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We’re in the thick of a four-part series on the basics of soy. The first article in this series focused on whole-soybean food products. In this second article, we’ll discuss ingredients made from soy that are used in many familiar foods.   What food ingredients are…
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GMO (genetically modified organism) foods are being seen more and more in our food supply and are often cited as the future of our agricultural system. Many…
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At the start of a new year, it often seems that everywhere you look, someone is trying a new diet. But whether we resolve to change our…
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Intuitive Eating and the “Un-Diet”; Sustainability (Finally!) Takes Shape; New Food Tech Gathers Momentum (Washington, D.C.)—As a new year and new decade offer opportunities to take stock of where we’ve come and…
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If our 2019 Food and Health Survey and perhaps many conversations you’ve had yourself about food this year are any indication, plant-based protein is big and its presence in our dietary lexicon is on the rise. Soy foods have…
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We share our planet with a multitude of other living creatures—plants, animals, insects and microorganisms. Derived from the words “biological diversity,” biodiversity is defined formally as the…
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International Food Information Council Foundation   2020 Sylvia Rowe Fellowship Award for Nutrition, Agriculture, Food Safety and Communications   The Sylvia Rowe Fellowship Award was established as a tribute to the…
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Late-night snacking has a bad reputation because it’s often associated with less healthy foods, weight gain or a lack of willpower. But many people report engaging in…
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While most Americans eat meals with a mix of healthful nutrients, a small set of eaters are going in the opposite direction: completely separating out their food…
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