Food Packaging: More Than Just Plastic, Tin or Metal

In 2017, the American consumer averaged 1.5 grocery shopping trips per week. While most of us focus a lot on the taste and price of our food, we might also stop to think for a moment about how the food is packaged and how it benefits everyone who grocery-shops, no matter how frequently. Packaging — durable, strong and resistant — is one of the many reasons we have a safe food supply: It protects food. It’s also efficient and convenient for transporting food. Let’s take a closer look at the main roles of food packaging: safety, protection, convenience, efficiency and information. Safety and Protection Food packaging can help extend shelf life. That means keeping food safe to eat for longer periods of time. Exposure to oxygen can cause spoilage, so some foods need airtight packaging. Losing or gaining moisture can also be a problem. You don’t want your food to make you sick, and food packaging can keep microorganisms that cause foodborne illness out. Packaging material also has to be safe. The U.S. Food and Drug Administration (FDA) regulates them for safety by reviewing any substances that are in contact with food. Although some migration may occur over time, the levels detected are not high enough to be considered harmful. Packaging also must protect food from being crushed or damaged — no one would dare ship eggs in a paper bag. Convenience, Efficiency and Information The science of packaging has made it easy for you to pick up what you need, and in the right amount. You can store your food, open the package, see what you are eating and properly dispose of it when it’s no longer suitable for use or reuse. Packaging is also your main source of information about the product inside, such as nutritional value, ingredients […]

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Pesticides & Food: What You Need to Know

From supermarkets to farmers markets, Americans can enjoy hundreds of nutritious, fresh and high-quality fruits and vegetables. In order to provide such a plentiful food supply, conventional and organic farmers have multiple options to protect crops from weeds and pests—including pesticides. Even with strict safety standards in place to help ensure the safety of the food supply, you may have questions about the use of pesticides in food production, as well as pesticide residues on food. Download the Factsheet What is a pesticide? A pesticide is any substance or mixture of substances—natural, organic or man-made—used to prevent, destroy or manage pests. Not all pesticides are the same. Different types of pesticides target different types of pests. For example, insecticides target insects, herbicides target weeds, and fungicides target fungi that may cause plant diseases. Why are pesticides used to grow food? There are thousands of insects, weeds and plant diseases that can have a devastating effect on conventional and organic crops and, ultimately, threaten our food supply. Pesticides are one of many tools farmers use to protect their crops, similarly to how you may use pesticides to protect plants in your home garden. How are pesticides tested for safety?  Pesticides are strictly regulated in the United States to ensure that they may be used safely and will not harm human health or the environment. All pesticides are rigorously screened before being allowed for use. Three government agencies share responsibility for regulating conventional and organic pesticides and ensuring the food supply is safe: U.S. Environmental Protection Agency (EPA), United States Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA). Who monitors pesticide residue levels on fruits and vegetables?  Small amounts of pesticide are sometimes present on produce after it leaves the farm, these are known as “pesticide residues.” The U.S. Environmental Protection Agency (EPA) has developed strict limits (or “tolerances”) for the amount of pesticide residue that can be present on food. The FDA […]

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5 Ways to Use Leftover Food Scraps and Decrease Household Food Waste

Food waste is a global issue, with estimations that 30-40% of all food goes unsold or uneaten. While reducing food waste is a shared responsibility, how can we, as everyday consumers, help? It turns out that many of us believe that our own individual choices can make a difference. Our latest Food and Health Survey found that 42% of consumers believe their individual food and beverage choices have a moderate or significant impact on the environment. One practical way we can begin to decrease individual household waste is by getting savvy on how to reuse leftover food items and scraps instead of immediately tossing them in the trash. Let’s look at how to utilize a few common food scraps or leftovers. Leafy bits of greens Thought to be one of the most wasted food items, leafy greens don’t have to fill our trash bins. They can be used as a garnish to top food dishes like tacos, thrown into a smoothie, or added to a stir-fry mix. Citrus peels Citrus peels are often discarded, but they don’t have to be. These peels can be candied, used as a drink garnish, or added to infused water. Alternatively, zest your peels before using the citrus fruit and place the zest in the freezer to be used later in baked goods or sprinkled on yogurt or oatmeal. Vegetable peels and stems Vegetable stems (e.g., broccoli and asparagus stems) might seem like a waste, but try adding them to a soup or stir-fry. Alternatively, they can be blended into a dip, hummus or sauce. Similarly, create a “veggie peels” freezer bag and through your leftover vegetable peels in after each meal. Once your bag is full, make a homemade vegetable broth. Bones from beef, chicken and ham Leftover bones can be used to make […]

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Diversifying MyPlate: Latin American 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 Krista Linares, and I’m a registered dietitian of Cuban and Mexican descent. In my private practice, I help Latina women navigate conditions like polycystic ovarian syndrome and type 2 diabetes while centering and celebrating cultural foods. To share a little bit about my background, both of my parents immigrated to the U.S. from Latin American countries, but I grew up in the Midwest. Because of this, I often felt like food was the main way for me to understand and learn about my heritage. When I became a dietitian, this connection was at the front of my mind, and I wanted to provide space for other Latinas to bring our food culture along with them as they work to improve their health. What Is Latin American Food? Latin American food has many different influences, including indigenous, Spanish, and African foodways. Additionally, Latin American food has a […]

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World Food Safety Day: Remembering Those Microbes!

World Food Safety Day is today (June 7th), and IFIC celebrates each year by considering how our food-supply chain can improve its safety—a critical part of our everyday nutrition and wellness. Supporting safe food manufacturing and processing is a core value of supporting mankind’s nourishment—even more so during the COVID-19 pandemic, when virus-related roadblocks have impacted the food industry workforce, facility operations, and grocery-store inventories all over the country. Ensuring food safety in the U.S. is a tall order, but individual actions count—so what concerns should we prioritize this year? The U.S. has one of the safest food systems in the world, and IFIC’s 2022 Food and Health Survey uncovered that for the past five years, a majority (68%) of people have felt confident in the safety of our food supply. However, this number is down from where it was in 2012, when 78% of consumers were confident in the supply’s safety. The 2022 survey also uncovered that among the most important food-safety issues cited for consumers is foodborne illness from bacteria. Since we’ve seen this issue remain consistent, let’s highlight some common foodborne illness–causing microbes, as well as ways to handle food properly in case of a recall and, finally, what to do if you suspect you have a foodborne illness. Nasty Little Buggers Although researchers have identified more than 250 types of foodborne illnesses, according to the Centers for Disease Control and Prevention (CDC), the top five bacteria that cause foodborne illness in the United States are Norovirus, Clostridium perfringens, Campylobacter, Salmonella, and Staphylococcus aureus (Staph). The CDC also estimates that, annually in the U.S., 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. Beyond the U.S., foodborne illness from bacteria is a serious public health issue that impacts people globally. The […]

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New IFIC Study Reveals Over Half of Americans Are Impacted by Food Allergies, Intolerances, and Sensitivities: Trust and Clarity in Labeling Remain Key Challenges

 (Washington, D.C.) — With Food Allergy Awareness Week (May 11-17) on the horizon, the International Food Information Council (IFIC) is highlighting new data that underscores the widespread impact of food allergies, intolerances, and sensitivities across the U.S.   According to the IFIC Spotlight Survey: Americans’ Perceptions of Food Allergens, Intolerances & Sensitivities, more than half of Americans (53%) either have, live with, or know someone affected by a food allergy, intolerance, and/or sensitivity.   Food allergies alone now impact 6.2% of adults and 5.8% of children in the U.S., according to the Centers for Disease Control and Prevention (CDC). When factoring in food intolerances and sensitivities—conditions that are more difficult to measure due to inconsistent definitions—the prevalence of Americans affected increases.   “Food allergies and intolerances are no longer niche health concerns—they affect a significant portion of the population,” said IFIC President and CEO Wendy Reinhardt Kapsak, MS, RDN.  “While the prevalence of food allergy continues to rise, so does awareness. Serving the food allergic consumer has become a more visible part of everyday culture—from servers routinely asking about allergens at restaurants to expanded accommodations in schools and other public settings,” Reinhardt Kapsak added. “Still, there is more work to be done, especially when it comes to providing consistent, clear labeling and empowering people to make safe, informed food choices.”  One In Four Americans Report Having A Food Allergy, Intolerance, And/Or Sensitivity  According to the survey, one in four Americans (24%) say that they or someone in their household has a food allergy (13%), intolerance (8%), and/or sensitivity (9%). Nuts were the most reported allergen, while dairy ranked highest among both intolerances and sensitivities.  Looking at the broader landscape, the top nine food allergens—often referred to as the “Big Nine”—include milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish, and sesame. In 2023, […]

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Five Food Trends To Watch in 2019

Consumers Adopting an Origins-Focused Approach When Buying Food (Washington, D.C.) — While consumers cite broad aspects like taste, price and familiarity as the top reasons to purchase certain foods, they also crave a deeper understanding of what they are eating. Americans want to learn more about the origins of their food and its entire journey from farm to fork, according to the International Food Information Council (IFIC) Foundation. “Americans have a growing appetite for more information about their food, and technology is enabling eaters like never before,” said Joseph Clayton, CEO of the IFIC Foundation. “It’s also driving transparency across the food supply chain.” IFIC Foundation predicts that 2019 will bring a larger focus on the food journey, greater attention to food safety and allergens, continued consumer concern about sugar and increased popularity of plant-based eating. Discovering Our Foods’ Origin Stories Consumer interest and awareness of the origins of their food used to start and stop at the grocery store or restaurant. Today that’s a thing of the past. Consumers want to know how their food is produced, where it came from and the quality of the ingredients. They also have broader questions about environmental sustainability and many seek brands that align with their broader social values. The 2018 Food and Health Survey revealed over half of respondents indicate recognizing the ingredients, understanding where food is from and the number of ingredients as key factors that impact purchasing decisions. Interestingly, women were more likely to rate these factors as more important when compared to men. In addition, compared to 2017, more Americans cited that understanding how the food is produced altered their decision to buy a food or beverage. From seeds planted to crops harvested to products sold and served, we seem to crave a 360-degree picture of what we’re eating. Tackling […]

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To Toss or Not To Toss: What You Should Do If Your Food Is Recalled

When it comes to feeding the U.S. population, it’s vital that our government prioritizes food safety and ensures that our food supply chain is safe. Documentaries such as “Poisoned: The Dirty Truth About Your Food,” media headlines about wood fragments in cookies and E. Coli in spinach, and stories of social media influencers getting sick from Tara flour have helped lead to public uproar and a push for stronger food safety standards. But it’s important to know that generally, the food supply in the United States is known as “one of the safest in the world”—an assessment you can trust. One of the reasons behind this low level of risk is the consistent, standard monitoring practices exercised by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). These regular inspections quickly identify and correct violations in food safety standards that may lead to a food recall. Food recalls can incite confusion and fear, but a product can be taken off the shelf for a variety of reasons. Food can be recalled from the national supply chain when the U.S. government has identified possible contamination with disease-causing microorganisms, the presence of a foreign object, or a lack of proper labeling of a major allergen. Usually, food recalls are voluntarily initiated by a food company, but the FDA and USDA may also initiate the process. The FDA oversees this regulation for most food products—with the exception of meat, poultry, and processed egg products, which the USDA regulates. The purpose of these recalls is to help prevent possible illness or injury, especially for people who are pregnant or breastfeeding, have weakened immune systems, are very young or elderly, or have other special health considerations that make them more vulnerable to foodborne illness. If you have consumed a product […]

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