Source:
International Food Information Council Foundation, www.foodinsight.org.
Nine in 10 Americans can name at least one healthful food and its benefit and 76% say functional foods can boost their health, according to the 2011
International Food Information Council (IFIC) Functional Foods/ Foods for Health Survey.
Since 2007, consumer confidence in the safety of the country's food supply has been steady, with about 47 percent of Americans expressing confidence in the safety of their food, according to a study by the
International Food Information Council conducted this year.
(Source: IFIC,
International Food Information Council 2010)
As the picture continues to unfold, recent research from the
International Food Information Council (IFIC) shows that Americans are primed for actionable advice about food and health.
A recent study by the
International Food Information Council and Artemis Strategy Group found that 43% of consumers have a negative attitude toward processed food, particularly those that contain significant amounts of sodium, trans fats and high-fructose corn syrup.
Find yet more games here, plus recipes and other content offered by the
International Food Information Council to help kids move more and eat better.
food regulations, but they are understood to be "any potentially healthful food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains," according to the
International Food Information Council.
The
International Food Information Council estimates that the number of consumers who check fiber content on nutrition panels grew to 52% last year up from 42% in 2006.
The
International Food Information Council (IFIC) Foundation's first "Food & Health Survey: Consumer Attitudes toward Food, Nutrition & Health," found "while consumers are getting the message that they need to make positive dietary and lifestyle changes, putting that advice into practice has been challenging and confusing for many of them," said Susan Borra, president of the IFIC Foundation.
* According to the
International Food Information Council, the nutritional value of frozen vegetables is virtually identical to fresh produce.