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International Food Information Council Foundation

International Food Information Council Foundation

Incorporated as a public education foundation in 1991 and based in Washington, DC, the International Food Information Council Foundation, is independent and not-for-profit.  We do not lobby or further any political, partisan, or corporate interest.  We bring together, work with, and provide information to consumers, health and nutrition professionals, educators, government officials, and food, beverage, and agricultural industry professionals. We have established partnerships with a wide range of credible professional organizations, government agencies, and academic institutions to advance the public understanding of key issues. For example, we have a long-standing relationship with the U.S. Department of Agriculture Center for Nutrition Policy and Promotion as part of the Dietary Guidelines Alliance, a public-private partnership focused on the U.S. Dietary Guidelines for Americans and the MyPyramid Food Guidance System. Recognizing the global nature of food safety, nutrition, and health issues, the Foundation extends its mission internationally. We share education materials with an independent network of Food Information Organizations and partners from around the world. We also serve as a news media resource. We provide science-based information to the media and refer journalists to our 350 independent, credentialed experts on a variety of nutrition and food safety topics.

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Back to School? Keep Kids’ Lunches Clean, Cooked and Cool

school lunch safety

September is here, and with it comes a new morning routine. A lot of kids are heading back to school this week, so instead of packing the car to go to the pool or the beach, it’s time to pack lunches. Coincidentally, September is also Food Safety Education Month (be sure to check out our… Continue Reading

Raw Milk: Clear Risks, No Benefits

Opinion

http://www.dreamstime.com/-image14769657

June [was] National Dairy Month–a time to appreciate and enjoy all of the wonderful aspects of dairy products, such as the taste and nutrition benefits, as well as the process that has contributed to making milk safe. According to the U.S. Department of Agriculture (USDA), intake of dairy products is linked to improved bone health,… Continue Reading

BPA and Thanksgiving: Enjoy Your Dinner with No Fear

Thanksgiving is a time for reflection and thanks – a time to be thankful for the bountiful blessings of life, family and home.  It is especially memorable for the festivities and memorable celebrations where the meal is the special guest and is welcomed by family and friends. If you’re like my family, Thanksgiving and all… Continue Reading

The Flavored Milk Wars

As a Registered Dietitian (RD) who has dedicated more than 30 years of my work and volunteer life to child nutrition, I’m bewildered by the intensity of efforts to ban flavored milk from schools. Petition drives, community forums, hyperbolic sound bites – really? Is this all about 10 or 12 grams of sugar? I wonder… Continue Reading

Putting the Latest BPA Study in Perspective

Recently a peer-reviewed study appeared in Environmental Health Perspectives that suggested a significant drop in levels of bisphenol A when the study participants consumed a diet that avoided contact with BPA. This study reflects what a number of recent studies have already proven: BPA is rapidly excreted from the body and therefore reduces any risk of… Continue Reading

Japan’s Crisis and the Food Supply

Consumer concern about food contaminated by radiation from damaged nuclear power plants in Japan is unwarranted at this time.  The level of radiation that could potentially reach the USA is anticipated to be very low and winds will dissipate it further. The earthquake, tsunami and nuclear emergency were a devastating blow to the people of… Continue Reading

What’s Cooking? Acrylamide

With last week’s release of the 2010 Dietary Guidelines for Americans, there was an increase in attention on healthy eating.  The same may be true about the upcoming release of the National Toxicology Program (NTP) report on acrylamide and health.  The only difference is that most people don’t know much about acrylamide because we didn’t… Continue Reading

Technology in Food Should Not Be Feared

As a dietitian with a passion for communicating about food production, processing, and technology, I’m often puzzled when I think about the readiness with which consumers embrace the latest mobile or electronic technology and yet, in some cases, become wary when it comes to technology applied to food.  While the benefits of modern food processing… Continue Reading

Improving Consumer Trust in Today’s Food System

In early October, I had the pleasure of attending the 5th Annual Center for Food Integrity (CFI) Food System Summit in Chicago.  This year’s Summit brought together a diverse group of food system members including farmers, producers, processors, manufacturers, academicians, food scientists, health professionals and others to hear from food safety and nutrition experts on… Continue Reading