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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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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Celebrating Women Scientists

Female scientists have been breaking glass ceilings for decades and inspiring young girls and women for just as long. March is Women’s History Month, which is the perfect time to acknowledge the female agriculture, food and nutrition scientists who have shaped these fields. In observance, IFIC would like to highlight a few notable women scientists who have had and are having powerful impacts on our food system and public health. 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 to her contributions to the field, however the impact she has had on women and people living with autism is invaluable. Grandin holds a PhD in animal science and has written numerous scientific studies in the areas of animal behavior, animal handling and transport and humane treatment of livestock. She revolutionized cattle transport when she recognized […]

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Road Testing Dairy-Free Milks

I love this time of year. Specifically, the food this time of year. From holiday sugar cookies to festive gingerbread, I am never short on delicious seasonal treats. My favorite treat this season is hot chocolate. It’s the perfect blank canvas to customize however you want. Add some peppermint, or a teaspoon of hazelnut syrup, or even a handful of chocolate chips! I love my hot chocolate with milk, for that extra creamy texture, with bonus added protein, vitamin D, and calcium. But, unfortunately, I have difficulty enjoying hot chocolate with milk, since I am lactose intolerant.  Lactose intolerance is the inability to digest the sugar, lactose, found in milk. I’m definitely not alone in being lactose intolerant, and symptoms include bloating, abdominal cramps, nausea, and gas. It’s a common problem, and the only cure is to avoid foods with lactose. That means I need to get crafty with dairy-free milks to find the perfect replacement for hot chocolate. I tried almond milk, soy milk, rice milk, and cashew milk, and the nutritional facts are based on a standard 8oz glass. Almond Milk Almond milk is a big personal favorite, in terms of taste. It’s also only 30 calories, along with vitamins and minerals. It’s not strong on the protein front, so make sure you’re mixing in other protein options if almond milk ends up as your drink of choice! Calories: 30 Fat: 2.5 g Saturated Fat: 0g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.5 g Fiber: 1 g Protein: 1 g Calcium: 45% Vitamin A: 10% Iron: 2% Soy Milk Compared to almond, rice, and cashew milk, soy milk is the most nutritionally dense, with some major benefits for every age group. It’s loaded with protein, and has a variety of vitamins and minerals including vitamin B and iron. Calories: 131 […]

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A Primer on Protein Powders

Walk into any dietary supplement store and you’re likely to see a whole wall filled with nothing but protein powders. It seems like there are more varieties than the number of pounds that The Rock can bench press. While many people might grab a protein shake once in a while before or after a gym session, how much do we really know about them? How are they made? How does whey protein stack up against pea protein? And do we really need to use them at all? WHAT’S A PROTEIN POWDER? Protein powders are – you guessed it – powdered forms of protein made from animal foods like milk and eggs or plant sources like soy, peas, rice and hemp. They come in a few different forms: whole protein powders, concentrates, isolates and hydrolysates. Let’s start with whole protein powders, of which whey is a popular example. In its original form, whey is the watery liquid part of milk that separates off during cheese or yogurt production. From this liquid, whey proteins are separated and purified to create whey protein powder. Whey protein in this form is a mixture of protein, the milk sugar lactose, vitamins, minerals and a small amount of milk fat. While whey protein powder in this form is used as an ingredient in many kinds of food products, you won’t often find plant-based proteins in anything other than the more processed versions we’re about to describe. Protein concentrates are made by extracting protein from the starting material (such as liquid whey) through the use of heat or enzymes. This removes water, some of the lactose and minerals. Concentrates tend to have a lower percentage of protein as compared to isolates, because they still contain some carbohydrates and fat. With protein concentrations of 90 percent or higher, […]

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The Scoop on Alternative Flours

The minute that bag of flour hits the countertop, you know you’re in for something delicious. Warm, homemade bread, cakes and pastries are the epitome of comfort food. A great way to experiment with your old favorites is by trying out some of the new ingredients popping up on store shelves. All-purpose flour is no longer the only game in town. Predicted to be a big hit this year, alternative flours have been slowly sneaking into our kitchens, and it seems like there’s no end in sight. We looked into some to find out what they have to offer and the best ways to use them.   Soy Flour Soy flour is made from ground soybeans and is packed with protein. It adds moisture and a nutty flavor to baked goods. A low-fat version is also available. Soy flour causes food to brown more quickly, so make sure to lower your oven temperature or shorten cooking time. Store it in the refrigerator to prevent spoilage. It’s best used for thickening liquids like soups, or substituting up to one-third for white flour in cakes, cookies and quick breads. Per ¼ cup: 120 cal, 6 g fat (1 g sat fat), 0 mg sodium, 8 g carbs (2 g sugars), 3 g fiber, 10 g protein, 30% magnesium, 25% iron, 14% phosphorus, 10% calcium Brown Rice Flour Brown rice flour is made from whole rice kernels and can be used like you would whole-wheat flour. A white rice flour version is also available and can be used as a one-to-one substitute for all-purpose white flour. Brown rice flour can yield a grittier texture to baked goods but is a good alternative for those who need to follow a gluten-free diet. The dough can be sticky to handle. Because brown rice flour is gluten-free, […]

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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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