IFIC Foundation predicts that 2019 will bring a larger focus on the food journey, greater attention to food safety and allergens, continued consumer concern about sugar and increased popularity of plant-based eating.

A recent IFIC survey asked more than 1,000 adults over 50 years old how they make decisions on their eating habits, if they understand their dietary needs and what is motivating them to make positive changes.

Consumer interest in protein, sustainability, and functional foods, along with breakthrough tech-nologies, are among 2017’s top US food and nutrition trends

It’s no secret that Millennials are changing the food and nutrition landscape. But Boomers have their own set of unique ideas about what they want on their plate.

David B. Schmidt, president and CEO of the International Food Information Council (IFIC), has elected to step down after 23 years of leadership, including 10 years as CEO at the Washington, D.C.-based communications association.

There exists an abundance of scientific data supporting the positive benefits of fiber in reducing the risk of a number of chronic conditions, but most Americans fall far short of recommended daily consumption levels. Despite consumer awareness of fiber’s importance in the diet, it still is difficult to obtain enough fiber from most common foods.

More Americans say they are aware of the health benefits of functional foods, but there has been no increase over the past five years in the number of people who are eating them on a regular basis, according to a new survey from the International Food Information Council (IFIC).