations over the years have led to new sources for recipes that can be more sustainable and accessible for producers and consumers alike. While all ingredients that are used in our foods are regulated by the U.S. Food and Drug Administration (FDA), you may still have a few questions about new ingredient technologies. Let’s take a look at some of the ingredient innovations that have piqued public interest lately—and can be found on shelves today. Precision Fermentation Precision fermentation is a process that uses microorganisms to produce edible ingredients, such as protein, that can then be used in food production. For example, precision fermentation manufacturers have figured out […]

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The Case For Consumer-Centric Communications On Ultra-Processed Foods

Imagine a world where consumer communication outpaces the speed of scientific rigor. Where concepts that sound science-based, and make sense on the surface, shape real-life food beliefs, decisions, and eating behaviors. Where food and nutrition opinions, sentiments, and habits are formed and reinforced for generations. Now imagine that the scientific evidence catches up, and in fact, we have gotten ahead of ourselves, leading to unintended consequences related to consumers’ food and nutrition beliefs and behaviors, and subsequently, health outcomes. In reality, we may be at this inflection point with processed foods. What Is Processing and Ultra-Processed Food? Processing is the step that keeps much of our food safe. Food processing also decreases waste and plays a role in U.S. food and nutrition security. Various systems have been created to measure the level of processing in foods and identify those that are ultra-processed (UPF). Notably, there is a lack of consensus around one standardized system, making it difficult to scientifically test any potential impact of food processing on health beyond effects that are nutrition-related and well-known. In fact, several research roadmaps have been developed to address research gaps, including one from the U.S. Department of Agriculture (USDA). Still, in the media and public discourse, UPFs are often represented as “junk food” and linked to various environmental and health maladies. They have also become public enemy #1 in dietary guidance around the globe. Despite Long-Standing Advice, Diet Quality Remains Elusive The U.S. is experiencing a prolonged food and nutrition security crisis – Americans are malnourished. Food insecurity rates increased from 2021 to 2022, and millions of Americans live in areas that are low-income and have low access to nearby supermarkets. The average Healthy Eating Index (HEI) diet quality score is 59 out of 100 – a failing grade. In short, we are a […]

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Get the Lead Out

Spring is in the air—and so are the annual testing lab reports on everything from cars to washers and dryers and even lead in fruit juices. That report reminded me of how fortunate I am that I understand where our food comes from. With my background in Food and Nutrition Sciences, I was not shocked to know that low levels of metals—such as lead, cadmium and arsenic—are present in our day-to-day meals. As a typical science nerd, I’ve memorized every element on the classic periodic table and learned that most elements are found naturally on the earth. Elements can be solid or liquid and metals are typically seen in their solid forms. Elements Are Essential for Life My nutrition training has helped me understand how natural elements can promote good health and are critical to sustaining life. We interact with some elements more than others. Some elements help us build strong bodies and others help us build the structures and technologies that make our lives easier. In addition to commonly known elements, like oxygen, carbon, and hydrogen, there are dozens of others on the periodic table that are particularly necessary and beneficial to our health and well-being. For example, It All Starts in the Soil Plant-based foods and beverages all start in the soil. Plant life depends on the elements that are naturally present in the earth to grow. When fully grown, these plants are harvested, cleaned and sometimes processed to become the familiar foods we enjoy every day. Our bodies don’t produce every nutrient we need. We rely on our food to receive many of them. As part of their own growth process, plants take up all-natural forms of elements from the soil, air and water using their roots and stomata. Along the way, trace levels of natural metals […]

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Meat and Other Novel Food Allergies

We likely all know someone allergic to peanuts, eggs, almonds or some of the other Big Eight allergens. But meat? That’s a new one. A meat allergy isn’t the only unique allergy you might run across. Cases of anaphylaxis to spices, celery, bananas and many other foods have also been reported in the past several years. Although these allergies affect a relatively small proportion of the population, they are still important to be aware of. First, let’s review allergies Before we dive into these novel food allergies, let’s recap the difference between an allergy and an intolerance. A food allergy is an immune-mediated response to a substance in foods and can be life-threatening. The immune system releases immunoglobulin E (IgE) antibodies in response to what it thinks is an invader, such as protein from peanuts or even peanut butter. On the flip side, an intolerance affects the digestive system and usually causes an upset stomach, nausea, vomiting or diarrhea, but is typically not life-threatening. Some symptoms might overlap, which for many, can be confusing to know whether it’s a true food allergy or an intolerance. It’s important to remember that only a board-certified allergist can truly diagnose an allergy. We’ll be discussing allergies here, but an intolerance to any of these foods is also possible. The Food and Drug Administration (FDA) currently recognizes eight major allergens (the “Big Eight”) which are responsible for ~90% of allergic reactions in the U.S.: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. FDA enforces the Food Allergen Labeling and Consumer Protection Act (FALCPA) which regulates labeling of these major allergens. According to FALCPA, a food that contains any of these allergens as an ingredient must be labeled on the packaging. FDA also recognizes that more than 160 foods can and do […]

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World Food Day: All Heroes Don’t Wear Capes

It is harvest season in various parts of the world for many different crops. In honor of World Food Day, we are spotlighting the people who work at the center of food production, the farmers. While farming is one of the oldest professions, many advances have made farming more efficient, environmentally friendly and reliable for both the farmers and us. You can think of farming innovation as the “superhero gadgets” that help “save” our food system. Below, we’ll cover four innovations that are utilized by our farming food heroes to help support our food system daily. Regenerative agriculture Regenerative ag helps farmers employ land management techniques that ensure natural elements are able to replenish themselves while they are used during food production. Regenerative ag practices are focused on building up high-quality soil, retaining rainwater, improving the water cycle, increasing biodiversity and promoting both human and animal welfare. A priority action in regenerative ag is focused on carbon management since carbon is a fundamental element that makes up all living things, including our food. Thus, keeping carbon levels at optimum ranges in soil and the atmosphere are essential. Actions such as no-till farming, composting and the planting of perennial crops all help with carbon management. Precision agriculture Technology is a “friend” to many of us to help do our jobs more efficiently, and this holds especially true for farmers. Today’s farmers use self-driving tractors, tablets, smartphones, satellite imaging and even drones. These technologies enable farmers to grow more food on their land while reducing their water, fertilizer and pest-control needs. Using these technologies can help increase crop yield but can also save resources and help to produce more food with less energy, time and related inputs. Some popular new precision ag techniques include the use of specialized sensors. There are sensors […]

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A Background on Carbohydrates and Sugars

This article provides an overview of how carbohydrates and sugars are classified, common types that are found in foods, their impact on health and what the latest dietary guidance recommends about their consumption. Carbohydrates are one of the three basic macronutrients needed to sustain human life—the other two are fats and proteins. Carbohydrates encompass a broad range of fibers, starches and sugars. Foods that contain carbohydrates provide a variety of other important nutrients to the diet (such as vitamins, minerals, phytochemicals and antioxidants). Carbohydrates occur naturally in whole foods such as fruits, vegetables, grains and dairy products. Carbohydrates are in most packaged foods as well. Carbohydrate classification The basic building block of a carbohydrate is a simple union of the elements carbon, hydrogen and oxygen (CHO). The chemical definition of a carbohydrate is any compound containing these three elements which typically has twice as many hydrogen atoms as carbon and oxygen atoms (CH2O). Some types of carbohydrates may have more carbon atoms than oxygen atoms, but all carbohydrates will have twice as many hydrogen atoms as oxygen atoms (CxH2yOy). There are three classifications of carbohydrates: sugars (these include monosaccharides and disaccharides), oligosaccharides and polysaccharides. Saccharide originates from the Greek word for sugar, “sákkharon.” Mono-, di-, oligo- and poly- refer to the number of sugar units present in a carbohydrate. Sugars in foods When you hear the word “sugar,” you likely think of the white granulated version found in sugar bowls and tabletop packets. That type of sugar is called sucrose. But there are many other types of sugars, all of which scientists classify according to their chemical structures. Simple sugars are called monosaccharides; these are made up of single sugar molecules. The three main monosaccharides that we consume are fructose, galactose and glucose. These monosaccharides combine in various pairs to […]

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Cleaning Out Your Fridge for Safety

A little nudge to dig into the back of your refrigerator and remove condiments that have been sitting there a bit too long is often a welcomed reminder. November 15 is National Clean Out Your Fridge Day, and to celebrate, we’re sharing some tips on how to tackle this daunting task and other best practices linked to safe food handling. Not only will cleaning out your fridge give you more storage space, but it can help keep your personal food supply safer to eat and reduce your household waste. What You Should Throw Away Check Date Labels Before you purge any questionable packaged goods, there are a few things to remember about date labels on food packages. Most dates are indicative of an item’s quality, not safety, so don’t be too quick to throw away everything away that is past the posted date. The terms “Best if Used By,” “Sell-By,” “Use-By,” and “Freeze-By” all tell a consumer when a food may start declining in flavor and quality, but none of these phrases precede a safety-based expiration date. In fact, most of the dates listed on products are not regulated by federal food safety agencies but are given voluntarily by food manufacturers. It is important to note that dates on infant formula are federally regulated and any formula should be disposed of when it is past the listed date. Look at the Condition of the Food Itself Beyond checking date labels, if you are trying to determine if something in your refrigerator should stay or go, trust your gut and your nose. Characteristics to look out for are food that is softer than usual, discolored, has an unpleasant odor, is slimy, or has visible mold. The U.S. Department of Agriculture’s “Ask USDA” tool can also help guide your decision-making when it […]

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What You Should Know About Plant-Based Alternatives to Meat

Download the Fact Sheet Here Vegetarian alternatives to meat are nothing new—veggie burgers, vegan deli meat and chicken-less nuggets have been around for decades. But while these products typically have aimed to meet the needs of vegetarians and vegans and don’t consistently match the taste and texture of meat, newer plant-based alternatives to meat are attempting to mimic animal proteins as much as possible. In this explainer, we’ll take a closer look at how these products are made, their nutritional attributes, and their environmental impact. To date, many of these new products have been created to serve as alternatives to foods traditionally made with red meat, like burgers and sausages, so we’ll focus on these alternatives. However, new products meant to mimic poultry, eggs and seafood are now also being sold, and more are coming to store shelves—an indicator that this novel wave in protein innovation may just be getting started. How are plant-based alternatives to meat made? Plant-based alternatives to animal meat are made with ingredients and processing techniques that create colors, textures and flavors that are similar to those of animal meat. Protein sources in these plant products range from soy and potatoes to peas, rice and mung beans. The type of dietary fats used to make them include canola oil, cocoa butter, coconut oil and sunflower oil, and they’re usually bound together by methylcellulose, which is used as a thickener and emulsifier in many types of foods. In addition to the ingredients needed to build color, structure and flavor, plant-based alternatives to meat are sometimes fortified with vitamins and minerals, like vitamin B12 and zinc, in order to offer some of the same nutrients that are inherent to animal meat. How do plant-based alternatives stack up nutritionally? Even though meatless protein foods benefit from a “health halo” […]

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