Food Insight's blog

A Few Thank Yous for Food Science

The IFIC Foundation, along with more than 170 other organizations, has partnered with the March for Science movement. The March, scheduled for April 22, 2017, is the first step in a global movement to defend the vital role science plays in our health, safety, economies, and governments. It is a broad, nonpartisan, and diverse coalition of organizations and individuals who stand up for science, advocating for a variety of science-based topics including science education and accessible science.

Foods that Promote Cardiovascular Health [INFOGRAPHIC]

There are many foods that can have a positive effect on heart health, such as fruits and veggies, unsaturated fats and grains. They are vital to maintain a healthy weight, to regulate blood sugar levels, blood pressure and to decrease the risk of a heart attack. With all these positive health benefits, go ahead and eat your heart out!

Check out this infographic to learn more!

The Rising Agent: Nutritional Yeast

Most people think about light, airy baked goods when it comes to the word “yeast”. However, yeast comes in many different forms with various purposes; one being nutritional yeast. Known as Saccharomyces cerevisiae in the scientific world, nutritional yeast is an inactive form of yeast that is cultured and grown on a glucose medium such as molasses. It differs from Brewer’s yeast, which is a product of the beer fermentation process and cannot be used to help your bread rise.

Process Contaminants: An Expert Perspective

What are "process contaminants" in food?  What are 3-MCPDs (3-monochloropropanediol) and GEs (glycidol/glycidyl esters)?  How did they get there, and what do they mean for the safety of our food?

Sorghum: From Salads to Syrups, This Grain is Cropping Up Everywhere

Gluten-free, ancient grains have been the star of grocery store aisles and nutrition articles alike over the past few years, and they’re not leaving the spotlight any time soon.  We’ve discussed the gluten-free diet at length, so let’s dig into a new (or actually, really, really old) player on the scene: sorghum.

What is sorghum?

A Deep Dive on the 2015-2020 Dietary Guideline's Inclusion of Caffeine

Humans have a long-lasting love affair with caffeine. How we consume it continues to evolve, but we have certainly found and created ways to do so for centuries, with tea being the earliest known caffeine-containing beverage, steeped in China in the 2700s BC.

Fresh vs Frozen Foods: Let’s Talk About Corn

OK, so you’ve recently jump-started a health kick, and you’re ready to grocery shop for healthy foods. You know you need some whole grains, lean meats, low-fat dairy products, fruits, and veggies. Great. But where do you start?

March Madness Bracket Challenge: Trendy Food Face-Off

Food trends come and go and can be pretty difficult to keep track of. The team here at the IFIC Foundation works hard to give you the low-down on what these new, trendy foods can offer. But now we would like to know: What is your favorite food trend?

3/29 UPDATE: The Final Four is upon us!  Vote again to choose who will compete in the championship round! 

The Facts on Caffeine [INFOGRAPHIC]

Caffeine is naturally found in many foods and beverages; along with coffee and tea, it’s also found in cocoa, kola nuts, guarana, yerba mate, and more than 60 other leaves, seeds, and/or fruits. While there are many sources of caffeine, the source doesn’t matter: It’s the amount that does. Healthy adults can consume 300 to 400 mg of caffeine a day, which equates to a little more than four 8-oz. cups of coffee.*

Caffeine Webinar: Caffeine Literacy to Make Better Health Choices

CPEUs will be provided for Registered Dietitian Nutritionists (RDNs) and Dietetic Technicians Registered (DTRs).

Date: Tuesday, March 21, 2017
Time: 1:00 p.m. – 2:00 p.m. ET

No pre-registration required. The link will be active only on March 21, beginning at 12:45 p.m. ET.