A Quick Look Into Dairy Production

Dairy is often something I rely on—ice cream and froyo keep me cool in the summer, hot chocolate and lattes keep me warm in the winter, and a cold glass of milk can instantly transport me back to childhood. All thanks go straight to the dairy cows and farmers working around the clock. In fact, a single cow can produce approximately 6.5 gallons of milk daily and supply over 21,000 pounds of milk yearly, not counting the milk her newborn calf will drink. That milk is just the start for dairy lovers. It may be transformed into cheese, yogurt, or a number of other food products through a series of well-monitored, science-driven steps on the farm, in warehouses and in factories. From cow to carton Shortly after giving birth to a calf, a dairy cow will start producing milk, and she will continue to do so for about ten months. This milk is collected on the farm and then transported for further processing, specifically for pasteurization and homogenization. Pasteurization is the means of treating a food product, often by heat, to reduce the risk of foodborne pathogens surviving in the product that could potentially make consumers sick. The Food and Drug Administration (FDA) regulates this process very carefully for milk products, specifying the amount of time and temperature milk must be heated—for example, lower temperatures require longer time to make sure any harmful pathogens are destroyed. The next step, homogenization, ensures that the contents of milk—its protein, fat and sugars—remain one consistent mixture rather than clumps separated among liquid. The pasteurized, homogenized milk then may be packed into various containers, stored at safe temperatures, and shipped to grocery stores and markets for human consumption. Plant-based products like almond milk and oat milk will similarly go through an FDA-mandated process to […]

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Everything You Need To Know About Acesulfame Potassium

What is acesulfame potassium? Acesulfame potassium is a no-calorie sweetener that is used in foods and beverages to provide sweetness without the added calories contained in sugars. While some types of sweeteners are considered no-calorie (e.g., acesulfame potassium, monk fruit sweeteners, stevia sweeteners and sucralose) and others are low-calorie (e.g., aspartame), this category of ingredients is often collectively referred to as artificial sweeteners, high-intensity sweeteners, low-calorie sweeteners, low- and no-calorie sweeteners, nonnutritive sweeteners or sugar substitutes. Originally developed by German researchers in 1967, acesulfame potassium was first approved for use in Europe in 1983. Five years later, in 1988, it was approved in the U.S. Today, it is often used in combination with other low- and no-calorie sweeteners, such as aspartame and sucralose, to provide a more sugar-like taste than acesulfame potassium provides on its own. Like other low- and no-calorie sweeteners, acesulfame potassium is intensely sweet. It is about 200 times sweeter than sucrose (table sugar), so only small amounts are used to match the sweetness provided by sugar. Acesulfame potassium retains its sweetness at a wide range of temperatures and in many food-processing conditions, which allows it to be used as an ingredient in a variety of food products, including baked goods, beverages, candies, chocolates, dairy products, desserts, and more. When acesulfame potassium is used as an ingredient in a packaged food or beverage, it will appear in the ingredient list for that product as either Ace-K, acesulfame K, or acesulfame potassium. Acesulfame potassium is also used as an ingredient in some tabletop sweeteners. The most common brand of sweetener in the U.S. that contains acesulfame potassium is Equal® Original. What happens to acesulfame potassium after consumption? Acesulfame potassium provides sweet taste quickly after it is consumed. Eventually, it is completely absorbed into our blood from the gut, […]

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Intuitive Eating Misconception: Does Anti-Diet Mean Anti-Health?

One-third of people are dieting—counting, measuring and potentially overthinking their food choices. But what if I told you there were other options—alternatives that didn’t require you to spend significant time each day deciding on, wrestling with and often being unsatisfied by your food choices? Welcome to the anti-diet (or non-diet) approach. Sound too good to be true? Maybe. But so did that juice cleanse your friend tried last week. The anti-diet approach pairs well with intuitive eating, which is a style of eating that doesn’t have unbending restrictions and rules. Instead, intuitive eating puts you back in the driver’s seat to make decisions about what, how much and how often you eat. If it sounds overwhelming, it may be at first. But there are 10 principles that can guide you so that ultimately you’re eating satisfying, nourishing food—not too much or too little—when your body is hungry. And if you end up over- or under-eating, that’s okay too. You’re not perfect, and the great thing about intuitive eating is that it doesn’t expect you to be. Cheers to that! If you’re still not totally sold, you’re in good company. That’s why we’ve created this blog series to address some of the misconceptions around intuitive eating and the anti-diet approach. Our first post will dive into one very fair question: If intuitive eating is anti-diet, does that mean it’s anti-health? We chatted with Robyn Nohling, FNP-BC, RD, a family nurse practitioner and registered dietitian who does not advocate for diets. She helped explain why anti-diet is indeed pro-health. The anti-diet approach is inclusive of all body types. The anti-diet approach utilizes a Health at Every Size (HAES) framework, which emphasizes the idea that everyone, regardless of body size, can pursue healthy behaviors. Robyn debunks some myths around HAES: “HAES does not […]

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IFIC Spotlight Survey: Perceptions & Use Of Dietary Sweeteners

It’s common to hear cautious phrases surrounding sugar intake, whether in regard to day-to-day consumption or around holidays and special occasions where food, drinks and desserts are focal points. But who do people really trust when it comes to information about the health effects of sugar and sweeteners? And are people more likely to consume foods and beverages that contain certain sweeteners over others? In addition to seeking the answers to these questions, this survey aimed to explore which information sources and labels are the most influential when buying sweet foods and beverages, how people use Total or Added Sugars information in making their purchasing decisions, and how the perceptions and behaviors of parents and caregivers of those under 18 may or may not differ from those without children in their care. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and dietary sweeteners. One thousand adults aged 18+ years completed the survey from April 9-14, 2021, and responses were weighted to ensure proportional results.  Key findings include:  

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Safety & Survival: The High Stakes of Food Allergen Labeling Literacy

Food, health, and safety are basic human needs, and food labels play a pivotal role in helping consumers meet them – from navigating chronic conditions like heart disease and diabetes to avoiding life-threatening food allergens. Given its widespread applicability, food labeling has long been a hot topic—since the Nutrition Facts Panel (NFP) first appeared on food packages in 1994 up until now, and perhaps, now more than ever. A flurry of new rules has set the stage for helping product labels be more effective in providing consistent information and enabling consumers to make informed and nutritious choices. Some of the first changes to the NFP began with the inclusion of trans fat in 2006, followed by the inclusion of added sugars and a greater emphasis on calories more than a decade later. In recent years, such rules include the FDA addition of sesame as the 9th allergen, final rule on updating the “healthy” nutrient content claim, and a proposed rule on mandatory front-of-pack labeling, as well as the USDA’s potential reform of “date labeling” to provide more clarity and to reduce food waste. Who’s Walking Through The Door? There’s a saying: you can open the door, but you cannot make someone walk through it. Many health conditions faced by Americans can be improved by better and informed food choices. Yet awareness alone is not enough. Action starts with information, but is affected by a complex set of personal, social, and situational factors. That said, interest in new ways of eating is increasingly popular. In the IFIC Food & Health Survey, 54% of respondents said they tried a specific eating pattern in the past year. Only 38% claimed to do this in 2019. Among those who tried a new eating pattern in the last year, more than four in 10 said they were motivated by a desire to […]

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What Americans Think About Food Production & Why Being Thankful Matters

Food and agriculture have always been intertwined, yet consumer awareness of that connection has shifted over time. For most of human history, farming was food—people saw firsthand how crops were grown, harvested, and brought to the table. As the food system modernized, everyday exposure to agriculture faded, and many consumers became increasingly removed from the origins of what they eat. Today, that distance is narrowing. More consumers want to understand not only what they eat, but also where it comes from and how it is produced. Curiosity about sustainability, production practices, and the broader food system continues to rise. The 2025 IFIC Food & Health Survey: A Focus On Food Production reflects this trend: Americans say that knowing the source of their food and having confidence that food will be consistently available in local markets are the top two food production-related factors influencing their purchasing decisions. Notably, interest in knowing where food comes from has risen significantly since 2017. Purpose In Picking Eating food carries meaning, so while interest in food origins may ebb and flow, it never truly disappears. Consumers increasingly recognize that producing and enjoying nourishing foods depends on a healthy environment. In our survey, nearly 6 in 10 Americans (59%) said it is important that the foods they purchase or consume are produced in environmentally sustainable ways. What does “sustainable” mean to Americans? Perception has evolved over time. In 2015, many associated a sustainable diet with eating balanced, nutritious meals. While nutrition is still a factor, its importance has decreased sharply, with Americans now more frequently defining sustainability through an environmental lens and favoring foods with a smaller carbon footprint, less waste, and a lower overall impact on the planet. Pride In Producing It has been an honor throughout my career to work on connecting the food, […]

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Protein

What is protein? What are protein food sources? What is the recommended protein amount? In the IFIC Protein Toolkit, you’ll find insights, continuing education, resources and more to support your protein exploration and communication. 

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IFIC Public Comments to FSIS on Labeling of Meat or Poultry Products Comprised of Cultured Animal Cells

The International Food Information Council (IFIC) submitted public comments on November 18, 2021, in response to the Food Safety and Inspection Service (FSIS) pertaining to the labeling of meat and poultry products comprised of or containing cultured cells derived from animals. Read the full comments here.

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