A Hutchinson, Kansas, woman says she became severely ill after eating a Taco Supreme from Taco Bell and is preparing to sue as federal investigators continue tracing a multistate cyclospora outbreak to recalled iceberg lettuce. The case adds a Kansas plaintiff to growing litigation tied to the 2026 outbreak. Continue Reading
The overlooked hazard in many processed foods may not be the salt, sugar, or preservatives alone, but the packaging chemicals that can migrate into what you eat. Scientists and regulators are paying closer attention to how plasticizers, can linings, and grease-resistant coatings contribute to everyday exposure. Continue Reading
Avocado has become the poster child for healthy eating, but its reputation deserves a closer look. The science suggests it is genuinely nutritious, though not magical, and its benefits depend on how much you eat and what it replaces. Continue Reading
That carton in your fridge may still be perfectly usable well past the date you assume. USDA guidance shows shell eggs often stay safe far longer than many shoppers realize, as long as they were refrigerated and handled properly. Continue Reading
A New York spice importer is again in court over U.S. tariffs, arguing the latest duties could raise costs for businesses that bring spices into American kitchens. The case could shape whether higher import taxes keep flowing through to food companies and eventually to shoppers. Continue Reading
New research presented at NUTRITION 2026 found no overall decline in sodium levels among newly introduced packaged foods after the FDA issued voluntary Phase I sodium targets in 2021. The findings add pressure on regulators and manufacturers as the agency prepares a formal evaluation of the program in 2026. Continue Reading
A new analysis presented at NUTRITION 2026 found many prebiotic sodas deliver about as much sugar as fiber, raising questions about how consumers interpret gut-health marketing. Researchers said the beverages may still be a lower-sugar swap for regular soda, but not a stand-in for nutrient-dense foods. Continue Reading
Dining out now often comes with digital menus, service charges, and tip prompts that can leave customers unsure of the real price. The changes reflect both shifting consumer habits and the intense economic pressure restaurants are under. Continue Reading
The freezer aisle is full of products that look like ice cream, scoop like ice cream, and satisfy the same craving, yet federal labeling rules keep them from using that name. Here’s why seven popular favorites land in other legal categories instead. Continue Reading
Restaurant chains are adding more high-protein, smaller-portion and GLP-1-friendly options as demand shifts. New menu rollouts at chains including Shake Shack and Chipotle show how that change is moving from niche wellness messaging into mainstream ordering. Continue Reading