2025-06-03 18:00:46.85

Nine years after discontinuing the Snack Wrap in the US, McDonald's is giving in to popular demand and bringing the item back to its menu on July 10th. Customer requests, online petitions, and even a Facebook group dedicated to its return all contributed to the decision. The Snack Wrap's lower price point and smaller size are also seen as beneficial in a time of inflation and changing consumer habits. McDonald's has also made improvements to the preparation process and updated its chicken strips to ensure a smoother rollout. While the US launch will feature only fried chicken with ranch or spicy sauce, other markets continue to offer a wider variety. The return coincides with a period of slower growth in the fast-food industry, with inflation being a major contributing factor. The Snack Wrap is seen as a way to attract budget-conscious consumers and cater to the trend of smaller, more frequent meals throughout the day.

2025-05-10 06:00:55.287

The US Food and Drug Administration (FDA) has approved three new natural color additives: Galdieria extract blue, butterfly pea flower extract, and calcium phosphate. This move, driven partly by initiatives to phase out petroleum-based dyes, expands the range of natural color options for food manufacturers. While lauded by some as a step towards healthier food, concerns remain. The Environmental Working Group, while welcoming the FDA's action, criticized the agency's failure to ban other potentially harmful food additives. The shift to natural colors presents challenges for manufacturers, including higher costs and potential instability of natural dyes compared to artificial counterparts. Natural colors can be more expensive and less stable, especially under heat processing or acidic conditions. Consumer preference for vibrant colors also presents a hurdle. Experts emphasize the need for caution, noting that "natural" doesn't automatically mean "safe." Further research is needed to fully assess the long-term health effects of these new natural dyes. Despite these challenges, the move signifies a growing trend towards natural food additives and a potential reduction in artificial colors in the food supply.

2025-03-17 00:00:36.486

March 14th is Pi Day, a delicious excuse to celebrate the many edible varieties of pie worldwide. This article explores the history of pies, from ancient Egyptian pastries filled with honey and nuts to modern creations like Banoffee pie. It covers meat pies (British steak and ale pie, tourtière, Cornish pasties, empanadas), savory pies (spanakopita, burek), sweet and savory pies (pastilla), fruit pies (rhubarb, Concord grape, apple, vlaai), and creamy pies (buko pie, Key lime pie, Atlantic Beach pie). The article highlights the global variations and cultural significance of pies, showcasing their evolution and enduring popularity.