Are Consumers Food Safety Savvy in 2018?

Food safety is often top-of-mind for consumers when making food purchases in stores and restaurants. Some of us are even proactive in our safety efforts by following news of food recalls and diligently using safe food-handling practices. But beyond those basics, our IFIC Foundation research team wanted to drill down into what people really think about the safety of our food supply. Our food safety insights can be found in the 2018 Food and Health Survey and in our new video. You can read more about how, while the majority of consumers are confident in our food supply, there are still potential safety hazards that impact their choices. On a positive note, this year’s survey showed that consumer confidence in the U.S. food supply grew. In 2018, 68 percent of consumers said they were confident in the food supply, up from 61 percent in 2017. When asked about their most important food safety issue, 24 percent of consumers chose “foodborne illness from bacteria.” When ranking their top three food safety concerns, 54 percent chose “foodborne illness from bacteria,“ the same number who chose “carcinogens or cancer-causing chemicals” and “chemicals in food.” Close behind, 47 percent of consumers ranked “pesticides and pesticide residues” in their top three food safety issues. It turns out that food safety concerns can directly impact eating habits as well, with 43 percent of consumers saying they altered their actions based on one of their concerns. Of those respondents, their top reason for changing behaviors was “carcinogens or cancer-causing chemicals in food.” We also asked people what sources they consult for food-safety information: 25 percent said “a news article or headline,” 14 percent said “a friend/family member” and 13 percent said “a Government Agency (EPA, FDA and USDA).” In addition, people from different generations tended to prefer […]

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Your Complete Guide to Food Safety

The United States has one of the safest food systems in the world. However, there are still safety issues that can arise or you still may just want to know more about where your food comes from. Take a look at our resources that highlight the ways our food is grown, raised, regulated and also ways consumers can use food handling practices to help ensure safety as well. Pesticide Residues Pesticides & Food: What You Need to Know In order to provide a plentiful and diverse food supply, conventional and organic farmers have multiple options to protect crops from weeds and pests—including pesticides. Even with strict safety standards in place to help ensure the safety of our food, you may have questions about the use of pesticides in food production, as well as potential pesticide residues on food. Pesticides: Myths vs. Reality [INFOGRAPHIC] When it comes to pesticides, there is a lot of debate in the media about what is true and what is false. Once and for all, let’s debunk some of the most common myths about pesticides—their regulation, safety, and their use on both organic and conventional produce. Meat Production Five Ways Farmers Love Their Animals Animal welfare best practices have evolved in the past 50 years, but the foundation of these practices are the “five freedoms.” The five freedoms are internationally recognized as providing animal welfare guidance to farmers and those who deal with livestock to ensure high ethical standards and low instances of mistreatment.   “Meat-ing” Consumer Expectations of Ethical Animal Welfare The animal agriculture community, made up of farmers and ranchers, veterinarians, nutritionists, meat processing companies and more, recognizes that animal welfare is a subject of interest – and possibly even concern – for many consumers. The animal agriculture community has worked to become more and […]

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Building Trust In Food & Ingredient Safety In An All Or Nothing World

IFIC has long been an engaged leader and voice of reason in science, media, and stakeholder communications regarding food safety and nutrition. This point of view comes from our study of consumer knowledge and perceptions, as well as regulatory and policy actions, and how these factors, together, can potentially affect consumer behavior. Confidence In The Safety Of The Food Supply Continues To Erode The 2024 IFIC Food & Health Survey brought a disturbing finding to the forefront. Between 2023 and 2024, confidence in the safety of the U.S. food supply dropped significantly, with the percentage of people expressing strong or moderate confidence falling from 70% to 62%. This is despite the fact that the U.S. is widely regarded as having one of the safest food supplies in the world. We commissioned the IFIC Spotlight Survey: American Consumer Perceptions of Food Ingredient Safety to gain greater insight into how consumers consider both the risks and benefits of the foods and beverages they consume. Specifically, we sought to comprehend consumers’ thought processes around particular ingredients, and reported food choices, within our noisy communications environment. Top takeaways and key insights include: Americans are oriented toward food and beverage benefits over risks alone. Almost one in four Americans (23%) say they don’t think about the health risks or benefits of their food and drink choices. Meanwhile, nearly four in ten (39%) consider both factors equally. However, when looking at individual responses, a greater percentage of consumers (30%) report thinking about health benefits more often than health risks (8%). Widely covered food safety subjects are top-of-mind for consumers. Americans express the highest levels of consternation about E.coli and heavy metals, with 32% of consumers expressing concern over E. coli in beef, 29% concerned with lead, cadmium, and/or arsenic in baby food, and 27% concerned about […]

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Food Trends to Watch in 2020

Intuitive Eating and the “Un-Diet”; Sustainability (Finally!) Takes Shape; New Food Tech Gathers Momentum (Washington, D.C.)—As a new year and new decade offer opportunities to take stock of where we’ve come and to anticipate the changes ahead, the International Food Information Council (IFIC) Foundation is forecasting five broad trends for food and nutrition in 2020.  “Each year, our team of registered dietitians, nutrition experts and consumer researchers takes a look at what we can expect in the coming year,” said Joseph Clayton, president and CEO. “In 2020, we predict that topics surrounding sustainability, alternative foods and healthy diets will move in some unexpected directions.”  Sustainability: From Buzzword to Specifics   Interest in sustainability has grown for the past few years, and while in 2020 the topic will mature and evolve, confusion still surrounds the exact definition of sustainability.  For several years, the IFIC Foundation’s annual Food and Health Survey asked whether sustainability was a factor in consumers’ food and beverage purchasing decisions. Between 2012 and 2018, that number ranged between 35% and 41% of consumers.  However, when the 2019 Survey asked whether “environmental sustainability” was a factor in purchase choices, that number dropped to 27%, indicating that consumers’ notions of sustainability extend beyond just the environment. When it comes to environmental sustainability, consumers are eager to know and do more. According to the 2019 Food and Health Survey, 63% said it is hard to know whether the food choices they make are environmentally sustainable. Among that group, nearly two-thirds (63%) say environmental sustainability would have a greater influence on their choices if it were easier to know.  Consumers also consider factors such as the labeling of various product ingredients and attributes, along with production methods and food packaging, to be under the sustainability umbrella. We can also expect concepts like soil health and regenerative agriculture—“giving back to the land” rather than just conserving resources—to gain traction in 2020.  A New Climate for What We Eat   On an almost daily basis, […]

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Building Trust In The Safety Of Our Food

Trust is the bridge that carries many of us across the swirling waters of uncertainty. In the case of food safety, consumers navigate concerns regarding foodborne illness, chemicals in food, and pesticide residues while also trying to enjoy their meals with confidence. Guardrails keep a bridge safe, yet if they are invisible – or perceived as weak – some people may worry about what lies below. Cultivating Consumer Insights To Guide Food Safety Communications Many would say the U.S. has the safest food supply in the world. Yet the 2025 IFIC Food & Health Survey found consumer confidence is at an all-time low. Only a little over half of Americans express assurance in overall safety of the U.S. food supply—a perception heavily influenced by the belief that there are “too many recalls.” In alignment with September as National Food Safety Education Month, we published two IFIC Spotlight Surveys that, together with the annual IFIC Food & Health Survey, provide insights into knowledge, perceptions, and pain points regarding how the U.S. public feels about various aspects of the food safety. The IFIC Spotlight Surveys focus on two main areas – food ingredient safety addressed in “Americans’ Perceptions Of The U.S. FDA GRAS Program” and contamination probed in “Americans’ Perceptions Of Food Recalls.” Recognizing The Power Of Perception Eating evokes powerful emotions – comfort and celebration on one side, anxiety and guilt on the other. Food safety concerns spark a similar spectrum, from reassurance and empowerment to skepticism and outrage. And it’s understandable because the stakes are high and very real: foodborne bacteria from unsafe or recalled food can sicken within hours, undeclared allergens can lead to life-threatening reactions and often fatal anaphylaxis and even death. Elevated exposures to chemical and environmental contaminants as well as unknown carcinogens in food can also […]

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International Food Information Council Publishes Science Communications Guide On National Science Appreciation Day 

Supporting food and nutrition communicators to convey credible information to the public and build trust in science    (Washington, D.C.) — In the wake of years marked by misinformation and polarization, trust in science is on the decline.¹ The spread of misinformation on social media, the politicization of scientific issues, and sensationalized headlines have all contributed to this erosion of trust. As a result, efforts to bridge the gap between the scientific community and the public have become increasingly crucial: Now, more than ever, scientific literacy—and tools to help increase scientific literacy—are critical.  Understanding this need, the International Food Information Council (IFIC) recently published a new science communications guidance document, Understanding & Interpreting Food & Health Scientific Studies: Guidance For Food & Nutrition Communicators, fulfilling IFIC’s mission to effectively communicate science-based information on food safety, nutrition, and sustainable food systems. In publishing this document, IFIC celebrates scientific advancements and seeks to build trust in science by making science accessible and approachable.   “Consumers are inundated with conflicting food and nutrition information every day, causing confusion about what action, if any, they should take to improve their health,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO, said. “We see the Understanding & Interpreting Food & Health Scientific Studies guidance document as an invaluable resource for anyone seeking to communicate scientific concepts with clarity and impact. This document is a roadmap for communicators to navigate the complexities of science and engage audiences in meaningful dialogue,” Reinhardt Kapsak added.    Designed specifically for mass communicators—including media, health professionals, and educators, among others—this guidance document encourages critical thinking in understanding and interpreting food- and health-related scientific studies. Key features include:  “The diet and nutrition landscape is congested,” Milton Stokes, PhD, MPH, RD, IFIC Senior Director, Food & Nutrition, said. “While much of the content […]

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Meat and Other Novel Food Allergies

We likely all know someone allergic to peanuts, eggs, almonds or some of the other Big Eight allergens. But meat? That’s a new one. A meat allergy isn’t the only unique allergy you might run across. Cases of anaphylaxis to spices, celery, bananas and many other foods have also been reported in the past several years. Although these allergies affect a relatively small proportion of the population, they are still important to be aware of. First, let’s review allergies Before we dive into these novel food allergies, let’s recap the difference between an allergy and an intolerance. A food allergy is an immune-mediated response to a substance in foods and can be life-threatening. The immune system releases immunoglobulin E (IgE) antibodies in response to what it thinks is an invader, such as protein from peanuts or even peanut butter. On the flip side, an intolerance affects the digestive system and usually causes an upset stomach, nausea, vomiting or diarrhea, but is typically not life-threatening. Some symptoms might overlap, which for many, can be confusing to know whether it’s a true food allergy or an intolerance. It’s important to remember that only a board-certified allergist can truly diagnose an allergy. We’ll be discussing allergies here, but an intolerance to any of these foods is also possible. The Food and Drug Administration (FDA) currently recognizes eight major allergens (the “Big Eight”) which are responsible for ~90% of allergic reactions in the U.S.: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. FDA enforces the Food Allergen Labeling and Consumer Protection Act (FALCPA) which regulates labeling of these major allergens. According to FALCPA, a food that contains any of these allergens as an ingredient must be labeled on the packaging. FDA also recognizes that more than 160 foods can and do […]

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Gut Check: Fermented Foods and the Microbiome

We’re back again with another edition of Gut Check, our series on the relationship between food and the gut microbiome. So far, we’ve taken a closer look at how whole grains and fiber affect our gut microbes. Today we’re exploring a popular topic: fermented foods. Just a few years ago, a search for foods like miso, kimchi and kefir would have led us to a specialty store or a crunchy granola food co-op. These days, they’re on shelves in most grocery stores and are commonplace in farmers markets across the country. From the acidic hit of sauerkraut to the cooling tang of yogurt and the fizzy, sweet-and-sour flavor of kombucha, fermented foods offer a wide range of taste and health attributes that have been sought after for thousands of years. Not yet equipped with microscopes and modern technology, our ancestors may not have known that microbes like bacteria and yeasts were responsible for making these foods and beverages. However, based on what we now know about their microbial content, fermentation has been caught up in a probiotics-fueled health food frenzy. But just because a food is fermented, does that automatically make it a probiotic? Exactly what are the health benefits of fermented foods? Let’s take a closer look. How are fermented foods made? Fermentation is typically an anaerobic process (meaning that it happens without oxygen) in which bacteria or yeasts convert sugars in food to other compounds like alcohol or organic acids, while also producing energy for themselves. Usually, the end product is either alcohol or lactic acid. Microbes that convert sugars to alcohol are responsible for beer and wine; those that make lactic acid give foods like yogurt, sour cream, miso, kimchi, sauerkraut and some pickles the tangy flavors we know and love. Different foods and drinks are made […]

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