Taking Another Look at GMO Crops: Q&A with a Farmer

Food production practices have evolved over the years to support food availability and choices for our ever-growing population. One of the tools is biotechnology. This technique has been used for over 20 years in food production and has been scientifically proven to be a safe and effective way to support our food system. You may have previously read an article or two of ours talking about how biotechnology and GMO (genetically modified organism) crops help to decrease food waste, give multiple populations nutritious food options, and help farmers use less pesticides. But what about getting more info on GMO crops straight from the horse’s…uh, farmer’s mouth? To do so, we recently caught up with farmer Katie Pratt. Katie and her husband have a family farm in northern Illinois, where they grow 7,500 acres of corn, soybeans and seed corn (field-corn seed that can be used to grow future commercial corn crops). Q: What crops do you grow that are genetically modified? A: All our commercial corn and soybeans are genetically modified. We also grow GMO and non-GMO seed corn. Q: Why do you grow GMO crops? A: We have seen that our GMO crops require less pesticide applications. We spray our fields before planting GMO seeds for weed control, and then we won’t spray again until right before the crop canopies. After that, we don’t have to spray for weeds again. Our insecticide applications are lower on GMO crops as well. We plant some hybrid crops that are resistant to corn borer [an insect that can significantly damage corn and other grain crops]. Since the crop has the ability to fight its own battle against these pests, we don’t need to spray for these particular insects. We have been able to decrease our pesticide applications, which means we are not […]

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The IFIC Food & Health Survey – The Mainstay That Meets The Moment

Some things you grow accustomed to expecting, like clockwork, each year—New Year’s Day, Tax Day, and for many food and nutrition stakeholders: the IFIC Food & Health Survey. Nineteen years ago, when I had the privilege to be part of the team that conceived and produced our first edition, I am not sure we appreciated the contribution, value, and longevity that this consumer survey would represent all these years later. Food & Nutrition Insights Are More Important Than Ever Much has happened since 2005 when the first IFIC Food & Health Survey was released. Three leaders have served at IFIC’s helm. The US Departments of Agriculture and Health and Human Services produced four editions of the Dietary Guidelines for Americans (DGA). Our population has become more diverse than at any other time in history. Rates of obesity rose from close to 35% to well over 40%, accompanied by a global shift from infectious diseases to diet-related conditions—such as heart disease and stroke—as the leading cause of mortality. We experienced a global pandemic that illuminated co-morbidities, such as diabetes, as risk factors for experiencing severe illness and death. Still, one fact is constant. Food and nutrition are central to all these topics, and sound science supports following healthy eating patterns, such as those that the DGA has recommended for over 40 years. Yet, consumers overwhelmingly do not eat this way. IFIC Is A Consumer-Centric Organization With A Unique Contribution The consumer voice is often missing in the food systems dialogue as well as in decision-making related to policy, research, communication, and more. To better support Americans in achieving improved diet quality, we must thoroughly understand their realities and offer commensurate and compelling solutions. IFIC has been a trailblazer in collecting and interpreting consumer perception, knowledge, and behavior data through a broader […]

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Consumer Research on Sustainable Eating and Food Waste

Consumers Strongly Believe Both Animal- and Plant-Based Diets Can Be Sustainable; Leftovers, Fresh Produce Are Wasted Far More Often Than Meat, Dairy Products IFIC Foundation Releases Surveys on Environmental Sustainability and Food Waste at “Future of Food Summit” in New York City (New York City)—Environmental sustainability and food waste are top-of-mind for many consumers, but there are sharp differences of beliefs and behaviors between different groups, according to a new pair of surveys by the International Food Information Council (IFIC) Foundation. The IFIC Foundation today released two studies—A Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets and A Survey of Consumer Behaviors & Perceptions of Food Waste—at the Future of Food Summit, co-hosted by Meredith Corp.’s EatingWell in New York City. “Technology, an increasing focus on health and wellness, and consumers’ desires to empower and inform their food decisions are transforming food production and our diets,” said Joseph Clayton, CEO of the IFIC Foundation. “The Future of Food Summit explores how we can address these changes and channel our knowledge in order to improve the food system and food choices. The IFIC Foundation’s new research is meant to supplement those goals and add to our understanding of consumer attitudes and behaviors,” he added. “Findings from these two studies complement the topics and themes covered at the Future of Food Summit,” said Jessie Price, Editor-in-Chief of EatingWell. “IFIC Foundation’s consumer research is a valuable tool to help inform important issues in the food and health space such as sustainability and food waste. And we are thrilled to partner with them for this event,” Price said. The Future of Food Summit brings together thought leaders across academia, agriculture, manufacturing, retail and the media to discuss the future of food and how our food system needs to change for […]

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Optimal Daily Dairy Consumption Remains Elusive Despite Well-Established Health Benefits

New Research Reveals Opportunities To Improve Consumption In Advance Of National Dairy Month (Washington, D.C.) — Dairy foods and beverages are recommended as part of a healthy dietary pattern given their well-established benefits according to the Dietary Guidelines for Americans (DGA), yet nearly 90% of Americans do not consume the recommended three servings per day. As June’s National Dairy Month approaches, the International Food Information Council’s (IFIC) most recent consumer research, Exploring Fluid Milk & Dairy Food Consumption Patterns to Improve Diet Quality & Nutrition Equity, dives deep into dairy consumption trends and examines the perceptions, motivators, and barriers that may keep consumers from experiencing dairy’s benefits. “While Americans acknowledge that dairy foods and beverages are affordable, accessible, and an essential part of a healthy diet, many are not fully experiencing dairy’s benefits. Given that dairy continues to be an under-consumed food group, we wanted to investigate potential consumption barriers, including those that may be uniquely attributable to race, ethnicity, and/or income level,” explained IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “We seek to understand the many complex factors and layers that may affect how people, especially Black, Indigenous, and People of Color (BIPOC) communities, think about dairy foods and beverages.” Consumers Believe That Dairy Is An Essential Part In A Healthy Diet One thing is clear: A solid majority of Americans (78%) believe that dairy is an essential part of a healthy and balanced diet. In addition, most consumers can identify the health benefits of consuming dairy products. The most recognized benefits are bone health (90%) and dental health (79%). Lesser-known health benefits include the promotion of a healthy immune system (65%), heart health (54%), and maintaining healthy blood pressure (51%). Taste Is A Top Motivator for Dairy Consumption Consumers overwhelmingly rank taste as the main factor […]

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Hemp Cultivation and Regulation

Hemp, a strain of the Cannabis sativa plant, has a long history in the United States—much longer than the current craze for cannabidiol (CBD) products. In fact, hemp has not always been used for its CBD component. Rather, it was and still is popularly used in fabrics, shoes, paper, and even insulation. Hemp is formally defined as the strain of Cannabis sativa that contains no greater than 0.3 percent THC. THC, or tetrahydrocannabinol, is the psychoactive component of the cannabis plant. Hemp is commonly cultivated to extract CBD, the other popular compound associated with cannabis. CBD is the non-psychoactive component of the cannabis plant and was labelled as having no public health risk or abuse potential by the World Health Organization (WHO) in 2017. The recent spark in interest in CBD and the popularity of hemp as a versatile plant in the past few years are the direct result of hemp’s change in legal status in the 2018 Farm Bill, which legalized the production of hemp products and removed hemp from the Drug Enforcement Administration’s list of controlled substances. How did we get here? As of the end of 2019, almost 150,000 acres of industrial hemp have been planted in 38 U.S. states. Compare this with only six years prior, in 2013, when there was zero industrial hemp. The last time production was even close to 2019 acreage levels was in 1943, shortly after the Marijuana Tax Act of 1937 and 27 years prior to all cannabis products being classified as Title I controlled substances. While the 2018 Farm Bill accelerated hemp production nationwide, the earlier 2014 Farm Bill re-introduced the hemp plant to American soil after almost 45 years of no growth. At this time, the United States Department of Agriculture (USDA) introduced a pilot program for states to […]

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What is Folate?

Highlights The Basics Folate is a type of water-soluble B-complex vitamin, also known as vitamin B9. It is essential for brain development and function, amino acid metabolism, red blood cell production and DNA synthesis. Folate can be found in a variety of foods, including vegetables (especially dark leafy greens), fruits, beans, peas, eggs and some meats and seafood. Folate is also produced synthetically (in the form of folic acid) and added to foods. Our bodies cannot produce folate, so it is important to ensure we get enough folate in our diets. Folate and Health Fortification in the context of nutrition refers to the addition of nutrients that are not originally present in a food. The significance of consuming enough folate during pregnancy in order to protect against neural tube defects (NTD) has led to the fortification of certain foods with folic acid. In 1998, the U.S. Food and Drug Administration required that folic acid be added to enriched grain products such as bread, pasta, rice and cereal. Fortifying foods with folic acid has been effective in reducing prevalence of NTDs. A 2011 study from the Centers for Disease Control and Prevention (CDC) showed that NTD birth prevalence decreased by 35% in the United States between 1999 and 2011. Today, more than 80 countries around the world have mandatory folic acid fortification policies in place, yet folate status remains too low in the majority of women of childbearing age. Folate also plays an important role in producing red blood cells in the bone marrow by working closely with vitamin B12. Inadequate levels of folate can lead to anemia, a condition of not having enough red blood cells to carry oxygen to body tissues that results in fatigue, weakness and shortness of breath. Other benefits of folate, including some related to cardiovascular […]

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12 Nutrient-Dense, Shelf-Stable Foods To Include in Your Shopping Cart

It’s helpful to have a mix of fresh, frozen, canned and packaged foods in your kitchen for all of your cooking and eating needs. Today we’re spotlighting twelve nutrient-dense, shelf-stable foods to include on your shopping list. These foods in particular can aid in reducing the frequency of your grocery trips and can translate to less food (and money) being wasted. Read on to see our list of foods that will keep you stocked and ready for several weeks to months (or more!). Potatoes contain vitamin C, potassium, folate and vitamin B6 and come in many shapes, sizes and colors. Choose from red, white, fingerling, sweet potatoes and more. Depending on the type, potatoes should last 2–5 weeks if stored in a cool, dry, dark place, such as a pantry cabinet, or several months if stored 43-60°F. Like potatoes, onions contain vitamin C, potassium and vitamin B and come in a few different varieties. Onions will last 1–2 months if stored properly in a cool, dark, place. But don’t store them in the same place you store your potatoes; the gases these foods give off can cause one another to spoil more quickly. Apples contain vitamin C and potassium, offer a wide variety of flavor profiles and can be used in all kinds of dishes—from breakfasts to lunches, dinners and snacks. Fresh apples will keep well at room temperature on the counter for 5–7 days or will last up to six months if stored at 30–40°F. Oats are a whole grain, a source of (soluble and insoluble) fiber and contain many vitamins and minerals, including manganese, phosphorus, copper, vitamin B1, iron, selenium and magnesium. This heart-healthy option will last in your pantry for up to two years. Of course, always be mindful for any signs of spoilage (e.g. mold or […]

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Americans Grade Themselves Better Than Average For Diet Healthfulness  

New Research Reveals Rising Awareness Of Dietary Guidance, Label Information & Ultraprocessed Foods  (Washington, D.C.) — Americans are paying closer attention to what’s on their plates and demonstrate greater awareness of dietary guidance, label information, and ultraprocessed foods. In fact, according to the 2025 International Food Information Council (IFIC) Food & Health Survey, Americans grade their personal diets higher than the average Americans’ diet.  “With the upcoming release of the MAHA Commission Strategy Report and the 2025-2030 Dietary Guidelines for Americans, food, nutrition and health are poised to take center stage in the national dialogue,” said IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “Before diving into these critical conversations, we must first listen to the consumer: How do they perceive their own eating habits, and how do those perceptions measure up against national recommendations?”  In 2025, 64% of Americans graded their own diet as a B– or better, while only 24% gave the same grade to the average American’s diet. While the grade given to their personal diets has not significantly changed since Americans were last to examine their diets in 2013, there is improvement in the grade given to the average American diet—up 11 percentage points since 2013.   “When we look at the research results, it echoes what we found more than a decade ago—that people perceive their own diets to be healthier than that of the average American. While this trend continues, we also see that Americans see improvement in the diets of their fellow Americans,” said Kris Sollid, RD, IFIC Senior Director of Consumer Insights & Research.   Dietary Guidance Reaches More Americans  Awareness of the Dietary Guidelines for Americans (DGA) continues to grow. In 2025, 44% said they know at least a fair amount about the DGA, nearly double the share from 2009. […]

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