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 […]

Media

Top 5 Takeaways On Sodium: Insights, Impacts, & Innovations For Public Health

Top 5 Takeaways On Sodium: Insights, Impacts, & Innovations For Public Health The antidote to dietary doldrums, salt, that unassuming crystalline ingredient that makes many foods taste better, is found widely in the food supply. In the form of sodium chloride, simple table salt is the culinary component that, when added in the right amount, elevates an eating experience beyond the mere simplistic. While a little salt certainly can go a long way, the American consumer is more accustomed to ingesting a lot: sodium is overconsumed by all age groups, according to the 2020 – 2025 Dietary Guidelines for Americans. With this in mind, the International Food Information Council (IFIC) commissioned consumer research on sodium and further examined the topic through an educational webinar, “Sodium Shift: Insights, Impacts, & Innovations For Public Health.” The most salient takeaways from the webinar include: Salty is one of the basic tastes, and salt acts as a potent flavor enhancer. Doing much more than imparting only a salty taste, salt can “…improve the perception of product thickness, enhance sweetness, mask metallic or chemical off-notes, and round out overall flavor while improving flavor intensity.” High-salt usage emerged between 5,000 to 10,000 years ago, and its shortage can engender food that tastes bad. Playing a role in food fermentation and preservation, salt shows up in a range of cultural foodways, including spice blends and condiments, such as fish sauce, soy sauce, and pepper sauce; sardines and anchovies; and cured meats. Besides the broad culinary contributions, salt has a storied past at the center of political and economic disputes. For starters, sodium is an essential nutrient in human nutrition. The body cannot store large amounts of sodium, which is critical for muscle function, including the heart, and keeping the nervous system working properly. Furthermore, sodium helps control […]

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A Printable Guide for Introducing New Foods to Your Baby

Download the Calendar (PDF) Being unsure about how and when to introduce new foods to your baby is common. We’re here to help with even the pickiest of eaters. While skillfully introducing new foods can improve the health of your baby, it isn’t as simple as 1-2-3. Introducing foods takes time, patience and effort. The World Health Organization recommends that after birth, a baby should be exclusively breastfed for the first six months of life if the mother is able to do so. If breastfeeding is not an option, iron fortified formula is the next best choice. Around 6 months of age, complementary foods may be introduced in addition to breast milk or formula. Because eating is an experience that utilizes all of a baby’s senses, the complementary foods should be varied in taste and texture. Preparing foods in different ways will help transition babies from eating pureed food all the way to soft, solid foods. Babies may be fussy when trying foods for the first time, but don’t despair – it can take several attempts before an infant accepts a new food. Below is a plan for introducing new foods to your baby. Additionally, we’ve created a printable calendar to keep track of the types, textures and frequency of new foods as well as your baby’s reaction to them. One final thought: Your baby is likely to mimic your eating behaviors, so it’s important to model healthy behaviors as a family. Sit down to eat together and try the foods that you are giving to your baby. Check out our First Year Feeding Practices video for more info on when and how to safely introduce solid foods.

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Peanut vs. Tree Nuts Allergy and Why It Matters

Ever wonder why the eight most common allergens include peanuts and tree nuts? Have you ever assumed that peanuts were a nut? And do you even know what a tree nut is? If you, like I, have ever wondered this, this post explains all the nitty gritty, or rather nutty gritty, on nuts. What Is a Peanut? And How Does It Differ From a Walnut? Even though peanut has the word “nut” in the name, it’s not really a nut at all. It’s actually a legume. Peanuts are legumes, which are edible seeds enclosed in pods, and are in the same family as beans, lentils, and peas. Meanwhile, tree nuts, which include but are not limited to, walnuts, cashews, almonds, and pecans, are all produced on trees. Is That Really the Definition of a Tree Nut? Well… no. Botanically speaking, nuts are tree nuts, but not all tree nuts are nuts. Some tree nuts are drupes. I know, it’s pretty confusing, so let me explain. Nuts are by definition a hard-shelled pod that contains both the fruit and seed of the plant, a category that includes hazelnuts and acorns. Drupes are actually fruit with a hard stony covering enclosing the seed. Drupes have three layers: an outer layer called the exocarp, a fleshy middle layer called the mesocarp and an endocarp — the hard, woody layer that surrounds the seed. Drupes include peaches, mangoes, pistachios, coconuts, almonds and cashews. So, If I’m Allergic to Tree Nuts, Does That Mean I Can’t Eat Mangoes or Coconuts? When it comes to allergens, tree nuts are defined differently. Like I mentioned above, they are any nut or colloquially defined nut that is produced on a tree. They includes true nuts and drupes like almonds, hazelnuts, pecans, walnuts, cashews, chestnuts, coconuts and many, many […]

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Go Further with Food: Get to Know the New Nutrition Facts Label

This third article in our “Go Further with Food” series enhances our understanding of the new Nutrition Facts label.The first article in the series focused on food waste, and the second turned its attention from throwing out less food to throwing more nutrient-dense food in your diet. If you’re under the age of 30, here’s something that just might blow your mind: There was a time when finding nutrition information on packaged food wasn’t a guarantee. For most of modern history, nutrition facts weren’t required. This all changed in November 1990 when the Nutrition Labeling and Education Act (NLEA) became law. Prior to the NLEA, mandatory information on packaged foods was limited to the food’s name, quantity, ingredients and the name and address of the manufacturer. Nutrition information had to appear only on foods making a nutrition claim or if they were fortified with vitamins, minerals or protein. Then, on May 8, 1994, the Nutrition Facts label was born, and although by now we may take the label for granted, it is arguably the most viewed piece of graphic design in American society. Think about it: It appears on nearly every food item in the grocery store; the average grocery store has nearly 40,000 food items; the average American shopper makes 1.5 trips to the grocery store every week; and 23 percent of Americans report that they always look at Nutrition Facts when making a purchase. In the 24 years since its debut, the Nutrition Facts label has remained remarkably unchanged, with the biggest update coming in 2006 when trans fats labeling became mandatory. While a new line for trans fat information was created, the label’s iconic design remained intact. Now its look is changing. At the time we’re writing this, the deadlines for larger companies to put the new […]

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