New Survey Shows Dairy Differences: 80% of Americans Age 55+ Consume Dairy Multiple Times a Week; A Third Under 55 Opt for Plant-Based Alternatives

(Washington, D.C.)— While foods from apple pie to hot dogs claim to be quintessentially American, few of them have the broad appeal of dairy products, which we are consuming at historic rates.  But with the proliferation of nondairy, plant-based alternatives on store shelves and in refrigerator cases, how do their consumption and popularity compare among Americans who already consume dairy? A new survey by the International Food Information Council (IFIC), “Understanding Dairy Consumers’ Purchasing Behaviors and Habits,” is providing some answers.  The survey of 1,014 American adults who consume dairy at least a few times a year compared how often and why they choose dairy products and their plant-based alternatives, with a special focus on preferences and awareness around yogurt, product labels and concepts like probiotics.  Dairy and Nondairy: Living Together in Harmony?  Despite the ever-growing options available for dairy alternatives, dairy itself remains overwhelmingly popular among dairy consumers. According to the findings, nearly three-quarters (72%) of adults who consume dairy foods or beverages do so several times a week, compared to about one-quarter (28%) who say the same of nondairy alternatives like nut-, oat- or soy-based milk, ice cream, yogurt or cheese.   Older adults have the strongest preference for dairy compared to other age groups, with four in five (80%) of those age 55+ saying they consume dairy foods or beverages multiple times per week, compared to two-thirds (67%) of 18- to 34-year-olds and 73% of those ages 35 to 54. Conversely, only 10% of adults age 55+ consume plant-based alternatives multiple times a week, compared to about one-third of younger people (34% of those ages 18 to 34 and 31% of those 35 to 54). Half of adults age 55+ say they never consume nondairy alternatives, standing in stark contrast to just under 8% of 18-34-year-olds who say the same.  When the results are broken down by specific foods, Americans prefer cheese made from dairy over plant-based versions. About three-quarters (74%) said they always choose the dairy version of cheese, while 20% sometimes choose nondairy.  Comparing other products, 68% always choose the dairy version of butter, while 23% sometimes choose nondairy; 66% always choose the dairy version of ice cream, while 26% sometimes choose nondairy; 64% always choose the dairy version of milk, while […]

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2022 Food & Health Survey: Diets, Food Prices, Stress and the Power of Gen Z

(Washington, D.C.) — Major changes in Americans’ food attitudes and behaviors are emerging in the wake of the COVID-19 pandemic, according to the 2022 Food & Health Survey conducted by the International Food Information Council (IFIC).  The 17th annual survey of U.S. consumers has revealed a substantial impact of stress on the way we eat, significant increases in the adoption of specific diets and eating patterns, concerns over food and beverage prices, and the food priorities and buying power of Gen Z.  “Even more so than in past years, the 2022 Food & Health Survey is showing sharp changes, over a relatively short period, in many of our beliefs and behaviors when it comes to the foods we purchase and consume,” said IFIC CEO Joseph Clayton. “Some of these changes are clearly attributable to the lasting scars of the pandemic, while others bear all the hallmarks of significant generational shifts,” he added.  The 2022 Survey involved 1,005 adults ages 18–80, and for the first time it also included an oversample of adult Gen Z consumers, ages 18-24.   The Emerging Influence of Gen Z  Gen Z might be the youngest cohort of adults, but they are beginning to flex their consumer muscle in ways that previously haven’t been seen, driving attitude changes on sustainability and the environment across the broader population. Nearly three-quarters (73%) of Gen Z believe that their generation is more concerned about the environmental impact of food choices than other generations, followed closely by Millennials (71%), with whom they share many perspectives and common purchasing behaviors. Compared with Baby Boomers, Gen Z is more likely to purchase products labeled as “Small carbon footprint/carbon neutral” and “Plant-based.”   And yet, some of Gen Z’s viewpoints may come as a surprise: compared with Millennials, they are less likely to believe that […]

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Food Trends for 2023 Will Include Wellness Drinks, Gut Health, Plant-Based Food Innovations, Confusion Around New Labels and Terminology

(Washington, D.C.) — With issues like inflation, supply chain disruptions, technological advancements and changing consumer desires, the food system is experiencing a dizzying level of change and unpredictability. But despite that instability—or because of it—several food trends are emerging for 2023, according to the International Food Information Council (IFIC). Among them are healthful beverages, demands for probiotics and protein, a focus on food labels and a lens on diversity in food systems. Drinking Our Way to Wellness In 2023, wellness will continue to be top-of-mind for many consumers, but it will increasingly come in liquid form, driven in large part by consumers looking for added benefits like energy, mental health and gut health support. IFIC’s 2022 Food and Health Survey found that “more energy and less fatigue” were the most sought-after benefit from foods and beverages, with 37% of Americans saying so. You can expect to see options that cater to those wishes multiply, such as “alt caffeine” choices to old standbys like coffee and tea. Along with yerba mate, keep an eye out for more yaupon tea, a lower-caffeine alternative with a sweet flavor profile, which is derived from a species of holly native to the deep South. Mocktails and nonalcoholic cocktail options continue to take up more and more real estate on menus and grocery store shelves, and are especially popular among younger consumers. Perhaps a reaction to the early days of the pandemic (where alcoholic sales and consumption spiked), be prepared to see a growing wave of nonalcoholic options not just during Dry January and Sober October. While energy was the most sought-after food benefit for all adult population groups, according to the 2022 Food and Health Survey, “emotional/mental health” was among the top three sought out by Gen Z, with more members of the generation desiring […]

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Nutrition for the Trail

The air is warm and welcoming. Flowers are full of color.  It is spring! After a long, cold winter, it is time to get outside! One of the best ways to take in spring is to visit your local, state or national park for a hike through the woods. Whether you are planning a six-month gaunt on the Appalachian Trail or spending a day at the local park, it is important to pack lightweight foods and snacks that will keep you energized and full. You don’t want to be bogged down on your journey. Be sure to pack foods that are light, but don’t skimp on nutrition and energy. A few suggestions include: Most importantly, be sure to pack plenty of fluids or a water filtration system to keep hydrated. A good rule of thumb is to drink about three liters per day depending on level of physical activity and weather.  According to the Institute of Medicine (IOM), healthy adults should be taking 2.7 liters of water for women, or 3.7 liters for men. You may need even more on an active day, especially if the weather is hot. With thousands of local, state, and national parks in the United States, a beautiful trail is closer than you think. Old man winter will be back before you know it, so pack your favorite nutritious snacks and get out there!  

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The Umami Factor: 4 Surprising Facts about MSG

I was having lunch with a friend last week and she told me she was avoiding MSG. When I asked her why, she mentioned that she had read about it on the Internet. That was a big red flag. Obviously, not all information on the web is accurate or science-based. I’m always trying to stay current with the latest science on food and nutrition topics, so I went home and looked for info on MSG from credible sources, like the FDA. That’s when I learned some surprising, and sometimes overlooked, facts about MSG. 1. The “G” in “MSG” is responsible for umami. Somewhat akin to the “sixth sense”, there is a “fifth taste” you may not even know you had: umami. In addition to sweet, sour, salty and bitter, this fifth basic taste is described as savory. Even if you have heard of umami, I wonder if you were aware that the taste is attributed to foods containing glutamate, an amino acid in food. Glutamate is found naturally in many foods such as tomatoes, walnuts, mushrooms and meat. It’s also present in many food ingredients such as soy sauce and MSG (monosodium glutamate).   2. MSG is naturally occurring. Besides being added to foods, MSG also occurs in nature. Tomatoes and cheeses contain naturally occurring MSG. With all that glutamate, it’s no wonder that classic grilled-cheese/tomato-soup combo is so savory. The MSG that is added to foods is produced by a natural fermentation process, similar to the processes used to make yogurt or vinegar. MSG (monosodium glutamate) has only two components: sodium (a mineral) and glutamate (an amino acid).   3. MSG provides more flavor, with less sodium. MSG contains only one-third the amount of sodium as table salt. Also, MSG amplifies and enhances the flavor of foods – whether […]

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Healthy Mother, Healthy Baby: Prenatal Nutrition 101

There may never be another time in your life where you receive a doctor’s order to consume 300 more calories per day! Your baby-to-be needs those extra calories. While pregnant, eating a healthy diet is crucial to making sure your baby is getting all the essential nutrients to develop properly. Before we get started, keep in mind that weight gain is a normal part of pregnancy. Not everyone will gain the same amount and that’s ok. Gaining the same amount of weight is not recommended for everyone—it depends on your starting BMI. Here’s a link to the Institute of Medicine’s guidelines. What does a healthy diet look like for a pregnant woman? Pregnancy is special time in life, so it makes sense that you have special nutritional needs. Here are a few tips to help deliver a healthful diet while pregnant: 1. Make half your plate fruits and vegetables. Fruits and vegetables remain an important source of vitamins and minerals during pregnancy. 2. Make at least half of your grains whole. Whole grains offer key vitamins, minerals, and fiber. Enriched grains should be included in your diet, too. These grains have been fortified with B vitamins (thiamin, riboflavin, niacin and folate) and iron, all of which are important for healthy growth and development. So important, in fact, that in 1998, the United States FDA required folic acid be added to enriched flour to reduce the risk of neural tube birth defects. 3. Choose fat-free or low-fat dairy. For example, try switching to skim or 1% milk. This can help reduce your saturated fat intake. Milk products (e.g., milk, yogurt, cheese and fortified soy beverages) can be an excellent source of vitamin D and calcium necessary for your baby’s bone growth. 4. Make sure to get enough protein. Protein’s main roles are […]

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Is There a Benefit to Going “Veggan”?

How would you describe your diet? Vegetarian? Flexitarian? Do you strictly live off potatoes? Ron Swanson was a major supporter of eating an abundant amount of breakfast foods. You could fill an encyclopedia with terms people use to describe their diet. Luckily for us, you can add one more to the list. A new diet trend is sweeping the vegetarian/vegan world by storm. It’s called “vegganism.” Veggans follow the traditional vegan diet but with one egg-ception—they add eggs to their menu of options. Let’s rewind. Vegetarians do not eat fish, meat or poultry, but do eat eggs and dairy. Vegans also follow the no-meat rule, but also exclude animal products or by-products such as eggs, dairy and honey. In the past, eggs have had a bad reputation, as their yolks contain a lot of dietary cholesterol. Well, never fear. The 2015 Dietary Guidelines state that dietary cholesterol does not play a major role in blood cholesterol, adding that many more important factors affect blood cholesterol. And in fact, eggs are really good for you. Eggs are packed with protein, polyunsaturated and monounsaturated fats (which support a healthy cardiovascular system), and tons of vitamins that support a healthy and strong body. So why might vegans benefit from adding eggs to their diets? First of all, eggs are a good source of vitamin B12 (also known as cobalamin), which vegans and vegetarians might have a hard time consuming because it is found naturally in animal products, although it is also fortified in foods such as cereals and soy milk. Vitamin B12 is important because it helps maintain a healthy nervous system, helps the body convert food into fuel, and is needed for healthy skin, hair, eyes, and liver. Secondly, vitamin D is vital for bone health and immune function. Most Americans don’t […]

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Fortification FTW (For the Win)

The goiter belt is a term for parts of the U.S. (including the Great Lakes region and Appalachia) where soil levels of iodine are naturally low and iodine-rich foods like seafood and seaweed are not exactly dietary staples. Before the 1920s, over half of the population in some parts of this region had goiter, an abnormal enlargement of the thyroid gland caused by insufficient iodine intake. Why don’t we have goiter? In 1924, the U.S. started fortifying salt with iodine, which virtually eradicated the goiter problem. Because of fortification, we don’t have goiter. Or beriberi, pellagra, and rickets. Fortification, or adding nutrients (like iodine) to foods (like salt), has been one of the most successful public health interventions in U.S. history and has virtually eliminated diseases, like goiter, that are caused by nutrient deficiencies. Beriberi, pellagra, and rickets are also diseases of nutrient deficiencies that have mostly disappeared, thanks to fortification of other foods with thiamin, niacin, and Vitamin D. Food that have nutrients added to them are also sometimes called enriched foods. While the terms “fortified” and “enriched” can be used interchangeably sometimes, enrichment typically refers to adding nutrients lost during food handling, processing, or storage back to a food. Fortification, on the other hand, generally refers to foods that have had nutrients added to them that are not naturally occurring in that food (like iodine added to salt). Unlike fortified foods, many enriched foods must have specific amounts of certain vitamins added to them to meet official FDA definitions. One well-known enriched food is refined wheat flour, i.e. white flour. Enriched flour must contain specific amounts of B vitamins (thiamin, riboflavin, niacin, and folic acid) and iron. Calcium is sometimes added to enriched flour as well. Just as iodine is added to salt to prevent goiter, these B vitamins […]

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