IFIC Celebrates National Hispanic Heritage Month and World Food Day: An Interview With Sylvia Meléndez Klinger

September 15th through October 15th marks National Hispanic Heritage Month, a special time during which IFIC seeks to recognize and connect with leaders in the world of Hispanic and Latinx food production and nutrition. This year, we spoke with Sylvia Meléndez Klinger DBA, MS, RD, a nutrition entrepreneur, educator, and author. In addition to writing cookbooks and scientific publications, Sylvia is an adjunct professor and the Professional Development Chair of the International Affiliate of the Academy of Nutrition and Dietetics (IAAND). As a leading expert in cross-cultural nutrition and health issues, Sylvia offers deep insights on the impact of Hispanic heritage in our food system. Many non-Hispanic/Latinx consumers enjoy foods from that heritage—like maduros, guacamole, and arroz con pollo—but don’t know much about the links between Hispanic culture and widely available, nutritious food. What do you wish more people knew about Hispanic and Latinx foods available in the U.S.—and how these foods can contribute to building a healthy diet? Hispanic foods are incredibly nutritious, full of flavors, and colorful. The best part is that you can find many of these delicious foods in the U.S. When I think of Hispanic foods, I first gravitate towards beans. Canned beans are convenient, an excellent source of fiber and protein, and full of nutrients such as iron, potassium, calcium, and magnesium. Many Latinx people love them and eat them according to their traditional recipes. For example, Mexicans often eat refried beans, Puerto Ricans prepare them as guisados (stewed), and people in the Dominican Republic eat beans for dessert as habichuelas con dulce. Other commonly eaten nutritious foods that are staples linked to Hispanic culture are mangos (which are high in fiber and vitamin C), oranges (which are rich in vitamin C), corn tortillas (which provide whole grains), and tomatoes (which are high in […]

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Top Three Takeaways About Low- and No-Calorie Sweetener Safety

Once upon a time in human evolution, finding sweet-tasting foods was considered critical for survival, as they were thought to signal a safe source of calories. By the early 1900s, people were interested in calorie-free sources of sweetness. American President Teddy Roosevelt famously enjoyed saccharin; the original no-calorie sweetener that was discovered in the 1870s. His use of saccharin sparked public conversations about low- and no-calorie sweeteners (LNCS) that continue to this day. One of the most common questions that people have about LNCS such as aspartame, saccharin, stevia, and sucralose is: “Are they safe to consume?” A large body of scientific literature has addressed LNCS safety concerns, yet International Food Information Council (IFIC) consumer research has found that most people do not rely on scientific journals to inform their opinion of LNCS safety, instead preferring to do their own research. Our February 2024 webinar, “Breaking Down the Basics and Biological Fate of Low- and No-Calorie Sweeteners,” focused on how our bodies handle LNCS, from consumption to excretion, and everything in between. Here are the top three takeaways. 1. The public has questions about low- and no-calorie sweetener safety. LNCS are some of the most studied ingredients in the history of our food supply. Governments and independent researchers from around the world have investigated LNCS for more than 100 years. Today, LNCS are approved for use around the world. While our scientific understanding of LNCS safety has evolved, many consumers continue to have questions. Part of this curiosity may stem from a lack of awareness about the LNCS approval process. IFIC 2023 consumer research on dietary sweeteners found that 20% of survey takers are unsure about who is responsible for approving the use of LNCS in the U.S. Eight percent believe no authority is responsible, while only 33% believe that […]

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Five Food Trends To Watch in 2019

Consumers Adopting an Origins-Focused Approach When Buying Food (Washington, D.C.) — While consumers cite broad aspects like taste, price and familiarity as the top reasons to purchase certain foods, they also crave a deeper understanding of what they are eating. Americans want to learn more about the origins of their food and its entire journey from farm to fork, according to the International Food Information Council (IFIC) Foundation. “Americans have a growing appetite for more information about their food, and technology is enabling eaters like never before,” said Joseph Clayton, CEO of the IFIC Foundation. “It’s also driving transparency across the food supply chain.” IFIC Foundation predicts that 2019 will bring a larger focus on the food journey, greater attention to food safety and allergens, continued consumer concern about sugar and increased popularity of plant-based eating. Discovering Our Foods’ Origin Stories Consumer interest and awareness of the origins of their food used to start and stop at the grocery store or restaurant. Today that’s a thing of the past. Consumers want to know how their food is produced, where it came from and the quality of the ingredients. They also have broader questions about environmental sustainability and many seek brands that align with their broader social values. The 2018 Food and Health Survey revealed over half of respondents indicate recognizing the ingredients, understanding where food is from and the number of ingredients as key factors that impact purchasing decisions. Interestingly, women were more likely to rate these factors as more important when compared to men. In addition, compared to 2017, more Americans cited that understanding how the food is produced altered their decision to buy a food or beverage. From seeds planted to crops harvested to products sold and served, we seem to crave a 360-degree picture of what we’re eating. Tackling […]

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Food Trends for 2023 Will Include Wellness Drinks, Gut Health, Plant-Based Food Innovations, Confusion Around New Labels and Terminology

(Washington, D.C.) — With issues like inflation, supply chain disruptions, technological advancements and changing consumer desires, the food system is experiencing a dizzying level of change and unpredictability. But despite that instability—or because of it—several food trends are emerging for 2023, according to the International Food Information Council (IFIC). Among them are healthful beverages, demands for probiotics and protein, a focus on food labels and a lens on diversity in food systems. Drinking Our Way to Wellness In 2023, wellness will continue to be top-of-mind for many consumers, but it will increasingly come in liquid form, driven in large part by consumers looking for added benefits like energy, mental health and gut health support. IFIC’s 2022 Food and Health Survey found that “more energy and less fatigue” were the most sought-after benefit from foods and beverages, with 37% of Americans saying so. You can expect to see options that cater to those wishes multiply, such as “alt caffeine” choices to old standbys like coffee and tea. Along with yerba mate, keep an eye out for more yaupon tea, a lower-caffeine alternative with a sweet flavor profile, which is derived from a species of holly native to the deep South. Mocktails and nonalcoholic cocktail options continue to take up more and more real estate on menus and grocery store shelves, and are especially popular among younger consumers. Perhaps a reaction to the early days of the pandemic (where alcoholic sales and consumption spiked), be prepared to see a growing wave of nonalcoholic options not just during Dry January and Sober October. While energy was the most sought-after food benefit for all adult population groups, according to the 2022 Food and Health Survey, “emotional/mental health” was among the top three sought out by Gen Z, with more members of the generation desiring […]

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Latest Research Reveals What’s Really Keeping Consumers From Eating Fruits and Vegetables

(Washington, D.C.) — As Earth Day approaches, consumers are thinking about what’s healthy for both people and the planet— with fresh fruits and vegetables top of mind. But despite the best of intentions, new research from the International Food Information Council (IFIC) reveals significant barriers to produce consumption.  “Spring is the time when people are planning gardens and planting seeds; it is also typically a time when lists of which fruits and veggies are safer for you to eat start to circulate on newsfeeds,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO, said. “Our consumer research shows Americans consider how their food was grown when making food decisions, yet at the same time, Americans have never been more removed from the farm. It is our mission to help bridge that gap with consumer insights and science communications.”  Most Americans Show Interest In How Food Is Grown Yet Express Serious Concerns  According to the 2024 IFIC Spotlight Survey: Public Perceptions Of Pesticides & Produce Consumption, the majority of Americans (91%) consider how their food is grown when making food and beverage decisions; less than one in ten (8%) never consider how it travels from farm to fork.   Keeping food safe (70%) and the use of pesticides (60%) are top concerns when considering how food is grown. Nutritional content, use of agricultural technology, environmental sustainability, animal welfare, and farm workers welfare were other listed concerns consumers factor into their purchase decisions.   Concerns and Myths About Pesticides Persist  Pesticides are commonly utilized by farmers for pest control as a tool to protect public health by ensuring safe and sufficient food production. Pesticides are regulated by several government agencies worldwide. Yet it is clear consumers remain confused regarding the methods, reasons, and situations where pesticides are used.   Many Americans (47%) believe […]

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Optimal Daily Dairy Consumption Remains Elusive Despite Well-Established Health Benefits

New Research Reveals Opportunities To Improve Consumption In Advance Of National Dairy Month (Washington, D.C.) — Dairy foods and beverages are recommended as part of a healthy dietary pattern given their well-established benefits according to the Dietary Guidelines for Americans (DGA), yet nearly 90% of Americans do not consume the recommended three servings per day. As June’s National Dairy Month approaches, the International Food Information Council’s (IFIC) most recent consumer research, Exploring Fluid Milk & Dairy Food Consumption Patterns to Improve Diet Quality & Nutrition Equity, dives deep into dairy consumption trends and examines the perceptions, motivators, and barriers that may keep consumers from experiencing dairy’s benefits. “While Americans acknowledge that dairy foods and beverages are affordable, accessible, and an essential part of a healthy diet, many are not fully experiencing dairy’s benefits. Given that dairy continues to be an under-consumed food group, we wanted to investigate potential consumption barriers, including those that may be uniquely attributable to race, ethnicity, and/or income level,” explained IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “We seek to understand the many complex factors and layers that may affect how people, especially Black, Indigenous, and People of Color (BIPOC) communities, think about dairy foods and beverages.” Consumers Believe That Dairy Is An Essential Part In A Healthy Diet One thing is clear: A solid majority of Americans (78%) believe that dairy is an essential part of a healthy and balanced diet. In addition, most consumers can identify the health benefits of consuming dairy products. The most recognized benefits are bone health (90%) and dental health (79%). Lesser-known health benefits include the promotion of a healthy immune system (65%), heart health (54%), and maintaining healthy blood pressure (51%). Taste Is A Top Motivator for Dairy Consumption Consumers overwhelmingly rank taste as the main factor […]

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The Protein Truths You’ve Been Waiting For

The word of cod. The gospel of tofu. The dogma of soy. Finally, the 2015 Food and Health Survey has shed light on what Americans think about all things protein (and plenty of other food issues too!). While a few protein facts seem well-known, some of us could use a refresher on the benefits of protein.   Protein 101 Gear up for a crash course in protein wisdom, and see if you know protein better than the average American. #1 “It is important to get enough protein in your diet”  (Americans nailed it!) 9 out of 10 Americans know it’s important to get enough protein in their diet. We humans are essentially made of proteins; protein provides structure for every cell in the body. Brittle hair, lackluster skin, and fatigue are all symptoms of protein deficiency. Consuming adequate protein allows for optimal muscle growth and keeps us full between meals.   #2 “Distributing your protein intake throughout the day is the best way to consume protein.”  (A little weaker…) 1 in 4 Americans are unaware that you need to distribute protein evenly throughout the day to promote muscle health. A 2014 study in the Journal of Nutrition showed that muscle growth is 25% higher when protein is evenly distributed through breakfast, lunch, and dinner, compared to the traditional high-protein evening meal. A good rule of thumb is to get 15-30 grams of protein per meal. Cheat sheet: 3 oz of chicken has roughly 25 grams of protein, and 3 oz of firm tofu contains 6 grams of protein.   #3 “Protein can help maintain muscle as you age” (Needs improvement!) Almost 20% of Americans are unaware of the benefits of protein in aging. Older adults require consistent protein intake at each meal to maintain muscle health. However, certain diseases and […]

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Healthy Mother, Healthy Baby: Prenatal Nutrition 101

There may never be another time in your life where you receive a doctor’s order to consume 300 more calories per day! Your baby-to-be needs those extra calories. While pregnant, eating a healthy diet is crucial to making sure your baby is getting all the essential nutrients to develop properly. Before we get started, keep in mind that weight gain is a normal part of pregnancy. Not everyone will gain the same amount and that’s ok. Gaining the same amount of weight is not recommended for everyone—it depends on your starting BMI. Here’s a link to the Institute of Medicine’s guidelines. What does a healthy diet look like for a pregnant woman? Pregnancy is special time in life, so it makes sense that you have special nutritional needs. Here are a few tips to help deliver a healthful diet while pregnant: 1. Make half your plate fruits and vegetables. Fruits and vegetables remain an important source of vitamins and minerals during pregnancy. 2. Make at least half of your grains whole. Whole grains offer key vitamins, minerals, and fiber. Enriched grains should be included in your diet, too. These grains have been fortified with B vitamins (thiamin, riboflavin, niacin and folate) and iron, all of which are important for healthy growth and development. So important, in fact, that in 1998, the United States FDA required folic acid be added to enriched flour to reduce the risk of neural tube birth defects. 3. Choose fat-free or low-fat dairy. For example, try switching to skim or 1% milk. This can help reduce your saturated fat intake. Milk products (e.g., milk, yogurt, cheese and fortified soy beverages) can be an excellent source of vitamin D and calcium necessary for your baby’s bone growth. 4. Make sure to get enough protein. Protein’s main roles are […]

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