Coconut Milk, Our Tropical Treat

For the last installment in our milk series, we thought it would be a good idea to dive into coconut milk. Plus, you might want to get an early start on celebrating World Coconut Day (Sept. 2). Even if you don’t celebrate, you may have noticed that this tropical beverage has grown quite a bit in popularity in the past few years, which may be rooted in the fact that it offers another alternative to cow’s milk. Similar to almond and soy milk, coconut milk sales are expected to continue to increase in coming years. A recent report has projected the market for coconut milk will grow 7.5 percent annually by the year 2023. It looks like coconuts are useful for way more than just coconut cream pies and piña coladas, but how is coconut milk made? Where the Milk Begins The coconut is a tropical tree species grown and harvested mainly by small-scale farmers. Its success depends largely on ample water availability, but they are also able to grow in a wide variety of soils. Coconuts are farmed in more than 90 countries, with the top four producers being Indonesia, Philippines, India and Brazil. While coconuts grow in many countries, their natural habitats are on coastal areas and the fringes of deserts, where rainfall and humidity are likely to be high. Coconuts are not really nuts at all; they are fruits in the drupe or “stone fruit” family, which also includes apricots, cherries and peaches. The coconut kernel (also called the “copra”) and water are two edible parts that form the foundational ingredients for a variety of coconut products, including coconut water, oil, cream and, of course, coconut milk. Crack the “Nut,” Get the Milk Specifically for coconut milk and cream production, coconuts must mature to between 10 and […]

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A Simple Guide to Plant-Based Eating

There’s no doubt that following a special eating pattern has become increasingly en-vogue in recent years—and the rising popularity of specific diets continues to be backed up by data from IFIC’s annual Food and Health Survey. Among the top growing dietary trends is plant-based eating, and it gets a lot of hype for good reason—scientific research shows that plant-based diets can have many benefits. But here’s the rub: What individuals perceive as “plant-based eating” is highly variable, and the term is not well-defined. Case in point? Some people assume the term “plant-based” is another way to describe vegetarian or vegan eating. In reality, a broad spectrum of plant-based eating exists, and there’s no one way to do it. If you’re looking for tips increase the amount of fruits and vegetables you eat—and maybe even foray into your own version of plant-based eating—use the below guide to understand what plant-based can mean, what its benefits are, and how you can implement this eating style. Defining “Plant-Based” Plant-based diets have existed since ancient times, but the term “plant-based” is just around 20 years old, according to a 2022 review that defines plant-based foods as fruits, vegetables, nuts, seeds, legumes, herbs, spices, and whole grains. Unlike vegan eating, a plant-based or, alternatively, plant-focused, diet does not have to exclude animal foods like red meat, fish, chicken, eggs, and dairy. Rather, a plant-based eater may still enjoy animal foods while deliberately building an overall eating pattern that is rich in or primarily made of plants, but not consisting only of plants. The Benefits of a Plant-based Diet There’s no doubt that many plant-based foods are full of nutrition and health benefits. Just the act of making healthy, plant-based choices can confer better nutrition in the way of more vitamins, minerals, and phytochemicals. But plant-based […]

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Choice and Safety Perceptions of Bioengineered Foods

Over the years, we all have seen new foods come into our lives from grocery stores, food trucks, restaurants, or other food service venues. New foods can be fun and exciting to try, and it can be intriguing to learn about how and where they are produced. Many foodies and conscientious consumers alike often find knowing more about their food creates familiarity, comfort and reliability; but there are some instances when information about food doesn’t immediately incite positive feelings. This can be the case with bioengineered foods, which include genetically modified organisms (GMOs). While GMO foods have been part of our food system for more than two decades and the safety of GMOs has been consistently affirmed by national and international food safety authorities. Many people are surprised to know there are only a small subset of GMO crops available in the U.S.; these include soybeans, field and sweet corn, canola, cotton used in cottonseed oil production, alfalfa, sugar beets, summer squash, papaya, apples and potatoes. These foods are identical to their conventionally grown counterparts in terms of safety and nutrition; often the biggest difference is on the farmer’s end. These crops often grow more effectively under harsh conditions and need less inputs such as pesticides, water and energy. These facts are known in some circles, but the background of bioengineered foods is news that still needs to be shared and talked about regularly. Let’s look at some recent research that’s been done to see how folks perceive bioengineered foods today. What We are Familiar With Our 2021 Food and Health Survey asked a series of questions about food choices and perceptions about bioengineered food; there were some direct lines that can be drawn between familiarity and the decision to seek or avoid bioengineered foods. When survey takers were asked […]

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Ingredient Innovations in 2023: What’s New in Our Food?

Many of us like to sample new foods we come across in the grocery store—why not try an exciting, even innovative product we may have heard about from a friend, family member, or social media? The IFIC 2023 Food and Health Survey found that 42% of consumers have encountered food or nutrition information on social media, and that of that subgroup, more than half (51%) have tried a new recipe and 41% have bought a new brand or product because of what they have seen promoted there. Yet although we may be willing to try new foods and brands, many of us still like to educate ourselves on new products before (or while) making a purchase by reading the labels on our foods. The Food and Health Survey also found that 55% percent of consumers “always” or “often” pay attention to the labels on food and beverage packaging when shopping in a store; and 46% always or often pay attention to labels when shopping online. These labels can tell us where our food was made, give nutrition information, and provide detailed ingredient lists. Indeed, ingredient lists for many foods can reveal how innovations over the years have led to new sources for recipes that can be more sustainable and accessible for producers and consumers alike. While all ingredients that are used in our foods are regulated by the U.S. Food and Drug Administration (FDA), you may still have a few questions about new ingredient technologies. Let’s take a look at some of the ingredient innovations that have piqued public interest lately—and can be found on shelves today. Precision Fermentation Precision fermentation is a process that uses microorganisms to produce edible ingredients, such as protein, that can then be used in food production. For example, precision fermentation manufacturers have figured out […]

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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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Health Coaches with Jacqui Bryan, RN [Podcast]

Health Coaches have become an increasingly popular way in recent years to seek out nutrition guidance and advice. IFIC Foundation’s data shows them as highly trusted, yet science communicators know little about how health coaches work, where they learn about nutrition and how they reach consumers. In this episode of DataDish: Your Trusted Serving of Science, Jacqui Bryan shares her experience and insights as both a health coach and registered nurse. In addition to her 20 years as an RN, Jacqui has a master’s degree in Health Communications from Tufts Medical School and has devoted over a decade of her career to lifestyle approaches to good health. She’s also a Whole Health Educator and Certified Health Coach, teaching her clients how to replace risky behaviors with ones that support a healthier life. Some highlights:  We hope this podcast will help unpack the profession of health coaches. As Jacqui says, “It’s an exciting time for health coaching. I see it growing.”  

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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. 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.

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Women Pioneers in Food Science

Female scientists have been breaking glass ceilings for decades and inspiring young girls and women for just as long. The United Nations recognizes October 11 as International Day of the Girl Child, which is the perfect time to acknowledge the female agriculture, food and nutrition scientists who have shaped these fields. On October 6 and 7, 2021, the International Food Information Council (IFIC) is hosting the first Agricultural Technology and Food Salon. This event features women specialists in science and technology showcasing the impact their work has in science and food systems today. In observance of the event, IFIC would like to highlight a few women in food science who have had and are having powerful impacts in these complex fields. Marie Maynard Daly, PhD Marie Maynard Daly was the first Black American woman to earn a PhD in chemistry. Daly grew up fascinated by science, deepening her curiosity through fervent reading and encouragement from peers and mentors through high school. In 1947, she earned her PhD after researching human digestive enzymes, which propelled her into a world of human nutrition science. Although immediately following her studies, Daly studied nucleic acids, which would later help with the discovery of DNA and RNA, she is best known for her research on the effects of cholesterol on the human body. Thanks to Daly’s research, we now know that excess cholesterol can clog arteries, contributing to hypertension and heart disease. Daly also helped to examine the detrimental effects that hypertension and aging have on a human’s heart, lungs, and blood vessels. Her excitement for chemistry advanced human nutrition to a new realm and her research now informs general diet and exercise practices as well as specific medical treatment of heart disease. Temple Grandin, PhD Animal scientists everywhere will recognize Temple Grandin’s name due […]

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