In the News

An analysis of purchase drivers from the 2017 Survey reveals six distinct groups of consumers, including foodies. These profiles help us understand how different consumers think about and shop for food beyond traditional demographics like age, income or gender.

"Meat-ing" Expectations—July Newsletter

Access the July 2017 issue of the Food Insight newsletter, bringing you science-based insights and perspectives on the latest trends in nutrition, food safety, and health.

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Join Food Advocates Communicating Through Science (FACTS) to help balance the conversation and dispel myths! We're "Serving Up Reliable Food Insights" on issues like one above.

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Guidelines & Regulations
The International Food Information Council Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program, “A Practical Guide to Risk Communication for Nutrition and Food Safety Practitioners” If you are a registered dietitian or...
Data & Survey
Consumers’ appetites for food and nutrition news seem nearly insatiable. In recent years, scientific evidence has revealed that bioactive dietary components may benefit health in ways that extend beyond meeting basic nutritional needs. Communications about dietary components for health promotion...
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Consumers demand safe food and expect it to be nutritious, easy to store, easy to prepare and available at low cost year-round. The United States can boast a long history of being able to meet these demands, with a highly productive food and fiber system envied throughout the world.1 The average...
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Background The growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health above and beyond providing basic nutrition. Probiotics and prebiotics are components present in foods, or that can be incorporated into foods, which...
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Background Soybeans are native to East Asia, where they have been an important food staple for centuries. There is documentation of soy being cultivated as early as 1100 BC and of the use of soybean oil around 1061 AD.1, 2 Within the last two decades, soy products are increasingly being...
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This IFIC Review examines how low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are used to help reduce the caloric content of foods. It also reviews research that explores the role of low-calorie sweeteners in helping people...
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What is the goal of infant nutrition? The goal of infant nutrition is to promote optimal growth and development by providing a variety of nutritious foods. Babies need to be gradually exposed to a variety of tastes and textures geared to their developmental level. Are infant nutritional needs the...
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Because of the evolving nature of science, researchers rarely, if ever, close the book on studying various foods or food ingredients. Such is the case with monosodium glutamate (MSG), which, even though it has been used extensively for nearly a century, continues to be examined in light of current...
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  Q: What are the Dietary Guidelines for Americans, who are they for, and how are they used? A: Nutrition and Your Health: Dietary Guidelines for Americans is published jointly every 5 years by the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA), as mandated by...
Blog entry
By Ann Bouchoux   Date: 9/29/09 On September 12, at the age of 95, Norman Borlaug died, leaving the world a much better place than he found it.  Dr. Borlaug, a plant scientist, did "more than anyone else in the 20th century to teach the world to feed itself," according to the New York Times...
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What is glycemic index?Glycemic index (GI) is a measure of how carbohydrate-containing foods affect blood glucose levels. All foods that contain carbohydrates, such as starchy vegetables (potatoes, corn), desserts, fruits, bread, pasta, and rice, can be tested for how they affect blood sugar levels...
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What is fructose? Fructose is a monosaccharide, or single sugar, that has the same chemical formula as glucose but a different molecular structure. Sometimes called fruit sugar, fructose is found in fruit, some vegetables, honey, and other plants. Fructose and other sugars are carbohydrates, an...
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Favorably Reviewed By: American Academy of Family Physicians Foundation Think about foods you most enjoy eating. Chances are they contain some form of sugar. It could be the sugars in peaches fresh from the orchard, or the sugars contributing to the prized taste of your favorite ice cream. Indeed,...

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