Lifestyle Sports: October 2025

By Marion Nestle

October 30 2025

Food companies want you to trust them—a lot

The Institute for Food Technology , which publishes Food Technology, has been exploring

the growing challenge of misinformation and the importance of building public trust in food science. Alongside highlights from IFT FIRST sessions on myth busting and consumer trust, it features Food Technology contributors and thought leaders examining how transparency, empathy, and effective communication can help bridge the gap between scientific evidence and public perception.

Here are some of the articles.

Fighting Food Misinformation: To counter science denial, lead with empathy, communication experts advise.
How Food Companies Can Win Back Trust: Drawing on insights from the IFT FIRST session “How Can Food Companies Earn Trust While Combatting Misinformation?” Linda Eatherton outlines why credibility is the true currency of food innovation and how companies can strengthen reputation through empathy, transparency, and sustained communication. Read more
A ‘Clear’ Path to Regaining Public Trust in Food and Beverage: Concerns about public trust in the food system have been part of the conversation for years—surfacing even at an IFT FIRST Scientific & Technical Forum in 2023 where experts from Edelman and IFIC discussed how fear and misinformation shape consumer confidence. They emphasized that transparency, speed, and empathy are essential for rebuilding credibility. Read more
Building Relevance and Trust in the Food Sciences: IFT Immediate Past President Christopher Daubert calls for a balanced, evidence-based approach to debates over ultra-processed foods and reminds food professionals that facts alone are not enough—trust is built through transparency and shared values. Read more
The Messy, Fine Art of Science Communication: Laura Lindenfeld of Stony Brook University’s Alan Alda Center discusses why empathy, storytelling, and listening are critical tools for scientists seeking to make their work heard and believed in an age of skepticism. She explains how communication grounded in trust and connection—not jargon or defensiveness—can help bridge the gap between scientific expertise and public understanding. Read more
The Transformative Power of Positivity: Food scientist Kantha Shelke advocates for an “appreciative inquiry” approach to food communication—focusing on what’s strong, not what’s wrong—to shift public perception and reinforce trust in food science. She encourages food professionals to highlight innovation, progress, and the positive impact of scientific advances rather than emphasizing fear or limitation. Read more
‘Ultra-Processed’ Foods and the Question of Consumer Trust: Food scientist Matt Teegarden questions the Nova food classification system’s broad definition of ultra-processed foods and its influence on how consumers perceive healthfulness and trust in the food system. He calls for more precise, science-based frameworks to guide research, policy, and communication around diet and processing. Read more

Comment: Here’s some simple advice to food companies worried about why the public doesn’t trust them or their products. If you want to be trusted, behave in a trustworthy manner.

Put public health and nutrition first.
Don’t advertise ridiculous health claims.
Don’t market ultra-procesed foods to kids.
Don’t use your ingredient lists to obfuscate what’s in your products (e.g., sugar synonyms).
If something is wrong, own up to it.
Don’t condescend to your customers.
Don’t try to convince them your products are healthy and environmentally sustainable if they are not.

Trusted companies have these rules built into their culture.

Their stockholders respect them for it.

So will their customers.

The post Food companies want you to trust them—a lot appeared first on Food Politics by Marion Nestle

Coming Soon: What to Eat Now

My new book What to Eat Now is a field guide to food shopping in America, and a treatise on how to eat well and deliciously.

Forthcoming November 11, 2025

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