The International Food Information Council (IFIC) commissioned an online survey among U.S. consumers to measure knowledge, attitudes, and beliefs about trust in science about food, nutrition, and diet. One thousand adults ages 18 years and older completed the online survey from July 11-13, 2024, and respondents were weighted to ensure proportional results. Key findings include:
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Many healthcare professionals and consumers either don’t know or don’t fully understand what intuitive eating is, which makes sense because it’s still a relatively new concept. In case it’s your first time reading this series, here’s a recap: Intuitive eating is a style of eating that focuses on listening to your hunger cues, eating a variety of foods for fullness and satiety, respecting your body, and not labeling food as “good” or “bad.” On the surface, this way of eating sounds like wishful thinking and admirable intentions wrapped up in a feel-good message. However, intuitive eating has been shown to be effective — it can help people who have been stuck in the restrict-binge-shame cycle (which has poor health implications) or others who constantly think about their next meal because the one they ate most recently was not satisfying. It’s complex because intuitive eating challenges us to figure out why we have so many subconscious rules and habits around food that may not be healthy or maintainable. Our 2018 Food & Health Survey found that, despite not being very familiar with intuitive eating, people are interested to learn more. So let’s dive into a few important questions. Is intuitive eating science-based? Despite the name, intuitive eating isn’t something we know like the back of our hands — it’s the center of many recent research studies. More and more research is being done to examine the effects of non-restrictive eating in various populations. So far the results are promising: Despite not focusing on weight loss, intuitive eaters often have lower BMIs and better psychological health. Who can you turn to for trusted information about food? It’s no secret that fear-mongering headlines related to food are constantly circulating in the media. We spoke with Rebecca Scritchfield, RDN, EPC, an expert in intuitive […]
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We’ve officially (finally) made it to the last few weeks of 2017, and that means that foodies and trend forecasters are busy compiling their lists of food trends to watch for in 2018. While new fads and flavors are cropping up all the time, fermented foods have been perennial favorites of chefs, food bloggers, health nuts, and even your grandparents (shoutout to my grandma’s homemade pickles). But as their popularity continues to grow, it’s easy to lose sight of the real vs. perceived health benefits of fermented foods, and that’s where we come in. Fast Facts on Fermentation Fermenting foods takes many forms, ranging from the creation of wine from grapes, making yogurt or kefir from milk, curing meats, or converting a regular old cabbage into kimchi or sauerkraut. But they all have one thing in common: they’re produced by the actions of microorganisms. Certain species of bacteria, yeasts, or molds are responsible for the changes in flavor, texture and appearance of fermented foods. Fermented vs. Probiotic vs. “live and active cultures”: What’s the Difference? Microbes are required to turn any food into its fermented version. Some foods, like freshly made kimchi and most fermented dairy products, may still contain live and active cultures (meaning that the bacteria are still alive and working their magic). However, by the time the final products like beer, wine, vinegars, sauerkraut, cured meats and sourdough bread reach store shelves, the bacteria have been killed or inactivated through processes like pasteurization, baking, or filtering. The microbes are now out of the “live and active cultures” game. Even if a food still proclaims the presence of live and active cultures, this is not the same as being probiotic. The World Health Organization classifies a probiotic as, “live microorganisms that, when administered in adequate amounts, confer a […]
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In the United States, the COVID-19 pandemic has been entrenched in our daily lives for over two months. In the midst of its impact on the health of many and the lives of everyone, the way we’re thinking and acting around food and food safety continues to evolve. We conducted our first consumer research on COVID-19’s effects on shopping for food, eating habits and perspectives on food safety in early April. This most recent survey, fielded May 7th to May 12th, serves as a follow-up to this initial research. It tracks several questions asked previously in April and asks new ones to help us better capture the full scale of the pandemic’s effects on how we think and feel about food in these ever-changing times. Key findings include:
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(Washington, D.C.) — As Earth Day approaches, consumers are thinking about what’s healthy for both people and the planet— with fresh fruits and vegetables top of mind. But despite the best of intentions, new research from the International Food Information Council (IFIC) reveals significant barriers to produce consumption. “Spring is the time when people are planning gardens and planting seeds; it is also typically a time when lists of which fruits and veggies are safer for you to eat start to circulate on newsfeeds,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO, said. “Our consumer research shows Americans consider how their food was grown when making food decisions, yet at the same time, Americans have never been more removed from the farm. It is our mission to help bridge that gap with consumer insights and science communications.” Most Americans Show Interest In How Food Is Grown Yet Express Serious Concerns According to the 2024 IFIC Spotlight Survey: Public Perceptions Of Pesticides & Produce Consumption, the majority of Americans (91%) consider how their food is grown when making food and beverage decisions; less than one in ten (8%) never consider how it travels from farm to fork. Keeping food safe (70%) and the use of pesticides (60%) are top concerns when considering how food is grown. Nutritional content, use of agricultural technology, environmental sustainability, animal welfare, and farm workers welfare were other listed concerns consumers factor into their purchase decisions. Concerns and Myths About Pesticides Persist Pesticides are commonly utilized by farmers for pest control as a tool to protect public health by ensuring safe and sufficient food production. Pesticides are regulated by several government agencies worldwide. Yet it is clear consumers remain confused regarding the methods, reasons, and situations where pesticides are used. Many Americans (47%) believe […]
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Genetically modified organisms, or GMOs, are a popular topic in today’s conversations about food and farming, and many of us have heard of or read food labels stating “contains bioengineered ingredients” (another way of referring to GMOs). While many of us are familiar with the term GMO, not all of us are quite sure what it is—only, perhaps, that we are advised to avoid them by some people. A 2018 consumer survey by the IFIC found that more than one-third (36 percent) of respondents said they know very little or nothing at all about bioengineered or genetically modified foods, identical to the number who say they know at least a fair amount. Despite the low level of knowledge, a higher volume of respondents (47 percent) said they avoid GMO foods at least somewhat. But when we hear or read “GMO” or “bioengineered food,” do we ever think of the terms “safety,” “regulation” or “sustainability”? If not, IFIC is here to tell you that we should. Let’s look at how these three positive attributes are intertwined with GMOs and what that means for our food supply. Safety signals GMO foods have been part of our food system for more than two decades. The GMO crops available in the U.S.—soybeans, corn (field and sweet), canola, cotton (used in cottonseed oil production), alfalfa, sugar beets, summer squash, papaya, apples and potatoes—are as safe and nutritious as their non-GMO counterparts. The science behind their safety has been evaluated extensively over the past 20 years, including an in-depth analysis performed by 50 scientists that worked on a 2016 National Academy of Sciences (NAS) report for more than two years. The NAS scientific cohort examined relevant literature (including more than 900 publications), heard from 80 diverse speakers at three public meetings and 15 webinars, and read […]
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Food waste is a global issue, with estimations that 30-40% of all food goes unsold or uneaten. While reducing food waste is a shared responsibility, how can we, as everyday consumers, help? It turns out that many of us believe that our own individual choices can make a difference. Our latest Food and Health Survey found that 42% of consumers believe their individual food and beverage choices have a moderate or significant impact on the environment. One practical way we can begin to decrease individual household waste is by getting savvy on how to reuse leftover food items and scraps instead of immediately tossing them in the trash. Let’s look at how to utilize a few common food scraps or leftovers. Leafy bits of greens Thought to be one of the most wasted food items, leafy greens don’t have to fill our trash bins. They can be used as a garnish to top food dishes like tacos, thrown into a smoothie, or added to a stir-fry mix. Citrus peels Citrus peels are often discarded, but they don’t have to be. These peels can be candied, used as a drink garnish, or added to infused water. Alternatively, zest your peels before using the citrus fruit and place the zest in the freezer to be used later in baked goods or sprinkled on yogurt or oatmeal. Vegetable peels and stems Vegetable stems (e.g., broccoli and asparagus stems) might seem like a waste, but try adding them to a soup or stir-fry. Alternatively, they can be blended into a dip, hummus or sauce. Similarly, create a “veggie peels” freezer bag and through your leftover vegetable peels in after each meal. Once your bag is full, make a homemade vegetable broth. Bones from beef, chicken and ham Leftover bones can be used to make […]
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As temperatures continue to rise this summer, picnickers are flocking to parks and beaches. Picnics are a great opportunity to enjoy nature, take advantage of the slower pace of summer, and indulge in fresh seasonal produce. Whether you’re a pro picnic-planner or a novice who is perhaps intimidated by everything it takes to create a nutritious, safe-to-eat outdoor feast, there’s certainly a lot to keep in mind when serving food outside the comforts of your kitchen. But rest assured: With just a few additional minutes of preparation and planning, you can impress even your pickiest picnic-goers. Packing a healthy basket Putting together the perfect picnic basket is a little like putting together a charcuterie board—daunting at first, but completely worth it when the compliments come rolling in. Like preparing a meal at home for guests, the task of creating a picnic should keep in mind a few essentials to create a delicious and healthy meal. Remember the following tips to pack a tasty, filling basket that’s sure to please everyone. Keeping your basket—and cooler—safe Now that your menu is set, be sure to refresh your knowledge of food safety before heading out to the park. Helping your guests stay safe Protecting fellow picnickers from foodborne illness is as important as preventing the spread of other contagious bacteria and viruses. Although COVID-19 cannot be spread from food to food, it is most certainly spread from person to person. Keep this reality in mind when planning your gatherings—even those that are held outdoors. You may want to limit the number of guests you invite to be able to maintain adequate social distancing or recommend masks if you’re worried about crowds. Packing single-serving drinks and avoiding buffet-style serving can also stop the spread of germs, since multiple people will not be touching the […]
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