Everything You Need to Know About Stevia Sweeteners

Download the Stevia Fact Sheet for Consumers here Download the Stevia Face Sheet for Health Professionals here WHAT ARE STEVIA SWEETENERS? Stevia sweeteners are no-calorie sweeteners 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., stevia sweeteners, monk fruit sweeteners and sucralose), collectively they are often referred to as sugar substitutes, high-intensity sweeteners, non-nutritive sweeteners or low-calorie sweeteners. Like other no-calorie sweeteners, stevia sweeteners are intensely sweet. Stevia sweeteners range from being 200-350 times sweeter than sugar, and as such only small amounts of stevia sweeteners are needed to match the sweetness provided by sugar. Stevia sweeteners can be used by food and beverage manufacturers as an ingredient in beverages (such as diet sodas, light or low-sugar juices and flavored waters), canned fruits, condiments, dairy products (such as ice cream, flavored milk and yogurt) and other foods (such as baked goods, cereals, chocolate and other confections) and syrups. Because they are stable at high temperatures, stevia sweeteners can be used in baked goods. However, a recipe that uses stevia sweeteners 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. Stevia sweeteners are also used in several tabletop sweeteners, such as Truvia®, Pure Via®, Stevia In The Raw®, SPLENDA® Naturals Stevia Sweetener, SweetLeaf® and Enliten®, as well as other retail products sold under store-brand names. HOW ARE STEVIA SWEETENERS PRODUCED? Stevia sweeteners are derived from the leaves of the Stevia rebaudiana (Bertoni) plant, an herbal shrub native to South America. The stevia plant has been used […]

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A Reminder on Food Recalls and Food Safety

We expect food to be safe when making purchases at grocery stores and dining in restaurants. In fact, the International Food Information Council (IFIC) Foundation’s 2019 Food and Health Survey found that approximately 70 percent of consumers are somewhat or very confident in the safety of our food supply. However, we sometimes face that all-too-familiar yet oddly puzzling term, “food recall,” in the media. Many of us may wonder, “How could this happen?” or “Why isn’t my food safe?” But a food recall doesn’t mean we should lack trust in the safety of our food system. Let’s take a closer look at what a recall is and what to do when our food is recalled. Spoiler alert: The answer is not to panic! What is a food recall? A food recall is the removal of a food product from the marketplace due to a potential hazard in that product. These hazards might include contamination by a bacteria like Salmonella or Listeria; the presence of a physical contaminant like broken glass or metal; or improper labeling of a common allergen as an ingredient. Ben Chapman,PhD, a professor and food safety extension specialist at North Carolina State University, spoke with the IFIC Foundation and notes that the most common type of recall is this third type: mislabeling, which generally is not an issue for consumers without food allergies. Bacterial contamination is the next most common cause of recalls. However, Dr. Chapman points out that bacteria-based recalls are not necessarily the result of increased contamination; instead they’re a reflection of better food production. “The more we look for Listeria, the more we’re going to find it,” Chapman says. That is, improvements in detection methods and technology in food manufacturing have been able to detect harmful bacteria sooner, often before too many (if any) […]

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Lead Fast Facts

Putting Lead In Food Into Perspective: What You Need To Know  The presence of heavy metals in food is not new. Lead, like most heavy metals, is naturally occurring and can be detected at trace levels in food. Heavy metals are found in soil, water, and air; they are not added to food. While lead may be detected in some plant-based foods, exposure remains extremely low. Still, overexposure to lead can cause adverse health effects.    The U.S. Food and Drug Administration (FDA) and global regulators set safety limits for lead and other heavy metals in food and water. U.S. initiatives like FDA’s Closer To Zero program are actively working to reduce exposure to lead for all ages.    To further reduce exposure to lead and other heavy metals through food as well as promote good health and nutrition, consumers should continue to eat a variety of nutrient-dense foods across and within the main food groups of vegetables, fruits, grains, dairy, and proteins.   What Is Lead?  Lead is a naturally occurring metal found in the Earth’s crust. Its industrial uses have made lead widespread in air, soil, water, and older homes.  How Are Consumers Exposed To Lead?  Historically, lead was widely used in products like gasoline, paint, plumbing, ceramics, batteries, and cosmetics. Over time, U.S. regulations, including a lead paint ban in 1978 and the elimination of leaded gas in 1996, significantly reduced its use. However, exposure persists today through various sources. While lead production facilities were once common, there are very few in the U.S. today. Lead dust remains a common issue in older homes with lead-based paint. As the paint chips or deteriorates, it creates airborne dust that can be inhaled or ingested. Soil contamination, another significant source, results from past use of leaded gasoline and industrial emissions, with lead […]

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Food Allergens

Food allergens affect millions of individuals and families every day. Whether you're helping consumers understand allergen labeling or answering questions about the major food allergens, this toolkit provides clear, science-based resources. Use it to stay informed, share accurate information and help manage food allergies with greater confidence.

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Food Trends to Watch in 2020

Intuitive Eating and the “Un-Diet”; Sustainability (Finally!) Takes Shape; New Food Tech Gathers Momentum (Washington, D.C.)—As a new year and new decade offer opportunities to take stock of where we’ve come and to anticipate the changes ahead, the International Food Information Council (IFIC) Foundation is forecasting five broad trends for food and nutrition in 2020.  “Each year, our team of registered dietitians, nutrition experts and consumer researchers takes a look at what we can expect in the coming year,” said Joseph Clayton, president and CEO. “In 2020, we predict that topics surrounding sustainability, alternative foods and healthy diets will move in some unexpected directions.”  Sustainability: From Buzzword to Specifics   Interest in sustainability has grown for the past few years, and while in 2020 the topic will mature and evolve, confusion still surrounds the exact definition of sustainability.  For several years, the IFIC Foundation’s annual Food and Health Survey asked whether sustainability was a factor in consumers’ food and beverage purchasing decisions. Between 2012 and 2018, that number ranged between 35% and 41% of consumers.  However, when the 2019 Survey asked whether “environmental sustainability” was a factor in purchase choices, that number dropped to 27%, indicating that consumers’ notions of sustainability extend beyond just the environment. When it comes to environmental sustainability, consumers are eager to know and do more. According to the 2019 Food and Health Survey, 63% said it is hard to know whether the food choices they make are environmentally sustainable. Among that group, nearly two-thirds (63%) say environmental sustainability would have a greater influence on their choices if it were easier to know.  Consumers also consider factors such as the labeling of various product ingredients and attributes, along with production methods and food packaging, to be under the sustainability umbrella. We can also expect concepts like soil health and regenerative agriculture—“giving back to the land” rather than just conserving resources—to gain traction in 2020.  A New Climate for What We Eat   On an almost daily basis, […]

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Food Safety

What are the best practices for safe food handling? What is foodborne illness, and how can it be prevented? The IFIC Food Safety Toolkit offers practical, science-based resources to help answer common questions about food safety. From understanding the regulations that protect our food supply to making sense of food labels and proper storage, this toolkit helps build knowledge and support everyday conversations about food safety.

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Whole Grains Fact Sheet

Download the Whole Grains Fact Sheet here Grains have been known as the “staff of life” for thousands of years, serving as a vital food source for humans. Today, foods made with whole grains are recognized as important sources of nutrients like fiber, trace minerals, and certain vitamins and phytochemicals that are not restored through traditional grain enrichment and fortification practices. These components are believed to play a key role in reducing risk of disease. Research shows that healthful diets rich in whole grain foods may play a part in reducing risks of heart disease, certain types of cancer and type 2 diabetes. They may also help in managing body weight.¹ Whole grains are composed of three plant components: the bran, the germ and the endosperm. In the last century, advances in the milling and processing of grains have allowed for the large–scale separation and removal of the bran and germ, resulting in refined flour that consists only of the endosperm. Refined flour has become popular because it produces baked goods with a softer texture and extended freshness. However, removing much of the bran and germ results in losses of fiber, B vitamins, vitamin E, trace minerals, protein, unsaturated fat and about 75 percent of phytochemicals, which are substances in plant-based foods with physiologically active components that may have functional health benefits. To correct for some of these losses, the process of enrichment began in the early 1940s to restore some B vitamins (thiamin, riboflavin and niacin) and the mineral iron to flour.² Since 1998, the U.S. Food and Drug Administration (FDA) has required enriched grain products to also be fortified with folic acid, the synthetic form of the B vitamin folate, to help women of childbearing age reduce the risk of having a pregnancy affected with a neural tube […]

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When Is the Best Time To Introduce Potential Allergenic Foods to Your Infant?

The possibility of an allergic reaction after eating gives many Americans pause when making food choices. No one wants to worry that a bite into a savory sandwich or decadent dessert will cost them a swollen lip—or worse, a trip to the E.R. As adults, we have more control when it comes to the foods we are exposed to, but what about children? Or better yet, infants? When should we introduce potentially allergenic foods to our babies? According to Food Allergy Research & Education (FARE), food allergies among kids have increased over the last couple of decades. Faced with uncertainty, many parents avoid feeding their babies certain foods in the hope of preventing a potential allergic reaction. But is such avoidance helpful in the long run? Food allergies are a public health concern The U.S. Food and Drug Administration recognizes nine major food allergens: milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, sesame and soybeans. Allergic reactions can vary from person to person and may also result from foods not included in the “Big Nine.” If you are allergic to an allergenic food, eating that food activates your immune system, causing your body to think the food is an “invader.” When your immune system is unnecessarily activated, many parts of the body—including your gut and other organs and tissues—can be affected. Sometimes, one allergic reaction can make you more sensitive to other allergens. Food allergies are serious, and they can be life-threatening, especially for infants, who cannot tell you when something feels wrong. Currently, one in 13 children in the U.S. has food allergies. Food allergy rates have steadily increased over the past couple decades, presenting a major concern for parents, health care workers and public health professionals alike. To help families identify potential allergens, legislation (like FALCPA) has been passed, […]

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