Bagged ice is regulated as food, but food safety guidance shows many people still handle it in ways that can contaminate it before it ever reaches a drink cooler. The most common mistake is treating edible ice like packaging instead of a ready-to-consume food. Continue Reading
Executives at Kraft Heinz, McDonald’s and Whirlpool are delivering a similar message: U.S. households, especially lower-income shoppers, are running out of room in their budgets. Their recent comments point to persistent strain from food costs, gas prices and broader pressure on everyday spending. Continue Reading
Federal Colorado River cuts finalized in late August are colliding with Arizona’s role as a major winter lettuce supplier. The result is new uncertainty for Yuma farms that help stock salads across the U.S. and Canada. Continue Reading
The Balvenie has introduced an 88-year-old single malt distilled in 1931, which trade publications and the brand say is the oldest Scotch whisky ever released for sale. The limited release arrives as luxury spirits makers continue to lean on rarity, provenance, and collector demand. Continue Reading
As SNAP benefits tighten and new restrictions take hold, millions of households are changing what they buy, where they shop, and how often they can fill a cart. The result is a quieter but significant shift in American grocery behavior, from trading down on protein to leaning harder on discount chains and food pantries. Continue Reading
A major 2026 review in The BMJ found little to no clinically meaningful benefit from calcium supplements, vitamin D supplements, or both together for preventing fractures and falls in most older adults. The findings could reshape routine bone-health advice that remains common across the U.S. Continue Reading
A new review from University of Wisconsin-Madison researchers examined more than 350 studies and found that many sedentary adults may be eating more protein than they need. The paper points to better metabolic markers with lower protein intake in some groups, while stressing that the findings do not apply uniformly to older adults, athletes, or people with medical needs. Continue Reading
A small group of retail giants now commands an outsized share of the American grocery business, reshaping how shoppers buy food and how suppliers compete. At the center of it all is one familiar name that remains far ahead of the pack. Continue Reading
Stanford researchers say a new system called BurgerAI generated burger recipes that matched or outperformed a Big Mac in key blind taste-test measures while also optimizing for nutrition and environmental impact. The work gives Bay Area diners an early look at how AI could reshape food development beyond the lab. Continue Reading
Pizza is one of the most common meals in the U.S., but the slice on your plate changes sharply from one city to the next. From New York’s foldable wedges to Detroit’s square pan pies, the country’s best-known regional styles are defined by specific doughs, ovens, cheeses, and baking traditions. Continue Reading