To Formulate or Not to Formulate? The Lowdown on Infant Feeding

The first year of life is vital for a child’s growth, and proper nutrition is crucial to ensuring that infants have the necessary building blocks to support this period of rapid development. For about the first six months of life, an infant must consume exclusively either human milk or infant formula, with solid foods added to supplement human milk or formula from six months to one year. There are many considerations when deciding which path (or a combination of both) is right for a new parent feeding their baby—read on for the lowdown on different kinds of infant feeding, including important safety considerations surrounding the use of infant formula. Human Milk and Infant Formula: The Basics Human milk is considered the optimal source of nutrition for infants; it provides all of the nutrients needed for a baby’s development for approximately the first six months of life and has been found to have an array of health benefits. Human milk contains bioactive compounds that promote healthful gastrointestinal, immune, and brain development. In addition, research shows a link between human feeding and subsequent decreased risk for chronic diseases like type II diabetes. Additionally, human milk feeding can help foster bonding between a mother and her baby (although fathers, partners, and other caregivers can bond in different ways with alternative feeding methods). The current World Health Organization recommendation is to exclusively feed infants human milk, if the mother is able to do so, for the first six months of life. After the first six months, an infant’s needs for certain nutrients, particularly iron and vitamin D, are difficult to meet through human milk alone, and complementary solid foods are recommended to be introduced between four and six months. The current Dietary Guidelines recommend continuing human-milk feeding until an infant is 12 months or […]

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IFIC Spotlight Survey: Plant Alternatives To Animal Meat 2.0

In our first consumer survey on plant alternatives to meat, we explored people’s experiences with meatless protein products made from plants. We heard about their likes and dislikes and their reasons for having tried them. In doing so, we also found that based solely on Nutrition Facts labels, more people believe that a plant alternative is healthier than ground beef. But we did not learn what information on the Nutrition Facts label people use when making such decisions. This follow-up consumer survey identifies the factors involved. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about plant alternatives to animal meat. One thousand adults aged 18+ years completed the survey from March 10-11, 2020, and responses were weighted to ensure proportional results.  Key findings include:

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IFIC Spotlight Survey: Consumer Viewpoints & Purchasing Behaviors Regarding Plant & Animal Protein

Between the popularity of plant-based eating and diets like keto and Paleo, protein continues to be top-of-mind for American consumers. But exactly when and why do people prioritize protein? What are the purchasing influencers for the variety of options on the market? And what do people think about new choices being created through scientific advances—such as cell-based meat? This survey aimed to find out. In addition to demographic information like race and ethnicity, gender and age, this survey also examined the impact of the eating patterns people follow on their perceptions perceptions and behaviors related to protein. Throughout, we’ve highlighted notable differences in responses between omnivores, vegetarians, vegans and pescatarians. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about plant and animal protein. One thousand adults aged 18+ years completed the survey from November 9-10, 2020, 4-9, and responses were weighted to ensure proportional results.  Key findings include:    

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Food Trends to Watch in 2020

Intuitive Eating and the “Un-Diet”; Sustainability (Finally!) Takes Shape; New Food Tech Gathers Momentum (Washington, D.C.)—As a new year and new decade offer opportunities to take stock of where we’ve come and to anticipate the changes ahead, the International Food Information Council (IFIC) Foundation is forecasting five broad trends for food and nutrition in 2020.  “Each year, our team of registered dietitians, nutrition experts and consumer researchers takes a look at what we can expect in the coming year,” said Joseph Clayton, president and CEO. “In 2020, we predict that topics surrounding sustainability, alternative foods and healthy diets will move in some unexpected directions.”  Sustainability: From Buzzword to Specifics   Interest in sustainability has grown for the past few years, and while in 2020 the topic will mature and evolve, confusion still surrounds the exact definition of sustainability.  For several years, the IFIC Foundation’s annual Food and Health Survey asked whether sustainability was a factor in consumers’ food and beverage purchasing decisions. Between 2012 and 2018, that number ranged between 35% and 41% of consumers.  However, when the 2019 Survey asked whether “environmental sustainability” was a factor in purchase choices, that number dropped to 27%, indicating that consumers’ notions of sustainability extend beyond just the environment. When it comes to environmental sustainability, consumers are eager to know and do more. According to the 2019 Food and Health Survey, 63% said it is hard to know whether the food choices they make are environmentally sustainable. Among that group, nearly two-thirds (63%) say environmental sustainability would have a greater influence on their choices if it were easier to know.  Consumers also consider factors such as the labeling of various product ingredients and attributes, along with production methods and food packaging, to be under the sustainability umbrella. We can also expect concepts like soil health and regenerative agriculture—“giving back to the land” rather than just conserving resources—to gain traction in 2020.  A New Climate for What We Eat   On an almost daily basis, […]

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Most Americans have Eaten Plant-Based Meat Alternatives Over the Past Year, According to New IFIC Survey

(Washington, D.C.)— Chances are you’ve either tried – or know someone that’s tried – a plant-based meat alternative. And perhaps because of COVID-19, most Americans report consuming them at home.   A survey by the International Food Information Council (IFIC) is adding a new perspective to the plant-based boom—including how often we’re consuming these foods and why, and what shapes our knowledge and perceptions of them.  The Popularity of Plant-Based Meat is Growing  Among those who have at least some role in food shopping and food decision-making, plant-based meat alternatives are already proving remarkably popular. According to findings from the “Consumption Trends, Preferred Names and Perceptions of Plant-Based Meat Alternatives” survey about two-thirds (65%) of Americans reported eating “products that attempt to mimic the flavor and texture of animal protein but are made with only plant products” in the past year—with 20% consuming them at least weekly and another 22% consuming them daily. Another 12% said they had not consumed plant-based meat alternatives over the past year but would like to try them in the future.  The results suggest growing momentum from findings in previous IFIC surveys—including the 2021 Food and Health Survey, which found that 24% of adults were consuming more protein from plant sources in the past year and 19% were eating more plant-based meat alternatives. Similarly, a January 2021 survey found that 28% had tried plant alternatives to animal meat for the first time in the past year.  A Hunger for Healthfulness  In this new research, survey respondents were given a list of reasons they might choose to consume plant-based meat alternatives. Healthfulness led the pack, with 39% ranking it among their top-three reasons, followed by being a source of high-quality protein (34%), liking the taste (33%), environmental/sustainability benefits (23%) and health claims/certifications (23%).  Roughly half of consumers cited the Nutrition Facts label (52%) and the ingredients list (49%) as one of their top two ways to confirm their […]

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What is the Pegan Diet?

The pegan diet is a mash-up of two popular styles of eating: vegan and paleo. With the vegan diet’s strict adherence to animal-free eating and paleo’s reputation for being meat-centric, it might seem like these two eating styles are opposites. And yet, the pegan diet attempts to blend the best of both worlds. How does it work, and is it sustainable? Let’s take a look. More About the Pegan Diet The pegan diet borrows its plant-based philosophy from the vegan diet and its love of meat from the caveman-inspired paleo diet. If you need a refresher, the paleo diet attempts to model what those living 2.6 million years ago in the Paleolithic era ate: vegetables, fruits, fish, meat and nuts. It excludes dairy, grains, legumes, sugar, oils, salt, alcohol and coffee. Veganism, on the other hand, allows only the consumption of plant-based foods and prohibits the eating of animal-based foods. The main principle of the pegan diet is its emphasis on whole foods and its limitation of processed foods. Specifically, the pegan diet encourages its followers to make 75 percent of their diet plant-based, with the remaining 25 percent of foods coming from animal sources. Anything Else I Should Know? Yes. While the pegan diet’s emphasis on plant foods is a good one, it also includes other strict parameters that aren’t proven to benefit health. For example, gluten is not allowed on this diet—and not because of legitimate health conditions like celiac disease or gluten sensitivity. Instead, gluten is restricted for a few less-scientific reasons. For starters, milling technology hadn’t yet been invented in the Paleolithic era, so grains weren’t part of caveman diets. It’s also shunned for other reasons which are unproven in the published nutrition literature. Gluten-free grains, however—like quinoa, brown rice, oats, and amaranth—are allowed, but recommended […]

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New Plant-Based Foods Round-up

The plant-based foods trend is nothing new, but it does seem to be growing as fast as a weed. In particular, plant-based proteins are gaining attention and consumers are gradually becoming more interested in diversifying their plates to include more plant-based proteins. Although plant-based alternatives to animal products have been around for millennia, it seems that new options arise constantly, as innovators redesign everything from milk, to burgers, cheeses and even eggs. While products like soy milk and veggie burgers are now commonplace in many coffee shops and burger joints, new technology is bringing goods like plant-based cream cheese, hard-boiled eggs and chicken nuggets to our grocery stores. For the bagel connoisseur: plant-based cream cheese First in our new foods round-up is plant-based cream cheese. Vegan cheeses that use soy or nuts to mimic the texture of dairy-based cheeses have existed for decades, but cheese-derived products like cream cheese have constantly been in development to mimic the characteristic creamy texture. Current plant-based cream cheese products are typically soy or nut-based, similar to other plant-based cheese products, and will usually have lactic acid or lactic acid-producing bacteria added during production. Despite what its name implies, lactic acid does not add lactose; rather it is needed to acidify the product to make the plant-based “curds” that are essential in dairy-based cream cheese production. Acidification changes the structure of the start product, which is often liquid drained from soaking nuts or soy, creating a thicker, creamier structure, which is expected in cream cheese. Additionally, since milk fat isn’t inherent in these plant-based alternatives, some manufacturers may use coconut in their formulations to add more creaminess. For the champion of breakfast: plant-based hard-boiled eggs Plant-based eggs have been around for a short while, though typically in liquid form, which makes for easy scrambled eggs […]

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What is Zinc?

Highlights The basics Zinc is a mineral that plays a diverse array of roles in human health. It’s a necessary component for much of the activity within our cells, including DNA and protein synthesis. It also supports the body’s immune function, growth, development and wound healing. Because minerals cannot be produced by the body, it is important that zinc is adequately obtained from our diet. Zinc is found in a variety of animal and plant-based foods and can also be found as a stand-alone dietary supplement and as an ingredient in throat lozenges intended to reduce symptoms of the common cold. Although deficiency is relatively rare in developed countries, certain populations are at risk for not consuming enough zinc, which can manifest as stunted growth in children and adolescents, fertility issues, diarrhea, skin irritability, increased risk for infectious diseases and slow wound recovery. Several groups are at risk for deficiency, including people who are malnourished or have difficulty absorbing nutrients from the gastrointestinal tract (such as people with inflammatory bowel disease or celiac disease), pregnant and breastfeeding women, vegetarians and vegans, and people who abuse alcohol. Zinc supplementation has also been associated with reducing the duration of the common cold, although these effects can vary from person to person and an optimal dose of zinc has not been determined. Zinc and health Zinc is crucial for the proper functioning of many body systems and cellular processes, including: Recommended intakes Our bodies cannot make or store zinc, so it is critical that we get it from our food on a consistent basis. The National Academies of Sciences, Engineering and Medicine have set dietary reference intakes (DRIs) for zinc, and these recommended dietary allowances (RDAs) differ by age, sex and life stage. Teenage and adult men generally have higher zinc requirements as […]

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