We expect food to be safe when making purchases at grocery stores and dining in restaurants. In fact, the International Food Information Council (IFIC) Foundation’s 2019 Food…
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Food Color Facts
Download the Food Colors Fact Sheet here Safety Food color additives are safe. They have been evaluated for safety by several regulatory authorities across the globe, including…
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Genetically Modified Organisms and Our Food Supply
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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A New Health Option for the New Year: The Non-Diet Approach
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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Food Trends to Watch in 2020
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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Biodiversity 101
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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2020 Sylvia Rowe Fellowship
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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What is Food Combining?
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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Labs or Plants: Which Makes the Best Meat?
In the past year, our consumer research has explored peoples’ perceptions of environmentally sustainable and healthy diets and what they might mean for protein consumption. We’ve also…
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