IFIC Spotlight Survey: From “Chemical-sounding” To “Clean”: Consumer Perspectives On Food Ingredients

Highlights Food ingredients have been used for centuries to improve flavor, appearance, nutrition, freshness or texture in foods and beverages. But the names of those ingredients or how they are described can make a big difference in whether a product is purchased or passed by. This survey looks at the role ingredients play in the food attitudes and purchasing habits of American consumers, revealing that this topic is popular and often polarizing. Below are some key findings: Nearly two-thirds (63%) of adults say the ingredients in a food or beverage have at least a moderate influence on what they buy. When shopping, most Americans cite that the product itself is where they look for information about the ingredients, with six in ten (62%) consulting the ingredients list and half (52%) looking at front-of-package information. Other sources of information trail far behind, including the websites or social media accounts of brands/companies (20%), family or friends (16%) and QR codes on packages (8%). However, younger adults (under age 45), those with college degrees and people in the highest income bracket (>$80K/year) are more likely to consult brand/company websites or social media compared to their counterparts. Americans are paying more attention to ingredient lists, choosing clean ingredients and avoiding chemical sounding ingredients. The survey also found diverging opinions about preservatives: Over four in ten (42%) agree that adding preservatives to foods is a way to help reduce food waste (21% disagree) and 39% agree that adding an ingredient to a food would be positive if it extended shelf life (23% disagree). Men were more likely than women to strongly agree with these statements. The words “natural” and “artificial” evoke strong reactions around food choices. About half of Americans say they seek out natural flavors at least some of the time, 41% seek out […]

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Growing Upwards: Q & A on Vertical Farming

Over time, farming practices have evolved to use less energy, pesticides, water and other needed inputs to grow the foods we depend on. A type of farming that recently has grown in popularity is vertical farming. Building off the base concept of how greenhouses operate, this agricultural system allows for large-scale farming to occur on vertically inclined surfaces. Fruits and vegetables can be grown without the use of soil or natural sunlight, and the produce is often able to grow faster than it does in a traditional farm setting. A key advantage of vertical farms is that they can operate in urban areas and don’t require wide-open land; their vertical surfaces can be easily incorporated into a city’s existing structures and buildings. Vertical farming has now been used in locations where large-scale farming previously has not been possible, such as in urban spaces throughout Brooklyn, New York and Chicago, Illinois. Vertical farming’s small land usage and positive environmental benefits have the potential to increase sustainability, lower food costs, and increase accessibility and food security across the country. We’ve touched on vertical farming in previous posts, but to take a closer look, we caught up with expert Ricky Stephens, who works with Agritecture, a vertical farming and controlled environment agriculture (CEA) strategist group. Q: What is vertical farming? Vertical farming is the growing of crops in an indoor/controlled environment setting, in vertical stacks. Typically, vertical farming is done without using soil as the main practice. Instead, vertical farming uses practices like: hydroponics (growing plants in sand, gravel or liquid, with added nutrients but without soil), aeroponics (growing plants with roots suspended in air and nutrients delivered in a fine mist), or aquaponics (using the waste produced by farmed fish as nutrients for hydroponically grown plants). Q: Why do you think vertical […]

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What We Do

Established in 1985, the International Food Information Council (IFIC) is a 501(c)(3) nonprofit organization based in Washington, D.C. Our mission is to effectively communicate science-based information about food safety, nutrition and sustainable food systems, serving the public good. Our work is grounded in peer-reviewed research and informed by the work of recognized scientific and public health authorities. Our team includes experts in science, health and communications who turn research into practical insights to help stakeholders communicate with credibility and impact. IFIC primarily engages healthcare professionals, communicators, and others who influence consumer food and beverage choices, as well as informed consumers seeking credible information. Research & Consumer Insights IFIC research focuses on consumer beliefs, behaviors and attitudes around food – spanning food safety issues, ingredients, nutrition and more. IFIC Food & Health Survey Our flagship annual survey on Americans’ perceptions, beliefs and behaviors related to food and food-purchasing decisions. IFIC Spotlight Surveys Monthly quantitative studies on timely food and nutrition topics. Commissioned Research Comprehensive consumer research projects utilizing mixed methods. Peer-Reviewed Publications Studies in which IFIC research is cited. Science Communication Resources IFIC resources focus on consumer trends, scientific research and evidence-based communication strategies. Articles Deep dives into timely topics to strengthen understanding and translate ideas for key audiences. Continuing Education CPE opportunities and free webinars featuring IFIC research and expert perspectives. Toolkits Curated content collections on timely food safety and nutrition topics. Covening & Collaboration IFIC brings together thought leaders to advance the food systems dialogue and science-based decision-making through various events and platforms.

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Survey Finds That Few Older Americans Grocery-Shop Online, But Lowering Hurdles Could Sway Many

Survey Finds That Few Older Americans Grocery-Shop Online, But Lowering Hurdles Could Sway Many Online Shoppers Eager for Food Information, But Often Come Up Empty Download Full Survey (Washington, D.C.)—The number of Americans over 50 who are online grocery-shopping is relatively low, with only 17 percent ever having ordered groceries to be picked up from a store, 17 percent from a prepared meal delivery service, 16 percent ever having ordered groceries to be delivered, and 10 percent having ordered from a meal-kit delivery service. Those are among the findings from a new survey conducted by the International Food Information Council (IFIC) Foundation in collaboration with AARP Foundation. On the other hand, the vast majority of older consumers shop at more traditional venues in-person, with 90 percent shopping at a supermarket at least once a month, 71 percent at a super-store, and 46 percent at a warehouse/discount club. “While the overall number of Americans over 50 who grocery-shop online is relatively low, the findings can help us forecast future trends as technology use becomes even more common among older adults and other age groups,” said Alexandra Lewin-Zwerdling, Vice President of Research and Partnerships at the IFIC Foundation. Who Are the Online Shoppers? Two groups of older consumers who buy groceries and food online tend to stand out—and they come from different ends of the spectrum: those in higher income brackets and those who report mobility issues (and also tend to have lower incomes). A typical older, online grocery shopper is likely to be in their 50s, from the Northeast, college-educated, working full-time and white. Online grocery shoppers with annual incomes below $35,000 are far more likely (30 percent) to report mobility issues as a major obstacle than those earning more than $75,000 (7 percent). “We found that older Americans who buy […]

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Survey Finds That Few Older Americans Grocery-Shop Online, But Lowering Hurdles Could Sway Many

Online Shoppers Eager for Food Information, But Often Come Up Empty Download Full Survey (Washington, D.C.)—The number of Americans over 50 who are online grocery-shopping is relatively low, with only 17 percent ever having ordered groceries to be picked up from a store, 17 percent from a prepared meal delivery service, 16 percent ever having ordered groceries to be delivered, and 10 percent having ordered from a meal-kit delivery service. Those are among the findings from a new survey conducted by the International Food Information Council (IFIC) Foundation in collaboration with AARP Foundation. On the other hand, the vast majority of older consumers shop at more traditional venues in-person, with 90 percent shopping at a supermarket at least once a month, 71 percent at a super-store, and 46 percent at a warehouse/discount club. “While the overall number of Americans over 50 who grocery-shop online is relatively low, the findings can help us forecast future trends as technology use becomes even more common among older adults and other age groups,” said Alexandra Lewin-Zwerdling, Vice President of Research and Partnerships at the IFIC Foundation. Who Are the Online Shoppers? Two groups of older consumers who buy groceries and food online tend to stand out—and they come from different ends of the spectrum: those in higher income brackets and those who report mobility issues (and also tend to have lower incomes). A typical older, online grocery shopper is likely to be in their 50s, from the Northeast, college-educated, working full-time and white. Online grocery shoppers with annual incomes below $35,000 are far more likely (30 percent) to report mobility issues as a major obstacle than those earning more than $75,000 (7 percent). “We found that older Americans who buy groceries online are not at all a monolithic group, and that there are a […]

Media

Food Safety Sprouting Up

You may have heard of the recent Salmonella food safety incident brought on by the consumption of clover sprouts on sandwiches. People in several states have contracted foodborne illness and have reported being very sick. Specifically in this case, the strain of Salmonella making all of these folks sick is called Salmonella Montevideo. Let’s take a quick look at some info on this bacteria, safe food-handling tips and what you should do if you think you may have foodborne illness. Skipping the Side of Sprouts? Farmers take great care to provide safe and nutritious fruits and vegetables to us all. In addition, to help further support sprout farmers in their efforts to produce these veggies in the safest way possible, the Food and Drug Administration’s Sprout Safety Alliance has developed best practices for growing sprouts and supplying them to stores, markets and restaurants. Still, sprouts have been associated with several foodborne illness outbreaks and have gained a bit of a “reputation” for being notable culprits in causing foodborne illness. For example, the FDA recorded that between 1996 and July 2016 in the United States, there were a total of approximately “46 reported outbreaks associated with sprouts, accounting for 2,474 illnesses and 187 hospitalizations.” These outbreaks are mainly tied to the nature of how sprouts are grown, which is in a warm, moist and nutrient-rich atmosphere. The sprout crop environment happens to be the same atmosphere Salmonella  (and other bacteria such as E. coli) thrives in. These conditions can lead to the sprout seed’s being contaminated and carrying the bacteria. In most cases of sprout-caused foodborne illness, the contamination can be traced back to the sprout seeds. Sly Salmonella While we have one of the safest and most reliable food supplies in the world, the Centers for Disease Control and Prevention (CDC) estimates that Salmonella […]

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Questions and Answers about Propylene Glycol

What is propylene glycol? Propylene glycol is a common ingredient found in many products we use in our daily life. Propylene glycol and other substances such as baking soda are often used in common foods, it also have a variety of uses outside of food, such as serving as an ingredient in many pharmaceutical, cosmetic, and personal care products. Propylene glycol is added as a food ingredient to common products, such as frostings, candies, and even baked goods. It is used as a component in natural flavorings to help distribute the flavoring evenly throughout the product. Propylene glycol is a Generally Recognized As Safe (GRAS) food ingredient, meaning it has been deemed safe for its intended uses in food. It was classified as GRAS by the U.S. Food & Drug Administration (FDA) in 1973. Why is propylene glycol used in food? Propylene glycol is often used to maintain the moisture in prepared foods and works to maintain their flavor quality for longer periods of time. It is also found in flavorings, such as vanilla or almond extracts used in baking, and in some types of food coloring. Is propylene glycol safe? Yes, propylene glycol can be safely consumed. The US Food and Drug Administration (FDA) and FAO/WHO Joint Expert Committee on Food Additives have reviewed scientific research on the safety of propylene glycol to ensure that it is safe for its intended uses in food. How is propylene glycol regulated in food? Propylene glycol is regulated by the FDA to ensure its safe use and consumption. FDA sets limits on the uses and amounts propylene glycol, and other ingredients that can be used in foods and beverages, to ensure safety. According to FDA, current consumption of propylene glycol is at a safe level and far below levels that would raise […]

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Halloween Food Safety Tips

This year, celebrating the holidays will look different to many of us around the globe, and Halloween will be no different. While it can be difficult to plan how to adhere to COVID-19 pandemic protocols such as self-distancing and mask-wearing during these times, we should aim to remain diligent even while celebrating. As we look forward to breaking out our candy and costumes, here are some safety practices all goblins, ghouls and ghosts can follow. Remember the basics Before you head out for festivities or prepare to be around others in any capacity, be sure the excitement doesn’t impact your sticking to safety basics such as wearing a proper face mask that covers both your mouth and your nose. The Centers for Disease Control and Prevention (CDC) advises that “[e]veryone should wear a mask in public settings and when around people who don’t live in your household.” Although the cloth face coverings recommended by the U.S. government are not surgical masks or N-95 respirators, they can assist in stopping the spread of the novel coronavirus from asymptomatic or pre-symptomatic carriers to others. Other precautions to maintain are keeping your hands clean and avoiding touching your face (since your eyes, mouth and nose can serve as viral entry points). Clean hands are especially important for before and after trick-or-treating, before you open treats to eat, and before handing out treats to others. While candy and other edible goods have not been identified as agents for COVID-19 transfer, it is important that your hands are clean before you eat. The CDC has noted that “[i]f soap and water are not readily available, use a hand sanitizer that contains at least 60% alcohol.” If you’re out and about and you know there will not be sink and soap nearby, it’s a good idea […]

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