Food Packaging and the Quality of Your Food

When we go to the grocery store and buy products such canned soups, cookies, juice and other foods and beverages, we interact with different forms of food packaging. For example, milk is usually packaged in plastic or glass, but shelf-stable versions of the product may also be found in packaging such as cans. Food packaging is durable, strong, and protective, and it also plays a role in safety, convenience, efficiency, and consumer information. It additionally acts to block light and protect nutrients and colors in food products—keeping a food’s quality consistent throughout a product’s shelf life. The packaging options offered by food and beverage producers have changed over time to meet the demands of consumers and enhance manufacturing productivity. Milk is a great example of how food and beverage packaging has changed over time. In the early 1950s, milk was delivered to people’s homes in glass bottles. Today, having a visit from a milk man is not the norm and the glass packaging has since transitioned to High Density Poly Ethylene (HDPE) plastic. Milk may also be packaged in a plastic-paper combination (paper carton with a plastic liner) that allows for an even longer shelf life. To understand how different forms of packaging allow for quality and reliability, let’s break down some of the main forms of packaging material. Paper Paper may be the oldest form of food packaging, dating back to the first or second century BCE, when it was used by the Chinese to wrap their food. Over the next 1,500 years, materials from bark and flax fibers to linen rags and wood pulp were used. During this time, the first commercial cardboard was invented to replace wooden crates used for trade. The paperboard carton was invented in the 1870s and became popular in making cereal cartons. Paper […]

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It’s Not Just The Message, It’s Also The Messenger: New IFIC Research Re-examines Trust In Food & Nutrition Science  

(Washington, D.C.) — As March shines a spotlight on food, nutrition, and science—with National Nutrition Month® recognizing the important role of registered dietitians as well as March 26 marking National Science Appreciation Day—new research from the International Food Information Council (IFIC) re-examines and underscores a timely truth: when it comes to food and nutrition science, who delivers the message and how the message is delivered matters.   The 2026 IFIC Spotlight Survey: Americans’ Trust In Food & Nutrition Science, which re-examines findings from a similar survey fielded in 2024, finds that trust remains a critical prerequisite for Americans to embrace sound, science-based food guidance. Nearly two-thirds of Americans (64%) express at least some trust in food and nutrition science, yet one in five (20%) remain uncertain—neither trusting nor distrusting it.   “Trust is the gateway to behavior change,” said IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN.  “If Americans don’t trust the science behind food guidance or the messenger delivering it, even the most well-intentioned recommendations won’t resonate. Our research shows that skepticism doesn’t necessarily mean resistance, but it does mean we have work to do.”  Is Trust In Food & Nutrition Science Softening?  Compared to the 2024 fielding of a similar IFIC Spotlight Survey, trust has softened modestly. While the percentage of those who neither trust nor distrust food and nutrition science remains stable, distrust has edged upward from 12% to 16%. Still, among those with lower levels of trust in food and nutrition science, nearly half (48%) of Americans say they would be more willing to change their diet if their trust in food and nutrition science increased.  “That’s the opportunity,” Reinhardt Kapsak added. “Nearly half of those with lower trust tell us they’d reconsider their food choices if their trust improved. Building trust isn’t abstract—it has tangible implications for public health.”  When Advice Feels Like It Is Always Changing  More than seven in ten Americans (72%) say recommendations about what to eat and drink seem to be “always changing.” While this perception has decreased slightly since October 2024 (79%), it continues to shape emotions and behaviors around food.  Among those who perceive shifting guidance, 41% report feeling confused, 33% frustrated, and nearly one in five (18%) feel stressed. Yet the reaction is not […]

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Dietary Guidance & Food Labeling

Explore the IFIC Dietary Guidance Toolkit to better understand the U.S. Dietary Guidelines for Americans and government-mandated food labeling.

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Heavy Metals

Hearing more about heavy metals and want to get up to speed? Explore the IFIC Heavy Metals Toolkit, where you’ll find insights, continuing education and evidence-based resources to help improve understanding about heavy metals in food, their potential health impact and the steps being taken to monitor and reduce their presence in the food supply.

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Celebrating Women Food Scientists During Women’s History Month

It should come as no surprise that women have been shaping food science for centuries. From food-product packaging to animal handling to plant genetics, women have had a hand in many innovations that have helped make today’s food system vast, safe, and healthy. March is Women’s History Month, and this year we’re highlighting two spectacular women in food science—one who revolutionized frozen food safety and another who harnessed plant science to impact the health of millions. Dr. Mary Engle Pennington Sometimes referred to as the “Ice Woman,” Dr. Mary Engle Pennington played a pivotal role in refrigerated and frozen food safety in the early 20th century. Born in 1872, Dr. Pennington was refused a bachelor’s degree by the University of Pennsylvania in 1892 because of her gender. However, she persisted and received a certificate of proficiency in chemistry and then continued her studies to garner her doctorate in chemistry at the university in 1895. Following the passage of the 1906 Pure Food and Drugs Act, Dr. Pennington became the U.S. Food and Drug Administration’s (FDA) first woman lab chief, heading up the Bureau of Chemistry’s Food Research Lab. During her time at the FDA, Pennington revolutionized cold food storage, discovering that fresh foods that are consistently kept at a low temperature last longer than those that go through multiple temperature fluctuations. This finding was particularly important for the transportation of food products like cheese, milk, and eggs; if these foods were kept at a consistent temperature from starting location to their final destination, their bacteria levels stayed low and they were less likely to spoil. Pennington’s discovery led to the development of refrigerated transport as a means to maintain low temperatures over long distances, as well as an upgrade to home refrigeration, which began to use technology similar to that […]

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It’s Not You, It’s Me: Navigating Americans’ Food & Nutrition Trust Issues

We have trust issues. One of the starkest findings from the latest IFIC Spotlight Survey, “Americans’ Trust In Food & Nutrition Science,” is that less than four in 10 Americans say they strongly trust science about food, nutrition, and/or diet. Trust is everything. In the actions of daily living. In relationships. And yes…in science. And it is also paramount in effective communication. Because communication is a two-way street, communicating effectively is not just about how information is translated and delivered but also how it is received. If food and nutrition information is not trusted, it is unlikely to be considered or acted upon. Fortunately, our recent survey provides some important insights on how to rebuild consumer trust. Cracks In Consumer Confidence Three themes emerged as potential factors in diminishing consumer trust in food and nutrition science. Junk Communication Consumers grapple with a confusing and often untrustworthy messaging environment. Some food and nutrition communications convey their displeasure with “junk food,” yet “junk communication” inundates consumers daily. From anecdotal evidence to the overpromotion of single studies to outright misinformation, the nutrition landscape is rife with misleading messages. What topics generate more outrageous headlines than those about food and nutrition? Science is a process or a journey—not an outcome or a destination. It is crucial to remember that evidence is always evolving. As expert food and nutrition communicators, we must emotionally connect with our audience, provide context and facts, and share action-oriented recommendations, inspiring confidence. Still, trust does not require blind faith. Americans should be discerning consumers and understand there is room for skepticism and open dialogue. What we do not want is for distrust to feed a lack of motivation to act in ways inconsistent with personal and public health. Some Good News The good news is that, despite the confusion and negative […]

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Eating Seafood During Pregnancy: A Safe & Nutritious Choice

Seafood is one of the most nutrient-rich foods you can eat during pregnancy—yet most women eat less than one-quarter of the recommended amount each week. According to the USDA Dietary Guidelines for Americans and the U.S. Food and Drug Administration, those who are pregnant should choose seafood 2-3 times each week—which is about 8 to 12 ounces. This amount is not only safe for moms-to-be, but it also provides essential nutrients that support both maternal health and baby’s development.  Why Seafood Matters During Pregnancy  Seafood offers a unique bundle of nutrients that are difficult to match elsewhere in the diet. Some of these unique and crucial nutrients and benefits include:  Including seafood regularly ensures consistent access to these essential nutrients at a time when they matter most  Seafood Is Safe To Enjoy During Pregnancy  According to the USDA Dietary Guidelines for Americans, pregnant women need to eat at least 2-3 servings of seafood each week to meet nutrient needs. That means that most pregnant women in the U.S. should aim to quadruple the amount of seafood they currently eat.    The most popular types of seafood, such as crab, lobster, salmon and shrimp, in the US are safe to eat during pregnancy and when breastfeeding. The only species that need to be avoided during pregnancy are shark, swordfish, king mackerel, tilefish from the Gulf of Mexico, marlin, orange roughy and bigeye tuna (typically found in sushi). These species are not commonly eaten by most Americans.  How Much Seafood Should You Aim For?  The recommended amount of seafood for all Americans, including pregnant and breastfeeding women, is 2 to 3 seafood meals every week. This amount has been associated with positive developmental benefits for babies and improved outcomes for mothers.  Benefits For Baby Eating seafood regularly during pregnancy supports key growth periods, including brain development […]

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Are Consumers Food Safety Savvy in 2018?

Food safety is often top-of-mind for consumers when making food purchases in stores and restaurants. Some of us are even proactive in our safety efforts by following news of food recalls and diligently using safe food-handling practices. But beyond those basics, our IFIC Foundation research team wanted to drill down into what people really think about the safety of our food supply. Our food safety insights can be found in the 2018 Food and Health Survey and in our new video. You can read more about how, while the majority of consumers are confident in our food supply, there are still potential safety hazards that impact their choices. On a positive note, this year’s survey showed that consumer confidence in the U.S. food supply grew. In 2018, 68 percent of consumers said they were confident in the food supply, up from 61 percent in 2017. When asked about their most important food safety issue, 24 percent of consumers chose “foodborne illness from bacteria.” When ranking their top three food safety concerns, 54 percent chose “foodborne illness from bacteria,“ the same number who chose “carcinogens or cancer-causing chemicals” and “chemicals in food.” Close behind, 47 percent of consumers ranked “pesticides and pesticide residues” in their top three food safety issues. It turns out that food safety concerns can directly impact eating habits as well, with 43 percent of consumers saying they altered their actions based on one of their concerns. Of those respondents, their top reason for changing behaviors was “carcinogens or cancer-causing chemicals in food.” We also asked people what sources they consult for food-safety information: 25 percent said “a news article or headline,” 14 percent said “a friend/family member” and 13 percent said “a Government Agency (EPA, FDA and USDA).” In addition, people from different generations tended to prefer […]

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