New IFIC Survey Reveals How Misunderstood Food Date Labels Are Likely Feeding America’s Trash Cans

(Washington, D.C.) — Millions of Americans rely on food date labels to make decisions about what is safe to eat—and what gets thrown out. But new research from the International Food Information Council (IFIC) reveals that these labels may be doing more harm than good when it comes to preventing food waste. The IFIC Spotlight Survey: Americans’ Perceptions Of Food Date Labeling, dives into how U.S. consumers interpret phrases like “Best by,” “Use by,” and “Best if used by.” Nearly half (48%) of respondents correctly believe these labels signal when a product begins to decline in quality. Another 29% see them as an indication of food safety risk, while 17% interpret them as the exact day the food should be discarded. “Consumers are trying to do the right thing when it comes to keeping themselves and their families safe,” said Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO. “But when they cannot tell the difference between quality and safety, food that is perfectly fine to eat may end up in the trash. This confusion is not just a household inconvenience—it is a public health and sustainability issue.” More Than A Third Throw Food Away Without Checking It This confusion plays out in daily behavior. More than 1 in 3 Americans (36%) say they discard food without assessing it once the “Best if used by” date has passed. While 54% report evaluating the food first, the criteria they use remain inconsistent and unclear. Confidence in labels is also low. Only 29% of Americans said they have high confidence in the accuracy of food date labels, while the majority (52%) reported medium confidence, and 19% had low or no confidence at all. “Labeling should be helpful, easy to understand, not misleading,” said Tony Flood, IFIC Senior Director of Food & Ingredient […]

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What Americans Think About Food Production & Why Being Thankful Matters

Food and agriculture have always been intertwined, yet consumer awareness of that connection has shifted over time. For most of human history, farming was food—people saw firsthand how crops were grown, harvested, and brought to the table. As the food system modernized, everyday exposure to agriculture faded, and many consumers became increasingly removed from the origins of what they eat. Today, that distance is narrowing. More consumers want to understand not only what they eat, but also where it comes from and how it is produced. Curiosity about sustainability, production practices, and the broader food system continues to rise. The 2025 IFIC Food & Health Survey: A Focus On Food Production reflects this trend: Americans say that knowing the source of their food and having confidence that food will be consistently available in local markets are the top two food production-related factors influencing their purchasing decisions. Notably, interest in knowing where food comes from has risen significantly since 2017. Purpose In Picking Eating food carries meaning, so while interest in food origins may ebb and flow, it never truly disappears. Consumers increasingly recognize that producing and enjoying nourishing foods depends on a healthy environment. In our survey, nearly 6 in 10 Americans (59%) said it is important that the foods they purchase or consume are produced in environmentally sustainable ways. What does “sustainable” mean to Americans? Perception has evolved over time. In 2015, many associated a sustainable diet with eating balanced, nutritious meals. While nutrition is still a factor, its importance has decreased sharply, with Americans now more frequently defining sustainability through an environmental lens and favoring foods with a smaller carbon footprint, less waste, and a lower overall impact on the planet. Pride In Producing It has been an honor throughout my career to work on connecting the food, […]

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IFIC Celebrates National Hispanic Heritage Month and World Food Day: An Interview With Sylvia Meléndez Klinger

September 15th through October 15th marks National Hispanic Heritage Month, a special time during which IFIC seeks to recognize and connect with leaders in the world of Hispanic and Latinx food production and nutrition. This year, we spoke with Sylvia Meléndez Klinger DBA, MS, RD, a nutrition entrepreneur, educator, and author. In addition to writing cookbooks and scientific publications, Sylvia is an adjunct professor and the Professional Development Chair of the International Affiliate of the Academy of Nutrition and Dietetics (IAAND). As a leading expert in cross-cultural nutrition and health issues, Sylvia offers deep insights on the impact of Hispanic heritage in our food system. Many non-Hispanic/Latinx consumers enjoy foods from that heritage—like maduros, guacamole, and arroz con pollo—but don’t know much about the links between Hispanic culture and widely available, nutritious food. What do you wish more people knew about Hispanic and Latinx foods available in the U.S.—and how these foods can contribute to building a healthy diet? Hispanic foods are incredibly nutritious, full of flavors, and colorful. The best part is that you can find many of these delicious foods in the U.S. When I think of Hispanic foods, I first gravitate towards beans. Canned beans are convenient, an excellent source of fiber and protein, and full of nutrients such as iron, potassium, calcium, and magnesium. Many Latinx people love them and eat them according to their traditional recipes. For example, Mexicans often eat refried beans, Puerto Ricans prepare them as guisados (stewed), and people in the Dominican Republic eat beans for dessert as habichuelas con dulce. Other commonly eaten nutritious foods that are staples linked to Hispanic culture are mangos (which are high in fiber and vitamin C), oranges (which are rich in vitamin C), corn tortillas (which provide whole grains), and tomatoes (which are high in […]

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Cadmium Fast Facts

Putting Cadmium In Food Into Perspective: What You Need To Know  The presence of heavy metals in food is not new. Cadmium, like most heavy metals, is naturally occurring and can be detected at trace levels in food. Heavy metals are found in soil, water, and air; they are not added to food. While cadmium may be detected in some plant-based foods, exposure remains extremely low. Still, overexposure to cadmium can cause adverse health effects.    The U.S. Food and Drug Administration (FDA) is the lead U.S. Agency for protecting the public from overexposure to cadmium in food. Initiatives like FDA’s Closer To Zero program are actively working to reduce exposure to cadmium and other heavy metals for all ages.  To reduce exposure to cadmium and other heavy metals through food as well as promote good health and nutrition, consumers should continue to eat a variety of nutrient-dense foods across and within the main food groups of vegetables, fruits, grains, dairy, and proteins.   What Is Cadmium?  Cadmium is a naturally occurring element found in low concentrations in soil and rocks, air, water, and food. It can also be released into the environment through industrial activities like mining and manufacturing. How Are Consumers Exposed To Cadmium?  Cadmium exposure primarily occurs in workplaces producing cadmium products. People can be exposed to cadmium in occupational settings, such as smelting and demolition, and in factories that manufacture batteries and electronic plating. For smokers, smoking is the primary source of exposure to cadmium.  Cadmium can accumulate in plants grown in contaminated soil or animals exposed to cadmium in water. This is true whether foods are grown in a backyard garden, grown organically, or purchased at a grocery store. Foods most commonly containing cadmium in the U.S. include leafy greens, cereal grains (e.g., wheat, rice, oats), potatoes, nuts, […]

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Understanding Date Labels on Packaged Foods

Our 2019 Consumer Behaviors & Perceptions of Food Waste research found that a top reason consumers throw away food is because it’s become spoiled or stale. This finding lends itself to two follow-up questions: How do we know if a food has become spoiled or stale? And can the date labels on packaged foods help us decide? While an important part of safe food handling includes proper food storage to avoid spoilage, sometimes foods are thrown away because of the dates on the labels, not because they are truly spoiled. In fact, for several years, our annual Food and Health Survey has shown that the top food safety concern for consumers is foodborne illness caused by bacteria. Many consumers don’t understand the date labels on packaged foods, so let’s see if we can clear up some of that confusion. Here are some fast facts about packaged food date labels and how to tell if your food is really spoiled. Tips for understanding date labels Quality, Not Safety Date labels, also called “open dating” labels, are based on quality, not safety (except for infant formula products). The Exception to the Rule: Infant Formula There is one exception to these guidelines: Date labels on infant formula products are regulated by the federal government. Infant food products are required to bear a “Use-By” date, up to which the manufacturer has confirmed that the product contains no less than a minimum amount of each nutrient identified on the product label and that the product will be of an acceptable quality. Voluntary Labels Manufacturers may add date labels voluntarily, and these labels should be considered an estimate. Food manufacturers add these date labels to inform consumers of the date up to which the food will be at its peak quality and flavor. However, these dates […]

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IFIC Recognizes World Food Safety Day 2020: Top Food Safety Facts to Keep in Mind

As we celebrated World Food Safety Day on June 7th this year—in the midst of a global pandemic—it’s now more important than ever for us to think about how to safely buy, prepare and serve our food. Indeed, COVID-19 has altered forever how we view the safe acquisition, handling, and management of our food supply. Recent IFIC data shows that about one-third of us (36%) are buying more packaged foods and thinking more about personal hygiene, with half of us (52%) washing our hands after going to the grocery store. Being invested in how our food is packaged and keeping our hands clean are not only important topics of concern during a pandemic; they also play key roles in reducing our risk of foodborne illness. In fact, one in ten people worldwide fall ill from contaminated food every year. In the United States, an estimated one in six Americans contract foodborne illness annually, leading to 128,000 hospitalizations and 3,000 deaths. Here are four key tips for keeping ourselves and our food safe during the COVID-19 pandemic and for years to come: 1. Have smaller gatherings and events outdoors to promote social distancing. With kids out of school and summer rolling in, many of us may look to take vacations, visit friends and loved ones, or host or attend more social gatherings. Since the virus that causes COVID-19, like many other germs, spreads mainly through person-to-person contact, your most important line of defense against germ transfer is to practice appropriate social distancing. Keeping six feet apart, having fewer than ten people at your event, and attending gatherings outside are all ways to enjoy socializing in a safe manner. Another great way to minimize contact is to think about how food and beverages are served when gathering. When hosting or attending events, […]

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IFIC Partner Spotlight: The Partnership for Food Safety Education

The Partnership for Food Safety Education is an organization that develops and promotes effective education programs to reduce foodborne illness risk for consumers. The Partnership works with an active network of 13,000 health and food safety educators—called BAC Fighters—helping to make their work more visible, collaborative, and effective. IFIC spoke with Britany Saunier, President, and CEO of the Partnership for Food Safety Education, just in time for National Food Safety Education Month. Why should food safety be top of mind in September? Food safety should be top of mind every day! Foodborne illness can be very serious and is more than a bad night in the restroom. For some it can mean lifelong chronic health conditions like IBS, arthritis, and, even worse, death. September is National Food Safety Education Month, which allows us to bring more awareness to the importance of safe food-handling in good health. Foodborne illnesses (FBI) tend to increase during the summer months due to the hot and humid weather. People can help prevent FBI during warmer months by making sure their fridge is maintaining a temperature of 40 degrees Fahrenheit or below, ensuring food is not left out for more than two hours (or for one hour if the temperature is above 90°F), and ensuring meat, poultry, eggs, and fish are cooked to a safe internal temperature. September is also back-to-school season. What are some tips on how to pack lunches safely for kids and teens going back to school? Great question, and together, the Partnership of experts and stakeholders have identified three practical tips for safely packing school lunches. They are as easy as 1: Wash; 2: Chill; and 3: Heat. What about after-school snacks and dinner, sometimes made together with our kids? The same principles apply, with some extra considerations: The Partnership has a task force […]

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Tips for Parents of Picky Eaters

“What’s for dinner?” It’s a question you may hear weekly (or even daily!) if you’re a parent of young children. But depending on the individual tummies and appetites in your home—here’s looking at you, kids—the answer may not always be clear. How can parents of picky eaters tackle dinner as well as other meals, including snacks? Let’s start by noting that there isn’t a hard and fast definition of a “picky eater”, but generally can be defined as someone who consumes an inadequate variety of food through rejection of a significant amount of both familiar and unfamiliar food. Picky eaters can vary in age, but “picky” behaviors, especially refusing to eat certain foods (no matter how many ways a parent tries to convince the child to take a bite), usually start around age two—right around the time children begin forming food habits that include likes and dislikes. And because a toddler’s early eating habits and preferences can sometimes last well into adulthood, it’s essential to help your little one develop a palate that includes a variety of healthy foods. There are many perspectives when it comes to helping picky eaters broaden their food horizon, but getting your child on board with diverse, nutritious meals may take a few different strategies, so we’ve rounded up a few for you to try: Finally, as you prepare for your next meal, keep an open mind. Getting your children to consistently try and eat a variety of foods can be difficult. Stay firm, calm, responsive, and loving, and it will get better!    

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