Back to School with Food Allergies

Fall is on the horizon, and with it comes back-to-school season. Many American students have already returned to the classroom this month, while some are still revving up for a new year of learning. The new school year can prompt mixed feelings of anticipation and joy as students get ready to learn new things, be with friends again and begin new activities. However, starting school again can also be complicated by many factors including dealing with food allergies in both classrooms and cafeterias. While it may seem stressful, a bit of knowledge and preparation can help both parents and students feel confident to re-enter the school environment. Special Considerations for the Fall 2021 School Year The 2021-2022 school year presents a food allergy community of parents, students, and teachers with a unique set of challenges due to the ongoing COVID-19 pandemic. The Centers for Disease Control and Prevention (CDC) has several recommendations to prevent the spread of COVID-19 in schools. The CDC, known and respected across the globe for leading by science, provides several practical recommendations to protect the public from Coronavirus infections while prioritizing the need for in-person learning for school-aged children. The CDC goes further by encouraging vaccination for those aged 12 and up, advising for universal indoor masking in schools, physical distancing and practicing frequent handwashing. Some of these recommendations may be a relief for an already close-knit community, as well as a growing community of food allergy-conscious parents and students. Public health practices like increased cleaning and handwashing can be proven effective in reducing the potential risk of children having an adverse reaction to an offending food or protein. Regardless, families may feel heightened stress and anxiety surrounding new protocols regarding food and cleanliness in classrooms. Food Allergy Research and Education (FARE) offers back to school […]

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Choice and Safety Perceptions of Bioengineered Foods

Over the years, we all have seen new foods come into our lives from grocery stores, food trucks, restaurants, or other food service venues. New foods can be fun and exciting to try, and it can be intriguing to learn about how and where they are produced. Many foodies and conscientious consumers alike often find knowing more about their food creates familiarity, comfort and reliability; but there are some instances when information about food doesn’t immediately incite positive feelings. This can be the case with bioengineered foods, which include genetically modified organisms (GMOs). While GMO foods have been part of our food system for more than two decades and the safety of GMOs has been consistently affirmed by national and international food safety authorities. Many people are surprised to know there are only a small subset of GMO crops available in the U.S.; these include soybeans, field and sweet corn, canola, cotton used in cottonseed oil production, alfalfa, sugar beets, summer squash, papaya, apples and potatoes. These foods are identical to their conventionally grown counterparts in terms of safety and nutrition; often the biggest difference is on the farmer’s end. These crops often grow more effectively under harsh conditions and need less inputs such as pesticides, water and energy. These facts are known in some circles, but the background of bioengineered foods is news that still needs to be shared and talked about regularly. Let’s look at some recent research that’s been done to see how folks perceive bioengineered foods today. What We are Familiar With Our 2021 Food and Health Survey asked a series of questions about food choices and perceptions about bioengineered food; there were some direct lines that can be drawn between familiarity and the decision to seek or avoid bioengineered foods. When survey takers were asked […]

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Supporting and Sustaining Our Food Supply: The Benefits of GMO Corn

Many of us have heard of GMOs—genetically modified organisms in our food supply—and have seen labeling on food packages that note products are “non-GMO” (or other verbiage on food and beverage packaging that there are GMO or bioengineered ingredients in a product). But many of us don’t know a ton about how GMO technology uses specific scientific innovations that genetically alter plants to promote desired characteristics. In fact, GMO technology is a farming tool that increases productivity, decreases waste, and simultaneously provides us with safe and nutritious grains, fruits and vegetables. One key GMO crop that helps our food supply in many ways? Corn. Read on to explore how GMOs can benefit our food supply and to learn about some intriguing research linked to GMO corn. GMO Fundamentals GMO crops available in the U.S. include corn, soybeans, cotton, potatoes, papaya, summer squash, canola, alfalfa, apples, sugar beets, and pink pineapples. GMO characteristics of these crops include attributes that help them grow better under environmental stresses, like drought, and ward off diseases and pests (as well as other handy benefits, like resisting browning once they are sliced). GMO foods provide a safe and nutritious way to access the recommended servings of fruits and vegetables that are put forth by the USDA Dietary Guidelines. GMO technology also helps to decrease food waste, gives many underserved areas of the global population a reliable source of nutritious food options, and helps farmers use less pesticides. Notably, GMO technology has been used for over 20 years and has been scientifically been proven to be an effective way to support agriculture. Also, according to PG Economics LTD, the economic benefits of genetically modified crops have reached $150 billion globally since the first GMO crops were planted in 1996. The Skinny on GMO Corn Corn is used […]

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To Formulate or Not to Formulate? The Lowdown on Infant Feeding

The first year of life is vital for a child’s growth, and proper nutrition is crucial to ensuring that infants have the necessary building blocks to support this period of rapid development. For about the first six months of life, an infant must consume exclusively either human milk or infant formula, with solid foods added to supplement human milk or formula from six months to one year. There are many considerations when deciding which path (or a combination of both) is right for a new parent feeding their baby—read on for the lowdown on different kinds of infant feeding, including important safety considerations surrounding the use of infant formula. Human Milk and Infant Formula: The Basics Human milk is considered the optimal source of nutrition for infants; it provides all of the nutrients needed for a baby’s development for approximately the first six months of life and has been found to have an array of health benefits. Human milk contains bioactive compounds that promote healthful gastrointestinal, immune, and brain development. In addition, research shows a link between human feeding and subsequent decreased risk for chronic diseases like type II diabetes. Additionally, human milk feeding can help foster bonding between a mother and her baby (although fathers, partners, and other caregivers can bond in different ways with alternative feeding methods). The current World Health Organization recommendation is to exclusively feed infants human milk, if the mother is able to do so, for the first six months of life. After the first six months, an infant’s needs for certain nutrients, particularly iron and vitamin D, are difficult to meet through human milk alone, and complementary solid foods are recommended to be introduced between four and six months. The current Dietary Guidelines recommend continuing human-milk feeding until an infant is 12 months or […]

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Tips for Balanced and Healthy Eating

    Most of us want to eat in a healthy and balanced way that fits our lifestyle, schedule, and budget. But what does that look like, practically? While more information about healthy eating exists than ever before, many of us frequently encounter conflicting information about nutrition—especially online—which makes it hard to know what to eat daily. While it may be tempting to test out the latest diet craze, research tells us that overly strict dieting does not lead to positive health outcomes. As boring as it can sound, eating with balance, moderation, and variety is sound nutrition advice and your surest bet for maintaining a healthy lifestyle, as this dietary pattern ensures that we’re eating a range of foods and taking in all the micro- and macronutrients our bodies need. A balanced diet also helps us enjoy our food—which is important, too! You might already have an idea of what kinds of foods work best with your lifestyle, and that’s great! But if you need a tune-up on general healthy nutrition advice, you’ve come to the right place. Let’s explore a few tried-and-true tenets of healthful and balanced eating. 1. Be flexible and use various forms of food to your advantage. That might sound strange at first, but what we hope you understand is that nutrition is not one-size-fits-all, and our food choices often change from day to day. For example, if you’re on the go or short on time, you may want to choose a combination of packaged, frozen, canned and/or fresh foods to help simplify meals and snacks (while still meeting your nutritional needs). Maybe one day you cook your food completely from scratch, while the next you rely on canned or packaged foods to augment your meals. Most of the time, you may fall somewhere in […]

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Ingredient Innovations in 2023: What’s New in Our Food?

Many of us like to sample new foods we come across in the grocery store—why not try an exciting, even innovative product we may have heard about from a friend, family member, or social media? The IFIC 2023 Food and Health Survey found that 42% of consumers have encountered food or nutrition information on social media, and that of that subgroup, more than half (51%) have tried a new recipe and 41% have bought a new brand or product because of what they have seen promoted there. Yet although we may be willing to try new foods and brands, many of us still like to educate ourselves on new products before (or while) making a purchase by reading the labels on our foods. The Food and Health Survey also found that 55% percent of consumers “always” or “often” pay attention to the labels on food and beverage packaging when shopping in a store; and 46% always or often pay attention to labels when shopping online. These labels can tell us where our food was made, give nutrition information, and provide detailed ingredient lists. Indeed, ingredient lists for many foods can reveal how innovations over the years have led to new sources for recipes that can be more sustainable and accessible for producers and consumers alike. While all ingredients that are used in our foods are regulated by the U.S. Food and Drug Administration (FDA), you may still have a few questions about new ingredient technologies. Let’s take a look at some of the ingredient innovations that have piqued public interest lately—and can be found on shelves today. Precision Fermentation Precision fermentation is a process that uses microorganisms to produce edible ingredients, such as protein, that can then be used in food production. For example, precision fermentation manufacturers have figured out […]

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Food Allergens

Food allergens affect millions of individuals and families every day. Whether you're helping consumers understand allergen labeling or answering questions about the major food allergens, this toolkit provides clear, science-based resources. Use it to stay informed, share accurate information and help manage food allergies with greater confidence.

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What is Erythritol?

Highlights Erythritol Essentials  Erythritol (pronounced Ear-rith-ri-tall) is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables. It is also commercially produced by fermentation from a simple sugar derived from corn, called dextrose. It’s used as a zero-calorie sweetener to help replace calories from carbohydrates and added sugars in packaged foods and beverages. In addition to providing sweetness, erythritol also helps foods retain moisture.  Erythritol safety has been reviewed and confirmed by health authorities around the world. Based on these extensive reviews, erythritol is approved for use in more than 60 countries. Japan was the first country to approve erythritol for use in foods in 1990. The World Health Organization confirmed its safety in 1999 and in 2001, the U.S. Food and Drug Administration (FDA) also recognized erythritol as safe. Since then, the European Commission and European Food Safety Authority have issued scientific opinions on erythritol and approvals for its use.    While the safety of erythritol and other sugar alcohols is is well-documented, some sugar alcohols, when eaten in excessive amounts, can cause gastrointestinal discomfort, including gas, bloating and diarrhea. As a result, foods in the U.S. that contain the sugar alcohols sorbitol or mannitol must include a warning on their label about potential laxative effects. Erythritol is better tolerated than sorbitol or mannitol, so foods that contain erythritol do not need to carry that warning label.    Erythritol and health  Like most sugar alcohols, erythritol is not as sweet as sugar: It’s only about 60-80 percent as sweet. When we consume erythritol, we don’t completely digest it so it does not provide calories. Its lack of calories makes erythritol unique among sugar alcohols, most of which have around two calories per gram (for reference, sugar has about four calories […]

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