International Food Information Council
Founded in 1985, the International Food Information Council (IFIC) is a nonprofit organization whose mission is to effectively communicate science-based information on food safety and nutrition to health and nutrition professionals, educators, government officials, journalists, and others providing information to consumers, primarily in the United States. IFIC is supported by the broad-based food, beverage, and agricultural industries. IFIC does not represent any product or company, nor does it lobby for legislative or regulatory action.
Purpose : IFIC’s purpose is to bridge the gap between science and communications by collecting and disseminating scientific information on food safety, nutrition, and health and by working with an extensive roster of science experts to help translate research into understandable and useful information for opinion leaders and ultimately, consumers.
Food safety and nutrition topics : IFIC provides science-based information on a variety of food safety and nutrition topics such as:
• macro and micronutrients, including carbohydrates, fats, protein, vitamins, and minerals
• dietary patterns
• birth-24 nutrition
• caloric and no/low-calorie sweeteners (sometimes called sugar substitutes or artificial sweeteners)
• food biotechnology (also referred to as genetic engineering, genetically modified organism (GMO), or genetically modified foods)
• food allergies
• food safety
Surveys : Functional Foods, Sustainability, Protein, CRISPR and What’s “Healthy” Among Top U.S. Food and Nutrition Trends in 2017 WASHINGTON, D.C.—Consumer interest in protein, sustainability, and functional foods, along with breakthrough technologies like CRISPR, are among 2017’s top U.S. food and nutrition trends, according to the International Food Information Council (IFIC) Foundation.
Drawing from its in-house survey research and health professional expertise, along with other data and observations, the IFIC Foundation has identified several hot topics for the New Year:
A Functional Place for Foods : Once a little-known concept among the public, functional foods—or foods with health benefits beyond basic nutrition—are becoming a subject of high interest and high demand.
The IFIC Foundation’s 2016 Food and Health Survey found that nearly half of consumers said that “weight loss/management” is a health benefit they are interested in getting from foods. About one-third of Americans listed “increased energy,” “cardiovascular health,” “healthy aging,” or “digestive health.”
In addition, Google cited “Food with a Function” as one of its top five food trends in 2016. Searches for functional foods and ingredients such as turmeric, jackfruit, and kefir were reported to have especially high volumes.
2016 Food and Health Survey: "Food Decision 2016: The Impact of a Growing National Food Dialogue”
The International Food Information Council (IFIC) Foundation’s 2016 Food and Health Survey, “Food Decision 2016: The Impact of a Growing National Food Dialogue,” marks the 11th edition of an ongoing investigation into the beliefs and behaviors of Americans. The Survey, commissioned by the International Food Information Council (IFIC) Foundation, delves deeply into issues of health and diet, food components, food production, sustainability, and food safety.
For eleven years, the Survey has uncovered important insights and trends for health professionals, government officials, educators, and others who seek to understand and improve the health of Americans. The 2016 Food & Health Survey continues this tradition, with a special focus on understanding the complex array of factors that influence food decisions in the United States.
The 2015 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition & Health
The 2015 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition & Health, marks the 10th anniversary of an ongoing investigation into the beliefs and behaviors of Americans. The survey, commissioned by the International Food Information Council Foundation, delves deeply into issues of health and diet, food components, sustainability, food production, and food safety. For ten years, the survey has uncovered important insights and trends. The 2015 survey continues that tradition, with a special focus on understanding the extent to which Americans value and prioritize their own health.
The 2015 Food & Health Survey was conducted by Greenwald & Associates of Washington, D.C. The survey was conducted online from March 13 to March 26, 2015. It includes 1,007 Americans ages 18-80, and is weighted to represent the demographics of the United States.