Consumer Perceptions About Food Fraud

Download the full report. Food fraud can be defined as “the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product for economic gain.” Source: Michigan State University In late 2019, IFIC sought to better understand consumer perceptions related to food fraud using the definition above. With a series of recent high-profile incidents of contamination including pet food and peanut products in the U.S. and infant formula in China, we wanted to assess consumers’ reactions to what they know and understand about food fraud in the marketplace. Consumers are not familiar with the terminology used to describe food fraud Nearly half (48%) of consumers had not heard of any of the provided terms used to describe food fraud. “Food fraud,” “food authenticity,” “counterfeit food,” and “economically motivated adulterants” (EMAs) were all given as options in this survey. Fewer than one in ten consumers (9%) had heard of all these terms. While consumers may not be familiar with food fraud terminology, they can often recall hearing about a specific case of food fraud in the news. When given a list of recent incidents, the most recognized included contaminated pet food (39% had heard about this), Salmonella in peanut butter (30%) and infant formula contamination in China (25%). One in ten had heard of all the incidents, while 28% had never seen or heard of any of the incidents in the news. Consumers are split on whether they’ve heard of food fraud in the U.S. Survey participants were provided the MSU definition of food fraud and, after reviewing the definition, were asked if they’d ever heard of food fraud happening in the U.S. Survey takers were evenly split in their responses: 42% had heard about it happening, while […]

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2021 Food Trends: From Our Eating and Purchasing Habits to Food Safety, COVID-19 Still Looms Large on Food Decisions and Health Goals

(Washington, D.C.)—A year ago, almost nobody could have imagined how dramatically everyone’s life would change in 2020. What we eat, how we purchase it, and how we prepare and eat it are among the most far-reaching impacts we have seen because of the COVID-19 pandemic.  According to the 2020 Food & Health Survey, fielded in April by the International Food Information Council (IFIC), 85% of Americans said they had experienced at least some change in their eating or food preparation habits because of COVID-19, and we don’t anticipate effect to fade much in 2021.   “COVID-19 has upended virtually every aspect of our daily lives,” said Joseph Clayton, IFIC’s chief executive officer. “While new vaccines and treatments will hopefully help turn the tide, IFIC’s survey data suggest that some of the changes we’ve undergone are proving durable, even many months later.  “Drawing on IFIC’s expertise in nutrition, food safety, and consumer attitudes and behaviors, we believe the pandemic will continue to be the dominant force behind a wide array of food trends in the coming year.”  COVID-19 Remains a Food Safety Focus  IFIC surveys historically have shown little variation in consumers’ biggest concerns about food safety, with foodborne illness from bacteria topping the list almost every year. But that changed dramatically in 2020, when the risk to food handling and preparation related to COVID-19 was ranked the top food safety concern by more Americans than any other issue (24%), outpacing foodborne illness from bacteria (20%).    Despite there being no evidence of transmission of COVID-19 from food or food packaging, we predict food safety will continue to be top–of–mind in 2021, given the findings of our recent surveys. A September 2020 IFIC survey revealed that about half (49%) of Americans were concerned about the safety of food prepared at home. The same survey showed that coronavirus exposure and food contamination remain among the most common food safety worries. More recently, 39% of respondents in the 2020 Year-End Survey said the risk of COVID-19 when shopping for food or dining out was their top food-related concern  In 2021, we anticipate that this trend will be reflected in technologies and innovations. For example, restaurant customers can expect experiences that minimize face-to-face interaction, such […]

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What the Current Science Says About Hyperactivity and Food Colors

The color of our food can have a big influence on what and how we eat. A boring grey or brown slab doesn’t look appealing to most, which is why many food scientists and processors use food color additives to enhance the appearance of foods. All food color additives in the U.S. food supply are safe for human consumption, and counter to some news reports, there is limited science that food colors increase hyperactivity in children. This claim has not been proven, but research scientists continue to explore this potential connection. The safety of food color additives The Food and Drug Administration (FDA) assesses the safety of food additives, including food color additives, before they are allowed for use in the U.S. food supply. Following their rigorous safety assessment, the FDA will indentify whether or not particular color additives are safe for human food, cosmetics, and/or medical devices. Food color additives may include artificially created substances—such as blue, yellow, and red dyes—as well as naturally derived substances, such as beet or carrot extracts. The FDA determines a substance’s safety based on the amount expected to be consumed, its expected short- and long-term effects, as well as other factors. The recommended safe level for consumption is then typically set at a much lower level than is determined safest as a precaution in case someone consumes more than the recommendation. Since not all food consumed in the U.S. has been produced in the U.S., the Food and Agriculture Organizations of the United Nations and the World Health Organization have created the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to assess the safety of any food additives that are internationally traded. This means that all foods produced and brought into the U.S. go through a rigorous process to determine safety before they […]

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Food Allergies Across the Globe

In the time it takes to make your bed in the morning or brush your teeth at night, a person has been admitted to the emergency room due to a food allergy. Food allergies are a major health concern worldwide responsible for sending someone to emergency medical care every three minutes. The cause of food allergies is unknown, but their mechanism is the same: A person’s body mistakes certain nutrients in a food as harmful, which triggers an inflammatory response that can threaten the person’s health—and even cause their death. Food allergies and adverse reactions can arise at any age and may come and go throughout a person’s life. The outcome of a reaction can range in severity from mild (causing rashes, hives, and other external signs of inflammation) to severe (for example, leading to difficulty breathing or causing swelling of the throat). In their most severe form, food allergies can even cause anaphylaxis, a life-threatening condition in which the body goes into shock. Recent data estimate that between 1.1 and 10.8% of the global population has a food allergy, and the rates of food allergies appear to be increasing. Documenting food allergies can be difficult, since food intolerances (less-serious adverse reactions to foods that are not allergies but may cause symptoms like gastrointestinal discomfort) are often mistaken for food allergies; self-reported food allergies are prone to bias; and the diagnostic process for identifying food allergies in patients varies between countries. In the United States, about 32 million people report having a food allergy, and each year around 200,000 people seek emergency medical care due to food allergies. Food allergies are particularly common in youth, with about one in every 13 children being diagnosed with a food allergy in the United States (and around 40% of children with food allergies […]

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What Is TBHQ, and What Does It Do in Our Food?

It’s snack time, and after a long day, you’re excited to kick back with some cheese, crackers and maybe even a glass of wine. As you pick up your favorite pantry–stable items, you notice that the wrapper on your crackers is slightly unraveled. A test bite confirms what you’ve been thinking: The crackers have gone stale, which could mean more than just an off-putting taste. After successfully preparing another pantry–friendly snack, you may have found in another food what likely kept your crackers nice and crunchy before they turned stale: a common preservative called tert-butylhydroquinone, or TBHQ. More than likely, air seeped into the open bag of your crackers and rendered TBHQ’s protective properties ineffective. Although it is used in plenty of everyday food products, you probably have not heard of TBHQ. Read on to learn more about its function, safety and impact on your body. TBHQ’s Function in Food TBHQ is a common antioxidant that prevents fat oxidation. Oxidation can cause the foods to lose flavor, change color and deplete their nutritional value. Since oxidation can lead to fats turning rancid, TBHQ can also help increase shelf life and reduce the amount of food waste from food spoilage. You’ll often find TBHQ in foods like crackers, fats and oils, chips, donuts, some breads, popcorn, other snacks, pre-made frozen foods and packaged dinners. The U.S. Food and Drug Administration (FDA) classified TBHQ as Generally Recognized as Safe, or “GRAS,” and approved its use in foods in 1972. This decision came as pre–made foods were becoming increasingly popular. Today, many people rely on pre–made foods in some way over the course of their day, and food manufacturers use preservatives like TBHQ to keep foods from going bad as they are transported and stored in freezers, refrigerators, and on store and household […]

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Consumer Research on Sustainable Eating and Food Waste

Consumers Strongly Believe Both Animal- and Plant-Based Diets Can Be Sustainable; Leftovers, Fresh Produce Are Wasted Far More Often Than Meat, Dairy Products IFIC Foundation Releases Surveys on Environmental Sustainability and Food Waste at “Future of Food Summit” in New York City (New York City)—Environmental sustainability and food waste are top-of-mind for many consumers, but there are sharp differences of beliefs and behaviors between different groups, according to a new pair of surveys by the International Food Information Council (IFIC) Foundation. The IFIC Foundation today released two studies—A Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets and A Survey of Consumer Behaviors & Perceptions of Food Waste—at the Future of Food Summit, co-hosted by Meredith Corp.’s EatingWell in New York City. “Technology, an increasing focus on health and wellness, and consumers’ desires to empower and inform their food decisions are transforming food production and our diets,” said Joseph Clayton, CEO of the IFIC Foundation. “The Future of Food Summit explores how we can address these changes and channel our knowledge in order to improve the food system and food choices. The IFIC Foundation’s new research is meant to supplement those goals and add to our understanding of consumer attitudes and behaviors,” he added. “Findings from these two studies complement the topics and themes covered at the Future of Food Summit,” said Jessie Price, Editor-in-Chief of EatingWell. “IFIC Foundation’s consumer research is a valuable tool to help inform important issues in the food and health space such as sustainability and food waste. And we are thrilled to partner with them for this event,” Price said. The Future of Food Summit brings together thought leaders across academia, agriculture, manufacturing, retail and the media to discuss the future of food and how our food system needs to change for […]

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Amid Nutrition Noise, Americans Trust Registered Dietitians Most, New Research Reveals

New International Food Information Council (IFIC) Research Highlights The Critical Role Of RDNs At The Academy of Nutrition and Dietetics’ Food & Nutrition Conference & Expo (FNCE®) (Washington, D.C.) — In a world of ever-changing food trends, conflicting headlines, and overwhelming nutrition advice, new research from the International Food Information Council (IFIC) reveals registered dietitian nutritionists (RDNs) remain the most trusted guides for which foods to eat and avoid. Presented during the 2025 Food & Nutrition Conference & Expo (FNCE®), hosted by the Academy of Nutrition and Dietetics, the latest research 2025 IFIC Food & Health Survey: A Focus On Food & Nutrition highlights a growing demand for credible, science-based voices in food and health. These findings echo data from the IFIC Spotlight Survey: Americans’ Trust in Food and Nutrition Science, which revealed that two-thirds of Americans say they are more likely to trust food advice if it comes from a registered dietitian. “Americans want to eat healthy, yet they’re navigating a minefield of messages and shifting priorities,” said Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO. “That’s why science-based communication from qualified professionals matters more than ever.” As Nutrition Noise Grows, Consumers Trust The Pros The 2025 IFIC Food & Health Survey: A Focus On Food & Nutrition reveals a growing sense of uncertainty about the food and nutrition landscape among Americans: eight in ten say it’s hard to know what to believe about nutrition, largely because the information seems to constantly change. As nutrition noise grows, registered dietitian nutritionists (RDNs) remain the most trusted source of food and nutrition guidance, with 71% of Americans expressing high trust. By contrast, podcasters (18%) and social media influencers (16%) rank far lower, with more than half of Americans reporting low trust in those platforms. Still, influence doesn’t always follow trust. […]

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Metals in Food and Water: What You Need To Know To Protect Your Health

Although it may sound alarming, metals in our food supply is nothing new. Metals are natural elements found in Earth’s crust, and they often make their way into plant-based foods through irrigation and soil and dust particles, frequently with some “help” from humans (e.g. through sediments from smoking, the use of lead pipes in construction, some forms of paint, and other materials). In the field of food and nutrition, trace elements, or “trace metals,” can actually be beneficial to human health across the life stages. However, with news about “toxic metals” in our food on the rise, we may be feeling concerned about our health and well-being—and the well-being of those we provide food for every day. The good news is that emerging technologies are allowing scientists to test for metals with better and better sensitivity. These findings have advanced federal policies, nutritional guidance, and national health goals. For example, the U.S. Department of Health and Human Services’ Healthy People 2030 General Environment Health lays out objectives for reducing specific metals, as does the U.S. Food and Drug Administration (FDA)’s Closer to Zero: Action Plan for Baby Foods document that was shared in 2020. Since 1961, the FDA has tested and monitors metals and other elements in our food through the Total Diet Study. These efforts are overseen by the FDA’s Toxic Elements Working Group, which aims to reduce consumer exposure to toxic elements in food, dietary supplements, and cosmetics. “Toxic” elements in this context include, but are not limited to, cadmium (Cd), lead (Pb), mercury (Hg), and arsenic (As), all of which you can find more information about below. Lastly, current best-practice manufacturing guidelines during food processing, as well as the documentation of land-use history and water-quality at the farming level of our food supply chain, also help maintain […]

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