Articles Tagged with ''processed foods''

In an insightful interview at the Culinary Institute of America, Chef Hinnerk Von Bargen challenges the negative perception of "ultra-processed foods." He highlights the importance of multi-step processing through examples like sourdough and tofu, emphasizing that these practices enrich our culinary culture and nutrition.

New survey data shows most consumers are concerned about ultra-processed foods but continue purchasing them for convenience. Taste, affordability and shelf life remain key drivers shaping real-world decisions.

San Francisco has filed a lawsuit against leading food manufacturers, alleging deceptive practices and public health harms tied to ultra-processed foods. The action signals increased attention to processing methods and ingredient strategies that may influence future expectations for product developers.

These ultra-processed foods usually have longer shelf lives and are highly appealing, as they are convenient and contain a combination of sugar, fat, salt and carbohydrates which affect the brain's reward system, making it hard to stop eating.

The latest IFIC Spotlight Survey seeks to identify the most pressing food safety concerns for Americans. Survey takers selected microbial concerns, such as the presence of E. coli, and the presence of heavy metals in food as the primary issues of concern.

The 2024 IFIC Food & Health Survey covers a wide range of topics from farm to fork, including food production, food safety, eating patterns and diets, specific food or beverage ingredients as well as consumers’ relationship with food, purchase drivers, and trust in information sources.

The International Food Information Council (IFIC) recently published new consumer research, Public Perceptions of Processed Foods, measuring consumers’ knowledge, attitudes, and beliefs about processed foods.

The debate will kick off programming for IFT FIRST: Annual Event and Expo, taking place July 10-13 at McCormick Place in Chicago and available on livestream.