Everything You Need to Know About Sucralose

Download the Sucralose Fact Sheet for Consumers here Download the Sucralose Face Sheet for Health Professionals here WHAT IS SUCRALOSE? Sucralose is a no-calorie sweetener that can be used to lower one’s intake of added sugars while still providing satisfaction from enjoying the taste of something sweet. While some types of sweeteners in this category are considered low-calorie (e.g., aspartame) and others are no-calorie (e.g., sucralose, monk fruit sweeteners and stevia sweeteners), collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners or low-calorie sweeteners. Like other no-calorie sweeteners, sucralose is intensely sweet. It is about 600 times sweeter than sugar, so only small amounts of sucralose are used to match the sweetness provided by sugar. Sucralose is permitted by the U.S. Food and Drug Administration (FDA) for use as a general-purpose sweetener, meaning it can be used as an ingredient in any type of food or beverage. Sucralose is exceptionally stable, so foods and beverages sweetened with sucralose stay sweet under a wide range of conditions. This includes frozen foods like ice cream and other frozen desserts, as well as foods that need to be heated to high temperatures, like baked goods and foods that require sterilization. However, a recipe that uses sucralose in place of sugar may turn out slightly different because, in addition to sweetness, sugar plays several roles related to volume and texture in recipes but varies based on the type of recipe. Sucralose is also used in tabletop sweeteners. There are numerous brands of sucralose-based tabletop sweeteners. The most common brand in the U.S. is Splenda® Original. HOW IS SUCRALOSE PRODUCED? Sucralose is made from a process that begins with regular table sugar (sucrose); however, sucralose is not sugar. Three select hydroxyl groups on the sucrose molecule are replaced with three chlorine […]

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IFIC Spotlight Survey: Americans’ Perceptions Of Protein

This report from the International Food Information Council (IFIC) contains results from two separate consumer surveys—the 2025 IFIC Food & Health Survey and the July 2025 IFIC Spotlight Survey. Each survey’s methodology is briefly described below: July 2025 IFIC Spotlight Survey​ IFIC commissioned this online survey among U.S. consumers (n=1000) to measure knowledge, attitudes, and beliefs about protein. One thousand adults ages 18 years and older completed the online survey from May 10-13, 2025, and were weighted to ensure proportional results. Totals may not equal 100% due to rounding. 2025 IFIC Food & Health Survey​ IFIC commissions this survey annually among U.S. consumers (n=3000 since 2024, n=1000 in prior years), with 2025 marking the 20th consecutive year of the IFIC Food & Health Survey. Results were weighted to ensure that they are reflective of the American population ages 18 to 80 years, as seen in the 2024 Current Population Survey. Specifically, results were weighted by age, education, gender, race/ethnicity, and region. The 2025 IFIC Food & Health Survey was fielded from March 13-27, 2025. Key findings include:

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2025 IFIC Food & Health Survey: A Focus On Dietary Guidance & Food Labeling

This report from the International Food Information Council (IFIC) contains results from two separate consumer surveys—the 2025 IFIC Food & Health Survey and the August 2025 IFIC Spotlight Survey. Each survey’s methodology is briefly described below: 2025 IFIC Food & Health Survey​ IFIC commissions this survey annually among U.S. consumers (n=3000 since 2024, n=1000 in prior years), with 2025 marking the 20th consecutive year of the IFIC Food & Health Survey. Results were weighted to ensure that they are reflective of the American population ages 18 to 80 years, as seen in the 2024 Current Population Survey. Specifically, results were weighted by age, education, gender, race/ethnicity, and region. Totals may not equal 100% due to rounding. The 2025 IFIC Food & Health Survey was fielded from March 13-27, 2025. August 2025 IFIC Spotlight Survey​ IFIC commissioned this online survey among U.S. consumers (n=1000) to measure knowledge, attitudes, and beliefs about dietary guidance and food labeling. One thousand adults ages 18 years and older completed the online survey from April 7-11, 2025. Data were weighted to ensure proportional results. Totals may not equal 100% due to rounding.

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The Healthy Dietary Patterns Highlighted in the 2020-2025 Dietary Guidelines for Americans

We recently summarized the 2020–2025 Dietary Guidelines for Americans (DGA), which were released in December 2020. In case you missed that article, here is a refresher: The DGA provide science-based advice on what to eat and drink to promote health, reduce the risk for chronic disease and meet daily nutrient needs. The DGA are the foundation of federal food, nutrition and health policies and programs, and they have been revised every five years since 1980. The 2020–2025 DGA provide four overarching guidelines that encourage healthy eating patterns at each stage of life, stressing that many individuals will need to make shifts in their food and beverage choices to achieve a healthy eating pattern: These guidelines are not intended to be overly prescriptive; rather, they are meant to be customized based on an individual’s personal preferences and needs. This article focuses on the first guideline—following a healthy eating pattern at every stage of life—and explores the three recommended eating patterns that are highlighted in the DGA. The Importance of Healthy Dietary Patterns A hallmark of the DGA is the importance placed on healthy dietary patterns as a whole—rather than on individual nutrients or foods in isolation. But what is a dietary pattern? A dietary pattern is the combination of foods and beverages consumed over the course of any given day, week, or year. As a result, dietary patterns can be more closely associated with overall health status and disease risk than consumption of individual foods or nutrients. According to the DGA, a healthy dietary pattern consists of nutrient-dense forms of foods and beverages across all food groups, in recommended amounts, and within calorie limits. As with the previous version, the 2020–2025 DGA provide examples of three dietary patterns that align with DGA recommendations; they are defined as Healthy U.S.-Style, Healthy Vegetarian […]

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IFIC Spotlight Survey: Consumer Attitudes About Labeling Cow’s Milk, Plant Based And Non-Dairy Alternatives

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 […]

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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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