For parents feeding young children, pregnant family members or anyone with a weakened immune system, the calendar turning to 2027 is not likely to bring a reset. Recalls from 2026 are still working their way through home fridges and freezers, and knowing exactly how to match a package in your kitchen to a recall notice matters more than ever.

Produce and Food Recalls Were Hard to Miss in 2026

The U.S. Centers for Disease Control and Prevention tracked 2026 outbreaks tied to iceberg lettuce, broccoli sprouts, alfalfa sprouts, jalapeños and frozen blueberries, among other foods.

One outbreak stood out for its sheer scale. A multistate Cyclospora outbreak linked to iceberg lettuce grew to 12,883 cases, 570 hospitalizations and two deaths across 21 states, according to the CDC.

The ripple effects have spread well beyond individual ingredients. The 2026 jalapeño outbreak triggered recalls of salsa, guacamole, pico de gallo and other prepared foods made with the contaminated peppers, meaning a family could be exposed without ever buying the original ingredient.

Frozen items raise the longest-running concern for home kitchens. Frozen blueberries recalled in 2026 carried best-by dates stretching into 2028, meaning affected bags could still be sitting in freezers long after the headlines fade.

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Why Food Recalls Are Getting Harder to Keep Track Of

Three things make staying on top of a produce recall trickier than it sounds.

Recalls don’t stop at the original ingredient. The 2026 jalapeño outbreak led to recalls of salsa, guacamole, pico de gallo and other prepared foods, so an alert about one vegetable can quietly reach products you’d never connect to it.

Recalled food can linger for months. Frozen blueberries recalled in 2026 included products with best-by dates stretching into 2028, which means an affected bag could sit in the freezer long after the news cycle moves on.

The information is scattered. Most fruits and vegetables fall under the FDA, while the CDC tracks multistate outbreaks and the USDA handles meat, poultry and egg products that may contain recalled produce. FoodSafety.gov pulls FDA and USDA alerts into one place, but state and local health departments and individual grocery stores often issue their own notices too.

How Shoppers Can Stay a Step Ahead of the Next Recall

With more recalls likely on the horizon, food safety is shifting from what happens at the sink to what happens before you ever take a bite.

Recall Alerts Could Come Straight to You

Rather than waiting for a headline, more shoppers may start letting alerts find them. FDA recall email alerts send updates directly to your inbox, and many grocery stores share recall information through their websites, emails and loyalty-program notifications. Retailer purchase histories can be especially helpful if you’ve already thrown out the packaging.

What it means for you: Sign up for FDA recall emails and turn on your grocery store’s notifications so you hear about a recall without having to go looking.

Reading the Fine Print Could Become Second Nature

A recall headline doesn’t mean every package of lettuce, blueberries or peppers is affected. Notices usually list brand and product names, package sizes, UPCs, lot or batch codes, best-by, use-by or sell-by dates and the stores or states where the product was sold, and those details are what determine whether your food is part of it.

What it means for you: Compare every detail against the package in your fridge or freezer, and snap a photo of the label before moving food into reusable containers so you still have that information later.

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Knowing What to Do Next Could Matter Just as Much

If your food matches a notice, throw it away or return it to the store rather than trying to wash it clean, since pathogens can be hard to remove and contamination may not be limited to the surface. During the broccoli sprout outbreak, the CDC told consumers to discard or return recalled sprouts and clean anything they touched with hot, soapy water or in a dishwasher.

If you already ate it, don’t panic. Eating a recalled food doesn’t automatically mean you’ll get sick, but check the notice for the pathogen involved and the symptoms to watch for, especially for higher-risk groups like young children, older adults, pregnant people and those with weakened immune systems.

What it means for you: Don’t eat, serve or feed recalled produce to pets, clean any surfaces it touched and wash your hands. If you develop symptoms, contact a healthcare provider and keep the package or receipt if you still have it.

Produce recalls aren’t likely to slow down anytime soon, but a few simple habits can keep them from catching you off guard. Knowing where to look, what to check and what to do next turns a scary headline into a quick, manageable fridge check.

But that convenience might come with more strings attached than you’d think.

Once produce is sliced, peeled and packaged by someone else, you’re trusting that every step was handled with care, and food safety experts say that isn’t always a safe bet. Some pre-cut picks are riskier than others, and one summer favorite in particular has them raising an eyebrow.

So before you toss another tub into your cart, it’s worth knowing which items to grab, which to skip and how to keep them fresh once you get home.

Is Pre-Cut Produce Safe to Eat?

Generally, yes, but it calls for a little more caution than whole produce.

The main food safety concern comes down to control. Produce should be washed before it’s cut so the knife doesn’t push dirt and bacteria from the surface into the inside, and when you buy it pre-cut, you have no idea whether that step was done properly.

Cutting also removes the skin or rind that naturally protects produce, leaving the moisture and nutrients inside exposed. According to the Food and Drug Administration (FDA), that creates conditions that can help bacteria grow if any pathogens are present.

Exposed produce also breaks down faster than whole fruits and vegetables, so you have a shorter window to eat it before it spoils.

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Why Is Cantaloupe One of the Riskiest Pre-Cut Fruits?

Cantaloupe is tricky to keep safe even when you cut it at home, and it starts with the rind. That bumpy, netted exterior has tiny grooves that hold onto dirt and bacteria, so it’s much tougher to clean than smooth-skinned fruit.

Slicing through the rind can then carry those germs straight into the juicy flesh, where moisture and nutrients help pathogens multiply.

The flesh itself doesn’t help either. Food scientist and registered dietitian Jennifer Pallian told Simply Recipes that cantaloupe’s fairly neutral pH makes it a more hospitable place for bacteria than acidic fruits.

Should You Stop Buying Pre-Cut Cantaloupe?

Not necessarily, but buying the melon whole gives you far more peace of mind.

With a pre-cut container, there’s no telling how thoroughly the rind was cleaned, whether the knife and cutting board were sanitary or how long the fruit sat out before it was refrigerated.

Which Pre-Cut Veggies and Fruits Are Better Bought Whole?

Plenty of produce is worth prepping yourself, and not just for food safety reasons. Whole items often have better texture, last longer, cost less and let you decide when they get cut.

Chef Alexis Brown told MarthaStewart.com she tends to choose whole fruits and vegetables because cutting them herself is often cheaper and keeps her in charge of freshness.

Broccoli stays crisper as a whole head and lets you use the stems, while winter squash holds onto its moisture and lasts much longer uncut. Tomatoes soften faster once exposed to air, avocados brown and break down quickly after cutting and cucumbers can turn mushy or watery thanks to their high water content.

Onions lose flavor and aroma when chopped days ahead, and scallions wilt and lose their bite sooner once sliced. Carrots and bell peppers keep their snap and crunch longer when left whole, and buying a whole pineapple gives you more say over ripeness and freshness.

Are Pre-Washed Salad Greens Safe?

They don’t need to be washed again at home, but they’re still worth watching.

Jessica Brantley-Lopez, M.B.A., R.D.N., told Delish that bagged lettuce and spinach can carry a higher risk because they’re processed in large batches, which raises the odds of cross-contamination.

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How Do You Pick Safe Pre-Cut Fruit and Pre-Cut Vegetables?

Give the package a quick inspection before it goes in your cart. Only buy containers that are refrigerated or on ice, and make sure the seal is intact with no damage or leaks.

Pass on anything with extra liquid, slimy pieces, mold or a strong smell, and check the use-by or sell-by date to find the freshest one.

How Should You Store Pre-Cut Produce at Home?

Get it into the fridge right away and keep it away from raw meat, poultry and seafood. Since it won’t last as long as whole produce, plan to eat it sooner.

Good food safety habits don’t end there, either. Knowing which produce needs washing, how to do it the right way and when rinsing could actually introduce new germs can help keep your kitchen safer.

The disgraced rapper turns 57 on Wednesday, November 4, and Us has exclusively obtained FCI Allenwood Low’s food menu, revealing what he will be served on his birthday.

Diddy — who is serving his 50-month sentence at the Pennsylvania low-security prison — will begin his day with a healthy breakfast, including hot oatmeal, scrambled eggs, fruit, whole wheat bread with jelly and whole milk.

The Bad Boy Records founder’s birthday lunch will be his choice of a hamburger or black bean burger and a bun with all the fixings: lettuce, tomato, sliced red onions and condiments like mustard and ketchup. His meal will come with oven-browned potatoes, fruit and a beverage to wash it all down.

Diddy will end his 57th birthday eating pork roast, mashed potatoes with gravy and mixed vegetables served with whole wheat bread.

Of course, there’s always commissary if he wants to treat himself to snacks, too.

According to FCI Allenwood Low’s commissary list viewed by Us, Diddy can buy himself a three-pack of birthday cupcakes for just $1.25.

If the business mogul has already made friends inside his new prison after his transfer last month, inmates can buy him a birthday card from the commissary. A pack of six birthday cards costs $1.50, per the list.

Diddy was transferred from FCI Fort Dix in New Jersey to FCI Allenwood Low in Pennsylvania on October 16, days after reportedly suffering a head injury. The reason behind the transfer was not publicly shared.

“For privacy, safety and security reasons, we do not discuss the conditions of confinement for any individual in our custody, including reasons for transfer,” a spokesperson for the Bureau of Prisons told Us in a statement at the time.

“We appreciate the Bureau of Prisons taking the safety and security of Sean and everyone involved seriously,” Diddy’s rep, Juda Engelmayer, told Us in a separate statement. “His transfer from one low-security facility to another is an important distinction, and while we cannot speak to the BOP’s specific reasons for the move, it is consistent with a decision made with safety and security in mind. We are grateful for the attention being given to his well-being and hope he can continue serving his time without unnecessary disruption.”

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The move also came following an NBC News report that he lived a “pampered” life at FCI Fort Dix, which allegedly included contraband cellphones and a secret stash of liquor.

Diddy was sentenced to 50 months on October 3, 2025, after being convicted on two charges of transportation to engage in prostitution. He was acquitted on two counts of sex trafficking and one count of racketeering conspiracy.

Amid his sentence, his legal team has filed to appeal the conviction.

Diddy’s time behind bars continues to be shortened. The Bureau of Prisons’ website currently lists his projected release date as February 6, 2028.

What Pumpkin Puree Actually Is

Pumpkin puree is cooked, mashed pumpkin flesh with nothing else added. The pumpkin itself may surprise you. Most canned puree sold in the U.S. is made from Dickinson pumpkin, a tan, squash-like variety that is a close relative of butternut squash. Some brands blend in other winter squashes, which is legal under FDA labeling rules.

According to the USDA, canned pumpkin is defined as “The canned product prepared from clean, sound, properly matured, golden-fleshed, firm-shelled, sweet varieties of either pumpkins or squashes by washing, stemming, cutting, steaming, and reducing to a pulp.”

Translation: A can labeled “100 percent pumpkin” can legally contain squash. About 90 percent of the canned pumpkin sold in the United States comes from Illinois, as reported by the Chicago Sun Times.

Can You Bake With a Carving Pumpkin?

Technically yes. Practically, you will regret it. Jack-o’-lantern pumpkins, also called field pumpkins, are bred for size and a hollow cavity, which turns them stringy, watery and bland once cooked. That is why pumpkin pie recipes call for canned puree or a dedicated pie pumpkin, not the one glowing on your front step.

Better fresh picks include sugar pie pumpkins, Cinderella pumpkins and Kabocha squash, sometimes called Japanese pumpkin. Ree Drummond of The Pioneer Woman uses sugar pie pumpkins for her puree because “they’re naturally sweeter, less watery and have a smoother texture than large carving pumpkins.”

A 3-to-4-pound sugar pumpkin yields roughly 2 to 3 cups of puree, about the same as one 15-ounce can. Handy math when you are deciding whether the roasting pan is worth pulling out.

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Fresh vs Canned: How They Really Compare

The two are not interchangeable in every situation, even when the volume matches.

• Texture. Canned puree is steamed and pressure-cooked, so it stays dense, smooth and consistent from can to can. Homemade puree varies, often running wetter and more fibrous, so it needs straining or a longer roast to drive off moisture.
• Flavor. Fresh roasted pumpkin tastes lighter, sweeter and more vegetal, with caramelized notes. Canned has a deeper, earthier, more uniform taste, which is why a classic pumpkin pie made from the can tastes the way most people expect.
• Nutrition. One cup of canned pumpkin has more carotenoids, some of which convert to vitamin A in the body, and more fiber than one cup of fresh pumpkin, according to Consumer Reports. That gives canned the nutritional edge.

One warning worth repeating. Do not confuse canned pumpkin puree with canned pumpkin pie filling. The filling already has sugar and spices mixed in, and swapping it into a pumpkin bread recipe will throw off both the sweetness and the texture.

Cost, Convenience and Smart Swaps

Canned puree is cheap, shelf-stable, ready in seconds and available year-round. Fresh takes more time to cut, seed, roast, cool and puree, and you get more waste for a higher cost per cup. The upside of fresh is a batch of roasted seeds for snacking and a lighter flavor that shines in a loaf of pumpkin bread or a simple soup.

A few quick answers for the kitchen:

• Can you swap fresh and canned one to one? Usually yes by volume, but drain the fresh puree first to reduce moisture and cut back on other liquids in the recipe.
• Can you substitute butternut squash for canned pumpkin? Yes. The variety most canned brands use is closer to squash than to a carving pumpkin anyway.
• Want pie-ready puree from scratch? Roast your pumpkin halves cut side down instead of boiling them. It concentrates the sugars and reduces water. Drain the puree in cheesecloth or a fine mesh strainer before using it for pies and baking.

What’s Happening With Labels

The U.S. Food and Drug Administration defines “natural flavor” and “artificial flavor” in 21 CFR Part 101 Subpart B. Under 21 CFR 101.22(a)(3), a natural flavor is an essential oil, extract, distillate or similar product derived from a spice, fruit, vegetable, herb, meat, seafood, poultry, egg, dairy or fermentation product “whose significant function in food is flavoring rather than nutritional.” Artificial flavors, under 21 CFR 101.22(a)(1), are everything else that performs the same flavoring function.

The word “natural,” in federal terms, describes the source of the flavoring material, not how it was processed. Heating, enzymolysis and distillation all still qualify.

Labeling then follows a hierarchy most shoppers never learn to read.

• A pure natural flavor can be labeled “strawberry flavor” or “natural strawberry flavor.”
• A blend is labeled “natural and artificial strawberry flavor.”
• A fully synthetic version is “artificial strawberry flavor.”
• If the characterizing flavor comes partly from other natural sources, say real lemon boosted with lime-derived flavor, the label must read “natural lemon flavor, with other natural flavors.”
• If the characterizing flavor doesn’t come from the named food at all, the product must be labeled “artificially flavored” or disclose the actual source. That’s why “strawberry flavored” cereal can legally contain no strawberry.

Protein hydrolysates used for flavor are a narrow exception to vague labeling. They must appear by common name, which is why “hydrolyzed soy protein” is spelled out. Major allergens must still be declared even when they’re inside a flavor blend.

Why It’s Happening

Three forces are converging to put the “natural flavor” label under new pressure.

The definition is about origin, not purity. The American Council on Science and Health notes that two common consumer beliefs are not reliably true. One is that artificial flavors are inherently less healthy. The other is that a flavor chemical from a natural source is different from the same chemical made in a lab. The council points out that lab-made flavors are often close to 100 percent pure, while the plant-derived version typically is not.

What’s in the bottle isn’t just the flavor. Jennifer Allen, a food attorney at Zwillinger Wulkan, told Food Safety Tech that commercial natural flavors arrive packaged in solvents and functional additives, and those carriers are not required to be natural themselves.

Disclosure stops at the top allergens. Sources beyond the major allergens generally don’t have to be listed inside a flavor blend, which limits what even a careful shopper can learn from the ingredient panel.

“This may be why some consumers are skeptical about how ‘natural’ natural flavors really are.”
Jennifer Allen, food attorney, Zwillinger Wulkan

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What Could Be Next in the Natural Flavor Conversation

Expect the “natural flavor” conversation to move from technical corners of food law into mainstream shopping behavior over the next several label cycles. Three scenarios are most plausible.

Scenario 1. Shopper scrutiny forces voluntary brand transparency. As more consumers understand that “natural” describes a source and not a solvent, brands competing on trust will start disclosing more than the regulation requires, naming carriers, confirming non-GMO flavor bases or dropping flavor blends entirely in favor of single-origin extracts.

What to do. When comparing two similar products, check whether either lists specifics beyond “natural flavor.” A brand that volunteers detail is signaling where the category is headed.

Scenario 2. Regulatory pressure builds on 21 CFR 101.22. The current rule has been durable, but the mismatch between its definition and consumer expectation is exactly the kind of gap that invites citizen petitions, state-level labeling bills and litigation. Watch for any federal guidance activity, as well as state attorneys general taking up “natural” claims as a consumer protection issue.

What to do. If you buy products marketed heavily on “natural” positioning, note the exact wording on the front of pack. “Natural flavor,” “naturally flavored” and “with natural flavors” each carry different regulatory weight, and future rulemaking is likely to target those differences.

Scenario 3. A new tier of claims displaces “natural.” Because “natural” is legally loose, brands chasing the premium shelf are already moving to phrases the regulation doesn’t define, like “clean label,” “no artificial anything” and “whole-food ingredients.” Expect that migration to accelerate, which means “natural flavor” could gradually become a mid-tier descriptor rather than a premium one.

What to do. Don’t pay a premium for “natural flavor” alone. If purity is the point of your purchase, look for products that name the flavor source directly, such as “made with real lemon juice,” rather than relying on the flavor-blend shorthand.

The clear takeaway is this. Treat “natural flavor” as a sourcing disclosure, not a health claim. The label tells you where the flavor came from. It does not tell you what else came with it, and it does not tell you whether it’s better for you than the artificial version.

THREE SIGNALS TO WATCH
1. Any federal guidance or proposed rulemaking touching 21 CFR 101.22, the specific regulation that defines both flavor categories.
2. Major packaged-food brands voluntarily disclosing flavor solvents and carriers on-pack, beyond what allergen rules require.
3. Growth of “clean label” and single-source flavor claims replacing generic “natural flavor” on premium SKUs.

Paulina Chávez reacted to the idea during an exclusive interview with Us, saying, “I love that. I’m [also] hoping that Angela and Ariana get to get in the kitchen together and interact [in season 3].”

Chávez, 24, who was promoting her partnership with the National Pork Board, had many ideas about how her character, Ariana, would interact with future mother-in-law Angela (Ali Larter) — especially in the kitchen.

“I would love to see it. Now that we’re talking about it, I’m going to talk to [Ali] about it and see how we would interact with each other,” she added. “I feel like Ariana and Angela are very similar yet very different, and I feel like they would work well together.”

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She continued: “I think it’s so beautiful when different ethnicities and cultures end up getting together and then realizing their similarities and their differences. Then meshing well together, that’s my hope for them.”

Landman, which premiered in 2024, is focused on the West Texas oil industry with crisis executive Tommy Norris (Billy Bob Thornton) at the center of the show as the corporate fixer works for an oil titan. His life outside of work includes wife Angela, daughter Ainsley (Michelle Randolph), son Cooper (Jacob Lofland), dad T.L. (Sam Elliott) and coworkers turned roommates Dale (James Jordan) and Nathan (Colm Feore).

Cooper’s engagement to Ariana has opened the door to more interactions between Ariana and the Norris family. Chávez, meanwhile, is looking forward to Ariana’s next chapter and seeing how much of it involves her cooking for loved ones.

“Most of the food that I think Ariana ends up cooking on the show, I’m new to it because she’s from a different region in Mexico. But I think it’s very interesting and very fun to see that the whole creative team on Landman really dives themselves into the culture,” she gushed. “And making the food very authentic. The one dinner scene that I did have with Billy Bob, he’s vegetarian, so it was all vegetarian but it was still really satisfying and just really cool to be a part of.”

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While filming season 3 of Landman, Chávez is also keeping busy with the National Pork Board, which is inviting Latino families across the U.S. to share the recipes and memories that have been passed down through generations.

Select submissions will inspire a limited-edition recipe collection.

“Food is so important to us, and it leads to so many beautiful memories with our families,” Chávez told Us. “This is like the perfect way for us to ground ourselves and go back into our roots and just connect with our ancestry. … Now that everything’s cooling down over here in Texas — cooling down to the 80s — it’s been very comforting.”

She concluded: “Now we did the call to action to invite people to share their recipes and their stories, so we’re gonna have some videos of us cooking some of those recipes and telling their stories, and I’m just so excited about it.”

Landman is currently streaming on Paramount+.

The Super Bowl MVP and longtime NFL sack machine quietly built a pasture-raised poultry business in Texas. Now it’s pulling in A-list investors from the quarterback world and earning a seal of approval very few chicken farms in America can claim.

It’s not just a celebrity passion project, either. Miller has opened the barn doors on how his birds live, what they eat and why it matters for the land.

So how did a football star end up in the chicken business, and which famous friends are along for the ride? From his college classroom to the farm’s buzzy certifications, here’s the scoop on Miller’s surprising second act.

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What Is Von Miller’s Chicken Farm?

Miller’s farm is Greener Pastures Chicken, a pasture-raised poultry company in Texas. And the idea was hatched long before he was a household name.

As a student at Texas A&M, Miller took a meat-production class that got him hooked on poultry farming, he told Entrepreneur. Years later, while he was still dominating on the field, he turned that interest into a real business.

And he’s got some serious backup. Super Bowl-winning quarterbacks Patrick Mahomes, Drew Brees and Nick Foles have all invested in the company.

That’s a lineup of championship rings most startups could only dream of. And it’s helped put Greener Pastures on the map well beyond Texas.

How Are Chickens Raised at Von Miller’s Chicken Farm?

Think less factory farm and more open-air retreat. Chicks start out in a brooder for their first few weeks, then head outside once they can regulate their own body temperature, according to the farm’s website.

From there, the birds move to fresh pasture every single day. They forage for grass, insects and grit, chow down on certified-organic feed and are raised without antibiotics or added hormones.

All that roaming does double duty. The chickens’ manure feeds the soil, microorganisms break it down, the pasture gets a breather and the birds later return to healthier ground. Greener Pastures describes it as a setup where “healthy birds and healthy land can work together.”

Miller isn’t shy about showing it off. He’s called the farm a “country club for chickens” and told Entrepreneur he wants people “to see everything” because “there’s nothing to hide.”

Is Greener Pastures Chicken Regenerative Organic Certified?

Yes, and it’s a big deal. Greener Pastures earned Regenerative Organic Certified status in 2026, and the Regenerative Organic Alliance lists it at the Silver level.

ROC is like organic with a bonus round. It starts with USDA Organic rules, then adds extra standards for soil health, animal welfare and social fairness. On Miller’s farm, rotational grazing keeps the soil healthy. Wide-open pasture lets the chickens act like chickens. And the birds themselves help recycle nutrients back into the land.

Is Greener Pastures Chicken Halal?

Yes. The farm is also Halal certified, as of September 2026, through the Halal Food Standards Alliance of America, and the company says it hand-processes its chickens according to Halal requirements.

Having both seals puts Greener Pastures in rare company. A company press release shared through the National Restaurant Association Show called it one of the few U.S. poultry producers with both ROC and Halal certification.

“Foodservice operators are asking for poultry they can trust. Our ROC and Halal certifications formally validate the production standards we’ve delivered all along,” Neil Dudley, Greener Pastures’ EVP of sales and marketing, said in the release.

The two certifications check different boxes. But together, they give buyers a fuller look at how farms raise, handle and process their chickens.

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What Does Von Miller’s Farm Mean for Regenerative Agriculture?

It’s proof the movement is growing up fast. Regenerative Organic Certified products got their start in categories like rice, coffee and produce. But now the label is now popping up across more of the grocery store.

Elizabeth Whitlow, former executive director of the Regenerative Organic Alliance, told Organic Produce Network that ROC “is not intended to replace USDA Organic but to set a new standard for what’s possible in our food and farming systems.”

Greener Pastures gives that new standard a famous face. With Miller and Mahomes attached, regenerative agriculture could land on the radar of sports fans who’ve never given a second thought to where their chicken comes from.

Take New York City’s The Corner Store, for example, where visits from Blake Lively, Taylor Swift and more A-listers shortly after their opening in fall 2024 made this SoHo spot one of the hardest reservations to get in the city.

However, this is not to say that the buzz is unwarranted.

“Shockingly, The Corner Store is actually a NYC hot spot that lives up to the hype. Not only are the vibes immaculate, thanks to its cozy feel but the food is delicious,” said Us Weeky Editors after attending Thomas Doherty’s Glenlivet Tartan launch event at the famed eatery in December 2024. “Whoever thought to put caviar on top of a lobster roll should win an award because we refuse to stop talking about it.”

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Driving the revival are three overlapping forces. The MAHA (Make America Healthy Again) movement has branded beef tallow as “real food” uncorrupted by corporate agriculture. Wellness influencers are aggressively vilifying seed oils as inflammatory and highly processed. And fast-food chains, long associated with vegetable oil fryers, are quietly reformulating with grass-fed tallow to court trend-conscious diners.

Why Beef Tallow Is Suddenly Everywhere

Scroll TikTok or X and you’ll see the same story on repeat. Influencers urge a return to the animal fats their great-grandparents cooked with, warning that industrial seed oils are driving modern disease. The MAHA movement has made that message political, framing ancestral fats as a rebuke to processed food.

Snack brands and fast-food chains have taken notice. Several have updated recipes to feature grass-fed beef tallow, pitching it to health-conscious shoppers and nostalgia-driven eaters who remember when fries tasted different.

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What Beef Tallow Actually Is

Strip away the social media noise and the product itself is straightforward. In an explainer for Martha Stewart, Bridget Shirvell describes it as a rendered form of beef fat known for its rich flavor and high smoke point of 400 degrees Fahrenheit. Traditionally, she notes, it was used in European and American kitchens for frying, roasting, and even pastry making, where it would give everything from flaky pie crusts to hand-cut fries a deep, savory taste and a crispy texture.

That high smoke point is part of why cooks like it for deep-frying. It also means the fat holds up for searing steaks, roasting potatoes and crisping breaded foods without breaking down.

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How Chefs and Home Cooks Are Using It

Jesse Konig, chef and co-founder of frozen fry brand Jesse and Ben’s, told MarthaStewart.com that his weeknight go-to is a one-pan fajita bowl. “I like to sauté thinly sliced peppers and onions in beef tallow until they’re soft and slightly caramelized. Then I add a pound of ground beef right into the same pan, let it all cook together, and serve it over rice with some avocado on the side. It’s quick, flavorful, and the tallow adds a rich depth that ties everything together,” he wrote.

Home cooks are reaching for it in similar ways. A small spoonful in a hot cast-iron pan helps build a crust on ribeye, sirloin or burgers. Tossed with salt, garlic powder and rosemary, it turns roasted potatoes and homemade fries extra crispy. It’s also a traditional choice for deep-frying chicken, chicken tenders and breaded fish.

Greg Hozinsky, corporate chef for Coast Packing Co., a supplier of beef tallow and other animal fats, told Food Processing that the biggest draw is sensory. “Perhaps the most advantageous property of using beef tallow, however, is the flavor and texture it provides. Foods fried in beef tallow are less greasy, creating a crispy exterior without the oily feel often associated with seed oils,” he said.

Hozinsky also notes tallow doubles as a shortening in sweet and savory baking, working in everything from pie crusts and breads to cakes, tortillas and even frosting bases.

Where You’re Seeing It Next

Expect the trend to keep spilling into the mainstream. As fast-food chains tout tallow fryers and jars of rendered beef fat crowd oil aisles, the question for most home cooks won’t be whether they’ve heard of tallow. It’ll be whether they want to try cooking with it.

Ultimately, beef tallow’s return is about more than what’s in the frying pan. It represents a renewed appetite for traditional ingredients, a growing interest in how food is made and a willingness to reconsider the cooking staples that once defined American kitchens.

What’s Happening With Dorm Snack Trends

High-protein foods are now the top dietary preference among U.S. college students, according to Chartwells Higher Education’s 2026 Campus Dining Index. The index, which surveyed more than 100,000 college students, faculty and staff nationwide, found that 28 percent of students name high-protein eating as their leading preference, a 36 percent increase year-over-year.

That demand is reshaping the snack aisle. Shelf-stable picks students are reaching for include jerky and meat sticks, canned tuna, protein bars and powders, plus some of the highest-protein nuts and seeds like pumpkin seeds, hemp seeds, peanuts, pistachios and almonds. Mini-fridge staples now routinely include Greek yogurt, prepackaged hard-boiled eggs and deli meat-and-cheese roll-ups. For microwave setups, brands such as Quaker, Kodiak and Purely Elizabeth are selling protein-forward oatmeals aimed at a quick breakfast or snack.

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Why High-Protein Dorm Snacks Are Taking Off

Three forces are driving the surge, and none of them are slowing.

Nutrition literacy is one. Registered dietitian and certified diabetes educator Erin Palinski-Wade told TODAY.com that protein helps “build and repair muscle and other tissues, and it also supports enzymes, hormones, immunity and overall cell function.” Students juggling classes, workouts and irregular sleep are responding to a nutrient with a clear, easy-to-explain payoff.

Satiety and metabolic appeal are another. Grace Derocha, registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, told TODAY.com that protein helps hold hunger off between meals. For a demographic that eats on an unpredictable schedule, a snack that lasts until the next class matters.

“[Protein] keeps you full longer because it takes longer to digest, and then there’s metabolic health benefits that comes with that.”
Grace Derocha, Registered Dietitian and Spokesperson, Academy of Nutrition and Dietetics

Accessibility is the third driver. Frances Parpos, a registered dietitian at Harvard-affiliated Brigham and Women’s Cardiac Rehabilitation Program, said in Harvard Health that “people worry about getting enough protein, and Greek yogurt is an easy way to get it.” Low-friction formats (pouches, sticks, single-serve cups) turn a nutrition goal into a grab-and-go habit.

What Could Be Next for Protein on Campus

Expect the dorm protein economy to intensify in three directions over the next 12 to 18 months, with real implications for how you shop and how your campus stocks.

More shelf-stable, higher-protein SKUs will crowd the mini-mart. Protein bars and powders already span from single-digit grams up to the low 30s per serving. That ceiling will keep climbing as brands compete for the Gen Z dorm dollar, and look for more cross-category launches like protein oatmeal, protein yogurt pouches and protein-fortified snack mixes modeled on what Quaker, Kodiak and Purely Elizabeth are already doing. Reader action: Before you stock up, flip the label. Compare grams of protein per serving against sugar and sodium, and prioritize snacks with lower sodium and minimal or no added sugar.

Campus dining programs will reformulate around protein-first menus. The Chartwells index tracked a 36 percent year-over-year jump in student demand, and foodservice operators chasing retention and meal-plan satisfaction will respond. Visible menu changes should follow, meaning more lean proteins at the entree station, more Greek yogurt and egg options at breakfast and more protein add-ons at smoothie and bowl bars. Reader action: If you’re on a meal plan, audit how your dining hall is adapting. Ask whether protein grams are posted at the station and whether late-night options include anything beyond carbs. Those are the signals a program is actually responding to the trend.

Protein will shift from fitness niche to default pantry staple. Prepackaged hard-boiled eggs at grocery stores, canned tuna paired with crackers and ready-to-mix powders all point the same direction. Protein is becoming routine, not aspirational. Reader action: Build a baseline dorm kit now. A shelf-stable layer (jerky, nut mix, tuna, bars), a mini-fridge layer (Greek yogurt, hard-boiled eggs, deli meats and cheeses) and a microwave layer (protein oatmeal) covers nearly every snack moment between classes and late-night study sessions.

Here’s the bottom line. Protein-forward snacking is no longer a trend to watch. It’s a buying pattern to plan around. Students who build a simple three-tier dorm kit now will spend less, snack better and sidestep the price premium when branded protein products inevitably command more shelf space.

THREE SIGNALS TO WATCH
1. The next Chartwells Campus Dining Index, and whether the 28 percent high-protein preference share grows again or plateaus.
2. New protein SKU launches from Quaker, Kodiak and Purely Elizabeth, particularly in single-serve microwavable formats.
3. Visible menu changes in campus dining halls, especially posted protein-gram counts at breakfast and late-night stations.

Why Is Korean Street Food Taking Over the Frozen Aisle?

Korean street food has become a fast-growing frozen category because viral social media moments and expanded retail distribution have pushed products like kimbap and bulogi bowls into mainstream American grocery stores.

The clearest breakout came in August 2023, when Trader Joe’s frozen kimbap sold out nationally after social media buzz met in-store scarcity. The frozen aisle, once dominated by TV dinners, has steadily diversified, and frozen versions of Korean favorites have been popping up everywhere in recent years. Trader Joe’s kimbap may have sparked the frenzy, but bibigo, mass retailers like Kroger and Target, and Korea’s export machine are turning frozen Korean convenience foods into a broader retail category.

What Is Kimbap, and Why Did Trader Joe’s Frozen Meals Version Go Viral?

Kimbap, also spelled gimbap, is a Korean seaweed and rice roll similar to Japanese sushi but made with cooked fillings rather than raw fish. It is typically served at room temperature, after the cooked rice and fillings cool.

The Trader Joe’s frozen version went viral in August 2023 largely thanks to a TikTok review posted by Korean-American creator Sarah Ahn, in which she and her mother tried the product.

“My other viral videos that I have on my TikTok and Instagram were about me being bullied for kimbap when I was 5 years old. Now it’s being sold at Trader Joe’s and sold out. That says a lot about how far we’ve come to have our culture be seen by others and accepted and consumed. It’s a crazy shift,” Ahn told NBC News. “Social media has definitely magnified the ability for different cultures and cuisines to be shared across the world.”

The appeal of frozen kimbap is easy to see. It stays frozen until use, then thaws in the microwave in minutes, making it a quick lunch for students or office workers who want more variety than the usual rotation of healthy frozen meals offers.

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Where Can You Buy Frozen Korean Street Food Meals?

Target, Kroger and Trader Joe’s are the easiest places to find frozen Korean meals right now, with options ranging from Korean BBQ chicken bowls to kimbap.

Target’s current frozen inventory includes dozens of Korean dishes, including Korean BBQ chicken bowls and mandu, plus a range of Asian-fusion dishes with Korean influence. Bibigo entered Kroger in December 2024 and has since expanded to 10 major retail channels across the United States, according to BusinessKorea.

How Fast Are Bibigo Frozen Gimbap Sales Growing in the U.S.?

Sales of Bibigo frozen gimbap in the U.S. market rose 59 percent from January to July, compared with the same period a year earlier, according to BusinessKorea.

The number of retail locations carrying the product surged 145 percent, from 1,924 stores last year to 4,734, per BusinessKorea. CJ Foods, which owns the bibigo brand, also completed its fully automated frozen gimbap production line in March at its CJ Blossom Campus in Korea, the first of its kind in the country’s food industry.

“This goes beyond a simple capacity expansion. It is a strategic investment to accelerate the global expansion of K-food,” a CJ Foods representative said in a press release on the company’s website. “We are committed to growing bibigo Gimbap into a flagship K-gimbap brand worldwide.”

“I eat the shit out of protein,” Patrick, 44, wrote via her Instagram Story on Sunday, September 27, over a bikini pic showing off her abs. “I don’t care about vegetables. I eat sourdough bread, rice and potatoes. Lift weights 3 times a week at most. Total 6 weeks off this summer and still have abs. It is much easier to keep muscle than build it. Put in the work.”

On the next slide, Patrick shared a photo of the former pro driver at what appeared to be her home, sipping a glass of wine on the couch while wearing a sweatshirt seemingly covered in dog hair.

“And I love wine!!!!!!!!” she wrote. “I put up with the dog hair.”

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Patrick’s posts came less than two months after she addressed body shamers who told her to “eat something” after she shared a bikini pic from a recent Ibiza vacation.

“Since many have told me to eat after the last post, I shall show you more meals.” she wrote via her Instagram Story over a shot of her lunch. “Lunch here, and breakfast was 3 eggs plus 2 whites and a large homemade slice of @brooke_selman sourdough with butter and blueberry jam. 🤤.”

She then showed off her muscles in the next slide via a photo showing the former racer paddleboarding.

“If you don’t lift weights (like for real) and eat your damn protein (not 2 eggs), you don’t have to get muscles,” she added. “And the more muscle you have, the more you get to eat!!!!!! The end.”

Patrick’s latest bikini thirst trap also comes after her ex-boyfriend, Pittsburgh Steelers quarterback Aaron Rodgers, dragged her while appearing on Cam Heyward’s “Not Just Football” podcast.

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“I dated Danica and she had just retired,” Rodgers, 42, said on the September 10 episode. “She was depressed and not fun to be around. But I didn’t leave her because I was trying to be there and be a good partner.”

He went on to claim that Patrick had wanted the couple to buy a house together and when he did not agree, the two decided to enter couples counseling. After the COVID-19 pandemic hit, the pair found themselves in isolation together.

Patrick has not directly addressed Rodgers’ comments, but seemed unbothered in her first Instagram post after the episode aired. On September 21, she shared several photos from her recent trip to St. Tropez.

“Along with the best company we went back to Amalfi, and it was beautiful!” she wrote in the caption. “Learned about prephilloxera [sic] wine made in Ravello. And fell in love with St Tropez!”

“I’m sorry, but my chicken meatballs with tomato sauce, cottage cheese, and parmesan is seriously to die for and one of my favorite things I make,” she wrote in an Instagram Story, according to Vogue. The recipe is loose by design. Bieber said she likes to “eyeball everything” with no measurements, according to a fan-made TikTok video that compiled her instructions.

Ingredients: ground chicken, Italian seasoning, ricotta cheese, garlic powder, salt, pepper, gluten-free Italian breadcrumbs and one egg.

The method is just as simple:

1. Mix the ingredients together.
2. Form into meatballs.
3. Cook in a pan until crispy on the outside.
4. Cover with your tomato sauce of choice.
5. Finish with a scoop of cottage cheese and grated Parmesan on top.

Bieber also mentioned she often skips the sauce entirely and eats just the meatballs with cottage cheese and Parmesan. Either way, the cottage cheese on top is what makes this chicken meatballs recipe stand out from most.

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The topping isn’t just a quirky addition. Cottage cheese brings real nutritional weight to the plate.

A half-cup serving of low-fat cottage cheese delivers about 12 grams of protein along with vitamin B12, phosphorus, potassium and calcium, according to the Food Network. It’s also a complete protein, meaning it provides all nine essential amino acids.

That profile is part of why cottage cheese has gone from a food people tolerated to one they’re actively building meals around. Registered dietitian Kristin Kirkpatrick told the Cleveland Clinic that it works in everything from smoothies and pancakes to pasta sauce and desserts.

“We know that it has a lot of healthy bacteria that help with our microbiome. We know it’s a great source of protein. It’s also something that many of my patients consider clean in the sense that it’s not ultra processed,” she said.

Cleveland Clinic also notes that cottage cheese is rich in casein, a slowly digested dairy protein. One thing to keep in mind: sodium can be relatively high, so it’s worth comparing labels across brands.

You Can Swap the Ricotta for Cottage Cheese Too

Bieber uses ricotta inside her meatballs and cottage cheese on top, but cottage cheese can fill both roles. It works as a ricotta substitute in many recipes, though its chunkier, wetter texture means draining excess liquid helps when consistency matters.

If the curds are what put you off, blending takes care of that. Registered dietitian Abbey Sharp described blending cottage cheese as a “game changer” in an interview with Yahoo Health.

“Once it’s blended, cottage cheese becomes incredibly smooth and creamy, making it an easy addition to pasta sauces, dips, smoothies, pancake batter or even desserts like mousse and cheesecake,” Sharp explained.

That texture trick is a big part of why cottage cheese has become such a versatile ingredient. People who can’t stand eating the curds straight can still use it once they disappear.

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Other Easy Ways to Add Cottage Cheese to Recipes

Bieber’s meatballs are one entry point, but cottage cheese fits into far more than a single chicken meatballs recipe. Here are a few more ways to use it:

• Pasta sauce: blend it into tomato or cream-based sauces for extra protein and a creamier texture.
• Scrambled eggs: stir a spoonful in before cooking.
• Pancakes or waffles: add it to the batter for more protein and moisture.
• Dips and spreads: blend with herbs, seasonings or roasted vegetables.
• Smoothies: blending removes the curd texture almost entirely.
• Desserts: use it in mousse, cheesecake-style fillings, bark or frozen treats.
• Lasagna or stuffed shells: use blended cottage cheese in place of some or all of the ricotta.

Whether it’s sitting on top of Hailey Bieber’s meatballs or disappearing into a dessert, cottage cheese is becoming less of a standalone food and more of a flexible ingredient people can work into almost anything.

What Is Grocery Tourism and Why Are Travelers Seeking Out Grocery Stores?

Grocery tourism is the growing habit of building supermarket visits into vacation itineraries to hunt for regional products, store exclusives and unfamiliar foods.

Expedia’s “Goods Getaways” trend tracks travelers bringing home local products they can’t easily find elsewhere. Skyscanner’s “Shelf Discovery” trend frames supermarket aisles as part of the travel experience itself.

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Which Japanese Grocery Stores Are Must-Visits for Food Tourism?

Japan’s convenience stores, known as konbini, sit at the center of the trend.

1. 7-Eleven offers quick, inexpensive finds. Japan’s tourism organization highlights onigiri, bento, kara-age, trendy snacks, sweets and drinks.
2. FamilyMart is called a treasure trove of food and unusual flavors by Japan’s tourism organization, with FamiChiki, onigiri, canned coffee, nikuman and oden.
3. Lawson adds localized, region-specific products, meaning shoppers may find different items depending on where they are in Japan, per Japan’s tourism organization.
4. Don Quijote, better known as Donki, combines groceries, discount shopping and souvenir hunting under one roof. Don Quijote offers tax-free shopping for eligible international visitors.

What U.S. Grocery Stores Are Drawing Grocery Tourism Crowds?

Two American grocers show how different the trend can look stateside.

5. Erewhon in Los Angeles offers celebrity smoothie collaborations, drinks around the $20 mark, “It” tote bags and ultra-premium produce, fitting Skyscanner’s “Shelf Discovery” trend.
6. Trader Joe’s has built a cult following around private-label foods, including store-exclusive snacks and rotating seasonal products. These edible American souvenirs match Expedia’s “Goods Getaways” trend.

Which Asian-American Markets Fit the Food Tourism Trend?

Four Asian-American markets round out the U.S. side. Each combines international packaged foods, specialty produce and in-store dining.

7. H Mart lets shoppers browse packaged international goods, including Korean products, alongside in-store dining.
8. 99 Ranch Market offers packaged Asian foods and fresh specialty items, with Taiwanese packaged goods among the international products represented.
9. Lotte Plaza Market joins H Mart, 99 Ranch and Mitsuwa in combining imported groceries, hard-to-find fresh ingredients and prepared food counters.
10. Mitsuwa Marketplace rounds out the group with Japanese packaged goods and a closer-to-home version of the discovery that makes foreign supermarkets appealing.

Which Grocery Stores Overseas Are Grocery Tourism Destinations?

Spain and London anchor the final stops, at opposite ends of the price spectrum.

11. Mercadona is a budget-friendly Spanish supermarket chain gaining attention for its private-label products and ready meals. Visitors also get a look at the everyday supermarket locals actually use.
12. Fortnum & Mason in London takes the grocery pilgrimage upscale. The historic luxury grocer dates to 1707 and has become a destination for food-focused visitors, offering a completely different experience from a konbini or everyday supermarket.

From quick konbini snacks to luxury London finds, grocery tourism gives travelers another way to experience a destination. The best souvenir might just be waiting in the grocery aisle.

“Everything is based around food,” Lipa told the Dish Podcast in 2024. “I think about the trip, and then I think about the food and I start putting it in the diary.”

She’s also not interested in keeping her best food spots to herself. “I’m not gatekeeping,” she added. “I’m sharing, I’m tagging the restaurant.”

That openness led to a partnership between her media platform Service95 and Google Maps earlier this year. The result was a curated list of her favorite places to eat around the world, spanning international snacks, late-night food runs and destination-worthy dining across three continents.

Here’s a closer look at every spot on Lipa’s global food list.

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Lipa’s European picks lean toward long-running local institutions and late-night cravings. Several of her best food spots on the continent are tied to a specific time of day, whether that’s a long lunch in Barcelona or churros after midnight in Madrid.

• Cañete, Barcelona: An old-school tapas restaurant known for Iberian ham, white anchovies and cold drinks. Lipa recommends it for a leisurely lunch.
• Beigel Bake, London: A 24-hour Brick Lane staple open since 1974. Her order is the salt beef beigel, ideally around 2 a.m.
• Can Gourmet Eivissa, Ibiza: A local shop stocked with cheese, cured meats and bread for picnics or late-night snacking. Lipa describes it as the quieter, more authentic side of Ibiza.
• Proper Pizza, Prishtina: A lively pizza spot with quality crust, good toppings and a dining room full of energy.
• Chocolatería San Ginés, Madrid: A historic churrería serving customers since 1894. Lipa calls its churros with hot chocolate one of the world’s great food rituals, best enjoyed after midnight.
• Julius Ernst, Berlin: A relaxed brunch spot known for strong coffee and beautiful pastries. Lipa says it’s the kind of place that makes you feel like you’ve earned your morning.

What connects these picks is character. Every restaurant has a clear identity and a specialty worth traveling for. They also reveal that Lipa’s food recommendations aren’t just about what to eat but when to eat it.

Dua Lipa’s Favorite Food Spots in the U.S.

Lipa’s two American selections skip the polished celebrity dining rooms in favor of classic Americana. Both are the kind of places where you can show up late and stay as long as you want.

• Dino’s Bar & Grill, Nashville: A classic dive bar with cold beer, a jukebox and the kind of atmosphere that keeps you around all night.
• Montague Diner, New York: An unpretentious late-night spot that delivers nostalgic New York comfort food at any hour.

These picks say a lot about what Lipa values in the best restaurants she visits. Neither is flashy. Both feel deeply tied to their cities. Dino’s captures Nashville’s late-night music energy while Montague Diner delivers the around-the-clock spirit New York is known for.

Dua Lipa’s Must-Try International Foods in Tokyo, Singapore and Bangkok

Lipa’s Asian picks are some of the most memorable on her list. They range from a no-menu bar in Tokyo to a Michelin-recognized street food legend in Bangkok, and they show her love of global food at its most adventurous.

• Narukiyo, Tokyo: A no-menu restaurant where the owner speaks with each table and begins serving dishes diners didn’t order. Lipa says the unpredictability is the entire point and that you have to surrender to it completely.
• Maxwell Food Centre, Singapore: A celebrated hawker center Lipa calls “a true Singaporean haven.” The variety of stalls makes it a destination unto itself.
• Raan Jay Fai, Bangkok: A Michelin-recognized street food restaurant where chef Jay Fai cooks over charcoal in ski goggles. It stays open until the food runs out. Lipa says the crab omelette is not to be missed.
• Haawm, Bangkok: A restaurant centered on grilled meats, sticky rice and bold sauces. Lipa describes it as the kind of meal you’re still thinking about on the flight home.

Bangkok is the only city that appears twice on the list, which speaks to how deeply Lipa connects with its food scene. Together, these picks prove that her best restaurants aren’t defined by price or prestige but by flavor and experience.

Dua Lipa’s Love of Food Goes Beyond Restaurant Lists

Lipa’s enthusiasm extends well past tagging restaurants on Instagram. She’s also known for championing unexpected flavor combinations.

“I get vanilla ice cream, and I put olive oil on it and sea salt,” she told BBC Radio 1 in 2023. “So many people that I’ve shown it to, I’ve brought to the dark side.”

Her food interests have crossed into her music career too. She celebrated the end of her Radical Optimism Tour in 2025 with a temporary taco shop in Mexico City called Taquería La Dua. The pop-up featured specialty tacos inspired by her songs, including a pork rind Houdini Taco and a cheesy beef Radical Optimism Taco.

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From international snacks discovered on tour to late-night comfort meals in New York, Dua Lipa’s approach to eating mirrors her approach to sharing: generous, curious and never gatekept. Her Service95 list isn’t just a collection of food recommendations. It’s a window into how one of pop’s biggest stars experiences the world, one meal at a time.

The limited-time flavor brought chamoy and Tajín wings to more than 3,000 Wingstop locations nationwide. It was a big moment for the swangy flavor trend and for fans keeping tabs on the best Wingstop flavors.

Whether you tried it and want the full breakdown or missed the window entirely, here’s what Sweet Heat Chamoy was, how it fits into a larger flavor movement and what it might mean for the future of Wingstop sauces and wings.

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What Was Wingstop’s Sweet Heat Chamoy?

Sweet Heat Chamoy was a limited-time flavor that combined a custom chamoy dry rub with a drizzle of Tajín Chamoy Sauce. Wingstop announced the flavor on June 25, 2026, and released it nationwide on June 30.

The chain described the taste as fruity and sweet at first, followed by lime and tanginess and a slow-building chile kick.

What Menu Items Featured the Chamoy and Tajin Wings Flavor?

Sweet Heat Chamoy was available on classic and boneless Wingstop wings, tenders, chicken sandwiches, fries and corn. The launch also included Chamoy Ranch, a sweet and savory twist on Wingstop’s signature ranch, and Fanta Summer Punch at restaurants with Coca-Cola Freestyle machines.

Is Wingstop Sweet Heat Chamoy Still Available?

No. The limited-time offering has ended. However, its official promotional page remains online. Wingstop has not announced whether the flavor will return.

What Did Wingstop Say About the Chamoy Launch?

“Chamoy has become one of the most talked-about flavor profiles in food culture, and Sweet Heat Chamoy is our take on that trend,” Wingstop Chief Brand Officer Donnie Upshaw said in a press release. “By combining a bold dry rub with Tajín Chamoy, we’ve created something that feels authentic, craveable and unmistakably Wingstop.”

What Does Swangy Mean?

Swangy is a flavor profile that layers sweetness, spiciness and tanginess together. It differs from swicy, which only combines sweetness and heat, by adding an acidic or tangy component.

Chamoy is one of the clearest examples. The Wingstop version delivered sweetness first, lime in the middle and chile at the finish. Each stage arrived separately rather than hitting all at once.

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What Is Tajin and Where Does It Come From?

Tajín was founded in Mexico in 1985 and began exporting products to the United States in 1993. The brand is known for its signature blend of chile, lime and salt, which has expanded far beyond fruit cups and Mexican candy into restaurant menus across the country.

What Other Chains Have Used Tajin on Their Menus?

Several major chains have featured Tajín in recent years. Taco Bell tested a full Tajín menu in 2024. Fuzzy’s Taco Shop, Dutch Bros, First Watch, Dairy Queen and Applebee’s have also used the ingredient.

Tajín appeared on 1.3 percent of U.S. restaurant menus in 2021 and reached 2.2 percent by the end of 2025. That’s roughly 69 percent growth in four years, according to Technomic data reported by Nation’s Restaurant News.

What Is Chamoy?

Chamoy is a Mexican condiment made from pickled fruit, chile and lime. It can come as a sauce, paste or powder and is traditionally used on fresh fruit, candy and snacks. The flavor is sweet, tangy and spicy all at once, which is what makes it a natural fit for the swangy profile.

Why Was the Wingstop Launch a Big Deal for the Swangy Flavor Trend?

Wingstop brought Tajín and chamoy wings to a global chain with more than 3,000 locations. That’s a scale most specialty menus and regional chains haven’t reached.

The collaboration also put Tajín’s name directly on the product rather than hiding the flavor behind a generic label like “sweet chile.” That preserved chamoy’s Mexican identity while introducing it through familiar fast-food formats.

Building an entire limited-time experience around the flavor showed that chamoy could serve as a full menu platform, not just a garnish or side item.

Why Do Gen Z Consumers Love Swangy Flavors?

GlobalData found that 65 percent of Gen Z consumers worldwide consider uniqueness or novelty essential when buying food products. Layered profiles like swangy appeal to that demand.

“Brands that modernize comfort foods without losing authenticity and treat innovation as a repeatable pipeline through limited drops and remixable flavor platforms will be best positioned to build loyalty and stay culturally relevant,” GlobalData consumer analyst Sainul Abidin said.

What Comes Next for Chamoy and Swangy Flavors?

Wingstop’s launch doesn’t mean chamoy will become a permanent fast-food staple overnight. But it adds to a sustained pattern of national chains experimenting with the flavor.

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GlobalData identified chamoy- and Tajín-inspired products as a growing area of snack and confectionery development, alongside chili mango and spicy caramel. Expect more recognizable American foods like ranch, barbecue wings and frozen drinks to meet tamarind, lime and chile as the swangy flavor trend continues to grow.

Nisha Vora, New York Times bestselling author of Big Vegan Flavor, and farmers market meal plan blogger Brittany Chang both walked through their approach with The Guardian. Their advice pairs with food safety guidance from the FDA to form a routine that actually sticks.

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A repeatable trip pulls seasonal produce into your kitchen and supports local growers, but the real payoff is what happens after the haul. Without a plan, that gorgeous bunch of kale ends up in the compost bin.

Pick one day that works with your local market’s schedule and pair the trip with something you already enjoy, like grabbing coffee on the way. That extra hook makes consistency easier than any rule about eating more vegetables ever will.

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When to Arrive For the Best Selection or the Best Deals

Timing shapes what you bring home. Earlier hours mean fuller stalls and first pick of anything limited. Later in the day, prices often drop as vendors clear out inventory.

“When you go later in the day, they are trying to get rid of stuff. They’ll be more eager to get things off their hands that they haven’t sold,” Vora told The Guardian.

Either strategy works depending on what your goal is. Just decide which one fits your week before you go.

How to Shop with Flexible Recipe Formats

Rigid grocery lists collapse the moment you spot something better two stalls over. Loose formats hold up.

Head in with categories rather than exact ingredients. Think two vegetables for a grain bowl, one to sheet-pan roast as a side and two fruits to slice into your yogurt. That structure keeps impulse buys in check while leaving room to swap based on what looks freshest.

Give yourself one unplanned item each week. It keeps the trip fun and stretches your cooking without filling the fridge with rare finds that spoil.

“I get excited when I see niche pepper varieties in the fall and fiddlehead ferns in the late spring. I know that sounds absurd to folks who don’t eat seasonally, but to me, it’s become a fun, creative hobby that has instilled a deep sense of gratitude for the food I get to eat,” Chang told The Guardian.

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How to Prep and Store Your Haul So It Lasts

Prep is where most farmers market trips succeed or fail. Wash everything, dry it well and store it according to what it needs.

“Wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers’ market,” the FDA advises. The agency also warns that “Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Produce is porous. Soap and household detergents can be absorbed by fruits and vegetables, despite thorough rinsing, and can make you sick.”

Storage rules vary by item. Leafy greens last longest in an airtight container with a paper towel to absorb moisture. Carrots and celery stay crisp in a container of water. Tomatoes (unless super ripe) belong at room temperature, away from direct sunlight, not in the fridge. If you know you won’t get to something within a few days, freeze it.

What to Bring and What to Ask the Vendors

A few small habits round out the routine:

• Bring cash. Many stalls now take tablet payments, but some are still old-school.
• Pack reusable bags. Vendors often skip handing out single-use bags for environmental reasons.
• Ask questions. Vendors will tell you what is at its peak, how to cook something new or how long it will hold in your fridge.

That last one might be the most underrated part of the whole ritual. The people who grew the food usually love to talk about it, so don’t be afraid to strike up a conversation.

Understanding who is behind each brand, and what actually sets the products apart, helps shoppers cut through the hype.

How the Celebrity Protein Boom Works

The formula tends to be similar across launches. A celebrity partners with (or cofounds) a nutrition company, then builds the product around a specific protein claim. Sometimes the pitch is convenience. Sometimes it is a specific health angle like brain support or muscle recovery.

Kardashian’s Khloud line applies milk protein isolate to two familiar snacks. Its protein popcorn and protein chips both deliver seven grams of protein per serving.

Writing for Food Network, Sabrina Choudhary noted, “Like the popcorn, Khloud Protein Chips contain seven grams of protein per serving. For context, the Institute of Medicine recommends that adults eat 50 to 175 grams of protein per day, based on a number of factors including age, body weight and exercise. (Most Americans already consume enough protein.)”

Khloud popcorn ships in flavors including White Cheddar, Sweet & Salty Kettle Corn, Olive Oil & Sea Salt, Cinnamon Roll, Truffle & White Cheddar, Dill Pickle and Birthday Cake, plus a Jalapeño Queso exclusive release. Its chips come in Nacho, Sweet Heat and Buffalo.

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Which Celebrities Have Their Own Protein Brands?

The roster keeps growing.

Venus Williams, Happy Viking. The tennis champion’s line centers on plant-based protein powders and shakes. According to Happy Viking, “The brand’s flagship superfood protein and meal replacement powders are built around a “30/10 rule,” meaning they deliver 30g of plant-based protein (from pea and brown rice sources) and 10g of fiber per serving. They also include over 100 superfoods, vitamins, probiotics, and DHA-Omega 3s designed for muscle recovery, brain health and immunity.”

Patrick Schwarzenegger and Maria Shriver, MOSH. MOSH bars are marketed as protein bars with a brain-health focus rather than a straight muscle-recovery snack. Core Protein Bar flavors include Peanut Butter Chocolate Crunch (Shriver’s favorite), Chocolate Brownie Crunch, Cookie Dough Crunch, Blueberry Almond Crunch, Lemon White Chocolate Crunch, Birthday Cake and Cookies & Cream. The High Protein line, delivering 20 grams per bar, comes in Peanut Butter Cup, Chocolate Sea Salt and Oatmeal Chocolate Chip.

Mel Robbins, PureGenius Protein. According to the brand, “Pure Genius Protein shots are 100 calories, zero sugar, zero fat, shelf-stable and gluten-free, with no artificial flavors or sweeteners. It has a surprising, fruit-forward flavor, zero chalkiness and tastes just like drinking juice.” Flavors include Blueberry Lemonade, Strawberry Guava, Watermelon Berry, Lemon Lime and Pineapple.

Dollar Store Protein Snacks Worth Buying: The Picks That Stand Out on Shelves

Mark Wahlberg, Performance Inspired. Wahlberg’s line spans protein powder, protein bars, pre-workout, creatine and recovery supplements, with its whey protein delivering 25 grams per serving. According to the brand’s website, Wahlberg cofounded Performance Inspired Nutrition with Tom Dowd after the two bonded over what they saw as a lack of clean, effective supplements on the market and a frustration with artificial sweeteners, fillers and synthetic ingredients in existing products.

Zac Efron, Kodiak Cakes. Efron helped launch an Apple Brown Sugar Pecan Oatmeal for Kodiak Cakes that packs 14 grams of protein per packet. According to PR Newswire, the oatmeal is “packed full of some of Zac’s favorites including chia seeds, pumpkin seeds and cranberry seeds” and adds prebiotic fiber. In a press release reported by Bailey Fink at Allrecipes, Efron said his goal was “to create an oatmeal that’s really delicious, and really good for you,” with less sugar and more nutritious ingredients.

Why the Celebrity Protein Trend Matters for Shoppers

The wave of star-backed products is more than a marketing curiosity. It reflects how mainstream high-protein eating has become, and how much premium consumers are willing to pay for a familiar face on the label.

Most Americans, as Choudhary noted at Food Network, already consume enough protein for their daily needs. That makes the trend as much about lifestyle branding as nutrition science. Reading labels, comparing grams per serving against price and knowing what claims a brand actually backs up matters more than ever.