What’s in a Name? Survey Explores Consumers’ Comprehension of Milk and Non-Dairy Alternatives

FOR IMMEDIATE RELEASE: October 11, 2018 Download the Survey(PDF) Download the Survey (PPT) (Washington, D.C.) — As the U.S. Food and Drug Administration considers a proposal “to provide greater clarity on appropriate labeling of plant-based alternatives” to milk and dairy products, a new survey by the International Food Information Council (IFIC) Foundation shows a low level of consumer confusion over nomenclature and basic differences between the two. According to the survey, about three-quarters of Americans understand that plant-based “milk” products do not actually contain cow’s milk (75 percent for soymilk and almond milk, 74 percent for coconut milk, 73 percent for rice milk and 72 percentfor cashew milk). Fewer than 10 percent believe that any of those products contains cow’s milk, while the remainder say they don’t know (20 percent for cashew milk and rice milk, 18 percent for coconut milk, and 16 percent for soymilk and almond milk). Conversely, large majorities know that products labeled “whole milk” (90 percent), “chocolate milk” (85 percent), “nonfat milk” (78 percent) and “skim milk” (74 percent) contain cow’s milk, although that number falls to 48 percent for “lactose-free milk.” Consumers expressed similar awareness about whether various products labeled as milks or butters contained cow’s milk or plant-based ingredients. Cow’s milk was identified as an ingredient in chocolate milk by 84 percent of respondents, in organic milk by 78 percent and in butter by 77 percent, with only 8 percent or less believing that any of them contains plant-based ingredients. For lactose-free milk, 62 percent believe it contains cow’s milk and 14 percent cite plant-based ingredients. The survey also asked about consumers’ purchases in the past three months. Nearly half (45 percent) bought 2 percent milk, with 38 percent for whole milk, 30 percent for almond milk, 29 percent for chocolate milk, 19 percent for 1 percent milk, 16 percentfor both skim milk and soymilk, and less than 10 percent for lactose-free milk or other nut- or grain-based milks. Of those who buy products marketed as milks, 62 percent purchase solely dairy, while 38 percent purchase non-dairy. Groups who […]

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Food Allergies Throughout the Lifespan

Thirty-five years ago, the prevalence of food allergies was approximately one percent. Today, approximately 32 million Americans are living with food allergies. With these rising rates, it’s likely that you or someone you know suffers from this major health concern. Depending on when food allergies develop (as an infant or later in life as an adult), individuals and families with children can encounter unique challenges when choosing which foods to eat. But first, what are food allergies? Food Allergies Defined Milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish and sesame are referred to as The Big Nine. These foods account for 90 percent of allergic reactions in the U.S. Allergens differ across the globe and can vary by country depending on the dietary patterns of the population. A food allergy is a serious medical condition in which the body’s immune system reacts to something in a food – typically a protein. When people with food allergies encounter an offending protein in food, their body’s immune system responds by releasing immunoglobulin. These antibodies cause immune-mediated reactions that result in a variety of symptoms from mild to severe. Reactions can take on the form of skin irritations such as rashes, hives and eczema. Gastrointestinal symptoms such as nausea, diarrhea and vomiting or a more severe reaction known as anaphylaxis can also occur. Allergic reactions to food may not happen immediately. They can also vary in severity. Factors like the amount and when allergens were eaten play a role in each reaction. Perhaps you or someone you know is living with a food allergy. Whether they are young, middle-aged or older, the fact is that everyone living with food allergies encounters unique and often different challenges at each stage of life. Here’s what you should know: Infants Milk is the most common […]

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Americans Weigh In: International Food Information Council Releases New Research Examining Perceptions Around Obesity & Weight Loss Medications

(Washington, D.C.) — The International Food Information Council (IFIC) has published a new survey examining Americans’ attitudes and perceptions toward obesity medications. The IFIC Spotlight Survey: Americans’ Perceptions of Obesity Medications reveals significant insights into the growing awareness and interest in prescription medications as a tool for weight management.  Americans Struggle With Weight Management & Seek Solutions  Obesity affects 40.3% of U.S. adults, and rises to 73.6% when including overweight individuals, according to the U.S. Centers for Disease Control and Prevention. The IFIC Spotlight Survey reveals that nearly half of Americans (42%) are actively trying to lose weight, consistent with findings from previous IFIC surveys that show weight loss is a major motivator for dietary choices.   When asked about factors affecting their body weight, most Americans believe that what and how much they eat and drink have the greatest influence, compared to when, why, or where they eat and drink. Additionally, 57% feel less control over their eating habits when dining out or snacking.  “Data show that many Americans are actively trying to lose weight and considering multiple factors in the process,” says IFIC President and CEO Wendy Reinhardt Kapsak, MS, RDN. “The surge in popularity of weight loss medications over the past year reflects increased awareness, extensive media coverage, and open discussions among health professionals, celebrities, and the public. Given the relatively recent rise in their use, we aim to understand the American perspective: What motivates individuals to pursue—or avoid—these medications? What is their overall impact, and what implications do they hold for food, nutrition, and public health?”  More Than 4 In 10 Americans Show Interest In Weight Loss Medications    Forty-four percent of Americans express some level of interest—ranging from “extremely interested” to “slightly interested”—in taking prescription weight loss drugs. While nearly half (47%) report no interest, 3% report […]

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Six Tips for Holiday Hosting with Food Allergies

A few years ago, I hosted my first Thanksgiving dinner, which turned into a wild scramble in my tiny apartment kitchen while I cooked a meal for seven. On top of all that, my sister-in-law was coming, and her wheat allergy made things a little trickier. Hosting a big meal for guests with food allergies can be challenging, especially when everyone is depending on you to make a safe, delicious, mistake-free meal. While I was fortunate to know which allergies to look out for in my cooking, sometimes guests show up without notice. My list of tips below can help keep your holiday dinners running smoothly, even if there’s an unexpected guest at your table. In fact, sometimes surprises give you an opportunity to get creative in the kitchen! 1. Offer allergy-free alternatives Instead of scrapping a dish altogether, offer an allergen-free alternative dish to ensure everyone can enjoy a little of everything. For my family, stuffing is the big hit, but I knew we would need a wheat-free alternative for my sister-in-law. My solution: cornbread stuffing in addition to classic wheat bread stuffing. Here are some other ideas for adjusting popular side dishes: swap out cow’s milk for coconut milk in mashed potatoes; leave the walnuts on the side for the sweet potato casserole; and make a crust-less apple crisp instead of apple pie. It’s also important to keep in mind that just because a dish is free of one allergen, it may still contain others. For example, while cornbread stuffing is free of wheat, it may still contain dairy products. 2. Keep allergen-containing foods separate In an ideal world, we would have the space of a commercial kitchen to cook our holiday meals. My tiny city apartment was far from ideal. This meant being extra vigilant about separating food ingredients. […]

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Top 5 Takeaways On Sodium: Insights, Impacts, & Innovations For Public Health

Top 5 Takeaways On Sodium: Insights, Impacts, & Innovations For Public Health The antidote to dietary doldrums, salt, that unassuming crystalline ingredient that makes many foods taste better, is found widely in the food supply. In the form of sodium chloride, simple table salt is the culinary component that, when added in the right amount, elevates an eating experience beyond the mere simplistic. While a little salt certainly can go a long way, the American consumer is more accustomed to ingesting a lot: sodium is overconsumed by all age groups, according to the 2020 – 2025 Dietary Guidelines for Americans. With this in mind, the International Food Information Council (IFIC) commissioned consumer research on sodium and further examined the topic through an educational webinar, “Sodium Shift: Insights, Impacts, & Innovations For Public Health.” The most salient takeaways from the webinar include: Salty is one of the basic tastes, and salt acts as a potent flavor enhancer. Doing much more than imparting only a salty taste, salt can “…improve the perception of product thickness, enhance sweetness, mask metallic or chemical off-notes, and round out overall flavor while improving flavor intensity.” High-salt usage emerged between 5,000 to 10,000 years ago, and its shortage can engender food that tastes bad. Playing a role in food fermentation and preservation, salt shows up in a range of cultural foodways, including spice blends and condiments, such as fish sauce, soy sauce, and pepper sauce; sardines and anchovies; and cured meats. Besides the broad culinary contributions, salt has a storied past at the center of political and economic disputes. For starters, sodium is an essential nutrient in human nutrition. The body cannot store large amounts of sodium, which is critical for muscle function, including the heart, and keeping the nervous system working properly. Furthermore, sodium helps control […]

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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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2022 Food & Health Survey: Diets, Food Prices, Stress and the Power of Gen Z

(Washington, D.C.) — Major changes in Americans’ food attitudes and behaviors are emerging in the wake of the COVID-19 pandemic, according to the 2022 Food & Health Survey conducted by the International Food Information Council (IFIC).  The 17th annual survey of U.S. consumers has revealed a substantial impact of stress on the way we eat, significant increases in the adoption of specific diets and eating patterns, concerns over food and beverage prices, and the food priorities and buying power of Gen Z.  “Even more so than in past years, the 2022 Food & Health Survey is showing sharp changes, over a relatively short period, in many of our beliefs and behaviors when it comes to the foods we purchase and consume,” said IFIC CEO Joseph Clayton. “Some of these changes are clearly attributable to the lasting scars of the pandemic, while others bear all the hallmarks of significant generational shifts,” he added.  The 2022 Survey involved 1,005 adults ages 18–80, and for the first time it also included an oversample of adult Gen Z consumers, ages 18-24.   The Emerging Influence of Gen Z  Gen Z might be the youngest cohort of adults, but they are beginning to flex their consumer muscle in ways that previously haven’t been seen, driving attitude changes on sustainability and the environment across the broader population. Nearly three-quarters (73%) of Gen Z believe that their generation is more concerned about the environmental impact of food choices than other generations, followed closely by Millennials (71%), with whom they share many perspectives and common purchasing behaviors. Compared with Baby Boomers, Gen Z is more likely to purchase products labeled as “Small carbon footprint/carbon neutral” and “Plant-based.”   And yet, some of Gen Z’s viewpoints may come as a surprise: compared with Millennials, they are less likely to believe that […]

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Food Additives and Ingredients: Resources You Can Use

Can you imagine your favorite savory snack without a dash of salt or a smoothie that isn’t smooth? I’m sure it’s difficult for you, just as it is for me.  We buy our favorite foods because of the way they taste, look, feel and cost.  Food additives and ingredients are responsible for some of the attributes of food that we’ve grown to love over the years.  Food additive and ingredients in the U.S. are deemed safe by the U.S. FDA and other global authoritative bodies such as EFSA.  These resources have been collected to help everyone understand the role and function of food additives and ingredients and what they do in our food. Food Ingredients and Colors Brochure For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible.  This brochure in partnership with the U.S. FDA is your guide to understand the role of ingredients, colors and flavors in food. Color Me Red:  New Studies on Food Coloring Safety Did you know food coloring can be made using natural and artificial ingredients? Both of which are safe and regulated by the U.S. Food and Drug Administration (FDA). These colorings are used in a variety of foods, not just baked goods, but they are also safely used in ice cream, yogurt, soft drinks, cereals, sausage casings, cheeses and the list goes on.  Three recent publications supported by the International Association of Color Manufacturers (IACM) explored and reaffirmed the safety of food colors that have been at the […]

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