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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Op-Ed: Innovation in the Food Arena
FoodProcessing.com, June 15, 2022
Collaborations between universities, industry and government can move ideas to commercialization.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.