The Bridge Between Food Trade and Food Safety

Many of us enjoy a variety of food products each day and are accustomed to our go-to foods being in stores whenever we want to check them off our shopping lists. In order for grocers all over the country to keep shelves stocked with our favorite items, they must import a variety of fruits, vegetables, animal products and shelf-stable goods that are reliably available from producers. But what you may not know is that many of these staple foods are imported into the U.S. According to the U.S. Food and Drug Administration, the United States imports about 15 percent of its overall food supply. The FDA notes that “more than 200 countries or territories and roughly 125,000 food facilities plus farms supply approximately 32 percent of the fresh vegetables, 55 percent of the fresh fruit, and 94 percent of the seafood that Americans consume annually.” These numbers may surprise you. Why are so many foods imported, and how does the FDA regulate the safety of these imports in order to maintain a unified food system that renders imported foods just as safe as those produced within the U.S.? Why do we have imports? Many of our foods are imported due to the fact that they cannot be grown or manufactured in the U.S. at a rate that would meet our population’s productivity demands. Factors that impact productivity include the type of farming terrain, seasonal weather, and ecological and climatic considerations. These limitations call for many types of fruits that we encounter daily (think bananas, tomatoes, berries, pineapples, grapes and avocados), common vegetables (think bell peppers, squash, cucumbers and onions) as well as tropical products, such as cocoa and coffee, to all be imported. How is imported food regulated for safety? The cornerstone for the FDA’s best practices in food safety […]

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2024 Food & Beverage Trends Include Mood-Supporting Foods, Function-Focused Hydration, Protein-Packed Snacking, the Rise of AI, and Third-Culture Cuisines

(Washington, D.C.) — As the food landscape continues to evolve—reflecting technological advancements, cultural and economic shifts—the International Food Information Council (IFIC) presents its annual food trends forecast. According to its team of food, nutrition and health experts and its consumer research insights, 2024 will see more functional beverages, a boom in botanicals, rising demand for foods that support emotional well-being, a focus on food labels and a growing acceptance of artificial intelligence (AI). Mood on the Menu “The belief that the food we eat directly influences not only our physical but also our emotional and mental well-being continues to gain traction, prompting a paradigm shift in the way we’re eating and what we’re placing in our shopping carts,” explains Wendy Reinhardt Kapsak, RD, MSN, Chief Executive Officer of IFIC. According to the IFIC 2023 Food & Health Survey, three in four Americans (74%) believe the food and beverages they consume have a significant or moderate impact on their overall mental and emotional well-being. Conversely, more than six in ten (61%) also believe their overall mental and emotional well-being has a significant or moderate impact on their food and beverage choices. In the next year, IFIC forecasts a greater emphasis on how nutrition can support mental and emotional health, including supplements focused on women’s health, as well as foods and beverages to assist with sleep, stress reduction and support mood (look for ingredients such as ashwagandha and turmeric). The demand for wellness-related products will also lean on the use of botanicals—a group of ingredients that include herbs, flowers, and roots—and will be incorporated into teas, seltzers, and certain foods. Function-Focused Hydration   The bubble hasn’t burst for bubble water. “In 2023 we saw a boom in flavored sparkling water (#WaterTok garnered over 960 million mentions on TikTok!) and the premium hydration […]

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A Brief History of Food – Rethinking “Processed”

Farm to fork, field to plate, seed to shelf. … More and more we want to know where our food comes from. We want to know where it was grown (or produced), who grew it, and how. The same could be said for food ingredients. Where did they come from? How did they come to be? Why are they in our food? To gain perspective on the origins of food ingredients, let’s take a look at the history of food itself. We’ve come a long way from our hunter/gatherer days, to farming and processing food by hand, and ultimately to modern day farming and food production. This evolution of food acquisition and production means that food itself is technology. All foods (with a few exceptions) are processed. It’s simply not possible, convenient, or even healthy to avoid all processed foods. And you shouldn’t want to. We have never had food that is more safe, nutritious, and delicious than we have today. The Industrial Revolution is what allowed us to achieve these important qualities in our food system. Food ingredients, from ones that are centuries old to ones more recently developed, help make possible a safe, convenient, healthful, flavorful and affordable food supply. By processing food and incorporating different ingredients, we are able to enjoy safer food (through the use of preservatives, like ascorbic acid, i.e., vitamin C), higher-quality food (which stays fresh longer), more nutritious food (by enriching with various nutrients), and more delicious food (enhanced taste and texture through flavors, spices, emulsifiers, etc.) Take it from food historian and author, Rachel Laudan, who counters the claims that food is less safe, less nutritious and over-processed, as well as the yearning for a romanticized past that never actually existed. The real past was a division of classes – the wealthy and powerful enjoying […]

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Food Allergies Throughout the Lifespan

Thirty-five years ago, the prevalence of food allergies was approximately one percent. Today, approximately 32 million Americans are living with food allergies. With these rising rates, it’s likely that you or someone you know suffers from this major health concern. Depending on when food allergies develop (as an infant or later in life as an adult), individuals and families with children can encounter unique challenges when choosing which foods to eat. But first, what are food allergies? Food Allergies Defined Milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish and sesame are referred to as The Big Nine. These foods account for 90 percent of allergic reactions in the U.S. Allergens differ across the globe and can vary by country depending on the dietary patterns of the population. A food allergy is a serious medical condition in which the body’s immune system reacts to something in a food – typically a protein. When people with food allergies encounter an offending protein in food, their body’s immune system responds by releasing immunoglobulin. These antibodies cause immune-mediated reactions that result in a variety of symptoms from mild to severe. Reactions can take on the form of skin irritations such as rashes, hives and eczema. Gastrointestinal symptoms such as nausea, diarrhea and vomiting or a more severe reaction known as anaphylaxis can also occur. Allergic reactions to food may not happen immediately. They can also vary in severity. Factors like the amount and when allergens were eaten play a role in each reaction. Perhaps you or someone you know is living with a food allergy. Whether they are young, middle-aged or older, the fact is that everyone living with food allergies encounters unique and often different challenges at each stage of life. Here’s what you should know: Infants Milk is the most common […]

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Back to School with Food Allergies

Fall is on the horizon, and with it comes back-to-school season. Many American students have already returned to the classroom this month, while some are still revving up for a new year of learning. The new school year can prompt mixed feelings of anticipation and joy as students get ready to learn new things, be with friends again and begin new activities. However, starting school again can also be complicated by many factors including dealing with food allergies in both classrooms and cafeterias. While it may seem stressful, a bit of knowledge and preparation can help both parents and students feel confident to re-enter the school environment. Special Considerations for the Fall 2021 School Year The 2021-2022 school year presents a food allergy community of parents, students, and teachers with a unique set of challenges due to the ongoing COVID-19 pandemic. The Centers for Disease Control and Prevention (CDC) has several recommendations to prevent the spread of COVID-19 in schools. The CDC, known and respected across the globe for leading by science, provides several practical recommendations to protect the public from Coronavirus infections while prioritizing the need for in-person learning for school-aged children. The CDC goes further by encouraging vaccination for those aged 12 and up, advising for universal indoor masking in schools, physical distancing and practicing frequent handwashing. Some of these recommendations may be a relief for an already close-knit community, as well as a growing community of food allergy-conscious parents and students. Public health practices like increased cleaning and handwashing can be proven effective in reducing the potential risk of children having an adverse reaction to an offending food or protein. Regardless, families may feel heightened stress and anxiety surrounding new protocols regarding food and cleanliness in classrooms. Food Allergy Research and Education (FARE) offers back to school […]

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GMOs and Your Next Shopping Trip: An FAQ to Keep Handy

Food with genetically modified organisms, otherwise known as GMO foods, have been around for decades. However, while they have been proven to be just as safe as conventionally grown foods, and in some cases are more nutritious, there remains some unknown facts about GMO foods and several myths relating to them. IFIC has discussed how GMOs help farmer productivity and aid in environmental sustainability, but more questions have come to consumer’s minds when it comes to GMOs and grocery hauls. Here is a list of FAQ’s that may come in handy for your next shopping trip: Are GMOs Labeled in Stores? Currently, you may find some food products with labels that inform shoppers of foods containing bioengineered ingredients–these would include GMOs. This type of notice is not meant to indicate safety, lack in quality or nutritional value—it is simply there to keep consumers informed about what is in our food. In 2018, the US Department of Agriculture announced plans to finalize the National Bioengineered Food Disclosure Standard’s List of Bioengineered (BE) Foods. This list has since been published in the Federal Register and the regulation became effective December 29, 2023. Mandatory compliance for all food companies will begin on July 21, 2025. The regulation requires companies to place language or a symbol on all products that contain bioengineered ingredients. However, many companies already voluntarily place this label language on their products. Keep in mind that this regulatory action to disclose GMO information is not meant to signal a safety or quality concern. What Does a Non-GMO Label Mean? Now that you know that many foods carry bioengineered food language on its packaging signaling GMO ingredients, you may ask yourself ’What does a “Non-GMO” label really mean?’ These labels generally indicate that GMO biotechnology was not used to produce a food product. There […]

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Consumers Remain Disconnected from Their Food: 2008 Food & Health Survey Gauges Consumer Attitudes on Nutrition and Food Safety

The 2008 Food & Health Survey: Consumer Attitudes toward Food, Nutrition & Health, commissioned by the International Food Information Council Foundation, is the third annual national quantitative study designed to gain insights from consumers on these important topics. The research provides the opportunity to see how consumers view their own diets, their efforts to improve them, and their understanding of the food components in their diets and how to safely prepare food. In order to develop effective nutrition and food safety communications that would help consumers implement behavioral changes, health professionals, educators, and others can learn what issues are most important to consumers where confusion is greatest, and where educational efforts are needed. The following are key findings from the 2008 Survey with comparisons to the results from the 2006 and 2007 editions of the Food & Health Survey. Overall Health: Americans’ perception of their health status continues to show improvement with 39 percent indicating their health is “excellent” or “very good” compared to 33 percent in 2006. Although there was no real change from year to year, Americans’ degree of satisfaction with their health status remained relatively high with 59 percent indicating that they are “extremely satisfied” or “somewhat satisfied.” Weight: Americans’ concern with their weight appears to be a very strong factor influencing the decision to make a dietary change. Seventy-five percent say they are concerned with their weight, compared to 74 percent in 2007 and 66 percent in 2006. In addition, 69 percent of those who made a change to their diet cite their reason is “to lose weight,” and 57 percent say they are actively “trying to lose weight.” Diet and Physical Activity: Two-thirds of Americans (67 percent) reported making changes to improve the healthfulness of their diet. The specific types of dietary changes they most […]

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Food Allergy or Intolerance: What’s the Difference?

You’ve started to experience stomach pain and discomfort every time you eat one of your favorite foods. One day you stop and ask yourself, “Wait, is this a food allergy? What about a food intolerance? Or could it be something else altogether?” Before you chalk it up to an allergic reaction and start taking foods out of your diet, it’s important to know the differences between a food allergy and a food intolerance—and how you can work with medical professionals to better understand both. Knowing the differences between these two health conditions and understanding your own susceptibility to potential allergens and irritants can help you make better food choices and feel more comfortable during and after your meals. So, what’s the difference between a food allergy and a food intolerance? Food Allergies affect the Immune System. Food allergies are characterized by an immune response to protein in food. The body’s immune system goes into defense mode and begins fighting off the offending proteins it considers harmful. Foods that are known to cause allergic reactions are called allergens. The major allergens in the U.S. are milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish and sesame and are commonly referred to as “The Big Nine.” Some individuals who consume these allergens can have an adverse (allergic) reaction to the foods. Typical symptoms of allergic reactions include skin irritations, nausea, vomiting, diarrhea and life-threatening anaphylaxis: the most severe form of allergic reaction. Many of these symptoms may leave you feeling sick but experiencing them is not enough to diagnose a food allergy. In fact, food allergies can only be diagnosed by a medical doctor who is a board-certified allergist. Allergists use a number of techniques to diagnose a true food allergy. These diagnostics can include a medical history, an oral food challenge, […]

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