What are the best practices for safe food handling? What is foodborne illness, and how can it be prevented? The IFIC Food Safety Toolkit offers practical, science-based resources to help answer common questions about food safety. From understanding the regulations that protect our food supply to making sense of food labels and proper storage, this toolkit helps build knowledge and support everyday conversations about food safety.
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Over the years, we all have seen new foods come into our lives from grocery stores, food trucks, restaurants, or other food service venues. New foods can be fun and exciting to try, and it can be intriguing to learn about how and where they are produced. Many foodies and conscientious consumers alike often find knowing more about their food creates familiarity, comfort and reliability; but there are some instances when information about food doesn’t immediately incite positive feelings. This can be the case with bioengineered foods, which include genetically modified organisms (GMOs). While GMO foods have been part of our food system for more than two decades and the safety of GMOs has been consistently affirmed by national and international food safety authorities. Many people are surprised to know there are only a small subset of GMO crops available in the U.S.; these include soybeans, field and sweet corn, canola, cotton used in cottonseed oil production, alfalfa, sugar beets, summer squash, papaya, apples and potatoes. These foods are identical to their conventionally grown counterparts in terms of safety and nutrition; often the biggest difference is on the farmer’s end. These crops often grow more effectively under harsh conditions and need less inputs such as pesticides, water and energy. These facts are known in some circles, but the background of bioengineered foods is news that still needs to be shared and talked about regularly. Let’s look at some recent research that’s been done to see how folks perceive bioengineered foods today. What We are Familiar With Our 2021 Food and Health Survey asked a series of questions about food choices and perceptions about bioengineered food; there were some direct lines that can be drawn between familiarity and the decision to seek or avoid bioengineered foods. When survey takers were asked […]
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There’s nothing easy about living with food allergies. Having one or multiple food allergies can make grocery shopping, grab-n-go snacks, and casual lunch dates tricky if not confusing and frustrating — especially during the COVID-19 pandemic, when, according to IFIC consumer data, “21% [of survey respondents] said that they were worried about their ability to provide enough food for their family.” Under the Food Safety Modernization Act (FSMA), the U.S. food regulatory system ensures that our food supply is safe from microbial, chemical and other potential risks. But what about allergen risk? How do you know if an allergen is in your favorite foods? Thanks to the Food Allergen Labeling and Consumer Protection Act (FALCPA), we can all rest a little easier and have confidence in our food choices, even with food allergies. What is FALCPA? FALCPA is the Food Allergen Labeling and Consumer Protection Act. Congress passed FALCPA in 2006 as a way for consumers to easily recognize the presence of allergens in food. It makes grocery shopping a little less stressful in many ways because consumers can see which foods contain allergens and which do not. The law requires food companies to list—directly on food packages—each of the eight major food allergens they contain. This means that you can find any food containing milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans clearly marked on packages. According to the FDA, “More than 160 foods have been identified to cause food allergies in sensitive individuals. However, the eight major food allergens identified by FALCPA account for over 90 percent of all documented food allergies in the U.S. and represent the foods most likely to result in severe or life-threatening reactions.” What about sesame? Sesame labeling is not required under FALCPA, even though more and more Americans are […]
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Download the Aspartame Fact Sheet for Consumers here Download the Aspartame Fact Sheet for Health Professionals here What is Aspartame? Aspartame is a low-calorie sweetener that has been used for decades as a way to lower one’s intake of added sugars while still providing satisfaction from enjoying something sweet. Aspartame is about 200 times sweeter than sugar, and as such only a small amount of the sweetener is needed to match the sweetness provided by sugar. In tabletop packets and prepared foods and beverages, aspartame is often blended with other sweeteners or food components to minimize bitter flavors and enhance overall taste. Aspartame consists of two amino acids—aspartic acid and phenylalanine. When ingested, aspartame is broken down into these amino acids for use in protein synthesis and metabolism. In addition to aspartic acid and phenylalanine, aspartame digestion also yields a small amount of methanol, a compound that is naturally found in foods like fruits and vegetables and their juices. The amount of methanol resulting from consuming an aspartame-sweetened beverage is about five to six times less than that resulting from the same volume of tomato juice.1 Aspartame can be used as an ingredient in beverages (such as diet sodas, light or low-sugar juices and flavored waters), dairy products (such as light yogurt and low-fat flavored milk), nutrition bars, desserts (such as sugar-free puddings and gelatins, light ice cream and popsicles), chewing gum, sauces, syrups and condiments. Aspartame is also found in several types of low-calorie tabletop sweeteners. The most common brand of aspartame tabletop sweetener in the U.S. is Equal®. Brands outside the U.S. include Canderel® (found in Europe) and Pal Sweet® (found in Asia). In addition, some prescription and over-the-counter medications and chewable vitamins may contain aspartame to increase their palatability. Aspartame is not well-suited for use in foods […]
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Eating is one of life’s pleasures. Taste and flavor are important to enjoying food. Think about a bowl of hot pasta with tomato sauce and parmesan cheese, a freshly grilled steak with a rich mushroom sauce, or stir-fried seafood and chicken with crisp vegetables in a savory sauce. These subtle, delicate flavors result from centuries of culinary tradition, including careful attention to ingredients and preparation. In all of these dishes, glutamate is one of the major food components that provides flavor. What is Glutamate? Glutamate is an amino acid, found in all protein-containing foods. Amino acids are the building blocks of proteins. This amino acid is one of the most abundant and important components of proteins. Glutamate occurs naturally in protein-containing foods such as cheese, milk, mushrooms, meat, fish, and many vegetables. Glutamate is also produced by the human body and is vital for metabolism and brain function. What is Monosodium Glutamate? Monosodium glutamate, or MSG, is the sodium salt of glutamate. When MSG is added to foods, it provides a similar flavoring function as the glutamate that occurs naturally in food. MSG is comprised of nothing more than water, sodium and glutamate. Why is MSG used? MSG is a flavor enhancer that has been used effectively to bring out the best taste in foods, emphasizing natural flavors. Many researchers also believe that MSG imparts a fifth taste, independent of the four basic tastes of sweet, sour, salty and bitter. This taste, called “umami” in Japan, is described by Americans as savory. Examples of each of these tastes are: Sweet – Sugar, Bitter – Coffee, Savory – Tomato, Sour – Lemon, Salt – Anchovy How is MSG made? In the early 1900s, MSG was extracted from natural protein-rich foods such as seaweed. Today, MSG is made from starch, corn sugar […]
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Food additives—including food coloring and other common ingredients—often prompt questions about their purpose, safety and how they are used in the food supply. The IFIC Food Colors Toolkit provides science-based resources to help you address those questions with confidence. From consumer insights and expert perspectives to news articles and downloadable materials, this toolkit is designed to support clear, credible communication across a variety of settings.
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In the United States, the COVID-19 pandemic has been entrenched in our daily lives for the better part of one year. 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. IFIC released two ten-question consumer surveys of COVID-19’s effects on shopping for food, eating habits and perspectives on food safety: one in April and one in May. Since that time, we have been tracking select questions each month to assess changes in perceptions and behaviors over time. We have also asked a few new questions to further help us understand how the pandemic has shifted our actions and our viewpoints. The results of these survey questions can be found at the links below, and we will continue to update this page with new information as time goes on. December 2021 Americans are experiencing the holiday season during a pandemic yet again, but IFIC’s 2021 COVID-19 and the Holidays Survey shows that our plans and behaviors aren’t exactly the same as they were one year ago. Nearly three in ten – 29%, say that they plan to attend a gathering with only fully vaccinated friends or family, while 15% say that they plan to attend a gathering with no COVID-related restrictions. Despite variations in holiday plans, the majority say they are most excited about eating with friends or family (47% ranked in their top two responses) and eating homecooked or traditional meals, reported by 46% of survey respondents. Nearly one-quarter (24%) rank family tradition and/or familiarity as the most important factor in deciding what to eat and drink during the holidays; this factor tied with taste for the top spot and taking priority over other aspects like price, healthfulness and convenience. For many, the anticipation of the holiday […]
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IFIC has a long-standing history of conducting consumer research on nutrition and food safety, including Americans’ use of food labels to advance public health and inform regulatory efforts. The IFIC Spotlight Survey, Americans’ Perceptions Of Food Date Labeling, continues that tradition. The survey was conducted in response to a joint Request for Information (RFI) from the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA). The agencies seek to understand consumer perceptions of date labeling and its potential impact on food waste. Food Date Labeling & Food Waste Implications Food waste is a significant and growing issue in the U.S. At the same time, food prices continue to outpace overall inflation, placing additional strain on Americans—particularly those with limited resources. Currently, 8.4% of U.S. households report low food security and 5.1% report very low food security. That’s nearly 47.4 million people, including over 12 million older adults, without reliable access to food. In 2019, the Environmental Protection Agency (EPA) reported that 66 million tons of food were wasted, making it the largest category of material in municipal landfills. Importantly, much of that discarded food was still safe to eat. According to the USDA, misunderstanding food date labels contributes to an estimated 20% of household food waste. In short, improving consumer understanding of food date labels can: These outcomes are not just meaningful—they are urgently needed. Consumers Read Food Date Labels As Safety Versus Quality Indicators At the heart of this issue is a critical, often overlooked distinction: the difference between food quality and food safety. Understanding that nuance could be the key to reducing waste and maximizing access to safe, nutritious food. While food is perishable and may lose freshness over time, that does not necessarily mean it’s unsafe to eat. […]
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