Latest news with #foodtrends
Yahoo
3 days ago
- Business
- Yahoo
10 Reasons This Popular Sandwich Chain Is No Longer America's Favorite
Subway used to be a leading player in fast food, but has lost a lot of ground over the last decade. The chain -- known for its custom-made subs and "Eat Fresh" slogan -- is now struggling to keep pace with what consumers want and where food trends are going. Once the world's largest fast-food chain by store count, Subway has lost more than 7,000 stores since 2015 and continues to fall short compared to its fresher, more modern rivals. Central to its falloff is a menu that hasn't changed quickly enough -- or maybe just not meaningfully enough -- to keep up with changing tastes. Efforts to revamp the menu have not proven particularly successful. Health-conscious diners have also begun to question the chain's image as a healthy option, as studies and nutritional breakdowns show high levels of sodium, the downsides of eating an excess of processed meats, and controversial ingredient sourcing. Subway may have a holiday cookie big enough to stuff a stocking, but a series of scandals, a boom in underperforming franchise locations, and higher prices have only served to further tarnish its image over the years. Let's break down some of the reasons this once beloved chain is no longer America's sandwich go-to. Read more: 22 Fast Food Breakfast Menus Ranked From Worst To Best Fan Favorite Breads Have Disappeared One of the quieter shifts that irked long-time Subway fans was the gradual fading of a few favorite bread choices. Over the past few years, regulars have noticed that the classic Hearty Italian Bread and Jalapeño Cheddar Bread are missing from their stores. While Subway didn't officially declare their discontinuation, employees online have confirmed that a few breads have quietly been retired from their stores or are no longer on the delivery trucks. At first glance, the vanishing of a few breads feels small, yet bread has always defined Subway. Unlike many other fast food chains, where the bread plays a background role, Subway's loaves are the canvas on which the brand is painted. The fact that customers were able to pick from an array of hot, crusty choices set Subway apart when it was beginning to peak in the market. Losing the beloved breads in some locations has left many questioning if they want to continue dining at the chain. The fallout is bigger than pickiness. When the breads that first welcome a meatball, a veggie, a splash of red sauce start slipping away, it's easy for a diner's mind to picture tighter budgets or a brand that has lost its grip. Competitors Are Winning Subway's competitors in the sandwich industry are making it harder and harder to stay on top. For example, Jersey Mike's, which was acquired by Blackstone for $8 billion in 2024, has built a loyal customer base with its signature approach of slicing meats and cheeses fresh at the counter. Meanwhile, Firehouse Subs uses its firefighter-themed narrative to promote its hearty hot sandwiches, and Jimmy John's maintains its focus on quick service and basic menu options while using a fun company personality to appeal to younger customers. In short, Subway's rivals have very clearly defined identities compared to Subway. It also doesn't hurt that customers have lavished praise upon the sandwiches found at rival chains while comparing them to those sold at Subway. The customization model that once served as Subway's main advantage now feels outdated when compared to the streamlined presentation and carefully crafted menus of its competitors. This feels evident in the way the market is responding. According to CNN, Subway closed over 600 stores in 2024 alone, with its total number of locations in the U.S. dropping to less than 20,000 for the first time in two decades. Meanwhile, Subway's sandwich shop competitors are growing, with Jersey Mike's, Jimmy Johns, and Firehouse Subs all sharing ambitious expansion plans. It feels like Subway's image is still stuck in the 2000s, lacking the clarity and innovation needed to compete with these other modern players who understand exactly what today's sandwich lover wants. Failed Value Meals Reflect Weak Demand In an effort to win back customers and boost sales, Subway introduced a value meal promotion in 2024 that offered a 6-inch sub with a drink and your choice of chips or two cookies for $6.99. At first, the strategy looked solid. After all, discount lovers usually outnumber discount skeptics. But the reception was weak, and the promotion was quietly shelved after a few weeks, with sales and traffic reportedly falling short of Subway's projections. Its price alone wasn't the problem. Today's customers don't necessarily just view value as a number. Instead, they're looking for food that feels fresh, flavorful, and wholesome. A lower price is irrelevant if the product doesn't elevate the experience above the food served by rivals. Some food analysts also warn that value offers may actually be more damaging than restorative. The sharp price drops tend to lure deal-seekers -- once-off visitors that would be hunting for the next discount -- rather than the loyal, repeat customers Subway hopes to cultivate. Once the promo disappears, so do they. However, value promotions seem to work for other chains, such as Taco Bell and Wendy's, which shows that Subway is simply missing the mark in some way. Subway Is Not So Healthy After All Subway has built its brand around being the healthier fast food option. In the past few years, that reputation has taken a hit. The familiar green "Eat Fresh" slogan still features on its posters and ads, yet more customers are peeping under the hood and not really liking what they see. Plenty of Subway offerings are high in sodium, preservatives, and reconstituted meats. Take the classic 6-inch All-American Club, which contains a whopping 1,520 milligrams of sodium and 10 grams of saturated fat. Even seemingly lighter options, such as the All-Pro Sweet Onion Teriyaki, still deliver a surge of sugar at 20 grams per 6-inch sandwich (17 grams of which are added sugars). Lingering skepticism from past controversies hasn't helped. In 2017, a CBC Marketplace investigation claimed that DNA tests showed Subway's chicken was only 50% chicken, while the rest was soy-based. Subway denied this claim, but the idea of its fresh promise frayed in the eyes of many. Heavy Discounts, No Loyalty Subway uses intense discounting methods to attract customers through their footlong, BOGO deals, app-exclusive promotions, and meal bundles that run continuously. But while these tactics offer short-term sales spikes, they've failed to build lasting brand loyalty. Some franchisees have noted that an overreliance on deals has made Subway customers only want to buy from there when there are discounts. Instead of trying to nurture repeat buyers who value flavor, consistency, and the brand itself, the chain attracts price-driven diners who lose interest when a better deal shows up elsewhere. Ultimately, the true value of a footlong sandwich becomes unclear if its price can be halved through a single promotion. The product stops feeling premium and starts feeling disposable. As a promotional strategy, this can weaken brand perception while creating financial strain on franchisees who already operate with slim profit margins. Subway's deep discount model might get customers in the door, but it doesn't give them a reason to come back. Not All Subway Franchisees Are Happy Subway locations face the challenge of thinning franchisee resources in addition to stretched sandwich ingredients. Subway's corporate leadership has faced criticism from numerous operators over the past few years. The brand achieved its position as the biggest fast food chain with the most U.S. locations through aggressive expansion, yet this growth has also resulted in too many stores in close proximity, which has in turn impacted profitability. In 2021, some franchisees penned an open letter highlighting their dissatisfaction over the number of locations and low-quality ingredients. To make matters worse, some Subway franchisees are also unhappy with the discounts imposed on restaurants -- such as an app-only promotion for a $6.99 footlong sandwich -- when those who signed contracts after 2021 were unable to opt out of promotions. These corporate-mandated discounts create additional financial pressure on franchisees by reducing each location's already limited profit margins. The ongoing franchisee issues at Subway have become increasingly apparent as more locations shut down, thus threatening the chain's future stability. Subway Has Come Under Fire For Misleading Advertisements Subway has always raved about the freshness of its menu items, and yet the company has faced numerous issues with the claims made in its advertising throughout the years. In 2024, Subway was sued for allegedly misleading customers with advertisements that give the impression of a sandwich filled with meat, when the reality is a higher ratio of bread to filling. This isn't the first scandal related to Subway's advertising. In 2016, Subway faced a class-action lawsuit after customers discovered that certain footlong sandwiches fell short of reaching the 12-inch mark. The company settled the case after asserting that size differences occurred naturally without any intentional actions, and agreed to ensure that its sandwiches were 12 inches long in the future. Meanwhile, in 2021, another lawsuit was filed against Subway when laboratory tests questioned whether Subway served actual tuna in its products. The lawsuit was later dropped in 2023, and Subway added a page to its website to clarify that yes, it uses real tuna. However, the story spread rapidly through social media platforms, leaving some customers uncertain about their purchases. The repeated attacks on Subway's credibility and questions over its menu items have likely caused some harm to the brand with time. Customers Have Questioned Subway's Steak Preparation Meat has generated ongoing doubt from customers, with some questioning the quality of Subway's steak. A viral TikTok video once showed an employee tearing up some frozen steak from a plastic pack and measuring it out into 2.5-ounce portions, sparking widespread disgust about the authenticity of the sandwich meat. Some ex-Subway employees on Reddit have also confirmed that the frozen steak arrives in pre-made packs. As one Reddit user explained, "The meat is delivered as a compressed brick of pre-sliced and pre-cooked beef. ... I feel that there's more processing to Subway steak than 100% meat." While Subway openly lists the ingredients of its steak -- which includes preservatives such as citric acid, maltodextrin, and dextrose -- on its website, it has still become one more menu item that falls short of expectations. The outraged reactions on social media after discovering how Subway's steak is really prepared show how customer expectations regarding transparency, taste, and simplicity have changed over the years while exposing Subway's failure to meet these standards. Subway's Jared Fogle Scandal Still Hurts For years, the Subway brand used Jared Fogle as its main representative while the former Indiana University student walked the streets as a living embodiment of its health-oriented brand identity. The company built its marketing strategy on Fogle's well-known weight loss success, which he achieved through regular Subway sandwich consumption. Choosing a non-celebrity to authentically represent the brand was a genius move -- but then, in 2015, Fogle was convicted for possessing child pornography and illicit sexual conduct with a minor. This news shocked the public and sent the brand into crisis mode. Subway severed all ties with Fogle and eliminated his promotional content. Yet the harm persisted. The scandal damaged the wholesome, family-friendly image that Subway had built over multiple years. The company faced criticism from the public for its long-term relationship with Fogle. Subway has experienced ongoing difficulties in totally overcoming this incident. The public memory of the scandal continues to evoke uncomfortable feelings about the Subway brand, even though many years have passed since the incident. Fogle's downfall left a dent in Subway's brand identity. While the company attempted to fill the void with multiple marketing campaigns and celebrity endorsements -- and the Fogle incident is far from the only factor to have taken its toll on the brand -- Subway's reputation took an undeniable hit. Prices Keep Rising For a long time, Subway was popular for its affordable food options. After all, the jingle for Subway's $5 footlong was once a well-known tune. Sadly, a footlong now costs more than $5, with its regular, non-deal prices increasing to the point that customers are confused. This problem goes beyond inflation, with some questioning the value they receive for their money. Many customers have taken to social media to share their doubts that a basic sandwich with pre-cut meat, processed cheese, and basic toppings warrants Subway's current price point. These same customers claim that they can obtain a toasted panini from Panera, a fully loaded sub from Jersey Mike's, or a customizable bowl from Chipotle -- all of which promise better quality in their eyes -- for just a few dollars more than what Subway charges. Subway has attempted to defend its price increases through new menu items and its Subway Series launches, but some have criticized these offerings for being renamed versions of familiar subs with a few insubstantial additions. Customers who remember Subway as an affordable option struggle to accept the price increase since the chain has not made meaningful changes to its ingredients or introduced new innovations. When affordability and quality slip, customers do notice -- and they start looking elsewhere. Read the original article on Mashed. Solve the daily Crossword
Daily Mail
22-07-2025
- Health
- Daily Mail
The 9 best 'picky bits' from Marks & Spencer's deli aisle for your health (and the 7 worst, including one that scored ZERO in analysis)
First there was the 'picky tea'; the type of dinner presented to us in childhood when mum and dad, understandably, couldn't be bothered to cook. Then there was 'girl dinner', the social media trend that rebranded the kids' picky tea into something more grown-up, swapping out Wotsits and lumps of cheddar cheese for olive oil crisps and mozzarella. Now, Marks & Spencer is proudly promoting itself as the number one home of 'picky bits', launching more than 50 new and upgraded options this year. The M&S Food Hall sells a whopping 70 million tubs of picky bits and dips every year, which is probably not surprising given that's where we head to stock up every time there's a picnic, long train ride or garden gathering in the diary. However, if you're trying to eat healthily, then that M&S '3 for £8' deal could certainly lead you to temptation – and it's not always obvious which of the picky bits are good for you, and which could be full of salt or saturated fat. With this in mind, we took on the important investigative job of trying a whole load of picky bits from the Marks & Spencer shelves, and analysed them using the trusty Yuka app (which ranks foods out of 100 based on nutrients, calorific content, harmful additives and so on, with 100 being the best possible score). Here's what we found… THE M&S PICKY BITS THAT ARE BEST FOR YOUR HEALTH… Dressed Giant Butterbeans Overall score: 90/100 Positives: Excellent amount of fibre (5g per 100g), high percentage of vegetables and some protein. Negatives: None identified. Marinated Flame Seared Red and Yellow Peppers Overall score: 90/100 Positives: Excellent quantity of vegetables (96%), low in calories (27 calories per 100g). Negatives: None identified. Chargrilled Artichokes Positives: Excellent quantity of vegetables (81%), and a source of protein and fibre. Negatives: Too much salt (1.75g per 100g). Chargrilled Calamari Rings Overall score: 76/100 Positives: Excellent amount of protein (20g per 100g) and low calories, sugar and saturates. Negatives: Too much salt (1.88g per 100g). Ploughmans Pot Overall score: 76/100 Positives: A source of protein and fibre, low on sugar and salt. Negatives: A little too fatty (4g saturates per 100g). Dressed Salsa Verde Chickpeas Overall score: 75/100 Positives: Excellent quantity of vegetables, a source of protein and fibre, plus low in saturates and sugar. Negatives: Too much salt (0.93g per 100g). Moroccan Style Lentils With Feta Overall score: 75/100 Positives: Excellent quantity of vegetables (86%) and some protein. Negatives: 'Risky additive' idenfitied by Yuka. Basil King Prawns and Tomatoes Overall score: 66/100 Positives: Excellent amount of protein (11.2g per 100g) and low in saturates. Negatives: A bit too much salt (1.45g per 100g). Marinated Pickled Cauliflower Florets Positives: Low in calories, sugar and saturates, and a reasonable source of fibre. Negatives: A bit too much salt (1.58g per 100g). AND THE WORST… Cherry Peppers with Cream Cheese Overall score: 48/100 Negatives: A little too fatty (4.3g saturates per 100g) and 'risky additives' identified by Yuka. Positives: Good quantity of vegatables and some protein (4.7g per 100g). Greek Olives with Garlic, Pimento and Jalapeno Overall score: 39/100 Negatives: Too much salt (4g per 100g). Positives: Low on sugar and saturates. 100% Extra Virgin Olive Oil crisps Overall score: 39/100 Negatives: Too calorific (523 calories per 100g), plus too much fat and salt. Positives: Some protein, some fibre and low in sugar. Whipped Spicy Nacho Cheddar Dip Overall score: 33/100 Negatives: High in saturated fat (16g per 100g) Positives: Excellent amount of protein, and low in salt. Green Herby Feta Dip Overall score: 32/100 Negatives: Too much sodium and saturates, plus a bit too calorific (366 calories per 100g). Positives: Some protein, low in sugar. Serrano Ham and Manchego Rollitos Overall score: 30/100 Negatives: Too fatty (17.6g saturates per 100g) and too much salt (2.5g per 100g). Positives: Excellent amount of protein (26g per 100g). Chorizo and Chilli Cheddar Rollitos Overall score: 0/100 Negatives: Highly calorific (381g per 100g), too much fat (19.2g per 100g) and too salty (2.48g per 100g).
Telegraph
10-07-2025
- General
- Telegraph
I gave up pasta for a month – this is what it does for your health
Sophia Loren once famously remarked: 'Everything you see I owe to spaghetti.' As I shovel the leftover spag bol from my daughter's plate into my mouth so I don't have to bother to open the bin, I can't help thinking that I could say the same. Just not in a good way. In my mother's heyday, pasta was exotic, pronounced 'pusta', bought fresh from a special deli in Soho and served at dinner parties along with bolognese sauce that involved a complicated Elizabeth David recipe featuring chicken livers. For us 21st-century Britons, pasta has become almost as ubiquitous as bread. It comes in plastic tubs as the second choice after sandwiches in 'meal deals' and it's one of the most available ready meals in various forms. Industry statistics show that in 2023, the UK sales volume of prepared pasta dishes was approximately 140 thousand tons – quite a few of them consumed by me. Meanwhile, that most British of carbs, the potato, is in decline. A report by researchers at Scotland's Rural College (SRUC) highlighted a 71 per cent reduction in the demand for fresh potatoes in the UK since the 1970s, with consumers switching to alternatives such as rice and pasta. This is bound to continue, partly driven by a switch to vegan diets amongst young people, according to another report which reveals that the global pasta market is forecast to grow to $45 billion by 2030. Bottom line. It's cheap. It's easy. It's everywhere. However, back in the British kitchen, pasta is problematic. Often when we cook it ourselves we don't control our portion sizes – studies confirm that portion sizes have increased dramatically over the past three decades and that's not good. Also, we don't know how to cook it properly. I have been informed by my husband (who once had an Italian girlfriend and claims to know everything about it) that I overcook pasta, and to be fair he is correct. I can never quite believe the timings on the pack and always add a couple of minutes just in case. I decide that, in my eternal quest to lose that final half a stone, I may as well try giving up pasta. Before I set out to do this, I ask registered dietician and nutritionist Nichola Ludlam-Raine for her views on the matter. She warns: 'If pasta is a regular part of your diet, removing it might lead to a temporary drop in carbohydrate intake, which could affect weight, energy levels, mood, and workout performance. Unless there's a medical reason such as gluten intolerance there's no need to eliminate pasta entirely. A more sustainable approach is learning how to incorporate it mindfully.' That said, she admits: 'Cutting out pasta may help some people re-evaluate portion sizes and experiment with other grains (e.g., quinoa, lentil pasta, rice or bulgur wheat). Stopping it for a month will help someone to reevaluate their dietary intake and ask if it could be made more varied instead of relying heavily on wheat. 'For example, wheat biscuits for breakfast, bread at lunch and pasta in the evening could become porridge at breakfast, sweet potato and cottage cheese at lunch and a rice based stir fry in the evening. I'm a big fan of lentil and chickpea pastas to help people to reach their 30 different plant points for the week too.' Crucially she adds: 'It's about moderation not deprivation. In middle-age the goal posts change. If you keep eating in the same way you will experience weight gain because your metabolic rate decreases as you start to lose muscle mass. You can't just fix everything with a workout like you used to do. And diet is more important when it comes to weight than physical activity. If you want to give up pasta for a month go for it, but make sure to have meals in mind that you can rely upon and stock up on alternatives such as lentils, tinned beans, rice pouches and potatoes.' I'm in. Here's what happens. Week 1 After my leftover spag bol shame pushed the dial on the scales up by a couple of pounds I am happy to start. I add the inevitable pulses. I stay off the pasta and have meatballs on their own with bean salad and green veg – though I don't make a song and dance about it, as I don't want my teenage daughters to notice given that I have told them they shouldn't cut out food groups. I lose 1lb. Week 2 I'm still off it. Having usual breaded chicken, roast salmon and sweet potato soup. On pasta days – we usually have it at least two times a week – I substitute courgetti (steamed strips of courgette) for the pasta and add the sauce which works brilliantly. I lose another 1lb. Week 3 I'm not finding it at all hard to forego pasta. As usual I eat roast chicken with all the trimmings on Sunday but I'm still avoiding pasta at both dinner and lunch. My weight stays stable. Week 4 As usual I eat sensibly in the week although without pasta. At the weekend I can't resist steak and chips one day and a bacon sandwich the next. Unsurprisingly I still don't lose any more weight – but I don't put any on either. Three months later I am still avoiding pasta. I have come to realise that in my case it simply leads to pointless calories that can easily be replaced with vegetables, courgetti or pulses. If I'm going to splurge on carbs I'll have something that's worth it. In reality I haven't lost any weight by this small change, but my weight has stopped increasing by an inexorable half a pound a week, which at the age of 59 seems like an achievement in itself, and I can only put this down to the missing pasta calories. Now that I am more sensitised I can see that on the occasional lapses I have, I overdo the portions because I have no moderation when it comes to pasta (a bowl of macaroni cheese led to a full bucket-sized binge). Meanwhile even a normal-sized portion (ready meal lasagne) led to bloating the next day, along with a blood sugar spike which leads to me feeling much more hungry. I decide that at my age, you can eat some of the carbs all of the time, all of the carbs some of the time but you can't eat all of the carbs all of the time. It's important to note that studies have concluded that pasta is actually good for you – one recent study demonstrated that pasta does not hinder weight loss or contribute to weight gain within a healthy dietary pattern. So, what if you don't want to give it up? Here's Ludlam-Raine's advice on how to eat it healthily. How to eat pasta without gaining weight 'If you love pasta too much to say goodbye, I'd encourage a reset in portion awareness, cooking methods, and pairings. Pasta isn't the problem – it's how much and how often we eat it, and what we pair it with. With the right balance, pasta can be a nutritious, satisfying, and culturally rich part of a healthy diet.' Cook it properly 'When it comes to cooking pasta, following the instructions on the packet is a great place to start. You'll know your pasta is al dente when it's cooked through but still has a little bite – it shouldn't be raw, but it also shouldn't be falling apart. When pasta becomes too soft, it's broken down more at the cellular level, meaning your body does less work to digest it. We actually want our mouths and gut to do some of the work. Think of it like the difference between mashed potato and a baked potato – the baked version offers more texture, more satisfaction, and a slower digestion process. 'A common myth is that throwing pasta at the wall to see if it sticks means it's done. While fun, it's not the most accurate method. Just taste it. It should be tender but firm.' Be careful about eating it as a snack unless you're working out 'If you've got leftover pasta in the fridge, great. It even contains more resistant starch once cooled, which is good for gut health. If you're heading to the gym or need a quick energy boost, pasta can be a totally fine option. However, if weight loss is your goal, you might want to opt for a lighter snack. Pasta calories can add up quickly when you start adding sauces, oils, and toppings. In that case, snacks like carrots and hummus, apple with cheese, yogurt with berries, or oat cakes with nut butter might be better options – these have carbs, but the carbs aren't the star of the show like they are with pasta.' Be precise about portion size 'If you're unsure, a general guide is about 75g of dry pasta per person, which roughly doubles once cooked. If you're aiming for weight loss, a helpful visual is below: 'Your needs will vary depending on your activity level. As we age or become less active (like after children have grown up), we may not need as many starchy carbs. But that doesn't mean we cut them out completely. Carbs are the body's preferred energy source—just try focusing on quality and quantity. Also, remember: protein helps preserve muscle mass, and healthy fats are essential for hormone production and vitamin absorption. And when it comes to getting the most nutrients per gram? Fruit and veg always win out over starchy carbs.' Watch what you have it with 'When dining out I love a seafood and tomato-based sauce on pasta. At home, we typically have pasta once or twice a week—often with Bolognese or a simple mix of tuna and sweetcorn (a favourite with my kids). The key is understanding proper portion sizes, cooking pasta al dente, and paying attention to what you're serving alongside it.' How does wholegrain pasta compare to white pasta? How Not to Eat Ultra-Processed: Your 4-week Plan for Life-changing Healthier Eating Habits by Nichola Ludlam-Raine is published by Ebury Press
Bloomberg
08-07-2025
- Entertainment
- Bloomberg
From Delhi to Dubai: The Global Food Trends to Watch
Even in New York, the city with arguably the planet's most diverse and dynamic food scene, the three days of the Summer Fancy Food Show stand out as a world-class pileup of cuisines and trends. African honeys endorsed by Jane Goodall, Indian spiced sodas, Dubai chocolates and protein-packed … everything were but a few of the thousands of products laid out to tempt buyers and distributors for grocery and gourmet stores. If you want a window into America's changing tastes and growing appetites, and a sense of how the country will be eating in the coming year, there's no better place to be.
Forbes
02-07-2025
- Business
- Forbes
Food Imports Are As American As Apple Pie
Chloe Sorvino with Brooklyn Delhi founder and CEO Chitra Agrawal, Ori Zohar, CEO and cofounder of Burlap and Barrel, and tariff lawyer Leah Scarpelli Burlap and Barrel Even after walking thousands of steps these past few days in and out of aisles at the Fancy Food Show in New York City, I'm feeling surprisingly energized. And there are many tastes I can't get out of my head. That includes the lion's mane broth from organic mushroom farm Two River, Hold The Pickle dill seasoning (works well as a Tajin-style drink rim!) from a New York City public school teacher, Salad Sprinkles, and smoked maple syrup from Sugar Bob's. I also sampled dates from Saudi Arabia, matcha from Japan and cheeses from every corner in the world you could imagine. There was wagyu and venison. I also finally tried a fair amount of the crunchy and pistachio-filled Dubai Chocolate, and must admit I'm now fully on board with the trend. There were so many hot sauces, likely with founders dreaming of the 10-times-revenue multiple acquisition of Cholula back in 2020. Most probably won't get a win that big, but there were several brands with hot sauces I loved tasting and learning more about, including the seed-to-bottle condiment maker Springs Fireplace It's a husband-and-wife run farm out east in The Hamptons, and their fruity flavors like Aji Peach and Aji Mango are top sellers. Another standout was Hot N Saucy's Garlic N Peperoncini. Businesses I was less excited to see include Panama Blue, which is labeled on its bottle as 'Rainforest Spring Water.' I don't know all the details of their business, but that water should probably stay in the rainforest? I also did some speaking, as a panelist on the Big Ideas Stage to talk about the future of private label, as well as a moderator on the main stage on the extremely timely topic of tariffs. On the tariff panel, Ori Zohar, CEO and cofounder of single-origin spice company Burlap and Barrel, explained how his brand sources just 10% of their spices domestically. And that's simply because there are no U.S. farmers who grow staples like cinnamon and peppercorns. But there are generations who have mastered the art of farming these spices around the world, like in Vietnam, where Burlap and Barrel sources both. Earlier today, Vietnam signed a trade deal with the Trump Administration, agreeing to a 20% tariff instead of the threatened 46% tariff that was set to start later this month. Burlap and Barrel has committed to not raising prices due to tariffs. And exemptions may eventually be possible, especially in cases where there are no domestic alternatives. But there's a lot that is still getting lost amid all the uncertainty and deal-making chaos. Tariffs are pressuring brands to erase the true origins of key ingredients that have their own authentic histories, and Zohar is not standing for it. He shared an impassioned plea for everyone to think about quintessential American dishes, like apple pie and barbecue. Now imagine that apple pie without cinnamon. And imagine those burgers or shrimp or chicken or ribs without pepper. It's as American as apple pie to cook with spices from around the world. So as you celebrate the Fourth of July this weekend, consider what your spread would look like without any imported ingredients. You might be surprised! Enjoy the long weekend! — Chloe Sorvino This is Forbes' Fresh Take newsletter , which every Wednesday brings you the latest on the big ideas changing the future of food. Want to get it in your inbox every week? Sign up here . Featured Story Why New Yorkers Voted For Public Grocery Stores: Explained New York City mayoral candidate Zohran Mamdani and New York City Comptroller Brad Lander (left) attend the 2025 New York City Pride March on June 29, 2025 in New York Forbes contributor Errol Schweizer: New Yorkers turned out big time to support mayoral candidate Zohran Mamdani's plans to open public grocery stores. Here's why the proposal is so popular, and so viable. The Feed Senate Majority Leader John Thune (R-SD) (C), accompanied by Sen. John Barrasso (R-WY) (L) and Sen. Mike Crapo (R-ID) (R), speaks to reporters off the Senate floor after the Senate passed President Donald Trump's so-called One Big Beautiful Bill Act.A Big Beautiful Frenzy: With the Senate's passing of President Donald Trump's One Big Beautiful Bill, there's a lot to unpack. After outrage over a comprehensive public land grab in the West, the sales were removed. But the bill also includes many provisions which the Environmental Working Group describes as handing billions to corporate agricultural interests and 'dramatically [expanding] farm subsidy loopholes that overwhelmingly benefit wealthy farmers, corporate agriculture, foreign insurance companies and factory farms.' The bill also includes what Civil Eats is calling 'the most significant cuts in history to the country's largest hunger program.' Their report estimates that the changes will 'push millions of Americans out of the program, while other provisions in the bill will likely kick as many as 11.8 million low-income people off of Medicaid and 4.2 million off of Obamacare insurance plans.' Tanks, where cultivated chicken is made, are seen at the Eat Just office on July 27, 2023 in Alameda, Lab-Grown Ban: Texas has become the seventh state to ban lab-grown meat, following Indiana, Mississippi, Montana, Nebraska, Alabama and Florida. A similar bill in the Oklahoma house of representatives died earlier this year, while recent legislation in South Carolina goes the route of requiring clean labeling of any artificial or cell-based Egg Prices: Waffle House has ended its surcharge of 50 cents per egg—a strong sign that egg prices are coming down after soaring amid supply shortages from avian flu. Waffle House serves 272 million eggs a year. Field Notes Chloe Sorvino These meatballs from chef Marc Meyer at New York City's Cookshop, made with La Belle Patrimone heritage chicken, were the best I've ever had. Silky, herby, and luxuriously smooth, in a perfectly meatball-y way. Thanks for reading the 149th edition of Forbes Fresh Take! Let me know what you think. Subscribe to Forbes Fresh Take here .
