Everything You Need To Know About Monk Fruit Sweeteners

Download the Monk Fruit Fact Sheet for Consumers here Download the Monk Fruit Fact Sheet for Health Professionals WHAT ARE MONK FRUIT SWEETENERS? Monk fruit, also known as lo han guo or Swingle fruit, is a small round fruit native to southern China. Monk fruit sweeteners are no-calorie sweeteners that can be used to lower one’s intake of added sugars, while still providing satisfaction to enjoy the taste of something sweet. Some types of sweeteners in this category are considered low-calorie — such as aspartame, and others are no-calorie (e.g., monk fruit sweeteners, stevia sweeteners and sucralose). However, collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners, low- and no-calorie sweeteners or simply low-calorie sweeteners. Like other no-calorie sweeteners, monk fruit sweeteners are intensely sweet. Monk fruit sweeteners range from being 100-250 times sweeter than sugar, and as such only small amounts are needed in a product to equal the sweetness provided by sugar. Monk fruit sweeteners can be used in a wide range of beverages and foods like soft drinks, juices, dairy products, desserts, candies and condiments. Because they are stable at high temperatures, monk fruit sweeteners can be used in baked goods. However, a recipe that uses monk fruit sweeteners in place of sugar may turn out slightly different because in addition to sweetness, sugar plays several roles in recipes related to volume and texture, but this varies based on the type of recipe. Several brands, such as Monk Fruit In The Raw®, Lakanto®, SPLENDA® Monk Fruit Sweetener, SweetLeaf® and Whole Earth® use monk fruit sweeteners in granular and liquid forms. HOW ARE MONK FRUIT SWEETENERS PRODUCED? Monk Fruit has been used for centuries in Eastern medicine as both a cold and digestive aid. Extracts from monk fruit are also being used in tabletop […]

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Going Low-Fat? Here’s What Your Diet Might Be Missing

It’s no secret that low-carbohydrate diets have enjoyed the spotlight for the last several years, but another nutrient-specific diet has been on the scene for even longer: low-fat. For decades, “eating fat makes you fat” was widely viewed as a dieting mantra, tied largely to the fact that fat provides more calories per gram (nine) compared to the other macronutrients, protein and carbohydrates (which each provide four calories per gram). Though the tides have shifted in recent years and fat isn’t feared like it once was, low-fat diets are still heavily associated with weight loss and dieting culture. We’ve written about dietary fats on several occasions (and made this helpful video), but in this article, we’re taking a different approach: laying out exactly what your diet may be missing if you drastically cut back on fat. What is Fat and Why Do We Need It? Fats are an essential part of a healthy diet. They provide us with a major source of energy, help us absorb vitamins and facilitate communication between the cells in our body. Fats also contribute to our enjoyment of food by adding taste and texture, like the creaminess of ice cream or the flakiness of a pie crust. The fats we eat can be either saturated or unsaturated. Polyunsaturated (PUFA), monounsaturated (MUFA) and trans fatty acids are all considered to be unsaturated fats, which means that they have a double bond in their structure that causes a “kink” in the chain. As a result, unsaturated fats tend to be liquid at room temperature (think olive or vegetable oils) because the fatty acids can’t pack as tightly together. Saturated fats are usually solid at room temperature because their fatty acids are able to pack tightly together. They’re found in foods like butter and other dairy products, fatty […]

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Is It Safe To Follow a Vegan Diet While Pregnant?

Vegan diets exclude all animal products and emphasize nutrient-dense plant foods like legumes, whole grains, fruits and vegetables. Well-planned vegan diets rich in plant-based foods can be beneficial to health. However, by excluding animal-based foods, following a vegan diet can make it more difficult to get the recommended amount of some nutrients. As nutrient needs are higher during pregnancy, some may wonder if it’s safe for pregnant women to follow a vegan diet. This article summarizes the potential health benefits and specific nutrients to focus on if you’re following a vegan diet while pregnant. Health Benefits Vegan diets can offer a variety of health benefits. They tend to be rich in fruits, vegetables, legumes and whole grains (and many of these foods are rich in fiber and antioxidants), which is one reason why vegan diets have been associated with positive health outcomes, such as lower LDL cholesterol, improved blood glucose levels (in people with type 2 diabetes) and lower blood pressure. During pregnancy, eating patterns that are higher in fiber, as vegan diets tend to be, are associated with a decreased risk of developing gestational diabetes. Some research shows that pregnant women following a vegan diet may have a lower risk of cesarean section (C-section) delivery, maternal or infant mortality, and postpartum depression. The Academy of Nutrition and Dietetics has issued an official position supporting the healthfulness of appropriately planned vegan diets during pregnancy while noting the importance of obtaining certain key nutrients (which vegan diets can often lack) through supplementation and fortified foods. Let’s review the specific nutrients, food sources and potential supplements to be aware of if following a vegan diet while pregnant. Special Nutrients of Interest Vitamin B-12 Vitamin B-12 is important for making DNA and in keeping our nerves and blood cells healthy, in addition to […]

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IFIC Spotlight Survey: Purchasing Behaviors, Eating Decisions & Health Perceptions Of Dietary Fats & Oils

Over the past few years, it might seem like we’ve come a long way in our perceptions of dietary fat. Avocadoes, omega-3-rich fish and nuts and seeds are welcomed parts of a balanced diet, and fad diets like keto and Paleo that focus on higher fat intakes continue to be popular in certain health circles. But have people really cast aside the deeply ingrained fear of fat that dominated the nutrition conversation years ago? To answer this question, we set out to learn more about purchasing and eating behaviors, as well as health perceptions of dietary fats and oils. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about dietary fats and oils. One thousand adults aged 18+ years completed the survey from April 29-30, 2020, and responses were weighted to ensure proportional results.  Key findings include:

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Protein Q&A with Dr. Jared Dickinson (Part 1)

Protein is a big focus in media headlines and on food labels. But in the foodie and fitness communities, myths are swirling around about protein use and consumption. Luckily, we are able to bust some of these myths with Dr. Jared Dickinson, assistant professor in the School of Nutrition and Health Promotion at Arizona State University. About Dr. Dickinson Dr. Dickinson received his PhD in human bioenergetics from Ball State University’s Human Performance Laboratory and completed a postdoctoral fellowship in muscle biology/rehabilitation sciences at the University of Texas Medical Branch.  Jared’s research interests are to better understand the overall adaptive responses of skeletal muscle to exercise, nutrition, aging and clinical disease and to develop targeted exercise and nutritional strategies that can be utilized to improve muscle health and function in older adults and clinical populations.  A portion of his work focuses particularly on the role and impact of protein ingestion as a complimentary strategy to enhance muscle health. So let’s dive in and begin with the basics. 1. What is protein? Protein is a macronutrient that is comprised of amino acids. Ingesting protein in our diet provides amino acids, which serve as building blocks for forming protein and other structures in our body. 2. What are some health benefits of protein? Protein is critical for maintaining a healthy immune system to fight off infection and repairing injury to tissue. Additionally, protein is linked to both bone and muscle health, and thus proper protein ingestion may provide a strategy to prevent the loss of muscle tissue that occurs in clinical populations and as part of the aging process. Protein ingestion may provide a useful diet strategy as well. Emerging research has shown that eating a diet higher in protein may help with weight management by reducing your hunger while at the […]

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Interest in Sustainability, Plant-Based Diets Among Trends in IFIC Foundation’s 2019 Food & Health Survey

FOR IMMEDIATE RELEASE: MAY 22, 2019 DOWNLOAD THE SURVEY (Washington, D.C.)—Topics like sustainability, plant-based diets and clean eating seem to permeate news about food, but it turns out they’re not just buzzwords or “flavors of the week.” IFIC Foundation’s 2019 Food and Health Survey shows genuine and growing interest in these and other trends. The 2019 edition marks the 14th consecutive year that IFIC Foundation has surveyed American consumers to understand their perceptions, beliefs and behaviors around food and food-purchasing decisions. Sustained Interest in Sustainability Previous Food and Health Surveys asked consumers about their views on sustainability, but their interpretations of the concept varied. This year’s Food & Health Survey gets more specific by asking consumers what they look for in order to know whether a product is environmentally sustainable. Every year the survey identifies leading factors that impact food and beverage purchases. Every Survey has seen “taste” reign supreme and in 2019 the trend continues. Deemed important by 86% of consumers, the impact of taste on purchasing decisions is up significantly from 81% in 2018. Other factors such as “price” (68%), “healthfulness” (62%) and “convenience” (57%) held steady. “Sustainability” as a purchase driver registered in the mid- to high-30 percentages through the years, but the 2019 refinement to “environmental sustainability” resulted in a drop to 27%, indicating that consumers may think of more than the environment when it comes to sustainability. Regardless of the impact on purchasing decisions, over half of consumers (54%) say it’s at least somewhat important that the products they buy be produced in an environmentally sustainable way. Among those 54%, many look for specific labels or attributes to assess whether they believe a product is environmentally sustainable: 51% perceive products that are locally produced as environmentally sustainable, followed by products literally labeled as sustainably produced […]

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Consumer Behaviors & Perceptions of Food Waste

Food Waste: Does Location Make a Difference? Two in five people say they never think about food waste while eating out. Download the full report. 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. To better understand public perceptions and behaviors around food waste, the IFIC Foundation commissioned a consumer research study of 1,000 U.S. adults ages 18 years and older from August 13 to August 14, 2019. This research offers insight into how and where we might look to address this complex issue. Leftovers and fresh produce top the list of foods wasted at home When asked to choose the top three types of food that were most often wasted at home in the last month, 74 percent reported leftovers of foods prepared at home were most often wasted. A close second source of waste was produce (67 percent), while leftovers from restaurants ranked third (50 percent). Why does food get wasted at home? In a question that asked consumers to choose their top two reasons, 83 percent reported spoiled or stale food as the most common reason foods ended up in the trash. Forty-nine percent reported their top reason was cleaning out the pantry. Food waste is less of a concern when eating out In addition to assessing consumer actions, this study was also designed to gauge how often food waste was on people’s minds during three different occasions: while grocery shopping, […]

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Interest in Sustainability, Plant-Based Diets Among Trends in IFIC Foundation’s 2019 Food & Health Survey

FOR IMMEDIATE RELEASE: MAY 22, 2019 DOWNLOAD THE SURVEY (Washington, D.C.)—Topics like sustainability, plant-based diets and clean eating seem to permeate news about food, but it turns out they’re not just buzzwords or “flavors of the week.” IFIC Foundation’s 2019 Food and Health Survey shows genuine and growing interest in these and other trends. The 2019 edition marks the 14th consecutive year that IFIC Foundation has surveyed American consumers to understand their perceptions, beliefs and behaviors around food and food-purchasing decisions. Sustained Interest in Sustainability Previous Food and Health Surveys asked consumers about their views on sustainability, but their interpretations of the concept varied. This year’s Food & Health Survey gets more specific by asking consumers what they look for in order to know whether a product is environmentally sustainable. Every year the survey identifies leading factors that impact food and beverage purchases. Every Survey has seen “taste” reign supreme and in 2019 the trend continues. Deemed important by 86% of consumers, the impact of taste on purchasing decisions is up significantly from 81% in 2018. Other factors such as “price” (68%), “healthfulness” (62%) and “convenience” (57%) held steady. “Sustainability” as a purchase driver registered in the mid- to high-30 percentages through the years, but the 2019 refinement to “environmental sustainability” resulted in a drop to 27%, indicating that consumers may think of more than the environment when it comes to sustainability. Regardless of the impact on purchasing decisions, over half of consumers (54%) say it’s at least somewhat important that the products they buy be produced in an environmentally sustainable way. Among those 54%, many look for specific labels or attributes to assess whether they believe a product is environmentally sustainable: 51% perceive products that are locally produced as environmentally sustainable, followed by products literally labeled as sustainably produced […]

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