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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Go Further with Food: Get to Know the New Nutrition Facts Label

This third article in our “Go Further with Food” series enhances our understanding of the new Nutrition Facts label.The first article in the series focused on food waste, and the second turned its attention from throwing out less food to throwing more nutrient-dense food in your diet. If you’re under the age of 30, here’s something that just might blow your mind: There was a time when finding nutrition information on packaged food wasn’t a guarantee. For most of modern history, nutrition facts weren’t required. This all changed in November 1990 when the Nutrition Labeling and Education Act (NLEA) became law. Prior to the NLEA, mandatory information on packaged foods was limited to the food’s name, quantity, ingredients and the name and address of the manufacturer. Nutrition information had to appear only on foods making a nutrition claim or if they were fortified with vitamins, minerals or protein. Then, on May 8, 1994, the Nutrition Facts label was born, and although by now we may take the label for granted, it is arguably the most viewed piece of graphic design in American society. Think about it: It appears on nearly every food item in the grocery store; the average grocery store has nearly 40,000 food items; the average American shopper makes 1.5 trips to the grocery store every week; and 23 percent of Americans report that they always look at Nutrition Facts when making a purchase. In the 24 years since its debut, the Nutrition Facts label has remained remarkably unchanged, with the biggest update coming in 2006 when trans fats labeling became mandatory. While a new line for trans fat information was created, the label’s iconic design remained intact. Now its look is changing. At the time we’re writing this, the deadlines for larger companies to put the new […]

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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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2022 IFIC Food & Health Survey: Spotlight On Parents Of School-Age Kids

With summer on the wane and back-to-school season in full swing, many parents of school-age children are pivoting their food purchases in order to accommodate their kids’ new schedules. But what factors influence what parents decide to put in their grocery carts—for their children and themselves? IFIC’s 17th annual 2022 Food and Health Survey explores Americans’ perceptions and behaviors around food and food-related purchasing decisions, including some particularly interesting findings regarding parents with children under the age of 18. Read on for some fascinating insights on this influential demographic. Perceptions on Health It won’t come as a surprise to any parent that the top health benefits this demographic seeks from foods, beverages, and nutrients are “energy/less fatigue” (with 35% saying so) and “improved sleep” (30%). The nutritional needs and sleep schedules—or lack thereof!—of their young children, coupled with work and other family demands, make a clear case for these health benefits topping the list. Parents of school-age kids are also more likely to say that they seek out “emotional/mental health” benefits from what they eat or drink, with nearly one-quarter (24%) saying so. Additionally, this year’s survey found that parents were more likely to report feeling “very” or “somewhat” stressed over the past six months (69% versus 48% of those who don’t have children under 18). Among parents who reported feeling stressed, 33% said they made changes to their nutrition or diet to help manage or reduce stress; the most common changes included consuming foods or beverages intended to reduce stress, consuming less caffeine, and taking dietary supplements intended to relieve stress. Diet and Eating Patterns This year’s survey found a surge in the number of Americans following a specific diet or eating pattern in the past year, and parents of school-age kids were no exception, with 70% doing so. […]

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What Are Emulsifiers, and What Do They Do in Our Food?

If you have seen any 1970s-themed movie, or better yet grew up in the ’70s, you’ve seen them before: colorful, mesmerizing, some might even say soothing. We’re talking about lava lamps. Within these luminaries, the combinations of water and heated wax simply would not mix no matter how many times the psychedelic bubbles of wax floated to the top of the lamp and back down again. The reason? Oil and water do not naturally mix on their own. But what if something could help mix these traditionally repelling agents? Luckily, when it comes to food, that something exists, and our taste buds are forever thankful. Enter emulsifiers! What are emulsifiers? Emulsifiers are Food and Drug Administration–approved food additives that help products containing immiscible food ingredients, like oil and water, to combine. You can find emulsifiers in plenty of prepackaged and processed foods, including mayonnaise, margarine, meats, ice cream, salad dressings, chocolate, peanut butter and other nut butters, shelf-stable frostings, cookies, crackers, creamy sauces, breads, baked products and ice cream. Emulsifiers can be man-made or naturally occurring. Many emulsifiers used today are of a naturally derived variety called hydrocolloids. Hydrocolloids serve as thickening agents and support the structure, texture, flavor, and shelf life of various food products, and they are often referred to simply as gums because of the food texture and consistency they create. Hydrocolloids include emulsifiers made from plants, animals and aquatic sources. Plant-based hydrocolloids include locust bean gum, carrageenan, pectin, and starch, while animal-sourced varieties including chitosan made from crustacean shells. (Talk about reducing waste!) Hydrocolloids, like xanthan gum, can also come from microbial sources, and even food products themselves—mustard, oil, salt, egg yolk and vinegar—can serve as emulsifiers. Without emulsifiers like hydrocolloids, you could look forward to scooping into a layer of fat before getting to the […]

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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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As Harvest Season Meets Holiday Tables, New IFIC Research Reveals Americans Increasingly Want To Know Where Their Food Comes From 

(Washington, D.C.) — As harvest season wraps and Americans prepare for the holidays—a time when food takes center stage—a new report from the International Food Information Council (IFIC) finds that consumers are increasingly focused on knowing where their food comes from and how it is produced.   According to the survey, 2025 IFIC Food & Health Survey: A Focus On Food Production, 59% of Americans say it’s important to know where their food comes from, up from 51% in 2017. More than half also prioritize food that’s consistently available locally (54%).   “Food has always been personal, and this year’s findings show a growing desire for connection—among people, place, and production,” said Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO. “As families gather this holiday season, they want to feel confident that what’s on their plates reflects not only their preferences, but also their values.”  Sustainability Matters Even As Perceptions Evolve  Six in ten Americans (59%) say it’s important that their food is produced in an environmentally sustainable way—an increase from 53% in 2021. And the way Americans define a sustainable diet has shifted, with more emphasis now placed on the environmental impact than personal implications such as nutrition, cost, and availability compared to 2015.   “Our survey results show that Americans increasingly view a sustainable diet through an environmental lens,” said Kris Sollid, RD, IFIC Senior Director of Research & Consumer Insights. “While taste and price are always top of mind, consumers are paying more attention to where food comes from, how it’s grown, and its impact on the environment.”  Americans Still Skeptical About Food Biotechnology   The 2025 survey revisited how Americans view biotechnology in food production, sometimes referred to as bioengineering or genetic modification (GMO). Two in ten Americans (20%) report a favorable impression of using biotechnology in food production, […]

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