Tag: Consumer choice

Over 95% of livestock in the U.S. are fed genetically modified crops, yet the vast majority of meat available to consumers is not from genetically engineered animals. The primary difference between GMO and non-GMO meat lies in the specific type of genetic modification, which is a nuance often missed by consumers.

In the United States, over 90% of corn, soy, and cotton crops are grown from genetically engineered seeds. This means that many packaged and processed items contain bioengineered ingredients, leading consumers to seek a clearer understanding of what these foods are.

According to social media reports, recent consumer backlashes against dairy cooperatives using the feed additive Bovaer on some farms have sparked widespread calls for boycotts. This guide offers practical advice on how to avoid Bovaer, whether due to ethical concerns, a preference for organic food, or general caution about synthetic additives in the food supply.

According to the United Egg Producers, around 40% of the U.S. egg-laying flock was cage-free as of February 2024, a significant increase from past decades. This shift is largely driven by growing consumer awareness and concerns about animal welfare, prompting many to wonder about the fundamental distinctions between cage-free and conventional eggs.

According to a 2018 analysis in the *Antioxidants Journal*, organic black pepper contains 3-5 times higher antioxidant levels than its conventional counterparts, offering a tangible health difference. This disparity highlights the fundamental debate over whether it's truly important for black pepper to be organic for both your well-being and the planet.

According to a 2016 National Academies of Sciences, Engineering, and Medicine report, while there is no evidence of adverse health effects linked to currently approved genetically engineered crops, the potential long-term risks of using GMOs continue to be a subject of intense scientific debate and public concern. This article delves into the potential pitfalls and controversies associated with these organisms.

According to the FDA, Americans consume roughly one-third of their calories from foods prepared outside the home. This trend, coupled with rising obesity rates, is the primary reason why do some restaurants put calories on the menu.

According to a systematic review published by the National Institutes of Health, organic crops can have significantly lower levels of pesticide residues than conventionally grown produce. However, this single metric does not tell the whole story when comparing the safety profiles of organic versus conventional foods. The perception of absolute safety is one of the driving forces behind the organic market's growth, but the reality is more nuanced, requiring a closer look at the science.

According to the FDA, GMO foods are as healthful and safe to eat as their non-GMO counterparts, but consumer preferences for non-GMO options are on the rise. This growing demand often leads to questions about the benefits and differences between genetically modified and non-GMO vegetables and what 'non-GMO' truly means for produce.

According to research cited by France's public health agency, Nutri-Score is an effective tool to guide consumers towards healthier food choices. A 'Nutri grading system' refers to one of several front-of-pack nutrition labeling methods that simplify complex nutritional information into an easy-to-understand format for shoppers.