Food Values, Technological Innovations, Savvy Consumers Will Power Major U.S. Food and Nutrition Trends To Watch in 2018

FOR IMMEDIATE RELEASE: January 3, 2018 WASHINGTON, D.C. — Food waste, digital and online innovations, and consumer values are expected to drive some of the major food and nutrition trends in 2018, according to the International Food Information Council (IFIC) Foundation. “The rise of the connected consumer and technological advances will help redraw the food landscape in 2018,” said Joseph Clayton, CEO of the IFIC Foundation. “As our values move to the forefront in our decisions about what to purchase and consume, we will find a marketplace that is enhanced by innovation and is more aligned with our individual needs and desires.” Drawing from its in-house survey research and health professional expertise, along with other data and observations, the IFIC Foundation has identified several hot topics for the New Year: Waste Not, Want Not By some estimates, about 40 percent of food produced for our consumption never reaches a human stomach. IFIC Foundation research suggests that food waste is both an educational challenge and opportunity among consumers that more players in the food system appear poised to embrace, with food purveyors stepping up their own commitments to address the problem. Growing awareness and concern about sustainability in general and the impacts of food waste in particular — environmental, economic, humanitarian — are indicative of broader interest in food values. Seafood sustainability is a specific area of concern, as consumers better appreciate the health benefits of seafood but also want it to be produced responsibly and sustainably.  “Boom” Goes the Internet: Virtual Shopping Is an Increasing Reality If you thought a lot of food was being purchased via the internet and apps already, you ain’t seen nothing yet! While the food sector as a whole notes relatively modest gains year over year, business is booming online. There are more ways than […]

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2022 Food & Health Survey: Diets, Food Prices, Stress and the Power of Gen Z

(Washington, D.C.) — Major changes in Americans’ food attitudes and behaviors are emerging in the wake of the COVID-19 pandemic, according to the 2022 Food & Health Survey conducted by the International Food Information Council (IFIC).  The 17th annual survey of U.S. consumers has revealed a substantial impact of stress on the way we eat, significant increases in the adoption of specific diets and eating patterns, concerns over food and beverage prices, and the food priorities and buying power of Gen Z.  “Even more so than in past years, the 2022 Food & Health Survey is showing sharp changes, over a relatively short period, in many of our beliefs and behaviors when it comes to the foods we purchase and consume,” said IFIC CEO Joseph Clayton. “Some of these changes are clearly attributable to the lasting scars of the pandemic, while others bear all the hallmarks of significant generational shifts,” he added.  The 2022 Survey involved 1,005 adults ages 18–80, and for the first time it also included an oversample of adult Gen Z consumers, ages 18-24.   The Emerging Influence of Gen Z  Gen Z might be the youngest cohort of adults, but they are beginning to flex their consumer muscle in ways that previously haven’t been seen, driving attitude changes on sustainability and the environment across the broader population. Nearly three-quarters (73%) of Gen Z believe that their generation is more concerned about the environmental impact of food choices than other generations, followed closely by Millennials (71%), with whom they share many perspectives and common purchasing behaviors. Compared with Baby Boomers, Gen Z is more likely to purchase products labeled as “Small carbon footprint/carbon neutral” and “Plant-based.”   And yet, some of Gen Z’s viewpoints may come as a surprise: compared with Millennials, they are less likely to believe that […]

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Everything You Need to Know About Sucralose

Download the Sucralose Fact Sheet for Consumers here Download the Sucralose Face Sheet for Health Professionals here WHAT IS SUCRALOSE? Sucralose is a no-calorie sweetener that can be used to lower one’s intake of added sugars while still providing satisfaction from enjoying the taste of something sweet. While some types of sweeteners in this category are considered low-calorie (e.g., aspartame) and others are no-calorie (e.g., sucralose, monk fruit sweeteners and stevia sweeteners), collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners or low-calorie sweeteners. Like other no-calorie sweeteners, sucralose is intensely sweet. It is about 600 times sweeter than sugar, so only small amounts of sucralose are used to match the sweetness provided by sugar. Sucralose is permitted by the U.S. Food and Drug Administration (FDA) for use as a general-purpose sweetener, meaning it can be used as an ingredient in any type of food or beverage. Sucralose is exceptionally stable, so foods and beverages sweetened with sucralose stay sweet under a wide range of conditions. This includes frozen foods like ice cream and other frozen desserts, as well as foods that need to be heated to high temperatures, like baked goods and foods that require sterilization. However, a recipe that uses sucralose in place of sugar may turn out slightly different because, in addition to sweetness, sugar plays several roles related to volume and texture in recipes but varies based on the type of recipe. Sucralose is also used in tabletop sweeteners. There are numerous brands of sucralose-based tabletop sweeteners. The most common brand in the U.S. is Splenda® Original. HOW IS SUCRALOSE PRODUCED? Sucralose is made from a process that begins with regular table sugar (sucrose); however, sucralose is not sugar. Three select hydroxyl groups on the sucrose molecule are replaced with three chlorine […]

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Healthy Eating During Pregnancy

A healthy eating pattern is very important during pregnancy. Good nutrition plays a key role in the health of both mother and baby. As a mom-to-be, you have higher nutrient needs than you did before conception. Yet the general principles of good nutrition—variety, balance, and moderation—still apply during pregnancy. This resource will help you learn how to eat healthy during pregnancy. This includes how to choose a variety of healthy foods, maintain healthy weight gain during pregnancy, and stay food-safe.   Click here to download   A Balanced Diet—What a Mom-to-Be Needs Eating a balanced diet before, during, and after pregnancy is one part of good health. This section covers the key nutrients pregnant women need and where to find them. Calories Calorie (aka energy for the body) needs increase during pregnancy. But “eating for two” only requires an additional 340 calories during the second trimester and 500 calories in the third trimester. The first trimester does not require any extra calories. Choose foods and beverages that are “nutrient-dense”. This means that they good sources of the building blocks your body needs. Nutrient-dense foods are full of vitamins, minerals and other nutrients. Eat variety of foods from all five food groups. These include grains, vegetables, fruits, dairy, and meat and beans. This will ensure that you and your growing baby are getting the nutrients you both need. Your nutrient and calorie needs are higher if you are carrying more than one baby. Discuss what and how much to eat with your health care provider.  Key Nutrients   Protein Protein helps maintain muscle and body tissue. It is also key for a baby’s growth – especially during the second and third trimesters. Most pregnant women should take in about 70 grams of protein every day to meet their minimum needs. Keep […]

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2021 Food & Health Survey: Pandemic Food Habits Start to Wane While Positive Approaches to Diet and Health Grow

(Washington, D.C.)—More than one year into the COVID-19 pandemic, Americans are beginning to experience a taste of what post-pandemic life might look like as their shopping and eating habits return to their pre-pandemic patterns. At the same time, there are alarming signs of inequalities and disparities within our food system. These are among the findings of the 2021 Food & Health Survey, conducted every year since 2006 by the International Food Information Council (IFIC). “After more than a year of tremendous upheaval caused by a historic pandemic, Americans are craving stability and a return to normalcy when it comes to their food decisions,” said Joseph Clayton, CEO of IFIC. “The 2021 Food & Health Survey reflects those desires, but it also provides evidence of trends from during and before the pandemic that are proving to be more durable. This year’s survey also offers interesting new insights into consumers’ feelings about their communities, as well as their obligations to the environment.” Starting to Find a Sense of Normalcy IFIC has undertaken intensive consumer research on the effects of the pandemic since its earliest days. Last year’s Food & Health Survey, which was conducted in April 2020, revealed dramatic changes in how we ate, prepared and shopped for foods as a result of COVID-19. This year’s Food & Health Survey shows that many of those changes have begun to subside. For instance, 85% of Americans a year ago reported having experienced some change to their eating or food preparation habits because of the pandemic. In the 2021 Food & Health Survey, however, that number fell to 72%. The survey also found significant decreases—sometimes by as much as half—in behaviors that had changed because of the pandemic. One year ago, 60% of consumers said they were cooking at home more than usual; this year, that number fell to 47%. Similarly, the number of Americans […]

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Processed Foods

There’s more to process with processed food. Grounded in science and guided by consumer research, the Processed Foods Toolkit offers resources, continuing education and more to support your communication around this complex topic.

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The International Food Information Council (IFIC) Releases Annual Food & Health Survey Revealing Rising Consumer Stress, Lagging Consumer Confidence In The U.S. Food Supply

(Washington, D.C.) —The International Food Information Council (IFIC) released its 2024 Food & Health Survey today, revealing the perceptions, beliefs, and behaviors that influence Americans’ food and beverage decisions. This iteration marks the 19th consecutive year that IFIC conducted its signature consumer survey.    The 2024 IFIC Food & Health Survey covers a wide range of topics from farm to fork, including food production, food safety, eating patterns and diets, specific food or beverage ingredients as well as consumers’ relationship with food, purchase drivers, and trust in information sources. Newer to the survey this year are questions regarding medication and lifestyle choices, ultraprocessed foods, and artificial intelligence.   “The 2024 IFIC Food & Health Survey is a comprehensive snapshot of the complex factors that shape Americans’ food and beverage decisions,” said Wendy Reinhardt Kapsak, MS, RDN, IFIC President and CEO. “We tripled our sample size this year, allowing for greater exploration of Americans’ food beliefs and behaviors than in previous IFIC surveys. This approach not only gives us deeper insights, but also demonstrates our commitment to evolving our research platform to align with America’s population trends.”   Rising Consumer Stress & Food Cost Likely Impact Food Decisions   It is clear to consumers that the cost of everything has risen in recent years — including what we eat and drink. In fact, 9 in 10 (90%) say they have noticed an increase in the price of food and beverages. This recognition is up significantly from 83% in 2022.   “Examining the awareness of increased cost by generation reveals a fascinating finding: Each generation has noticed the increased costs significantly more than the generation(s) younger than them,” stated Kris Sollid, RD, Senior Director, Research & Consumer Insights at IFIC. “In other words, more Baby Boomers have noticed the rising costs compared with every other generation. More […]

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COVID-19 and Food Safety Concerns: Results from the 2020 Food and Health Survey

Food safety concerns have been a major topic in the public conversation around COVID-19, alongside issues like the coronavirus and shopping, the coronavirus and the food supply, and the coronavirus and food deliveries. Our 2020 Food and Health Survey, which was fielded in mid-April, dug deeper into Americans’ perceptions of food safety during this unpredictable time. Here are some of the key findings. Food safety concerns during COVID-19 Food safety issues have long been a topic of interest in the Food and Health Survey, and this year our questions took on additional meaning in the context of COVID-19. For several years running, we have asked survey takers, “What, in your opinion, are the top food safety issues today?” This year, we included a new answer option: “Food handling/food preparation related to risk of COVID-19,” stemming from consumer concerns and media coverage surrounding COVID-19 exposure risk related to food and its preparation. This new option rose to the top spot for consumer food safety concerns this year, with 24% of survey takers ranking it as their number-one issue. Another 18% said that it was one of their top three concerns, landing it as the second-most important overall issue, behind foodborne illness from bacteria (which 20% ranked as number one and 32% ranked as two or three). The high concern related to COVID-19 and food safety corresponded with a decline in concern over other food safety issues, including foodborne illness in bacteria, chemicals in food, carcinogens in foods and pesticides/pesticide residues on food. While it is clear that consumers are worried about COVID-19 in the context of food safety, we want to emphasize that there have been no cases of COVID-19 traced back to the food supply and that experts agree that the risk of encountering the virus on food packaging is […]

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