Recalls, Allergens and Bacteria. Oh My! [Podcast]

Foodborne illness outbreaks and food recalls can cause many of us to think twice about what to buy in our local grocery stores and restaurants. While the United States has one of the safest food systems in the world, it appears as though our food is not without flaws. If you want to understand better how food recalls happen, how our food system is regulated, and what does the future hold for our food system, read on. In this edition of DataDish, we will talk with Dr. Ben Chapman, who is an associate professor and food safety extension specialist at North Carolina State University. Dr. Chapman received his doctorate in plant agriculture in 2009 from the University of Guelph. Notably, Dr. Chapman’s research group designs, implements and evaluates the effectiveness of food safety strategies and messages among consumers. Some highlights from our conversation include:

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Food Is Not One Size Fits All

One of the most important sections in the 2010 Dietary Guidelines for Americans (DGA) is Chapter 5, which describes how to put together all the foods we need to reach our nutritional goals. We are told to follow a “healthy eating pattern” that is not a rigid prescription, but a flexible plan that can accommodate our personal food preferences within the framework of our socio-cultural and ethnic eating traditions. That means all Americans do not have to eat the same foods to have healthy diets, but rather, that there are an infinite number of possible food combinations that allow each of us to meet our nutritional needs over time. The Danger of Food Lists Advances in food science have helped us understand the individual components that make up our food, while research in human nutrition has uncovered how much of each nutrient and other food components we need to support growth and prevent disease at different stages of life. This has led some people to believe they can reduce all that we know about our nutritional needs and food composition into top 10 lists of the best foods to eat and to avoid. One problem with these lists is they can’t keep up with the continuing expansion of our knowledge about food and nutrition, and they certainly don’t leave room for personal food preferences. Another risk to over-simplifying dietary advice into “do’s and don’ts” lists is the unintended consequences of eliminating a food due to a single attribute, then losing all of its other benefits. Good Nutrition Is the Sum of its Parts For example, some of these lists have erroneously led people to believe they should eat more blueberries and less beef to improve their health. What they overlook is that many colorful, seasonal fruits are a rich source […]

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Keeping Food Safe at Your Summer BBQ

This weekend marks Memorial Day in the U.S., a holiday generally recognized as the start of summer—and all of summer’s delightful culinary specialties. It’s a season for crisp salads, juicy fresh fruit, ice cream and—the favorite part for many of us—barbecue. Whether your grill of choice is on the roof of your city apartment, by the pool near your suburban home, or at your favorite local park alongside some trusty charcoal, safety should always be a priority when you’re cooking food outside. To be sure, foodborne illness is NOT invited to your cookout—but there are a few safety checks you’ll need to perform to ensure it’s not an unwanted guest! For the food on the grill Beef and turkey burgers, chicken, hot dogs, and fish are often the main course at a summer barbecue. However, they can also pose the greatest risk for foodborne illness. Raw meat, poultry and fish in particular carry bacteria that can spread to surfaces and other foods if the food is not handled properly. To make sure you stay as safe as possible while at the grill, follow these two big food-safety practices: While it’s no doubt important to prevent foodborne illness on the day of the barbecue, it’s also beneficial to consider long-term health concerns related to the carcinogenic compounds that can forming when grilling meat. Fortunately, there are a few ways to prevent this from happening. Minimizing the amount of time that fat from the meat directly touches the flame is key. A few tips? Use leaner pieces of meat, cook at a lower flame for a longer time, and use smaller cuts of meat that cook faster. For those well-loved side dishes While your grilled meat may take center stage, it won’t be a complete outdoor meal without those delicious supporting acts: […]

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International Food Information Council Foundation Food and Health Survey, 2006–2010, Food Safety: A Web-enabled Survey

From 2008 to 2010, the IFIC Foundation’s annual Food and Health Survey tracked U.S. consumer attitudes and self-reported food safety behaviors. While confidence in the food supply increased, reported adherence to essential practices—such as hand washing, safe food storage, and proper cooking—declined significantly. White, more educated individuals and those with vulnerable household members were more likely to follow safety guidelines. Consumers relied on expiration dates, ingredients, and origin labels for decisions, and trusted government agencies, health professionals, and TV news for information. The findings highlight a need for consistent, targeted food safety education using trusted sources and accessible messaging. Cody MM, Gravani R, Edge MS, Dooher C, White C. International Food Information Council Foundation food and health survey, 2006-2010, food safety: A web-enabled survey. Food Prot Trends. 2012;32:309-326.

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As New Dietary Guidelines Spotlight “Highly Processed Foods,” Online Conversations Reveal Confusion, Polarization, And A Search For Practical Solutions

New IFIC Research Dives Into Digital Conversations Around Processed Foods (Washington, D.C.) — With the release of the 2025-2030 Dietary Guidelines for Americans (DGAs) on January 7, 2026, processed and “highly processed” foods are once again taking center stage. A new analysis from the International Food Information Council (IFIC) finds that while attention is growing, online conversations remain emotionally charged, polarized, and often disconnected from the nuance found in expert food and nutrition guidance.   The report, Digital Discourse On Processed Foods: Insights From Consumer & Key Opinion Leader Commentary, analyzes more than 135,000 social media posts from January 2024 through May 2025, examining how consumers and key opinion leaders discuss processed and ultraprocessed foods as well as what those conversations can mean for effective food, nutrition, and health communication.   “Processed foods are firmly in the consumer lexicon. With the release of the new Dietary Guidelines for Americans and subsequent media attention, processed foods are poised for the spotlight once again,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO. “Our research findings show many consumers interpret and apply food and nutrition guidance in ways that may not improve the overall healthfulness of their diets.”  A Louder Conversation, But Not A Clearer One  While awareness of processed foods has increased, IFIC’s analysis found that overall engagement remains modest compared to everyday concerns like food prices. When the topic does surface, the tone depends on who is driving the conversation.  Millennial parents drive nearly three-quarters of consumer-generated content, leading with emotions and frequently expressing tension between health goals and real-life constraints such as taste, time, convenience, and affordability. Rather than aiming to eliminate processed foods entirely, many focus on ingredient scrutiny and incremental “better-for-you” swaps.  Key opinion leaders—including academics, journalists, health professionals, and wellness influencers—tend to frame processed foods through scientific or policy lenses. However, expert voices are far from unified.  “Credentialed health professionals often try to add nuance, while some influencers adopt a more urgent style of messaging,” said Reinhardt Kapsak. “The result is a fragmented information environment that can undermine trust and clarity.”  Language, Labels & Lived Experience  The report also highlights a gap between official terminology and consumer language. Although the DGAs use the term “highly […]

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Top 5 Takeaways On Sodium: Insights, Impacts, & Innovations For Public Health

Top 5 Takeaways On Sodium: Insights, Impacts, & Innovations For Public Health The antidote to dietary doldrums, salt, that unassuming crystalline ingredient that makes many foods taste better, is found widely in the food supply. In the form of sodium chloride, simple table salt is the culinary component that, when added in the right amount, elevates an eating experience beyond the mere simplistic. While a little salt certainly can go a long way, the American consumer is more accustomed to ingesting a lot: sodium is overconsumed by all age groups, according to the 2020 – 2025 Dietary Guidelines for Americans. With this in mind, the International Food Information Council (IFIC) commissioned consumer research on sodium and further examined the topic through an educational webinar, “Sodium Shift: Insights, Impacts, & Innovations For Public Health.” The most salient takeaways from the webinar include: Salty is one of the basic tastes, and salt acts as a potent flavor enhancer. Doing much more than imparting only a salty taste, salt can “…improve the perception of product thickness, enhance sweetness, mask metallic or chemical off-notes, and round out overall flavor while improving flavor intensity.” High-salt usage emerged between 5,000 to 10,000 years ago, and its shortage can engender food that tastes bad. Playing a role in food fermentation and preservation, salt shows up in a range of cultural foodways, including spice blends and condiments, such as fish sauce, soy sauce, and pepper sauce; sardines and anchovies; and cured meats. Besides the broad culinary contributions, salt has a storied past at the center of political and economic disputes. For starters, sodium is an essential nutrient in human nutrition. The body cannot store large amounts of sodium, which is critical for muscle function, including the heart, and keeping the nervous system working properly. Furthermore, sodium helps control […]

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A Printable Guide for Introducing New Foods to Your Baby

Download the Calendar (PDF) Being unsure about how and when to introduce new foods to your baby is common. We’re here to help with even the pickiest of eaters. While skillfully introducing new foods can improve the health of your baby, it isn’t as simple as 1-2-3. Introducing foods takes time, patience and effort. The World Health Organization recommends that after birth, a baby should be exclusively breastfed for the first six months of life if the mother is able to do so. If breastfeeding is not an option, iron fortified formula is the next best choice. Around 6 months of age, complementary foods may be introduced in addition to breast milk or formula. Because eating is an experience that utilizes all of a baby’s senses, the complementary foods should be varied in taste and texture. Preparing foods in different ways will help transition babies from eating pureed food all the way to soft, solid foods. Babies may be fussy when trying foods for the first time, but don’t despair – it can take several attempts before an infant accepts a new food. Below is a plan for introducing new foods to your baby. Additionally, we’ve created a printable calendar to keep track of the types, textures and frequency of new foods as well as your baby’s reaction to them. One final thought: Your baby is likely to mimic your eating behaviors, so it’s important to model healthy behaviors as a family. Sit down to eat together and try the foods that you are giving to your baby. Check out our First Year Feeding Practices video for more info on when and how to safely introduce solid foods.

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Peanut vs. Tree Nuts Allergy and Why It Matters

Ever wonder why the eight most common allergens include peanuts and tree nuts? Have you ever assumed that peanuts were a nut? And do you even know what a tree nut is? If you, like I, have ever wondered this, this post explains all the nitty gritty, or rather nutty gritty, on nuts. What Is a Peanut? And How Does It Differ From a Walnut? Even though peanut has the word “nut” in the name, it’s not really a nut at all. It’s actually a legume. Peanuts are legumes, which are edible seeds enclosed in pods, and are in the same family as beans, lentils, and peas. Meanwhile, tree nuts, which include but are not limited to, walnuts, cashews, almonds, and pecans, are all produced on trees. Is That Really the Definition of a Tree Nut? Well… no. Botanically speaking, nuts are tree nuts, but not all tree nuts are nuts. Some tree nuts are drupes. I know, it’s pretty confusing, so let me explain. Nuts are by definition a hard-shelled pod that contains both the fruit and seed of the plant, a category that includes hazelnuts and acorns. Drupes are actually fruit with a hard stony covering enclosing the seed. Drupes have three layers: an outer layer called the exocarp, a fleshy middle layer called the mesocarp and an endocarp — the hard, woody layer that surrounds the seed. Drupes include peaches, mangoes, pistachios, coconuts, almonds and cashews. So, If I’m Allergic to Tree Nuts, Does That Mean I Can’t Eat Mangoes or Coconuts? When it comes to allergens, tree nuts are defined differently. Like I mentioned above, they are any nut or colloquially defined nut that is produced on a tree. They includes true nuts and drupes like almonds, hazelnuts, pecans, walnuts, cashews, chestnuts, coconuts and many, many […]

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