Growing in New Ways with Controlled Environment Agriculture

Farming practices are in constant development to find the best ways to feed everyone on the planet. While many innovations are found solely at large-scale farms, new methods of farming have emerged and expanded to bring farming into cities and other non-rural areas. The idea of controlled environment agriculture, or CEA is not new, but it has been growing in popularity. Greenhouses are the prime example of CEA and have been used for centuries on farms and more recently in urban gardens. CEA builds off the concept of greenhouse farming, whereby temperature, moisture, lighting, and overall climate are controlled in a particular area to promote optimal plant growth. Vertical farming is another example of CEA and is popular in urban areas due to the small amount of horizontal space it requires. Farming practices like hydroponics, aeroponics and aquaponics are all considered CEA. In each of these CEA practices the climate is closely monitored and controlled, often in a small space, to give plants the resources they need to grow. New Tech for Urban Farmers The popularity of CEA is partially attributed to the potential environmental benefits it can have, which has led to greater economic investment and improved technology to expand this type of farming practice. These innovations draw from greenhouse technology relating to temperature and moisture control, but they may also involve redesigning classic greenhouse structure, such as in the example of vertical farming. In many cases, building materials are carefully selected to make the structure more energy-efficient; this can include choosing glass or plastic in a greenhouse that can block ultraviolet (UV) rays and allow for lighting control from within the building. Some structures may also include sensors that can be installed and programmed to signal if and when conditions are not optimal for the plants inside. Additionally, […]

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To Toss or Not To Toss: What You Should Do If Your Food Is Recalled

When it comes to feeding the U.S. population, it’s vital that our government prioritizes food safety and ensures that our food supply chain is safe. Documentaries such as “Poisoned: The Dirty Truth About Your Food,” media headlines about wood fragments in cookies and E. Coli in spinach, and stories of social media influencers getting sick from Tara flour have helped lead to public uproar and a push for stronger food safety standards. But it’s important to know that generally, the food supply in the United States is known as “one of the safest in the world”—an assessment you can trust. One of the reasons behind this low level of risk is the consistent, standard monitoring practices exercised by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). These regular inspections quickly identify and correct violations in food safety standards that may lead to a food recall. Food recalls can incite confusion and fear, but a product can be taken off the shelf for a variety of reasons. Food can be recalled from the national supply chain when the U.S. government has identified possible contamination with disease-causing microorganisms, the presence of a foreign object, or a lack of proper labeling of a major allergen. Usually, food recalls are voluntarily initiated by a food company, but the FDA and USDA may also initiate the process. The FDA oversees this regulation for most food products—with the exception of meat, poultry, and processed egg products, which the USDA regulates. The purpose of these recalls is to help prevent possible illness or injury, especially for people who are pregnant or breastfeeding, have weakened immune systems, are very young or elderly, or have other special health considerations that make them more vulnerable to foodborne illness. If you have consumed a product […]

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Heavy Metals

Hearing more about heavy metals and want to get up to speed? Explore the IFIC Heavy Metals Toolkit, where you’ll find insights, continuing education and evidence-based resources to help improve understanding about heavy metals in food, their potential health impact and the steps being taken to monitor and reduce their presence in the food supply.

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What is Molasses?

Highlights There are many different types and forms of caloric sweeteners that we collectively call “sugar.” Some sugars come in granulated form, such as table sugar. Table sugar is sucrose, a disaccharide made of equal parts of two monosaccharides: fructose and glucose. Other types of sugars, such as agave syrup and high fructose corn syrup, come in liquid forms as mixtures of the monosaccharides fructose and glucose. Molasses is type of liquid sugar that primarily contains sucrose and smaller amounts of the monosaccharides fructose and glucose. Molasses is not as sweet as table sugar and is typically more viscous (thicker and stickier) than other liquid sweeteners like agave syrup, honey and high fructose corn syrup. Molasses is the ingredient in brown sugar that gives it its distinct color, flavor and moisture. In addition to its properties as a sweetener, molasses adds moisture, consistency and crust to baked goods such as cookies, dark breads, gingerbread and pies, as well as thickness to baked beans, marinades and sauces. Molasses is also used to make rum. Where does molasses come from? Molasses is a product of the sugar beet and sugar cane refinement processes. Sugar cane and sugar beets are grown around the world, including in the U.S., where sugar beets are grown in 11 states and sugar cane is grown in three states. Molasses from sugar cane is preferred for human consumption, whereas molasses from sugar beets is typically used in animal feed due to its bitter flavor. The degree of sugar cane molasses refinement can vary. This variation results in three different grades of sugar cane molasses, for which the USDA has established standards. Less refining yields molasses that has a lighter color, higher sugar content and sweeter taste. Additional refinement yields molasses with a darker color, lower sugar content, less […]

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It’s Not You, It’s Me: Navigating Americans’ Food & Nutrition Trust Issues

We have trust issues. One of the starkest findings from the latest IFIC Spotlight Survey, “Americans’ Trust In Food & Nutrition Science,” is that less than four in 10 Americans say they strongly trust science about food, nutrition, and/or diet. Trust is everything. In the actions of daily living. In relationships. And yes…in science. And it is also paramount in effective communication. Because communication is a two-way street, communicating effectively is not just about how information is translated and delivered but also how it is received. If food and nutrition information is not trusted, it is unlikely to be considered or acted upon. Fortunately, our recent survey provides some important insights on how to rebuild consumer trust. Cracks In Consumer Confidence Three themes emerged as potential factors in diminishing consumer trust in food and nutrition science. Junk Communication Consumers grapple with a confusing and often untrustworthy messaging environment. Some food and nutrition communications convey their displeasure with “junk food,” yet “junk communication” inundates consumers daily. From anecdotal evidence to the overpromotion of single studies to outright misinformation, the nutrition landscape is rife with misleading messages. What topics generate more outrageous headlines than those about food and nutrition? Science is a process or a journey—not an outcome or a destination. It is crucial to remember that evidence is always evolving. As expert food and nutrition communicators, we must emotionally connect with our audience, provide context and facts, and share action-oriented recommendations, inspiring confidence. Still, trust does not require blind faith. Americans should be discerning consumers and understand there is room for skepticism and open dialogue. What we do not want is for distrust to feed a lack of motivation to act in ways inconsistent with personal and public health. Some Good News The good news is that, despite the confusion and negative […]

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Can Processed Foods Find a Place in Your Balanced Diet?

What comes to mind when you think of the term “processed foods”? Consumer confidence in defining this colloquial term varies, according to IFIC’s recent consumer survey, “Perceptions on Processed.” The survey found that nearly half of respondents selected the answer “I can easily explain what processed foods are and identify examples of processed foods.” But what are those explanations? For some, “processed” equates solely to “low in nutrients,” whereas others have a more wholistic definition, acknowledging that processing occurs on a spectrum and that many of the foods we eat are processed on some level. If you’re wondering why these varying definitions matter, consider that how we think about processed foods is the first step in directing how we can appropriately incorporate them into our eating patterns. For example, our survey found that when respondents were asked to choose the positive aspects of processed foods from a list of attributes, the most popular options were “convenience” (with 45% saying so), “affordability” (39%), and “shelf-life” (38%). On the other hand, when provided with the same list of attributes but asked to choose which aspects respondents perceived as negative, the most selected options were “impact on health” (44%), “quality of ingredients” (33%), and “nutrition” (31%). Are these fair assessments on the part of consumers? Let’s review how processed foods may (or may not) play a helpful role in an eating pattern that is nutritious overall. Saving Time Some processed and packaged foods are non-perishable or quick to prepare while still featuring minimal processing, so you can keep your kitchen stocked with fast and healthy options and spend less time prepping dinner. Some great grocery-list suggestions include frozen fruits and vegetables, canned beans, legumes, and soups (be sure to check the Nutrition Facts Label for low-sodium options), fortified cereal and granola bars, microwavable brown rice, […]

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Playing The Long Game: Why Progress On Food, Nutrition & Health Takes Persistence, Patience & Positivity

For the second time in fifteen years, the importance of good nutrition beginning in childhood is at the forefront of national politics. In 2010, Michelle Obama launched Let’s Move!, a campaign aimed at solving childhood obesity within a generation. Today, the Make America Healthy Again (MAHA) movement takes up the mantle, focusing on decreasing diet-related chronic diseases in children, including obesity. What may feel like déjà vu is actually an important reminder: while the names and faces may change, nutrition remains a powerful and enduring public health priority. The benefits of consuming nutrient-dense diets are undeniable – longevity, greater productivity, improved quality of life, and lower healthcare costs, to name just a few. Simply put: eating well matters. Good nutrition must begin in childhood. And, Americans still have a long way to go before realizing the health and well-being benefits of greater diet quality. These are facts that most of us can agree on. Where consensus often falters is in how to empower and support Americans to eat healthier, so that they can be healthier. Discerning Disruption From Chaos What do we do if our efforts to increase diet quality in the U.S. have been unsuccessful? Some people are fans of disruption – I’m one of them. Disruption can be a powerful catalyst for change when rooted in science, data, and an understanding of human behavior. Others call for scrapping current approaches entirely. This approach can be less helpful as improving public health while also preserving public trust takes time and energy as well as some degree of consistency. In addition, changing long-standing habits and achieving measurable and meaningful gains at the population level often spans generations. Making America Healthier At IFIC, our north star is the consumer. If we can appreciate where Americans stand –perceptions, emotions, intentions, and behaviors […]

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Supporters

At IFIC, collaboration is central to our mission to communicate science-based information on food safety, nutrition and health. Our supporters include food and beverage companies, commodity boards, academic institutions, government agencies, professional societies, and nonprofits. Their support – from funding our mission to research partnerships to serving on our assembly – helps us produce consumer insights, develop expert education and address misinformation with evidence-based communication. Looking for more? Want to collaborate? If your organization shares our passion for science communication, we’d love to work with you.

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