The Processed Foods Paradox: Latest Consumer Research Reveals Confusion Surrounding Definitions And Healthfulness

(Washington, D.C.) — The International Food Information Council (IFIC) recently published new consumer research, Public Perceptions of Processed Foods, measuring consumers’ knowledge, attitudes, and beliefs about processed foods.   “From public health to pop culture, we have seen a significant increase in interest surrounding processed foods in recent years,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO, said. “Much of the controversy results from classification systems utilized in scientific literature to categorize foods based on level of processing versus nutrition or other food attributes. Amidst the emerging evidence and headlines, current scientific consensus and the consumer perspectives are often excluded. As an educational nonprofit sitting at the intersection of science, food, and the consumer, we believe exploring consumer insights on processed foods is timely, needed, and important.”   One In Five Consumers Report Eating Fewer Processed Foods As Important Action To Eat Healthier  Healthfulness remains top of mind for consumers. The vast majority of Americans (84%) claim prioritizing a healthy diet is important to them. When asked which actions they could take to eat healthier, Americans ranked eating more fruits and vegetables (33%) as well as practicing balance, variety, and moderation (27%) at the top. Reduction approaches (eating less sugar, eating smaller portions) were not far behind. Of note, nearly 1 in 5 (18%) consumers also listed eating fewer processed foods as an action they could take to eat healthier.   The survey also asked Americans what words or phrases help them determine a food’s healthfulness. Top responses included “no artificial ingredients” (34%) and “no additives” (26%) followed by “organic” (22%), as well as “no added sugar” and “natural” (both at 19%).   Consumers Are Conflicted And Confused About Processed Foods  “According to IFIC research, many Americans believe there is a place for processed foods in a healthy diet, but it’s complicated,” […]

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Solving Sodium: New Consumer Research Signals Significant Knowledge Gaps, Consumption Concerns & Motivation to Improve Health

(Washington, D.C.) — Salt (i.e., sodium chloride) has consistently been indispensable for preserving, improving texture and enhancing flavor of our food, in addition to sodium’s role as an essential nutrient in human nutrition. But despite these benefits, excess dietary sodium intake is linked to health issues, such as high blood pressure, heart disease and stroke. The International Food Information Council’s (IFIC) latest Spotlight Survey: American Consumer Perceptions of Sodium In The Diet dives into the U.S. consumer mindset, their knowledge of how much they consume contrasted with the recommended amounts, and trusted sources of information about sodium. “Effective communication begins with understanding consumers’ knowledge of sodium recommendations and their perceptions of just how much sodium they believe they consume every day. After conducting our research, we unveiled major knowledge gaps when it comes to individual sodium intake and dietary guidance recommendations,” IFIC President & CEO, Wendy Reinhardt Kapsak, MS, RDN, said. “These insights are critical in educating the public and ultimately, improving public health.” Nine Out Of 10 Americans Consume Too Much Sodium Dietary guidance suggests that American adults should consume no more than 2,300 milligrams (mg) of sodium per day, however the average American adult consumes about 3,400 mg. In fact, according to National Health and Nutrition Examination Survey (NHANES) data, nine out of 10 Americans consume too much sodium. More than 70% of the sodium that Americans consume comes from packaged and prepared foods, while about 11% is added during cooking or eating. According to the latest IFIC consumer research, when Americans consider sources of sodium in their diets, 29% say the top source is packaged foods, such as canned food or frozen meals. Nearly four in ten say their top sources of dietary sodium are the salt added during cooking (22%) or while eating (15%). “Our research […]

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Sweet & Savory Insights: New Consumer Research Reveals What’s Behind Americans’ Snacking Surge

(Washington, D.C.) — Over the past decade, snacking has surged in popularity. According to the 2024 IFIC Food & Health Survey, 74% of Americans report snacking at least once every day. In fact, more than half (56%) of Americans replace traditional meals with snacking or by eating smaller meals.   Whether it is a quick mini-meal, energy boost before a workout, a sweet treat at night, or a salty snack to enjoy with friends, one thing is clear: Americans love snacks. Given its growing importance, the latest International Food Information Council (IFIC) Spotlight Survey: American Consumer Perceptions of Snacking further examines how consumers approach snacking, the types of snacks they choose, and their definitions of the term.  “While it is evident that Americans’ snacking behaviors and habits have evolved, we wanted to explore why,” IFIC President & CEO, Wendy Reinhardt Kapsak, MS, RDN, said. “Looking at snacking motivators is key to understanding how to help consumers find ways to ‘level up’ their meals and snacks, while also maintaining the joy and satisfaction snacking brings.”  Decoding What Makes A Snack  Given the lack of a consistent definition of a snack, IFIC sought to gain alignment on terminology from consumers. According to the latest IFIC Spotlight Survey, most Americans define a snack as “eating or drinking something between meals” (89%), while less than 1 in 10 would instead call it “grazing,” “a mini meal,” “a treat” or “picking.”   Nearly 15% of Americans say their typical snack contains similar foods as their typical meals, but in smaller portions (14%), and 11% report that their typical snack contains similar foods in similar portions as their typical meal.   Still, while data suggest Americans are mindful of calorie intake, interestingly, half of Americans do not set calorie goals when snacking. Among those who say they […]

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Consumer Confidence In Food Safety On The Decline: Unpacking Concerns Over Ingredients & Trust

(Washington, D.C.) — In light of numerous food recalls and a surge in alarming headlines about toxic ingredients in our food, it is no wonder that consumer confidence in the safety of the food supply is waning. In fact, the 2024 IFIC Food & Health Survey reveals that consumer confidence has reached an all-time low—the lowest it has been in a decade.  Given this stark decline, the latest International Food Information Council (IFIC) Spotlight Survey: American Consumer Perceptions of Food Ingredient Safety further examines how consumers make safety assessments when it comes to purchasing and consuming foods and beverages, specifically regarding ingredients.   “Trust is at the heart of food choices for individuals and their families,” said IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “By exploring how consumers assess food and ingredient safety, we can pinpoint where trust may be faltering and identify opportunities to rebuild it.”  Top Safety Concerns Include Foodborne Illness, Heavy Metals  The latest IFIC Spotlight Survey seeks to identify the most pressing food safety concerns for Americans. Survey takers selected microbial concerns, such as the presence of E. coli, and the presence of heavy metals in food as the primary issues of concern. Specifically, nearly 1 in 3 Americans (32%) are “extremely concerned” about E. coli in ground beef. Additionally, 29% of Americans are extremely concerned about lead, cadmium, and arsenic in baby food, while 27% voice extreme concern about mercury in seafood.  Less than 1 in 5 are extremely concerned about allergens in packaged foods (16%) and allergens in foods served at restaurants (15%).   Ultraprocessed Foods, Dyes & Sugar Substitutes Ranked As The Most Avoided Foods & Ingredients   The latest Spotlight Survey uncovers a variety of factors that Americans consider when assessing the safety of food products, including foods and ingredients they avoid, as well […]

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Trust At A Tipping Point: New Survey Reveals The Need For Clarity In Science Communication To Improve Public Health

(Washington, D.C.) — In an era where misinformation spreads rapidly, trust in food and nutrition science is critical for improving public health and helping Americans make informed, evidence-based decisions. Yet, according to the latest International Food Information Council (IFIC) Spotlight Survey: Americans’ Trust in Food & Nutrition Science, less than half of Americans strongly trust this science.  The survey, which examines knowledge, attitudes, and beliefs about trust in science around food, nutrition, and diet, unveils that trust is faltering, and consumers are overwhelmed with shifting recommendations and sensational headlines.   “Unfortunately, trust in science has been waning for some time,” said IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “As a mission-driven organization, we aim to investigate the reasons behind this distrust, improve the clarity of science communication, and identify opportunities for communicators to restore that trust.”  Less Than Half Of Americans Strongly Trust Science About Food, Nutrition & Diet  The latest IFIC Spotlight Survey seeks to assess consumers’ levels of trust in scientific information and identify which sources they trust the most and the least. The research shows that trust is low, with less than half of Americans strongly trusting science related to food, nutrition, and/or diet (38%). Approximately 1 in 5 Americans (21%) say they are neither trusting nor distrusting, whereas approximately 1 in 10 (12%) say they are distrusting.   “There are plenty of reasons why consumers might be weary to trust,” Senior Director, Food & Nutrition, Milton Stokes, PhD, MPH, RD, FAND, said. “Misinformation on the internet is rampant, individual ideology can contradict expert advice, and most importantly, science is complex.”   Many Consumers Say Food & Nutrition Advice Is A Moving Target  One reason it can be challenging to trust food and nutrition science is the perception that recommendations keep shifting. Most consumers (79%) perceive that recommendations […]

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Front & Center: Nutrition Labeling Research To Help Consumers Make Healthier Choices

(Washington, D.C.) — The use of Front-of-Package (FOP) nutrition labeling schemes has increased dramatically worldwide in recent decades. In the U.S., the Food and Drug Administration (FDA) has initiated qualitative and quantitative consumer research to explore the development of a standardized FOP nutrition labeling scheme. In November, the FDA submitted its proposed rule on FOP nutrition labeling to the Office of Management and Budget (OMB).   With a much-anticipated proposed rule on FOP nutrition labeling expected from FDA soon, the International Food Information Council (IFIC) is hosting a webinar on December 12 at 2pm ET. This free, 60-minute webinar, Front-Of-Package Nutrition Labeling: Front & Center Food Information To Encourage Healthy Choices, will feature food labeling insights from IFIC Senior Director of Research & Consumer Insights, Kris Sollid, RDN, as well as IFIC President and CEO, Wendy Reinhardt Kapsak, MS, RDN. The two will discuss the FDA’s efforts to develop standardized nutrition labeling for the front of food packaging, IFIC consumer research on the FOP labels being considered by FDA, and the importance of improving nutrition communications to encourage healthy food choices.   “Americans are food curious, and time-crunched, making it difficult to quickly convey accurate and complex information about food. As the American food consumer evolves, so must on-and off-label nutrition communications. FDA and IFIC efforts, among others, are critical to improve consumer use and understanding of Front-of-Pack nutrition labeling concepts,” said Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO.      Given the multiple FOP initiatives underway at the FDA and health agencies throughout the world, over the past few years, IFIC has conducted two studies among American consumers. The first was released in November 2021, the second in June of this year, with Front-Of-Package (FOP) Nutrition Labeling: Front & Center Food Information To Encourage Healthy Choices.    “In IFIC’s most recent […]

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Why do we eat the way that we do?

Why do we eat the way that we do? When thinking about how to manage your weight, do you ever wonder why some advice is easy to follow, yet other times you struggle to make lasting changes? You swear off snacks for a week but then see someone snacking and you make up for lost time. Perhaps the answer is about who you are which is key to successfully adapting a new eating pattern to your current lifestyle. Published research by Reicks et al.* suggests that how, why, and how often people consume food and beverages may be reflective of our age, lifestyle, gender, or family structure. Considering these influences that determine what and how we eat can help us make changes to our diet that will last. The main goal of the IFIC Foundation research published in the Journal of American College of Nutrition, was to describe how often we eat, what we want to accomplish when we eat and drink, and how it relates to age, gender, presence of children in the home, and body mass index. The research design was an online survey of approximately 2700 American adults, age 18-80 years old. The survey was demographically balanced and conducted by a market research panel. Survey questions related to the 6689 eating and drinking occasions that subjects reported having during the prior day. Some surprising results differed from widely held assumptions about how often and why people consume food and beverages. They suggested that people’s eating habits can differ according to their lifestyle characteristics.  Age appears to be the factor that significantly determines what and why one eats and drinks. Older adults (45-69 years) tend to plan their eating and drinking as part of a meal more than younger respondents. Older adults also appear to depend on routine […]

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The Food/Face Connection: Do Some Foods Give You Acne?

It’s no surprise that diet and nutrition impact overall health. But what about something a little more specific, like acne? Acne is one of the most common dermatological conditions that can creep up in puberty and last well into your 50s. I’m not going to lie: Looking at that age range is pretty disheartening. Just when I thought I was over the “tween/teen” problem, I could be facing a few more decades of this?! It got me thinking about ways to help prevent pimples from popping up and wondering if there really is a connection between the food we eat and our faces. First things first, what is acne? Basically, it’s a skin condition that comes up when your hair follicles get clogged with dead skin cells and oil, resulting in an inflamed, raised bump or plugged pore. Acne is primarily genetic, meaning that if one of your parents had acne, there’s about an 80% chance you will have it too. Thanks a lot, Mom and Dad. But what about the remaining 20% chance? Naturally, my first thought turned to food. Since we always hear “you are what you eat,” many writers have explored the connection between diet and acne. Flip through beauty magazines or Google “diet and acne,” and you will be bombarded with articles. Some stress the importance of avoiding X food for clear skin, or blame X food for causing breakouts. Chocolate, dairy, and carbohydrates seem to be the biggest targets for allegedly exacerbating acne. But are these claims based in science? Let’s turn to the literature for some good ol’ guidance. Turns out, several reviews including a systematic review asked some of these questions. The authors wanted to assess the evidence of the effects of diet on acne management. Reviewing data from seven studies with more than 4,000 participants, the article […]

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