Your Nutrition and Food Safety Resource
It is well known that babies are born with a natural taste preference for sweetness, which is thought to increase acceptance of their mother’s milk. Still, as we move on…
IFIC has long been an engaged leader and voice of reason in science, media, and stakeholder communications regarding food safety and nutrition. This point of view comes from our study…
Top 5 Takeaways On Sodium: Insights, Impacts, & Innovations For Public Health The antidote to dietary doldrums, salt, that unassuming crystalline ingredient that makes many foods taste better, is found…
Building healthy eating patterns is core to reducing risk and managing diet-related chronic diseases. As such, supporting healthy food and beverage behaviors among Americans is a key public health tenet.…
Over the past few years, the terms “microbiome” and “gut health” have exploded into the public consciousness due to an increase in newly published scientific research, media coverage, health and…
Many of us enjoy a variety of food products each day and are accustomed to our go-to foods being in stores whenever we want to check them off our shopping…
Food with genetically modified organisms, otherwise known as GMO foods, have been around for decades. However, while they have been proven to be just as safe as conventionally grown foods,…
The conversation regarding caffeine continues to generate public attention and, in many cases, public concern. Specifically, the dialogue regarding caffeine safety, sources, and recommended amounts will likely continue to fuel…
When you feel tired during the day, it’s tempting to reach for a quick jolt of energy from a cup of coffee or energy drink. Depending on the time of…
Once upon a time in human evolution, finding sweet-tasting foods was considered critical for survival, as they were thought to signal a safe source of calories. By the early 1900s,…