Building Trust In Food & Ingredient Safety In An All Or Nothing World

IFIC has long been an engaged leader and voice of reason in science, media, and stakeholder communications regarding food safety and nutrition. This point of view comes from our study of consumer knowledge and perceptions, as well as regulatory and policy actions, and how these factors, together, can potentially affect consumer behavior. Confidence In The Safety Of The Food Supply Continues To Erode The 2024 IFIC Food & Health Survey brought a disturbing finding to the forefront. Between 2023 and 2024, confidence in the safety of the U.S. food supply dropped significantly, with the percentage of people expressing strong or moderate confidence falling from 70% to 62%. This is despite the fact that the U.S. is widely regarded as having one of the safest food supplies in the world. We commissioned the IFIC Spotlight Survey: American Consumer Perceptions of Food Ingredient Safety to gain greater insight into how consumers consider both the risks and benefits of the foods and beverages they consume. Specifically, we sought to comprehend consumers’ thought processes around particular ingredients, and reported food choices, within our noisy communications environment. Top takeaways and key insights include: Americans are oriented toward food and beverage benefits over risks alone. Almost one in four Americans (23%) say they don’t think about the health risks or benefits of their food and drink choices. Meanwhile, nearly four in ten (39%) consider both factors equally. However, when looking at individual responses, a greater percentage of consumers (30%) report thinking about health benefits more often than health risks (8%). Widely covered food safety subjects are top-of-mind for consumers. Americans express the highest levels of consternation about E.coli and heavy metals, with 32% of consumers expressing concern over E. coli in beef, 29% concerned with lead, cadmium, and/or arsenic in baby food, and 27% concerned about […]

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Your Complete Guide to Food Safety

The United States has one of the safest food systems in the world. However, there are still safety issues that can arise or you still may just want to know more about where your food comes from. Take a look at our resources that highlight the ways our food is grown, raised, regulated and also ways consumers can use food handling practices to help ensure safety as well. Pesticide Residues Pesticides & Food: What You Need to Know In order to provide a plentiful and diverse food supply, conventional and organic farmers have multiple options to protect crops from weeds and pests—including pesticides. Even with strict safety standards in place to help ensure the safety of our food, you may have questions about the use of pesticides in food production, as well as potential pesticide residues on food. Pesticides: Myths vs. Reality [INFOGRAPHIC] When it comes to pesticides, there is a lot of debate in the media about what is true and what is false. Once and for all, let’s debunk some of the most common myths about pesticides—their regulation, safety, and their use on both organic and conventional produce. Meat Production Five Ways Farmers Love Their Animals Animal welfare best practices have evolved in the past 50 years, but the foundation of these practices are the “five freedoms.” The five freedoms are internationally recognized as providing animal welfare guidance to farmers and those who deal with livestock to ensure high ethical standards and low instances of mistreatment.   “Meat-ing” Consumer Expectations of Ethical Animal Welfare The animal agriculture community, made up of farmers and ranchers, veterinarians, nutritionists, meat processing companies and more, recognizes that animal welfare is a subject of interest – and possibly even concern – for many consumers. The animal agriculture community has worked to become more and […]

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International Food Information Council Publishes Science Communications Guide On National Science Appreciation Day 

Supporting food and nutrition communicators to convey credible information to the public and build trust in science    (Washington, D.C.) — In the wake of years marked by misinformation and polarization, trust in science is on the decline.¹ The spread of misinformation on social media, the politicization of scientific issues, and sensationalized headlines have all contributed to this erosion of trust. As a result, efforts to bridge the gap between the scientific community and the public have become increasingly crucial: Now, more than ever, scientific literacy—and tools to help increase scientific literacy—are critical.  Understanding this need, the International Food Information Council (IFIC) recently published a new science communications guidance document, Understanding & Interpreting Food & Health Scientific Studies: Guidance For Food & Nutrition Communicators, fulfilling IFIC’s mission to effectively communicate science-based information on food safety, nutrition, and sustainable food systems. In publishing this document, IFIC celebrates scientific advancements and seeks to build trust in science by making science accessible and approachable.   “Consumers are inundated with conflicting food and nutrition information every day, causing confusion about what action, if any, they should take to improve their health,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO, said. “We see the Understanding & Interpreting Food & Health Scientific Studies guidance document as an invaluable resource for anyone seeking to communicate scientific concepts with clarity and impact. This document is a roadmap for communicators to navigate the complexities of science and engage audiences in meaningful dialogue,” Reinhardt Kapsak added.    Designed specifically for mass communicators—including media, health professionals, and educators, among others—this guidance document encourages critical thinking in understanding and interpreting food- and health-related scientific studies. Key features include:  “The diet and nutrition landscape is congested,” Milton Stokes, PhD, MPH, RD, IFIC Senior Director, Food & Nutrition, said. “While much of the content […]

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Gut Check: Fermented Foods and the Microbiome

We’re back again with another edition of Gut Check, our series on the relationship between food and the gut microbiome. So far, we’ve taken a closer look at how whole grains and fiber affect our gut microbes. Today we’re exploring a popular topic: fermented foods. Just a few years ago, a search for foods like miso, kimchi and kefir would have led us to a specialty store or a crunchy granola food co-op. These days, they’re on shelves in most grocery stores and are commonplace in farmers markets across the country. From the acidic hit of sauerkraut to the cooling tang of yogurt and the fizzy, sweet-and-sour flavor of kombucha, fermented foods offer a wide range of taste and health attributes that have been sought after for thousands of years. Not yet equipped with microscopes and modern technology, our ancestors may not have known that microbes like bacteria and yeasts were responsible for making these foods and beverages. However, based on what we now know about their microbial content, fermentation has been caught up in a probiotics-fueled health food frenzy. But just because a food is fermented, does that automatically make it a probiotic? Exactly what are the health benefits of fermented foods? Let’s take a closer look. How are fermented foods made? Fermentation is typically an anaerobic process (meaning that it happens without oxygen) in which bacteria or yeasts convert sugars in food to other compounds like alcohol or organic acids, while also producing energy for themselves. Usually, the end product is either alcohol or lactic acid. Microbes that convert sugars to alcohol are responsible for beer and wine; those that make lactic acid give foods like yogurt, sour cream, miso, kimchi, sauerkraut and some pickles the tangy flavors we know and love. Different foods and drinks are made […]

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Building Trust In The Safety Of Our Food

Trust is the bridge that carries many of us across the swirling waters of uncertainty. In the case of food safety, consumers navigate concerns regarding foodborne illness, chemicals in food, and pesticide residues while also trying to enjoy their meals with confidence. Guardrails keep a bridge safe, yet if they are invisible – or perceived as weak – some people may worry about what lies below. Cultivating Consumer Insights To Guide Food Safety Communications Many would say the U.S. has the safest food supply in the world. Yet the 2025 IFIC Food & Health Survey found consumer confidence is at an all-time low. Only a little over half of Americans express assurance in overall safety of the U.S. food supply—a perception heavily influenced by the belief that there are “too many recalls.” In alignment with September as National Food Safety Education Month, we published two IFIC Spotlight Surveys that, together with the annual IFIC Food & Health Survey, provide insights into knowledge, perceptions, and pain points regarding how the U.S. public feels about various aspects of the food safety. The IFIC Spotlight Surveys focus on two main areas – food ingredient safety addressed in “Americans’ Perceptions Of The U.S. FDA GRAS Program” and contamination probed in “Americans’ Perceptions Of Food Recalls.” Recognizing The Power Of Perception Eating evokes powerful emotions – comfort and celebration on one side, anxiety and guilt on the other. Food safety concerns spark a similar spectrum, from reassurance and empowerment to skepticism and outrage. And it’s understandable because the stakes are high and very real: foodborne bacteria from unsafe or recalled food can sicken within hours, undeclared allergens can lead to life-threatening reactions and often fatal anaphylaxis and even death. Elevated exposures to chemical and environmental contaminants as well as unknown carcinogens in food can also […]

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Most Americans Trust The Safety Of The Foods And Beverages They Purchase, Yet Concerns About Chemicals In Food And Packaging Persist

Three In Ten Say Food Safety Concerns Have Changed What They Buy, While Nearly Half Avoid Certain Packaging Materials (WASHINGTON, D.C.) While most Americans trust that the foods and beverages they purchase are safe to consume, concerns about chemicals in food and food packaging continue to shape perceptions and purchasing decisions, according to new research from the International Food Information Council (IFIC). The IFIC Spotlight Survey: Americans’ Perceptions of Chemicals in Food & Packaging explores how consumers think about food safety, chemicals, food additives, packaging materials, and risk. Three-quarters of Americans (75%) say they at least somewhat trust that the foods and beverages they purchase are safe to consume, including one-third (34%) who strongly trust their safety. However, concerns remain widespread, with 30% reporting they have changed what foods or beverages they purchase in the past year due to safety concerns. “Consumers are navigating a complex information environment when it comes to food safety, chemicals, and packaging,” said Wendy Reinhardt Kapsak, MS, RDN, IFIC President and CEO. “While most Americans trust the foods they purchase, this research highlights opportunities to build confidence through transparent communication, science-based education, and clear explanations of how food safety decisions are made.” Trust Varies Across the Food System More Americans trust themselves (79%) and farmers and ranchers (73%) to help ensure food safety, compared to other stakeholders across the food system, including grocery stores and retailers (61%), food scientists (59%), restaurants and cafeterias (57%), and food and beverage manufacturers (56%). Government agencies receive mixed evaluations, with 45% trusting them, 30% distrusting them, and 25% neither trusting nor distrusting. “Trust can take years to build yet be lost in an instant. Our findings reveal an interesting pattern: Americans are more likely to trust those closest to the farm and the fork to keep food safe than […]

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Test Your Food I.Q. With Our New Food Ingredient Quiz

If you’re like the 50 percent of Americans who look at the ingredient list before you buy, then you know how difficult it can be to know what the ingredients in our food products do and why food additives are there in first place. Food additives and ingredients sometimes have mystifying names. At times, they can be overwhelming and hard to pronounce. Other times, we can be mystified by the roles they play in the foods and beverages we consume. So, a little extra knowledge can go a long way toward making you an empowered consumer. To get a small “taste” of what you know, we’ve come up with the Test Your Food I.Q. Ingredient Quiz for you to test your knowledge and learn more about food ingredients. Whether your score is high or leaves room to learn more, this quiz will guide you to resources where you can get more information about the foods we eat. Before you take the plunge and test your Food I.Q., here are a few facts you’ll already want to know. They may come in handy as you test your knowledge about food ingredients. Now that you’ve had a chance to review what you already knew or to learn something new, it’s time to take the plunge and test your food ingredient I.Q. Each time you take the quiz you will receive a score. Get them all correct, and you’re on your way to becoming a consumer expert. Be sure to share the quiz with friends, family, and co-workers. Most importantly, share your knowledge about food ingredients with others. Enjoy the quiz and have fun with its resources. And be sure to post your results on social media, too! +++ Food Ingredient Quiz

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Coronavirus: Healthy Habits During a Pandemic

It’s hard to miss the news headlines or the Centers for Disease Control and Prevention (CDC) updates about a wide-spreading pathogen, the coronavirus known as COVID-19. With travel restrictions rising and health officials advising the public to practice social distancing, many people are concerned about how contagious this virus is and what they can do to prevent themselves from getting sick. The Food and Drug Administration (FDA), CDC, World Health Organization (WHO) and other public health authorities currently are working together to help keep the public informed and safe, but they are still investigating this new virus and its pathogenic characteristics, symptoms and rate of infection. As we continue to learn more about the person-to person spread of the new coronavirus, thoughts about best practices for safe food handling may come to mind. Let’s talk a bit more about this virus and how routine hygienic practices like handwashing are at the forefront of prevention. What is the new coronavirus? The coronavirus disease that is currently circulating is called COVID-19. The disease has now been labeled as a pandemic due to its worldwide spread and impacts. The CDC defines a pandemic as a global outbreak of disease that occurs when a new virus infects and passes between people persistently. Due to there being minimal to no pre-existing immunity among the human population against the new coronavirus, it is now spreading rapidly and exponentially worldwide. The COVID-19 virus is part of a family of other coronaviruses. These viruses can cause illness in animals and humans. The new coronavirus was first discovered during a disease outbreak in Wuhan, China, in December 2019. The vast majority of confirmed cases of the new coronavirus are in mainland China. However, there are growing instances of infection on other continents and reported cases—including deaths—in the United States […]

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