Learn more about our unique role in the American food supply and system
The American food system stands out globally, shaping production processes with unmatched efficiency while offering an unparalleled variety of multicultural products. As a leader in agricultural and food production innovation, the U.S. has made food widely available with seemingly limitless consumer options in many regions. Alongside this abundance, there is a growing emphasis on transparency, traceability, and quality.
Today, Americans are taking a closer look at the food system, driven by a focus on health and wellness. Consumers increasingly want to know where their food comes from and how it is made. There are growing calls for reduced sodium and sugar, a better understanding of fiber’s role in our diets, advances in food microbiological safety, and eliminating exposure to harmful metals.
These concerns underscore the critical role of IAFNS and our members across academia, government, and industry. Our mission to catalyze science in support of public health has never been more relevant. We are proud to convene leaders across the food and beverage ecosystem, foster essential conversations, and drive high-quality research that directly impacts everyday health and wellness.
IAFNS prioritizes the topics that matter most to consumers about the food they buy, eat, and share with their families. Recent efforts have focused on key areas such as:
Sodium
Health concerns related to high sodium intake have prompted the exploration of new strategies to reduce sodium levels in processed foods. Reducing sodium in the food supply is seen as one of the most effective solutions because calls for dietary change have not resulted in lower sodium intakes. To support this effort, IAFNS has created a searchable database capturing hundreds of peer-reviewed studies on sodium reduction strategies. This database highlights available science and effective tools for maintaining the sensory quality of reduced-sodium products. Additionally, we’ve developed a comprehensive webinar series to provide public health stakeholders and professionals with updates on the state of sodium reduction science. These expert dialogues, involving leaders from various sectors, were recently published to inform evidence-based public health recommendations. By sharing cross-sector knowledge, we can drive meaningful change across the food and beverage ecosystem.
Low- and no-calorie sweeteners
Government agencies and global public health advocates have long recommended reducing added sugar intake. Low- and no-calorie sweeteners (LNCS), also known as non-sugar, high-intensity, or non-nutritive sweeteners, offer a way to reduce sugar consumption while maintaining taste. However, their use for body weight management remains controversial and developing dietary recommendations around LNCS and body weight management presents challenges. IAFNS and its partners conduct ongoing research to better understand these issues and the relationship between LNCS consumption and body weight. This includes examining what underlies contradictory outcomes in the literature to harmonize future research. Beyond weight, the committee is also examining the benefits of sweeteners for oral health – and overlooked outcome of global importance and with significant healthcare cost and quality of life implications.
Fiber
Our Carbohydrates Committee, in partnership with the Institute of Food Technologists, recently explored the critical role of fiber in human health. Together, we hosted a webinar to translate scientific evidence on the health benefits of fibers, non-digestible carbohydrates, and fiber blends. The focus was on foods for the general healthy population, with exceptions for specific medical conditions. This effort also examined emerging science, regulatory developments, and practical tools for evaluating fiber choices and quantities for product applications which we continue to review on an ongoing basis.
Food Microbiology
Microbial food safety is essential for protecting public health and wellness. Ensuring food safety—from farm to table—mitigates risks and fosters trust in the food supply. A critical aspect of this process is the development of innovative and effective solutions to clean and sanitize food production facilities, ensuring the safety of the food we consume. IAFNS supports research focused on developing sanitation methods to reduce contamination, particularly for challenging foods like dry, ready-to-eat products. By advancing these efforts, we can help build a safer system that supports the health and wellness of all consumers.
Heavy Metals
Some heavy metals (sometimes referred to as toxic elements) are naturally present in certain agricultural soils, posing challenges for farmers who cannot easily rotate crops to fields with lower concentrations or apply costly mitigations. To address this, IAFNS aligns with the FDA’s “Closer to Zero” initiative, which aims to reduce toxic elements in foods for babies and infants. Our Food & Chemical Safety Committee has launched research projects to develop a framework for reducing heavy metal exposure in foods. We are also designing a framework to prioritize mitigation factors, accounting for variables such as commodity type, soil-plant interactions, processing methods, and metal combinations.
IAFNS plays a vital role in shaping the trajectory of health and wellness in America and the future of the global food system. As a convener of diverse perspectives and a catalyst for multi-sector collaboration, we are dedicated to advancing food safety and nutrition research. By mobilizing our partners and driving actionable insights, we are working toward a healthier, more informed society.