Soy Series, Part One: The Basics of Whole Soybean Foods

If our 2019 Food and Health Survey and perhaps many conversations you’ve had yourself about food this year are any indication, plant-based protein is big and its presence in our dietary lexicon is on the rise. Soy foods have been a key player in this arena for decades, and they’re seeing even more attention as part of a new wave of plant-centric products. Since soy is so versatile, we’re launching a four-part series on the basics of soy foods. The first article in this series focuses on whole soybean food products, the second article discusses soy-derived ingredients used in many familiar foods, and the third homes in on soybean oil. We wrap things up with our fourth article, which looks at how soy foods impact our health. What is soy? Soy is technically classified as a legume, a group of plants whose seeds grow in enclosed pods, like peas and peanuts. But soy’s nutritional content sets it apart from most others in the legume family: Soybeans are much higher in protein and fat and lower in carbohydrates than other legumes. In addition, unlike other plant protein sources, soy is considered a complete protein since it contains each of the essential amino acids our body needs for cell metabolism, building and repairing tissues, and providing energy. In addition to its high protein content, soy is a source of fiber, polyunsaturated fats, vitamins and minerals. It’s also a plant source of omega-3 fatty acids, which are known for their cardioprotective effects. Compared with other legumes, soybeans contain more calcium, iron, magnesium, and potassium, all of which have been identified as under-consumed nutrients in the American diet. Lastly, soy provides a high concentration of isoflavones, which are plant-derived compounds that can behave like a weaker form of human estrogen and exert positive effects on our health. Examples […]

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Test Your Food I.Q. With Our New Food Ingredient Quiz

If you’re like the 50 percent of Americans who look at the ingredient list before you buy, then you know how difficult it can be to know what the ingredients in our food products do and why food additives are there in first place. Food additives and ingredients sometimes have mystifying names. At times, they can be overwhelming and hard to pronounce. Other times, we can be mystified by the roles they play in the foods and beverages we consume. So, a little extra knowledge can go a long way toward making you an empowered consumer. To get a small “taste” of what you know, we’ve come up with the Test Your Food I.Q. Ingredient Quiz for you to test your knowledge and learn more about food ingredients. Whether your score is high or leaves room to learn more, this quiz will guide you to resources where you can get more information about the foods we eat. Before you take the plunge and test your Food I.Q., here are a few facts you’ll already want to know. They may come in handy as you test your knowledge about food ingredients. Now that you’ve had a chance to review what you already knew or to learn something new, it’s time to take the plunge and test your food ingredient I.Q. Each time you take the quiz you will receive a score. Get them all correct, and you’re on your way to becoming a consumer expert. Be sure to share the quiz with friends, family, and co-workers. Most importantly, share your knowledge about food ingredients with others. Enjoy the quiz and have fun with its resources. And be sure to post your results on social media, too! +++ Food Ingredient Quiz

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Coronavirus: Healthy Habits During a Pandemic

It’s hard to miss the news headlines or the Centers for Disease Control and Prevention (CDC) updates about a wide-spreading pathogen, the coronavirus known as COVID-19. With travel restrictions rising and health officials advising the public to practice social distancing, many people are concerned about how contagious this virus is and what they can do to prevent themselves from getting sick. The Food and Drug Administration (FDA), CDC, World Health Organization (WHO) and other public health authorities currently are working together to help keep the public informed and safe, but they are still investigating this new virus and its pathogenic characteristics, symptoms and rate of infection. As we continue to learn more about the person-to person spread of the new coronavirus, thoughts about best practices for safe food handling may come to mind. Let’s talk a bit more about this virus and how routine hygienic practices like handwashing are at the forefront of prevention. What is the new coronavirus? The coronavirus disease that is currently circulating is called COVID-19. The disease has now been labeled as a pandemic due to its worldwide spread and impacts. The CDC defines a pandemic as a global outbreak of disease that occurs when a new virus infects and passes between people persistently. Due to there being minimal to no pre-existing immunity among the human population against the new coronavirus, it is now spreading rapidly and exponentially worldwide. The COVID-19 virus is part of a family of other coronaviruses. These viruses can cause illness in animals and humans. The new coronavirus was first discovered during a disease outbreak in Wuhan, China, in December 2019. The vast majority of confirmed cases of the new coronavirus are in mainland China. However, there are growing instances of infection on other continents and reported cases—including deaths—in the United States […]

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Wellness, Nostalgia, Innovation and New Views of Sustainability Are Among the Food Trends for 2022

(Washington, D.C.)—As we enter the new year and the world begins year three of the COVID-19 pandemic, we find ourselves in a decade that proves the adage, “The only constant is change.” The food system is hardly immune to turmoil.  The causes and consequences include persistent disruptions in global supply chains, new perspectives on worker welfare and safety, and a renewed focus on food insecurity. In addition, climate change continues to be a major concern. Despite these challenges, innovative approaches that harness the power of science and technology continue to emerge.  To help make sense of it all, the International Food Information Council (IFIC) — drawing on its credentialed experts and wealth of consumer survey data — once again offers a forecast of food trends for the upcoming year.  Well, Well, Well…ness  Unsurprisingly, the pandemic lockdowns for many Americans marked a period of food indulgence and dietary backsliding. But IFIC data also suggest that wellness is becoming a watchword for many of us. Our recent surveys show that consumers are proactively looking for positive food attributes like whole grains and fiber, and they’re exploring immune health more so than previously.  What’s more, messages about healthy diets might be sinking in. IFIC’s annual Food and Health Survey has found that awareness of the federal Dietary Guidelines for Americans has doubled over roughly the past decade, with 46% of consumers saying in 2021 that they know at least a fair amount about them, compared to just 23% in 2010.  But the pandemic also revealed a precarious state of food insecurity for many Americans, where a startling number of people live a single economic shock away from hunger and deprivation — and children are hit the hardest. Consequently, we might expect more attention in 2022 from policymakers on issues like federal feeding programs, the need to act on health and nutrition disparities, and the role of lifestyle-related noncommunicable diseases — including the links between comorbidities and overall susceptibility to COVID.  In 2022, Americans also will broaden their horizons in search of more effective ways to manage their stress, […]

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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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IFIC Spotlight Survey: Trends, Habits & Attitudes Related To Food Safety

Food safety is an issue that never seems too far from our minds—whether it’s hearing about a new food recall, trying to keep our kitchens and food prep spaces clean, or learning how to shop and keep food safe during a pandemic, this important topic is something each of us is engaged with every day. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about food safety. One thousand adults aged 18+ years completed the survey from July-13, 2020, and responses were weighted to ensure proportional results.  Key findings include:

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2022 IFIC Food & Health Survey Spotlight: Generation Z

Don’t let their age fool you—at 18 to 24 years old, Gen Z might be the youngest generation of adults, but their perspectives on food are loud and clear. IFIC’s 17th annual 2022 Food and Health Survey offers some especially compelling findings about young Americans’ perceptions and behaviors around food and food-related purchasing decisions, with valuable insights on how Gen Z views health and nutrition. Perceptions on Health Somewhat unsurprisingly for the youngest adult generation, most Gen Zers describe their own health as “excellent” or “very good,” with 59% saying so. Their healthy self-perception supports Gen Zers’ definition of healthy food: when asked to select the top attributes that define a healthy food, the most popular definitions among Gen Z included food that was a “good source of nutrients” (35%), food that was “fresh” (34%), and food that contained fruits or vegetables (30%). When asked about their most sought-after health benefits, it’s evident that Gen Z prioritizes bolstering both their physical and mental health; the top benefits they seek out from foods, beverages, and nutrients were having more energy or less fatigue (with 38% saying this), improved sleep (35%), emotional or mental health (33%), and digestive or gut health (29%). Seeking out emotional and mental health benefits could be, in part, due to Gen Zers’ self-reported levels of stress. When asked about their stress levels over the past six months, 73% said they felt “very” or “somewhat” stressed, with one-third (33%) saying they were “very” stressed. Among those who sought to improve their nutrition or diet to manage or reduce their stress, over two in five respondents specifically cited practicing mindful or intuitive eating to accomplish stress management; they were also more likely than Gen Xers to say so (41%, versus 11% of Gen Xers). At the same time, Gen […]

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2016 Food and Health Survey: “Food Decision 2016: The Impact of a Growing National Food Dialogue”

The International Food Information Council (IFIC) Foundation’s 2016 Food and Health Survey, “Food Decision 2016: The Impact of a Growing National Food Dialogue,” marks the 11th edition of an ongoing investigation into the beliefs and behaviors of Americans. The Survey, commissioned by the International Food Information Council (IFIC) Foundation, delves deeply into issues of health and diet, food components, food production, sustainability, and food safety. For eleven years, the Survey has uncovered important insights and trends for health professionals, government officials, educators, and others who seek to understand and improve the health of Americans. The 2016 Food & Health Survey continues this tradition, with a special focus on understanding the complex array of factors that influence food decisions in the United States.   How to Earn CPE Credit Step 1. Watch the 2016 Food and Health Survey Webcast for Health Professionals (video above) Step 2. Follow this link to complete an on-line evaluation of this CPE Module. Step 3. Download the Certificate of Completion (PDF) and put it in your files to verify completion of the CPE program and to receive one CPE credit hour. Resources: “Fast Facts” Press Release (HTML) Press Release (PDF) Executive Summary (25mb PDF) Full Survey Results (PDF | PPT*) Media Webcast Slides Infographic * Please feel free to use these slides in your presentations. We ask that you do not manipulate or change data reportings, and that you attribute any data and slides to the International Food Information Council Foundation 2016 Food and Health Survey. Related News and Analysis: Americans Remain Divided on Perceptions of GMO Labeling, IFIC Foundation Research Says Even on Food Issues, Politics Divides Americans A “Booming” Generation: Beliefs, Barriers and Behaviors Americans Don’t Know How Much Food They Waste <!– Past Food and Health Surveys: 2015   |   2014   |   2013   |   2012   |   […]

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