If you’re a reporter and have questions for IAFNS, please contact Steve Gibb at sgibb@iafns.org

IAFNS on Improved Food Safety Sampling Strategies

Food Safety Magazine, December 11, 2022

One solution to sampling problems is to maximize the power of sampling plans to detect target hazards at explicitly defined risk levels.

Read More

IAFNS on Data Accessibility

Issues in Science & Technology, March 7, 2023

IAFNS advocates for transparency in emerging data policies and usage (scroll down to bottom to access).

Read More

Two Studies Discuss How to Get Benefits of Fiber-Rich Food Without Side Effects

emed.news/.com, February 3, 2023

Fiber-rich food is important for gastrointestinal health, but most Americans don’t get enough in their typical diet.

Read More

Action on Additives: Are Bio-Based Solutions Industry’s Answer to Tightening Chemical Legislation?

packaginginsights.com, February 1, 2023

Additives in food packaging serve multiple functions. However, many food packaging additives have been flagged for containing harmful chemicals.

Read More

The Food Science Behind What Makes Leftovers Tasty (or not)

pbs.org, December 23, 2022

Some science you can keep in mind when you’re finishing off the leftovers in your fridge, plus a few tips for safer cooking and eating.

Read More

Two Studies Discuss How to Get Benefits of Fiber-Rich Food Without Side Effects

Nach Welt, February 4, 2023

Two new scientific papers outline how to get the benefits of fiber while ensuring consumer acceptance (German).

Read More

The 15 Main Foods Rich in Sodium

O-Globo, Feb 21, 2023

Newspaper outlet looks at U.S. diets and sodium intake along with Brazilian consumption levels (Portuguese).

Read More

Food Safety Heats Up: Changing Temperatures and Food Risk Impacts

food-safety.com, December 22, 2022

Tracking environmental temperature changes for their impacts on food safety is increasingly important, as just a few degrees of change will shape how food risks develop and unfold, according to recent research.

Read More

Is Changing Ingredients the Best Option to Maintain Safety and Combat Salty Diets?

foodsafetynews.com, December 22, 2022

Significant resources have been invested in public health campaigns to reduce sodium intake to improve health, but dietary intake remains high, threatening safe eating habits.

Read More

Food Scientists in the Bioeconomy

foodprocessing.com, November 22, 2022

The White House boosts the ‘Bioeconomy’ which includes nutritionists, food safety professionals and other scientists.

Read More

IAFNS Hosts Federal Leaders on PFAS

insideepa.com, November 18, 2022

IAFNS Meeting ‘Federal and State Efforts to Restrict PFAS: Impact on Food Companies’ brought forward scientific, state and federal policy, and legal information about PFAS in packaging and purchasing.

Read More

Innovation at the Intersection of Health, Nutrition, and Sustainability

Foodindustryexecutive.com, November 15, 2022

IAFNS is planning a new Science Innovation Showcase event December 13-15 to highlight science-based innovations that may lead to emerging food safety and nutrition solutions.

Read More

IAFNS Science Innovation Showcase - 2022

Newprotein.net, September 19, 2022

This science-first and science-focused event will bring together scientists from multiple sectors, at all stages of their careers from graduate students to professors, technical experts to CEOs.

Read More

Increase Visibility of Your Private Label Lines in the USDA Branded Foods Database to Strengthen Nutrition Research and Public Policy

Retail Dietitians Business Alliance, August 31, 2022

RDBA has recently highlighted the USDA Global Branded Food Products Database (GBFPD) – a publicly available database used for research and policy purposes by government, academic researchers, health professionals, and the food industry.

Read More

Food Safety Organizations Team Up to Strengthen Research, Education and Protections

Quality Assurance & Food Safety, August 19, 2022

An agreement between IAFP and IAFNS focuses on impacting public health, food, nutrition and consumer protection.

Read More

FDA’s CFSAN Discusses Food Safety Successes, Challenges

Food Safety Magazine, June 22, 2022

Susan Mayne, Ph.D., the Director of CFSAN at FDA, discussed the direction for, and challenges facing, FDA and CFSAN at the IAFNS Annual Meeting.

Read More

The Future of Aflatoxin in U.S. Corn

Food Safety Magazine, June 23, 2022

In her presentation at the IAFNS Annual Meeting, Dr. Felicia Wu discussed her recently published study about the rising prevalence of aflatoxin in U.S. corn production.

Read More

Food Safety Concerns of E-Commerce, Ghost Kitchens, Delivery

Food Safety Magazine, June 22, 2022

The diverse food safety concerns associated with new business models are captured in this meeting session summary.

Read More

Caffeine Courses Through History

Tea & Coffee Trade Journal April, 2022

New tools to capture consumer consumption behaviors will be used to evaluate current intakes of caffeine from beverages.

Read More

Higher Protein Intake Leads to Better Food Choices, Study Finds

Foodnavigator-usa.com, July 5, 2022

Higher protein intake while dieting leads to better food choices and helps avoid loss of lean body mass, according to new research.

Read More

What Food Sector Needs to Know About How to Reduce Sodium

ScienceDaily.com, April 18, 2022

Researchers conduct a scoping review including primary studies, literature reviews, book chapters, and patents covering sodium reduction in food products.

Read More

Fermented Foods Surge Meets Patchwork of Global Standards

The Fermentation Journal, June 14, 2022

Learn how fermented foods are defined and regulated in different regions of the world.

Read More

Op-Ed: Innovation in the Food Arena

FoodProcessing.com, June 15, 2022

Collaborations between universities, industry and government can move ideas to commercialization.

Read More

Op-Ed: IAFNS Addresses Metals and Food Safety Risks

Foodsafetynews.com, June 15, 2022

Advancing science includes advancing our ability to address the risks posed by metals in food.

Read More

A Path Toward More Informative Allergen Labeling

Snacksafely.com, June 10, 2022

A recent paper concludes that meaningful and informative labeling of allergen hazards improves lives and that more focused research on ‘response thresholds’ — below which risks dwindle — is needed.

Read More

Review Looks at Variety of Sodium Reduction Strategies Available to the Food Industry

Foodnavigator-usa.com, June 7, 2022

Researchers conducted a scientific review of the most common sodium reduction tools in food production.

Read More

IAFNS Presents New Research on Pathogens and Low-Moisture Foods

Food Safety News, May 12, 2022

New research on hazards in low-moisture foods fills critical knowledge gaps.

Read More

Magnetism: Core Values As Connectors, Not Constraints

chiefexecutive.net, April 22, 2022

How IAFNS found integrity and transparency to be a boon to new membership.

Read More

Healthcare Viewpoint: Disease-Related Malnutrition is a Hidden Human-Rights Issue in Hospitals

food-management.com, April 15, 2022

Disease-Related Malnutrition has galvanized new action to address DRM for better patient outcomes and health system performance.

Read More

Public Health Organization Calls for Allergen Thresholds to Guide Product Labeling

SnackSafely.com, April 1, 2022

Published paper entitled “Trends in Food Allergy Research, Regulations and Patient Care” provides an overview of food allergies, their impact on affected individuals and caregivers, regulatory activities, and current research efforts to improve allergen management and patient care.

Read More

What Do Americans Really Eat? Help Us Find Out

The Food Industry Association, March 14, 2022

The Partnership on the USDA Global Branded Food Products Database is seeking to increase coverage of private label products in the database to support research and public health initiatives.

Read More

The USDA Global Branded Food Products Database is Now Accepting Data on Live Microbes – Call for Data Submission

ISAPP Science Blog, October 7, 2021

The USDA Global Branded Food Products Database is accepting information on live microbes in foods and beverages. ISAPP & IAFNS collaborate on a project focused on live dietary microbes.

Read More

Low Omega-3 Index As Powerful a Predictor of Early Death As Smoking

NutraIngredients June 28, 2021

Low levels of EPA and DHA omega-3s in red blood cell membranes may have a similar predictive power of early death to that of the well-established standard risk factors, such as smoking.

Read More

Conoce la cantidad exacta de proteína de cacahuete que puede provocar reacción en personas alérgicas

ConSalud  April 5, 2021

La toxicóloga principal de la Facultad de Medicina de la Universidad de Cincinnati (Estados Unidos), la doctora Lynne Haber, ha impulsado un estudio que permite conocer cuál es la cantidad de proteína de cacahuete que provocará una reacción alérgica.

Leer más.

Read More

All About Food Allergies: A Primer for Nurse Practitioners

Nurse Practitioners Newsletter, January, 2022

Food allergies affect a significant number of children and adults globally and there is evidence suggesting that the prevalence of food allergies (e.g., peanut allergy) is growing.

Read More

Rare Sugars Await Possible Labeling Exemption

Food Business News, September 28, 2021

IAFNS funded work to develop a narrative overview summarizing the metabolic and physiological properties of uniquely metabolized sugars as compared to the primary monosaccharides and disaccharides in the diet to address this research gap.

Read More

Building Safe Food Systems Starts with Partnerships

Agrilinks, Aug. 11, 2021

The time is now to develop a public-private partnership to share outcome data on international food safety training, implementation and impact.



Read More

A Public-Private Partnership to Promote Food Safety

Food Processing May 25, 2021

Collaboration and sharing of data can improve food safety for all. Industry and policy makers know food safety requires growers, processors and distributors to deliver safe food. That means food safety training and capacity building have to be effective.




Read More

How many peanuts can cause an allergic reaction? Maybe it’s as much as a grain of salt

EBioTrade March 30, 2021 (Chinese-language article)

Approximately 6 million people in the U.S. suffer from peanut allergies. Even a small amount of peanut protein can cause hives, itching, mouth irritation, shortness of breath or nausea. For people with peanut allergies, this food-induced allergic reaction can require treatment.

Read More

Reassessing Caffeine Intake and Consumption Patterns

Tea & Coffee Trade Journal December 16, 2021

By combining brand-specific caffeine concentrations with detailed beverage consumption patterns obtained from consumer panels, this study will enable in-depth analyses of beverage caffeine intake in the US.

Read More

New Research Supports Informative Food Labels for Improved Nut Allergy Care

Food Safety Magazine, September 21, 2021

IAFNS supported this peer-reviewed study as it is among the first of its kind to carefully estimate doses of tolerable amounts of peanut protein based on clinical tests in U.S. patients.

Read More

What It Means for a Non-Profit to Use Reserve Funds to Invest In ESG-Driven Companies

Environment and Energy Leader, July 7, 2021   

A purposeful decision by the IAFNS Board was taken and now IAFNS investments are geared toward companies that operate with high environmental, social and governance (ESG) standards.

Read More

Safe Food Today for Healthy Diets Tomorrow

Agrilinks, June 17, 2021

IAFNS and partners hosted a June 15 ‘Listening Session’ on food safety capacity-building -- an event recognized by both Feed the Future and US AID -- to discuss forming a new Public-Private Partnership.

Read More

New IAFNS Paper Finds No Clear Evidence Low-Calorie Sweeteners Harm Gut Microbiome

Microbiome Digest, June 11, 2021

New research by Riley Hughes, Cindy Davis, Ph.D, Ed.D., Alexandra Lobach and Hannah Holscher, PhD, RD, et al., suggests there is no clear evidence that low-calorie sweeteners harm the gut microbiome, but more studies are warranted.

Read More