In the News

Labels proposed by the USDA to disclose “bioengineered” foods dramatically increase a wide variety of consumer concerns over GMOs. Those are among the findings of new research by the IFIC Foundation.

Hello, Autumn: September Newsletter

Check out the September 2018 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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Are carbohydrates your friend or foe? Given all the conflicting information you may be hearing about carbs, sometimes it’s hard to know. The truth is that we need carbohydrates in our diet and that not all carbohydrates (and carbohydrate-containing foods) are created equal. That doesn’t mean we can...
Press Release
FOR IMMEDIATE RELEASE: June 27, 2018 Download the full report Survey: Nearly Half of U.S. Consumers Avoid GMO Foods; Large Majority Primarily Concerned About Human Health Impact  Proposed Federal Bioengineered (BE) Foods Disclosure Suggests Lower Consumer Acceptance, Less Willingness to Pay Under...
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The IFIC Foundation’s Ali Webster, PhD, RD, and Alyssa Ardolino, RD, were among the attendees at Nutrition 2018, the American Society for Nutrition’s annual conference. Nutrition 2018 brought together researchers, science communicators, registered dietitians, industry professionals, government...
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Snacking is a fact of life for most of us. Research shows that, in America, about 25 percent of our daily calories come from snacks. Despite their ubiquity, snacks have developed a bit of a bad rap. The 2015-2020 Dietary Guidelines for Americans (DGAs) warn against eating too many snack foods and...
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What makes you pick one type of cereal, juice, bread or milk over another while you are shopping? Purchases we make can be influenced by a variety of factors, with some having more influence than others.  Our 2018 Food and Health Survey has uncovered various insights on what drives people when they...
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When you were a kid, chances are you played with little plastic food items and maybe even tried to take a bite every once in a while.  Now that you are an adult, you may have heard that there could actually be tiny-sized pieces of plastic in the food you are eating. These are known as “...
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Lectin is a naturally occurring protein found in beans, legumes, whole grains and even some vegetables. Recently, lectin spent some time in the spotlight after a being discussed in a popular book authored by a doctor who called lectins dangerous, saying they increase inflammation, cause digestive...
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Ever notice how fruit and vegetable stands or freezer aisles in grocery stores can be such a “mixed bag?” Many of us can buy everything from apples and avocados to yams and zucchini all year long. In warmer months, many of us also see an increase in the availability and variety of many fresh fruit...
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One-third of people are dieting—counting, measuring and potentially overthinking their food choices. But what if I told you there were other options—alternatives that didn’t require you to spend significant time each day deciding on, wrestling with and often being unsatisfied by your food choices?...
Press Release
Download Report FOR IMMEDIATE RELEASE: June 13, 2018 WASHINGTON, D.C. — More than two-thirds of older adults are managing more than one chronic disease. Despite this rising trend, adults today are tuning into their health and turning to nutrition to do so. A new study, conducted by the...
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For most of us, snacking is a fact of life. Whether we’re eating an apple at our desks or polishing off a box of popcorn at the movies, snacks can run the gamut from healthy sources of nutrients to occasional indulgences. Despite being commonplace, the act of snacking can be surprisingly divisive—...
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As both a food-loving and food-phobic society, Americans have a tendency to obsess over certain foods and diet trends—vilifying them after they lose their allure and championing them anew when they return to favor. Some of these shifts are driven by emerging research or a reframing of the science,...
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Tamika Sims, PhD recently had the opportunity to be interviewed by California Ag Today, the largest ag-focused radio network covering California agricultural news, to talk more about the IFIC Foundation’s 2018 Food and Health Survey and work to communicate about food production and nutrition. Much...
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As humans, we want to make sense of our decisions, habits and surroundings. And it’s clear we’re a well-intended group of people, with one-third of us adopting an eating pattern last year, most of them motivated by what they believe is best for their health. But there are some discrepancies between...
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We’re back again with another edition of Gut Check, our series on the relationship between food and the gut microbiome. So far, we’ve taken a closer look at how whole grains, fiber, and fermented foods affect our gut microbes. In this article we’re taking a closer look at low-calorie sweeteners (...

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