2022 IFIC Food & Health Survey Spotlight: Eating Patterns

The 2022 Food and Health Survey marks the 17th consecutive year the International Food Information Council (IFIC) has surveyed Americans to understand their perceptions, beliefs, and behaviors surrounding food and food-purchasing decisions. This year’s survey continues an examination of issues related to personal health, nutrition, eating patterns, food production, and food safety. In this article, we’re taking a closer look at the findings related to food behaviors—including snacking, mindful eating, and specific diets and eating patterns. SNACKING In this year’s survey, 73% of consumers report snacking at least once a day, an increase from the 58% who said the same in 2021. The top reasons for snacking remain consistent with previous results: Of those who snack at some point during the week (96%), 34% say it is because they are hungry or thirsty, and one in four (25%) say snacks are a treat for them. This year, the number of people saying they snack because they need energy or because it’s a habit rose compared with 2021 (22% vs. 17% and 21% vs. 17% in 2021, respectively). Men, Millennials, and Gen Z are more likely to eat meals and snacks during the late evening and late night when compared with women and older generations. Additionally, the types of snacks consumed vary by time of day, with fruit reported as the most popular morning snack (followed by dairy products and nutrition bars). In contrast, in the evening and late-night hours, people most commonly gravitate toward savory and salty snacks, candy, and chocolate or other treats, as well as cookies, cake, or ice cream. This year’s survey also assessed stress levels and found an interesting relationship between stress and snacking. Over half of consumers (56%) reported feeling at least somewhat stressed in the last six months, and those who felt “very” stressed […]

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Food Allergies with David Stukus [Podcast]

According to experts, advocates and the CDC, food allergies are a public health concern and are seemingly on the rise.  But what might be the cause? Have social media and the internet fooled too many of us into thinking we’re qualified to diagnose ourselves? On this edition of DataDish: Your Trusted Serving of Science, Dave Stukus, MD, Associate Professor of Pediatrics at at Nationwide Children’s Hospital in Columbus, Ohio, sheds some light on these and other questions about food allergies and allergen management. Here are a few podcast highlights: As food allergies become more prevalent over time, you will likely know someone living with a food allergy.  We hope this podcast helps you better understand how this issue affects them and the 15 million Americans dealing with food allergies every day.

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Recalls, Allergens and Bacteria. Oh My! [Podcast]

Foodborne illness outbreaks and food recalls can cause many of us to think twice about what to buy in our local grocery stores and restaurants. While the United States has one of the safest food systems in the world, it appears as though our food is not without flaws. If you want to understand better how food recalls happen, how our food system is regulated, and what does the future hold for our food system, read on. In this edition of DataDish, we will talk with Dr. Ben Chapman, who is an associate professor and food safety extension specialist at North Carolina State University. Dr. Chapman received his doctorate in plant agriculture in 2009 from the University of Guelph. Notably, Dr. Chapman’s research group designs, implements and evaluates the effectiveness of food safety strategies and messages among consumers. Some highlights from our conversation include:

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Food Is Not One Size Fits All

One of the most important sections in the 2010 Dietary Guidelines for Americans (DGA) is Chapter 5, which describes how to put together all the foods we need to reach our nutritional goals. We are told to follow a “healthy eating pattern” that is not a rigid prescription, but a flexible plan that can accommodate our personal food preferences within the framework of our socio-cultural and ethnic eating traditions. That means all Americans do not have to eat the same foods to have healthy diets, but rather, that there are an infinite number of possible food combinations that allow each of us to meet our nutritional needs over time. The Danger of Food Lists Advances in food science have helped us understand the individual components that make up our food, while research in human nutrition has uncovered how much of each nutrient and other food components we need to support growth and prevent disease at different stages of life. This has led some people to believe they can reduce all that we know about our nutritional needs and food composition into top 10 lists of the best foods to eat and to avoid. One problem with these lists is they can’t keep up with the continuing expansion of our knowledge about food and nutrition, and they certainly don’t leave room for personal food preferences. Another risk to over-simplifying dietary advice into “do’s and don’ts” lists is the unintended consequences of eliminating a food due to a single attribute, then losing all of its other benefits. Good Nutrition Is the Sum of its Parts For example, some of these lists have erroneously led people to believe they should eat more blueberries and less beef to improve their health. What they overlook is that many colorful, seasonal fruits are a rich source […]

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Keeping Food Safe at Your Summer BBQ

This weekend marks Memorial Day in the U.S., a holiday generally recognized as the start of summer—and all of summer’s delightful culinary specialties. It’s a season for crisp salads, juicy fresh fruit, ice cream and—the favorite part for many of us—barbecue. Whether your grill of choice is on the roof of your city apartment, by the pool near your suburban home, or at your favorite local park alongside some trusty charcoal, safety should always be a priority when you’re cooking food outside. To be sure, foodborne illness is NOT invited to your cookout—but there are a few safety checks you’ll need to perform to ensure it’s not an unwanted guest! For the food on the grill Beef and turkey burgers, chicken, hot dogs, and fish are often the main course at a summer barbecue. However, they can also pose the greatest risk for foodborne illness. Raw meat, poultry and fish in particular carry bacteria that can spread to surfaces and other foods if the food is not handled properly. To make sure you stay as safe as possible while at the grill, follow these two big food-safety practices: While it’s no doubt important to prevent foodborne illness on the day of the barbecue, it’s also beneficial to consider long-term health concerns related to the carcinogenic compounds that can forming when grilling meat. Fortunately, there are a few ways to prevent this from happening. Minimizing the amount of time that fat from the meat directly touches the flame is key. A few tips? Use leaner pieces of meat, cook at a lower flame for a longer time, and use smaller cuts of meat that cook faster. For those well-loved side dishes While your grilled meat may take center stage, it won’t be a complete outdoor meal without those delicious supporting acts: […]

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International Food Information Council Foundation Food and Health Survey, 2006–2010, Food Safety: A Web-enabled Survey

From 2008 to 2010, the IFIC Foundation’s annual Food and Health Survey tracked U.S. consumer attitudes and self-reported food safety behaviors. While confidence in the food supply increased, reported adherence to essential practices—such as hand washing, safe food storage, and proper cooking—declined significantly. White, more educated individuals and those with vulnerable household members were more likely to follow safety guidelines. Consumers relied on expiration dates, ingredients, and origin labels for decisions, and trusted government agencies, health professionals, and TV news for information. The findings highlight a need for consistent, targeted food safety education using trusted sources and accessible messaging. Cody MM, Gravani R, Edge MS, Dooher C, White C. International Food Information Council Foundation food and health survey, 2006-2010, food safety: A web-enabled survey. Food Prot Trends. 2012;32:309-326.

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Genetically Modified Organisms and Our Food Supply

GMO (genetically modified organism) foods are being seen more and more in our food supply and are often cited as the future of our agricultural system. Many GMOs, in fact, are already ingredients in food products that we frequently enjoy. GMO crops are crops that have been safely engineered to have new traits such as increased vitamin availability, drought resistance and pest tolerance. Genetically modified (GM) foods support the food production system by increasing yields, supporting conservation and building sustainability through social, environmental and economic opportunities. Today, let’s take a closer look at the characteristics of the 11 GM foods that have been approved in the U.S. 1. Alfalfa GM alfalfa, a highly nutritious legume used as cattle and dairy feed, was approved by the U.S. Food and Drug Administration (FDA) in 2006. It is the fourth largest U.S. crop (both in acreage and production). GM alfalfa has been altered to (a) be more resistant to herbicides like glyphosate and/or (b) contain less lignin, making the alfalfa easier to digest by cattle. These modifications limit the overgrowth of weeds, increase alfalfa production, and increase the nutritive value of feed for cows. 2. Apples Approved by the FDA in 2015, GM apples first appeared on the U.S. market in 2017. We’ve all heard that “an apple a day keeps the doctor away,” and GM apples have been modified to keep browning away by suppressing the oxidase enzyme. These non-browning apples can reduce food waste in the food system, as bruised apples (which may be perfectly fine to eat) may appear brown and distasteful to consumers. 3. Canola FDA-approved in 1999, the GM canola plant is an oilseed crop whose seeds are used for canola oil (a heart-healthy unsaturated fat), animal feed and biofuel. The canola plant has been modified to increase […]

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As New Dietary Guidelines Spotlight “Highly Processed Foods,” Online Conversations Reveal Confusion, Polarization, And A Search For Practical Solutions

New IFIC Research Dives Into Digital Conversations Around Processed Foods (Washington, D.C.) — With the release of the 2025-2030 Dietary Guidelines for Americans (DGAs) on January 7, 2026, processed and “highly processed” foods are once again taking center stage. A new analysis from the International Food Information Council (IFIC) finds that while attention is growing, online conversations remain emotionally charged, polarized, and often disconnected from the nuance found in expert food and nutrition guidance.   The report, Digital Discourse On Processed Foods: Insights From Consumer & Key Opinion Leader Commentary, analyzes more than 135,000 social media posts from January 2024 through May 2025, examining how consumers and key opinion leaders discuss processed and ultraprocessed foods as well as what those conversations can mean for effective food, nutrition, and health communication.   “Processed foods are firmly in the consumer lexicon. With the release of the new Dietary Guidelines for Americans and subsequent media attention, processed foods are poised for the spotlight once again,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO. “Our research findings show many consumers interpret and apply food and nutrition guidance in ways that may not improve the overall healthfulness of their diets.”  A Louder Conversation, But Not A Clearer One  While awareness of processed foods has increased, IFIC’s analysis found that overall engagement remains modest compared to everyday concerns like food prices. When the topic does surface, the tone depends on who is driving the conversation.  Millennial parents drive nearly three-quarters of consumer-generated content, leading with emotions and frequently expressing tension between health goals and real-life constraints such as taste, time, convenience, and affordability. Rather than aiming to eliminate processed foods entirely, many focus on ingredient scrutiny and incremental “better-for-you” swaps.  Key opinion leaders—including academics, journalists, health professionals, and wellness influencers—tend to frame processed foods through scientific or policy lenses. However, expert voices are far from unified.  “Credentialed health professionals often try to add nuance, while some influencers adopt a more urgent style of messaging,” said Reinhardt Kapsak. “The result is a fragmented information environment that can undermine trust and clarity.”  Language, Labels & Lived Experience  The report also highlights a gap between official terminology and consumer language. Although the DGAs use the term “highly […]

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