2021 Food Trends: From Our Eating and Purchasing Habits to Food Safety, COVID-19 Still Looms Large on Food Decisions and Health Goals

(Washington, D.C.)—A year ago, almost nobody could have imagined how dramatically everyone’s life would change in 2020. What we eat, how we purchase it, and how we prepare and eat it are among the most far-reaching impacts we have seen because of the COVID-19 pandemic.  According to the 2020 Food & Health Survey, fielded in April by the International Food Information Council (IFIC), 85% of Americans said they had experienced at least some change in their eating or food preparation habits because of COVID-19, and we don’t anticipate effect to fade much in 2021.   “COVID-19 has upended virtually every aspect of our daily lives,” said Joseph Clayton, IFIC’s chief executive officer. “While new vaccines and treatments will hopefully help turn the tide, IFIC’s survey data suggest that some of the changes we’ve undergone are proving durable, even many months later.  “Drawing on IFIC’s expertise in nutrition, food safety, and consumer attitudes and behaviors, we believe the pandemic will continue to be the dominant force behind a wide array of food trends in the coming year.”  COVID-19 Remains a Food Safety Focus  IFIC surveys historically have shown little variation in consumers’ biggest concerns about food safety, with foodborne illness from bacteria topping the list almost every year. But that changed dramatically in 2020, when the risk to food handling and preparation related to COVID-19 was ranked the top food safety concern by more Americans than any other issue (24%), outpacing foodborne illness from bacteria (20%).    Despite there being no evidence of transmission of COVID-19 from food or food packaging, we predict food safety will continue to be top–of–mind in 2021, given the findings of our recent surveys. A September 2020 IFIC survey revealed that about half (49%) of Americans were concerned about the safety of food prepared at home. The same survey showed that coronavirus exposure and food contamination remain among the most common food safety worries. More recently, 39% of respondents in the 2020 Year-End Survey said the risk of COVID-19 when shopping for food or dining out was their top food-related concern  In 2021, we anticipate that this trend will be reflected in technologies and innovations. For example, restaurant customers can expect experiences that minimize face-to-face interaction, such […]

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What the Current Science Says About Hyperactivity and Food Colors

The color of our food can have a big influence on what and how we eat. A boring grey or brown slab doesn’t look appealing to most, which is why many food scientists and processors use food color additives to enhance the appearance of foods. All food color additives in the U.S. food supply are safe for human consumption, and counter to some news reports, there is limited science that food colors increase hyperactivity in children. This claim has not been proven, but research scientists continue to explore this potential connection. The safety of food color additives The Food and Drug Administration (FDA) assesses the safety of food additives, including food color additives, before they are allowed for use in the U.S. food supply. Following their rigorous safety assessment, the FDA will indentify whether or not particular color additives are safe for human food, cosmetics, and/or medical devices. Food color additives may include artificially created substances—such as blue, yellow, and red dyes—as well as naturally derived substances, such as beet or carrot extracts. The FDA determines a substance’s safety based on the amount expected to be consumed, its expected short- and long-term effects, as well as other factors. The recommended safe level for consumption is then typically set at a much lower level than is determined safest as a precaution in case someone consumes more than the recommendation. Since not all food consumed in the U.S. has been produced in the U.S., the Food and Agriculture Organizations of the United Nations and the World Health Organization have created the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to assess the safety of any food additives that are internationally traded. This means that all foods produced and brought into the U.S. go through a rigorous process to determine safety before they […]

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Food Allergies Across the Globe

In the time it takes to make your bed in the morning or brush your teeth at night, a person has been admitted to the emergency room due to a food allergy. Food allergies are a major health concern worldwide responsible for sending someone to emergency medical care every three minutes. The cause of food allergies is unknown, but their mechanism is the same: A person’s body mistakes certain nutrients in a food as harmful, which triggers an inflammatory response that can threaten the person’s health—and even cause their death. Food allergies and adverse reactions can arise at any age and may come and go throughout a person’s life. The outcome of a reaction can range in severity from mild (causing rashes, hives, and other external signs of inflammation) to severe (for example, leading to difficulty breathing or causing swelling of the throat). In their most severe form, food allergies can even cause anaphylaxis, a life-threatening condition in which the body goes into shock. Recent data estimate that between 1.1 and 10.8% of the global population has a food allergy, and the rates of food allergies appear to be increasing. Documenting food allergies can be difficult, since food intolerances (less-serious adverse reactions to foods that are not allergies but may cause symptoms like gastrointestinal discomfort) are often mistaken for food allergies; self-reported food allergies are prone to bias; and the diagnostic process for identifying food allergies in patients varies between countries. In the United States, about 32 million people report having a food allergy, and each year around 200,000 people seek emergency medical care due to food allergies. Food allergies are particularly common in youth, with about one in every 13 children being diagnosed with a food allergy in the United States (and around 40% of children with food allergies […]

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A Simple Guide to Plant-Based Eating

There’s no doubt that following a special eating pattern has become increasingly en-vogue in recent years—and the rising popularity of specific diets continues to be backed up by data from IFIC’s annual Food and Health Survey. Among the top growing dietary trends is plant-based eating, and it gets a lot of hype for good reason—scientific research shows that plant-based diets can have many benefits. But here’s the rub: What individuals perceive as “plant-based eating” is highly variable, and the term is not well-defined. Case in point? Some people assume the term “plant-based” is another way to describe vegetarian or vegan eating. In reality, a broad spectrum of plant-based eating exists, and there’s no one way to do it. If you’re looking for tips increase the amount of fruits and vegetables you eat—and maybe even foray into your own version of plant-based eating—use the below guide to understand what plant-based can mean, what its benefits are, and how you can implement this eating style. Defining “Plant-Based” Plant-based diets have existed since ancient times, but the term “plant-based” is just around 20 years old, according to a 2022 review that defines plant-based foods as fruits, vegetables, nuts, seeds, legumes, herbs, spices, and whole grains. Unlike vegan eating, a plant-based or, alternatively, plant-focused, diet does not have to exclude animal foods like red meat, fish, chicken, eggs, and dairy. Rather, a plant-based eater may still enjoy animal foods while deliberately building an overall eating pattern that is rich in or primarily made of plants, but not consisting only of plants. The Benefits of a Plant-based Diet There’s no doubt that many plant-based foods are full of nutrition and health benefits. Just the act of making healthy, plant-based choices can confer better nutrition in the way of more vitamins, minerals, and phytochemicals. But plant-based […]

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IFIC Spotlight Survey: Consumer Behaviors & Perceptions Of Food Waste

Food waste is a pressing public health issue. The United Nations estimates about a third of food that is produced annually is wasted each year, which could mean that over one billion tons of food ends up in landfills. But some people may not understand how much food they waste, or know where they are most likely to create food waste, or be familiar with practical steps they can take to reduce their food waste. The International Food Information Council (IFIC) Foundation commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about food waste. One thousand adults aged 18+ years completed the survey from August 13-14, 2019, and responses were weighted to ensure proportional results.  Key findings include:

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Amid Nutrition Noise, Americans Trust Registered Dietitians Most, New Research Reveals

New International Food Information Council (IFIC) Research Highlights The Critical Role Of RDNs At The Academy of Nutrition and Dietetics’ Food & Nutrition Conference & Expo (FNCE®) (Washington, D.C.) — In a world of ever-changing food trends, conflicting headlines, and overwhelming nutrition advice, new research from the International Food Information Council (IFIC) reveals registered dietitian nutritionists (RDNs) remain the most trusted guides for which foods to eat and avoid. Presented during the 2025 Food & Nutrition Conference & Expo (FNCE®), hosted by the Academy of Nutrition and Dietetics, the latest research 2025 IFIC Food & Health Survey: A Focus On Food & Nutrition highlights a growing demand for credible, science-based voices in food and health. These findings echo data from the IFIC Spotlight Survey: Americans’ Trust in Food and Nutrition Science, which revealed that two-thirds of Americans say they are more likely to trust food advice if it comes from a registered dietitian. “Americans want to eat healthy, yet they’re navigating a minefield of messages and shifting priorities,” said Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO. “That’s why science-based communication from qualified professionals matters more than ever.” As Nutrition Noise Grows, Consumers Trust The Pros The 2025 IFIC Food & Health Survey: A Focus On Food & Nutrition reveals a growing sense of uncertainty about the food and nutrition landscape among Americans: eight in ten say it’s hard to know what to believe about nutrition, largely because the information seems to constantly change. As nutrition noise grows, registered dietitian nutritionists (RDNs) remain the most trusted source of food and nutrition guidance, with 71% of Americans expressing high trust. By contrast, podcasters (18%) and social media influencers (16%) rank far lower, with more than half of Americans reporting low trust in those platforms. Still, influence doesn’t always follow trust. […]

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Metals in Food and Water: What You Need To Know To Protect Your Health

Although it may sound alarming, metals in our food supply is nothing new. Metals are natural elements found in Earth’s crust, and they often make their way into plant-based foods through irrigation and soil and dust particles, frequently with some “help” from humans (e.g. through sediments from smoking, the use of lead pipes in construction, some forms of paint, and other materials). In the field of food and nutrition, trace elements, or “trace metals,” can actually be beneficial to human health across the life stages. However, with news about “toxic metals” in our food on the rise, we may be feeling concerned about our health and well-being—and the well-being of those we provide food for every day. The good news is that emerging technologies are allowing scientists to test for metals with better and better sensitivity. These findings have advanced federal policies, nutritional guidance, and national health goals. For example, the U.S. Department of Health and Human Services’ Healthy People 2030 General Environment Health lays out objectives for reducing specific metals, as does the U.S. Food and Drug Administration (FDA)’s Closer to Zero: Action Plan for Baby Foods document that was shared in 2020. Since 1961, the FDA has tested and monitors metals and other elements in our food through the Total Diet Study. These efforts are overseen by the FDA’s Toxic Elements Working Group, which aims to reduce consumer exposure to toxic elements in food, dietary supplements, and cosmetics. “Toxic” elements in this context include, but are not limited to, cadmium (Cd), lead (Pb), mercury (Hg), and arsenic (As), all of which you can find more information about below. Lastly, current best-practice manufacturing guidelines during food processing, as well as the documentation of land-use history and water-quality at the farming level of our food supply chain, also help maintain […]

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2023 Food & Health Survey: Impact of Rising Costs, Stress, and Social Media on Food Choices

(Washington, D.C.) — The International Food Information Council (IFIC) released its 2023 Food and Health Survey today, unveiling significant findings regarding Americans’ eating habits and food choices. The 18th edition of the annual survey reveals key consumer insights around the rising cost of food, stress and well-being, the influence of social media on food and nutrition decisions, evolving eating patterns, climate consciousness, and healthy labels as purchase drivers. “The 2023 IFIC Food and Health Survey is a comprehensive snapshot of the complex factors that shape American food and nutrition choices,” said Wendy Reinhardt Kapsak, MS, RDN, President and CEO of IFIC. “As we navigate the shifting landscape of food production and consumption, this survey underscores the importance of balancing competing priorities, and consumers’ desire for clear and accurate information that empowers them to make the best food and beverage decisions for themselves and their families.” Paying the Price: How Rising Food Costs Reshape America’s Plates An overwhelming 91% of respondents saw an increase in food and beverage prices over the past year (72% noted a “major” increase), up from 83% who said the same thing in 2022. Among those people, nearly half (47%) said they always or often cut back on nonessential food and beverage products. Price is also taking a toll on the healthfulness of Americans’ diets: Nearly 3 in 10 consumers who noticed higher food prices in 2023 said they made less healthy choices as a result. A consistent theme across the IFIC Food and Health Survey history has been the dominance of taste as the top factor driving our food and beverage purchases. Its importance among five key motivators (taste, price, healthfulness, convenience, and sustainability) only strengthened over the past year, with 87% of respondents in 2023 citing it as a factor in their decisions — up […]

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