Kris Sollid, RD

Senior Director, Nutrition Communications

Kris Sollid is a registered dietitian with a passion for improving nutrition science communications. As the Senior Director of Nutrition Communications at the International Food Information Council (IFIC), Kris monitors nutrition research making media headlines to analyze how nutrition science is conveyed and its impact on consumer attitudes, beliefs and trust in information related to food and health. Since joining IFIC in 2009, his role has included leading consumer research projects, educational resource development, social and traditional media engagement, and timely written contributions to IFIC Foundation’s website, as well external consumer and peer-reviewed publications.

Kris has earned degrees from the University of Colorado, Boulder (BA Geography) and the University of Maryland, College Park (BS Dietetics). He is an active member of the Academy of Nutrition and Dietetics and currently serves as President of the District of Columbia Metro affiliate of the Academy of Nutrition and Dietetics.

What Is High Fructose Corn Syrup?

Highlights  Compared to corn syrup which is 100% glucose, high fructose corn syrup (HFCS) is “high” in fructose.   HFCS is a mixture of two monosaccharides. It is 55% fructose and 45% glucose….
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What is Sucrose?

There are many different types of sugars, the most common of which is sucrose, otherwise known as table sugar, granulated sugar or just plain “sugar.” If you use sugar to bake or sweeten coffee or tea, sucrose is probably the type of sugar you are using. Scientifically speaking, sucrose is a type…
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What Is Glycerin?

Highlights   Glycerin is a type of carbohydrate called a sugar alcohol, or polyol.   Glycerin contains slightly more calories per gram than sugar and is 60–75% as sweet.   Glycerin occurs naturally in fermented foods and beverages, including beer, honey, vinegar, wine and…
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What Is Maltitol?

Highlights   Maltitol is a type of carbohydrate called a sugar alcohol, or polyol.   Maltitol contains half as many calories as sugar and is 90% as sweet.   Maltitol is commercially produced from starch for use in baked goods, chewing gum, sugar-free chocolates, hard candies…
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All About Monk Fruit

Download the Monk Fruit Fact Sheet for Consumers here Download the Monk Fruit Fact Sheet for Health Professionals here Why would I use a no-calorie sweetener?   Almost…
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Up Close on Allulose Labeling

Highlights  Allulose is a rare, naturally-occurring sugar. Small amounts are found in wheat and some fruits. It is also commercially produced.  Allulose is naturally low in calories. It contains 10 percent of the calories of table sugar (0.4 calories per gram compared to four calories per gram) and…
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What is Folate?

Highlights Folate is a water-soluble B-complex vitamin that is found in a variety of vegetables, legumes, pulses and animal foods. Folate is essential in our body for…
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Fast Take: Do Sugary Drinks Cause Cancer?

Highlights  A large prospective cohort study of more than 100,000 French adults between 2009 and 2017 found:  Increased sugary drink consumption was associated with an increased risk…
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