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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Health Coaches have become an increasingly popular way in recent years to seek out nutrition guidance and advice. IFIC Foundation’s data shows them as highly trusted, yet science communicators know little about how health coaches work, where they learn about nutrition and how they reach consumers....
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Spring has sprung! Along with the promise of warmer weather, the change in seasons brings with it a wide variety of tasty seasonal fruits and vegetables. The sunny spring skies shine light on a perfect opportunity to get the whole family — toddlers included — involved in eating fresh, seasonal...
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Food is often central to our gatherings and conversations with friends and family. And it usually doesn’t take long before the conversation turns to what people are trying to eat less of. Enter sugar. Whether it’s naturally occurring from fruit or the kind that’s added to your favorite beverage or...
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Have you heard the hype about eating organic fruits and vegetables as opposed to conventionally grown ones? Well, if you have not, you’re one of the lucky ones. If it’s not an odd social media post, a nosey neighbor or an ill-informed stranger trying to spread this hype, certainly you may hear it...
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If there’s one universal truth in food, it’s that pasta is delicious. Whether it’s homemade or from a box, whole grain or gluten-free, rigatoni or bucatini, we can’t deny how good it feels to dig into a bowl of noodles. At the same time, low-carbohydrate diets are all the rage — you can’t be on the...
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Old McDonald might be surprised to see the way farms have evolved over the years. For decades, farmers have taken many strides to adapt to availability of natural resources, enhance sustainable practices, increase productivity and still maintain continuing to support our food supply chain. At the...
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This is the third installment of a new video series in partnership with Osmosis, a group that focuses on health science education, highlighting the basics of several nutrition topics. Click here to watch the first video in the series, “Fundamentals of Fats”. Click here to watch the second video in...
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The Nutrition Facts label is getting a makeover — its first in nearly a quarter-century.  Most products will be using the updated label by Jan. 1, 2020, and some already are. There are many important updates to the Nutrition Facts label. Here are three new additions and why they matter. Vitamin D...
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Fad diets are everywhere, and it seems like they’ve been around forever. Some come with a very strict list of what you can eat, and some are more lax. Some of them seem somewhat realistic, while others are unusual if not downright bizarre. So what exactly is a “fad diet”? Do any of them actually...
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If you’ve checked social media lately, you may have noticed the surge in “clean” diets. Almost always accompanying an aesthetically pleasing food creation, this type of article lets you know with absolute certainty that X ingredients or foods are not present. But if you need further clarification,...
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For nearly 50 years, the “infamous” monosodium glutamate, best known as MSG, has received quite the bad rap. MSG, a variant of glutamate, is created when sodium and glutamate combine. It is naturally occurring in foods such as tomatoes, parmesan cheese, meat, walnuts, asparagus, mushrooms, clams...
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We’re back again with another edition of Gut Check. This time, we’re exploring the connection between whole grains and the gut microbiome. If you’ve spent some time poking around FoodInsight, you’ve probably noticed that we’re big fans of whole grains. Diverse foods like oatmeal, popcorn, brown...
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We’ve talked about intuitive eating in the past (check out our hunger scale!) but never fully dove into all 10 principles — until now. Intuitive Eating was coined by Evelyn Tribole, MS, RD, and Elyse Resch, MS, RDN, CEDRD, Fiaedp, FADA, FAND, after their clients expressed concerns about the diet...
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This third article in our “Go Further with Food” series enhances our understanding of the new Nutrition Facts label.The first article in the series focused on food waste, and the second turned its attention from throwing out less food to throwing more nutrient-dense food in your diet. If you’re...

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