New IFIC Survey Reveals How Misunderstood Food Date Labels Are Likely Feeding America’s Trash Cans

(Washington, D.C.) — Millions of Americans rely on food date labels to make decisions about what is safe to eat—and what gets thrown out. But new research from the International Food Information Council (IFIC) reveals that these labels may be doing more harm than good when it comes to preventing food waste. The IFIC Spotlight Survey: Americans’ Perceptions Of Food Date Labeling, dives into how U.S. consumers interpret phrases like “Best by,” “Use by,” and “Best if used by.” Nearly half (48%) of respondents correctly believe these labels signal when a product begins to decline in quality. Another 29% see them as an indication of food safety risk, while 17% interpret them as the exact day the food should be discarded. “Consumers are trying to do the right thing when it comes to keeping themselves and their families safe,” said Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO. “But when they cannot tell the difference between quality and safety, food that is perfectly fine to eat may end up in the trash. This confusion is not just a household inconvenience—it is a public health and sustainability issue.” More Than A Third Throw Food Away Without Checking It This confusion plays out in daily behavior. More than 1 in 3 Americans (36%) say they discard food without assessing it once the “Best if used by” date has passed. While 54% report evaluating the food first, the criteria they use remain inconsistent and unclear. Confidence in labels is also low. Only 29% of Americans said they have high confidence in the accuracy of food date labels, while the majority (52%) reported medium confidence, and 19% had low or no confidence at all. “Labeling should be helpful, easy to understand, not misleading,” said Tony Flood, IFIC Senior Director of Food & Ingredient […]

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Vitamins and Minerals Fact Sheets

From Vitamin A to Zinc, there are so many vitamins and minerals in foods that are important to our health. It can be hard to keep track of what vitamin is beneficial for which body function and most importantly, where to find these important nutrients in food. These fact sheets provide all the info you need to know about vitamins and minerals in food. Of course, this is not an exhaustive list but it’s a good start towards making sure you are eating the right foods to get the nutrients you need. Minerals Fact Sheet Minerals may seem really complex and confusing. With so many different minerals, it can be hard to keep track of what they are, what they do, and where you can find them. By using this fact sheet, you can make all this information seem “elemental” and become a rock-solid expert regarding minerals. Did You Know? There are two types of essential minerals: major minerals (macrominerals) and trace minerals (microminerals). Both are needed and equally important, but trace minerals are needed in less amounts than major minerals. According to the 2015-2020 Dietary Guidelines for Americans, vitamin D, calcium, potassium, iron, and dietary fiber are considered nutrients of public health concern because low intakes are associated with negative health conditions. About 99% of the human body is made up of 6 elements: two of which include calcium and phosphorus! Mineral Functions in the Body Where to Find in Foods and Beverages Calcium Dental health, nerve health, muscle health, bone health Animal-based foods like milk, yogurt, and cheese; plant-based foods like kale and broccoli; and fortified foods like breakfast cereals, soy foods and fruit juices Chloride Heart health, nerve health, muscle health Salt, seaweed, rye, tomatoes, lettuce, celery, and olives Chromium Metabolism Animal-based foods like meat, poultry, fish, […]

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The Benefits of Preservatives in Our Food

On Sunday mornings, you make your grocery list before heading to the store. It is easier to get your fill of fresh produce and healthier foods by performing this simple task. As the days pass, you make your meals. Almost inevitably though, by Thursday evening, you are exhausted, and it unsurprisingly becomes pizza or Chinese take-out night. Then, ingredients that should have been Thursday’s meal sit in the fridge or on the shelves until you find the vigor to cook again. Sound familiar? Luckily, preservatives help keep that food safe until you are ready to prepare your next meal. Preservatives help extend the quality and safety of food far beyond what is capable without their use. Let’s jump in and discover some basics of food preservation and how preservatives are used in food. So, what is food preservation? Food preservation is generally defined as any act or addition that inhibits undesired bacterial growth or chemical changes. You likely practice food preservation on a daily basis without even knowing it. There are two categories of preservation: chemical and physical. When you wash your raw produce or freeze your chicken, you are practicing physical preservation. Curing and pickling are examples of chemical preservation, using salt and vinegar (acetic acid) in these cases. Foods are often processed in a way that acts as a physical preservative to guarantee we have safe foods that last longer. Why are preservatives used in food? As mentioned in our Thursday evening dilemma, preservatives allow us to keep food safe much longer. Preservatives might inhibit oil from going rancid or could help a product retain its original color. All these benefits allow us to keep food safe and nutritious for far longer. This leads us into an often-overlooked benefit of food preservatives; they reduce food waste. According to […]

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Food Trends for 2023 Will Include Wellness Drinks, Gut Health, Plant-Based Food Innovations, Confusion Around New Labels and Terminology

(Washington, D.C.) — With issues like inflation, supply chain disruptions, technological advancements and changing consumer desires, the food system is experiencing a dizzying level of change and unpredictability. But despite that instability—or because of it—several food trends are emerging for 2023, according to the International Food Information Council (IFIC). Among them are healthful beverages, demands for probiotics and protein, a focus on food labels and a lens on diversity in food systems. Drinking Our Way to Wellness In 2023, wellness will continue to be top-of-mind for many consumers, but it will increasingly come in liquid form, driven in large part by consumers looking for added benefits like energy, mental health and gut health support. IFIC’s 2022 Food and Health Survey found that “more energy and less fatigue” were the most sought-after benefit from foods and beverages, with 37% of Americans saying so. You can expect to see options that cater to those wishes multiply, such as “alt caffeine” choices to old standbys like coffee and tea. Along with yerba mate, keep an eye out for more yaupon tea, a lower-caffeine alternative with a sweet flavor profile, which is derived from a species of holly native to the deep South. Mocktails and nonalcoholic cocktail options continue to take up more and more real estate on menus and grocery store shelves, and are especially popular among younger consumers. Perhaps a reaction to the early days of the pandemic (where alcoholic sales and consumption spiked), be prepared to see a growing wave of nonalcoholic options not just during Dry January and Sober October. While energy was the most sought-after food benefit for all adult population groups, according to the 2022 Food and Health Survey, “emotional/mental health” was among the top three sought out by Gen Z, with more members of the generation desiring […]

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Americans’ Confidence in the Safety of U.S. Food Supply Hits Record Low, New Data Shows

The International Food Information Council (IFIC) Releases New Consumer Data on Food and Ingredient Safety in Partnership with the International Association for Food Protection (IAFP) (Washington, D.C.) — American confidence in the safety of the U.S. food supply has dropped to an all-time low, according to new findings from the 2025 IFIC Food & Health Survey. IFIC is releasing the data today in partnership with the International Association for Food Protection (IAFP), a leading professional organization committed to advancing food safety worldwide. Specifically, IFIC will present the findings to thousands of food safety professionals from around the globe at the IAFP Annual Meeting in Cleveland, Ohio. Now in its 20th year, the IFIC Food & Health Survey captures the beliefs, behaviors, and attitudes of 3,000 U.S. adults, 18 to 80 years old. While the report covers a wide range of topics, this year’s food and ingredient safety findings point to an erosion in public trust. Confidence In the Safety of the U.S. Food Supply Hits All-Time Low Just over half of Americans say they are very or somewhat confident in the safety of the U.S. food supply (55%) —a sharp drop from 62% in 2024 and 70% in 2023. Only 11% of respondents are “very confident;” that number has also steadily declined from a high of 24% in 2022, dropping to 17% in 2023, 14% in 2024, and now 11% in 2025.  2025 marks the lowest level of confidence in the 13 years IFIC has gauged public sentiment on the topic, and the decline in confidence from 2024 spans nearly all demographic groups. Among those with low confidence in the safety of the U.S. food supply, leading consumer concerns include: Top U.S. Consumer Food Safety Concerns Revealed — Foodborne Illness Tops the List This year, foodborne illness from bacteria, such […]

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Diversifying MyPlate: North American Indigenous Cuisine

The Dietary Guidelines for Americans and its associated MyPlate graphic are commonly referenced resources for learning about healthy and nutritious eating. The recently-updated 2020-2025 Dietary Guidelines for Americans put a stronger focus on meeting dietary recommendations while keeping cultural preferences in mind, and resources highlighting culturally inclusive approaches are valuable tools for translating the general messages of MyPlate and the Dietary Guidelines to more Americans. This article is part of a series that shows how healthy eating can take on many different forms outside of the Western diet. While for many, meals might not exactly resemble MyPlate, the featured guest authors will demonstrate what healthy eating looks like in their culture, and how many of the food groups and principles can translate across cultures and cuisines. Each article in this series is written by a registered dietitian who is experienced in integrating culturally inclusive approaches into their work. About the Author My name is Sharon Swampy, and I am a registered dietitian with a First Nations Cree and Mexican background. I currently work in a clinic on a reservation, mostly providing 1:1 nutrition sessions with a focus on diabetes prevention and management, disordered eating, and intuitive eating. At times, I also work on some nutrition-focused community projects and food security initiatives. I grew up on a reservation called Maskwacis, and at the time, nutrition was not talked about much within Indigenous communities. Later on, I started to realize that there was a lack of representation of dietitians with an Indigenous background. This meant nutrition information was often shortsighted for Indigenous communities. Also, as someone who has struggled with an eating disorder in the past, I understood the impact that diet culture and its narrow views on health can have on our relationship with food. Growing up and not seeing people […]

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Understanding Date Labels on Packaged Foods

Our 2019 Consumer Behaviors & Perceptions of Food Waste research found that a top reason consumers throw away food is because it’s become spoiled or stale. This finding lends itself to two follow-up questions: How do we know if a food has become spoiled or stale? And can the date labels on packaged foods help us decide? While an important part of safe food handling includes proper food storage to avoid spoilage, sometimes foods are thrown away because of the dates on the labels, not because they are truly spoiled. In fact, for several years, our annual Food and Health Survey has shown that the top food safety concern for consumers is foodborne illness caused by bacteria. Many consumers don’t understand the date labels on packaged foods, so let’s see if we can clear up some of that confusion. Here are some fast facts about packaged food date labels and how to tell if your food is really spoiled. Tips for understanding date labels Quality, Not Safety Date labels, also called “open dating” labels, are based on quality, not safety (except for infant formula products). The Exception to the Rule: Infant Formula There is one exception to these guidelines: Date labels on infant formula products are regulated by the federal government. Infant food products are required to bear a “Use-By” date, up to which the manufacturer has confirmed that the product contains no less than a minimum amount of each nutrient identified on the product label and that the product will be of an acceptable quality. Voluntary Labels Manufacturers may add date labels voluntarily, and these labels should be considered an estimate. Food manufacturers add these date labels to inform consumers of the date up to which the food will be at its peak quality and flavor. However, these dates […]

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Public Confidence in U.S. Food Safety Declines Amid Concerns About Food Ingredients & Recalls, New IFIC Research Reveals 

(Washington, D.C.) — In an era of growing public scrutiny over what is in our food and how safe it is to consume, new data from the International Food Information Council (IFIC) reveals a striking gap between confidence in the safety of the foods and beverages they buy and trust in the safety of the broader U.S. food supply. As consumer concerns evolve, two new IFIC Spotlight Surveys provide a window into how Americans perceive food ingredient safety and food recalls, and what those perceptions mean for the future of food safety communication.   According to the 2025 IFIC Food & Health Survey, just 55% of Americans express confidence in the safety of the U.S. food supply—marking a historic low. Despite this, according to the newly released IFIC Spotlight Survey: Americans’ Perceptions Of The U.S. FDA GRAS Program, 72% are confident in the safety of ingredients in the foods and beverages they purchase. This contrast highlights an important disconnect: Americans feel more secure about the safety of what they choose for themselves than they do about the safety of the food supply overall.  “Trust in our food supply cannot be taken for granted—it must be continually earned,” said IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “With growing consumer demand for transparency and accountability in how food is produced and regulated, we have a real opportunity to improve how we communicate about safety, from ingredients to recalls. With September marking National Food Safety Education Month, there’s no better time to elevate this conversation.”  A Spotlight On Food Ingredients  One area of concern for Americans is food ingredients and additives, especially how they are regulated. The U.S. Food and Drug Administration (FDA) oversees roughly 80% of the national food supply, including through its Generally Recognized As Safe (GRAS) program, which allows […]

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