Two recent surveys of consumers show record lows in confidence of the safety of the U.S. food supply.
In a Gallup poll, 28 percent of survey respondents do not have much confidence, and 14 percent have “none at all.”
In a survey by the International Food Information Council (IFIC), survey
Continue Reading American’s confidence in the safety of food hits record low
As Americans prepare for the second week of pre-empted prime time programming tonight with the beginning of the Democratic National Convention today in Philadelphia, there’s one thing that liberals and conservatives agree about — food safety. “Foodborne illness from bacteria ranked first among both liberals and conservatives (with) 55 percent
Continue Reading Liberals, conservatives agree on threat of foodborne pathogens
Food ingredients such as butylated hydroxyanisol, acesulfame potassium or methyl salicylate may sound scary, but the only thing threatening about them is their name, according to a new guidefrom the International Food Information Council which explains the names and purposes of common additives in order to make them less
Continue Reading New Guide Puts Unfamiliar Ingredient Names in Consumer-Friendly Terms
The vast majority of Americans have confidence in the safety of the U.S. food supply, according to a new survey by the International Food Information Council, a food industry communications group.
The “2012 Food & Health Survey” shows a jump over last year’s confidence numbers, which IFIC found particularly interesting
Continue Reading Majority of Americans Confident in Safety of Food Supply, Survey Finds
While criticism of genetically modified foods has received widespread media attention in the past few years, consumers remain generally supportive of food biotechnology, according to an industry-funded survey released Thursday.
The evaluation – conducted by the International Food Information Council (IFIC) – found that 38 percent of consumers have a
Continue Reading Consumers Trust Food Biotechnology, Food Safety, Survey Finds
Dietary levels of acrylamide, the chemical compound and known carcinogen naturally produced from cooking food, cannot be shown to pose any health risk to humans, according to an expert panel organized by the International Food Information Council (IFIC) for a press web presentation on Thursday.
Since its discovery in cooked
Continue Reading Panel: Acrylamide in Food Unlikely to Pose Health Risk
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
Continue Reading Improving Consumer Trust in Today’s Food System
As a mom, I feel like I always have food on the brain! Whether I’m preparing meals, encouraging my kids to eat their veggies, or grocery shopping for the week, my life revolves around mealtimes. This is a good thing–my thoughts around meal- and snack time mean my family gets
When I think of food colors, I instantly think of baking cookies with my mom and sisters during the holidays as a kid. My sisters and I would always get into fights over who got to squeeze the brightly colored tubes of food coloring into the batter. And of course
I’m back in Washington, D.C. after a trip to the wonderful city of Chicago to attend the Institute of Food Technologists (IFT) 2010 Annual Meeting & Food Expo, where food science experts from around the world representing academia, industry, and government gather to learn about the latest innovations in
