New IFIC Survey Reveals How Misunderstood Food Date Labels Are Likely Feeding America’s Trash Cans

(Washington, D.C.) — Millions of Americans rely on food date labels to make decisions about what is safe to eat—and what gets thrown out. But new research from the International Food Information Council (IFIC) reveals that these labels may be doing more harm than good when it comes to preventing food waste. The IFIC Spotlight Survey: Americans’ Perceptions Of Food Date Labeling, dives into how U.S. consumers interpret phrases like “Best by,” “Use by,” and “Best if used by.” Nearly half (48%) of respondents correctly believe these labels signal when a product begins to decline in quality. Another 29% see them as an indication of food safety risk, while 17% interpret them as the exact day the food should be discarded. “Consumers are trying to do the right thing when it comes to keeping themselves and their families safe,” said Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO. “But when they cannot tell the difference between quality and safety, food that is perfectly fine to eat may end up in the trash. This confusion is not just a household inconvenience—it is a public health and sustainability issue.” More Than A Third Throw Food Away Without Checking It This confusion plays out in daily behavior. More than 1 in 3 Americans (36%) say they discard food without assessing it once the “Best if used by” date has passed. While 54% report evaluating the food first, the criteria they use remain inconsistent and unclear. Confidence in labels is also low. Only 29% of Americans said they have high confidence in the accuracy of food date labels, while the majority (52%) reported medium confidence, and 19% had low or no confidence at all. “Labeling should be helpful, easy to understand, not misleading,” said Tony Flood, IFIC Senior Director of Food & Ingredient […]

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The Protein Truths You’ve Been Waiting For

The word of cod. The gospel of tofu. The dogma of soy. Finally, the 2015 Food and Health Survey has shed light on what Americans think about all things protein (and plenty of other food issues too!). While a few protein facts seem well-known, some of us could use a refresher on the benefits of protein.   Protein 101 Gear up for a crash course in protein wisdom, and see if you know protein better than the average American. #1 “It is important to get enough protein in your diet”  (Americans nailed it!) 9 out of 10 Americans know it’s important to get enough protein in their diet. We humans are essentially made of proteins; protein provides structure for every cell in the body. Brittle hair, lackluster skin, and fatigue are all symptoms of protein deficiency. Consuming adequate protein allows for optimal muscle growth and keeps us full between meals.   #2 “Distributing your protein intake throughout the day is the best way to consume protein.”  (A little weaker…) 1 in 4 Americans are unaware that you need to distribute protein evenly throughout the day to promote muscle health. A 2014 study in the Journal of Nutrition showed that muscle growth is 25% higher when protein is evenly distributed through breakfast, lunch, and dinner, compared to the traditional high-protein evening meal. A good rule of thumb is to get 15-30 grams of protein per meal. Cheat sheet: 3 oz of chicken has roughly 25 grams of protein, and 3 oz of firm tofu contains 6 grams of protein.   #3 “Protein can help maintain muscle as you age” (Needs improvement!) Almost 20% of Americans are unaware of the benefits of protein in aging. Older adults require consistent protein intake at each meal to maintain muscle health. However, certain diseases and […]

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GMO Crops: Safety, Regulation and Sustainability Insights

Genetically modified organisms, or GMOs, are a popular topic in today’s conversations about food and farming, and many of us have heard of or read food labels stating “contains bioengineered ingredients” (another way of referring to GMOs). While many of us are familiar with the term GMO, not all of us are quite sure what it is—only, perhaps, that we are advised to avoid them by some people. A 2018 consumer survey by the IFIC found that more than one-third (36 percent) of respondents said they know very little or nothing at all about bioengineered or genetically modified foods, identical to the number who say they know at least a fair amount. Despite the low level of knowledge, a higher volume of respondents (47 percent) said they avoid GMO foods at least somewhat. But when we hear or read “GMO” or “bioengineered food,” do we ever think of the terms “safety,” “regulation” or “sustainability”? If not, IFIC is here to tell you that we should. Let’s look at how these three positive attributes are intertwined with GMOs and what that means for our food supply. Safety signals GMO foods have been part of our food system for more than two decades. The GMO crops available in the U.S.—soybeans, corn (field and sweet), canola, cotton (used in cottonseed oil production), alfalfa, sugar beets, summer squash, papaya, apples and potatoes—are as safe and nutritious as their non-GMO counterparts. The science behind their safety has been evaluated extensively over the past 20 years, including an in-depth analysis performed by 50 scientists that worked on a 2016 National Academy of Sciences (NAS) report for more than two years. The NAS scientific cohort examined relevant literature (including more than 900 publications), heard from 80 diverse speakers at three public meetings and 15 webinars, and read […]

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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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IFIC Spotlight Survey: Knowledge, Understanding & Behaviors When Feeding Young Children

Our dietary habits as young children have an especially strong influence over how we eat for the rest of our lives, demonstrating the importance of promoting good nutrition early on. Yet the past year has shone a spotlight on the challenges of raising children while balancing many other priorities. Understanding the decisions made by parents and caregivers—and the hurdles they face while trying to provide food for their children—provides valuable information for improving the dietary habits of children nationwide. A new survey by the International Food Information Council (IFIC), “Knowledge, Understanding and Behaviors When Feeding Young Children,” examines how parents and caregivers consider current diet recommendations for kids ages 2 to 10, how they interpret and implement nutrition advice, and what information sources adults rely on when making food and dietary choices for children. Methodology Survey results were derived from online interviews of 1,199 U.S. adults, conducted December 12, 2020, to January 4, 2021, by Dynata. Results were weighted to ensure proportional representation of the population, with a margin of error of ±3.1 points at the 95% confidence level, based on the general population sample of n=1,000. An additional 199 interviews were conducted among adults who identified as Black, African American, Hispanic, Latino, or of Spanish descent to assure adequate number of respondents to support comparisons. The research was supported by Abbott. Knowledge, Understanding and Behaviors When Feeding Young Children: Appendix Data

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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: 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. 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, while eating at home, and while eating out. More than one in three (34 percent) always think about food waste while grocery shopping and more […]

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