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Business

New Zealander Named UK’s Top Wine Waiter

by Chief Editor
written by Chief Editor

New Zealand Sommelier Emma Denney Named UK’s Best

Emma Denney, the Head of Wine at London’s Claridge’s Hotel, has been named the UK’s Sommelier of the Year. The Auckland-born professional secured the title—considered the premier accolade in British wine service—following a multi-day live competition in London that tested candidates on their technical expertise, front-of-house service skills, and ability to manage complex customer requirements.

Did you know?
The role of a sommelier extends far beyond pouring wine. According to industry standards, these professionals must master wine storage, fault detection, and the art of tailoring specific vintages to individual customer budgets and palates.

From Auckland Dishwasher to London Fine Dining

Denney’s path to the top of the UK hospitality industry began in New Zealand. Her career started at age 13 as a dishwasher in a Takapuna eatery. By age 19, she had secured a position at Dida’s Wine Bar in Ponsonby, followed by roles at SPQR and Ebisu. She moved to London nine years ago to pursue high-end wine service, eventually rising to her current leadership role at the world-renowned Claridge’s.

What Does It Take to Win “Sommelier of the Year”?

Judges evaluate candidates based on:

What Does It Take to Win "Sommelier of the Year"?
  • Technical Knowledge: Deep understanding of global wine regions and production methods.
  • Service Excellence: Demonstrating efficient, knowledgeable, and graceful front-of-house interaction.
  • Live Performance: Executing tasks in front of an audience of industry peers, professional wine buyers, and hospitality leaders.

Denney emerged as the winner of the grand final, a live event that serves as a benchmark for excellence in the UK hospitality sector.

The Future of Professional Wine Service

Pro Tip:
If you are looking to enter the hospitality industry, start by gaining experience in diverse environments. Denney’s career trajectory shows that foundational skills in local eateries can lead to global opportunities in luxury service.

Frequently Asked Questions

What is a sommelier?

A sommelier is a highly trained wine professional who specializes in wine service, storage, and food pairing. They are experts at navigating extensive wine lists and advising customers on choices based on taste and budget.

Ep 454: Emma Denney, Davies and Brook, London Somm Special, 1/3

Where does Emma Denney work?

Emma Denney currently serves as the Head of Wine at Claridge’s Hotel in London.

What does the UK Sommelier of the Year award represent?

The award is considered the premier accolade for wine service excellence in the United Kingdom, recognizing both technical drink expertise and superior customer service skills.

Have you had a standout experience with a sommelier in a high-end restaurant? Share your stories in the comments below, or subscribe to our newsletter for more updates on the world’s leading hospitality professionals.

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Sport

Dunedin Council Proposes Glass Bottle Ban

by Chief Editor
written by Chief Editor

The Dunedin City Council is looking at a possible ban to tackle broken glass in its student quarter. The proposed policy could remove glass bottles entirely from alcohol stores near the university and polytechnic, aiming to mitigate the long-term issue of shattered glass on local streets.

Why is Dunedin considering a ban on glass bottles?

The Dunedin City Council is seeking legal advice on implementing a possible ban to remove glass bottles from alcohol stores located near the university and polytechnic. This move follows decades of shattered glass littering the streets of the city’s student flats.

While a glass ban had been raised in past council reviews, it had never been included due to practical and legal issues. The council is currently seeking legal advice to determine if such a ban can be successfully enforced.

What impact does broken glass have on the community?

Broken glass has caused physical injuries to residents and property damage to vehicles in the area. Dunedin city councillor Lee Vandervis reported that staff working at the hospital’s Emergency Department had encountered many people coming in with “quite serious damage to their feet” due to broken glass.

What impact does broken glass have on the community?

The issue also affects motorists and cyclists. Liam Davies, of the tyre shop Treads Dunedin, stated his son had to have several tyres replaced over the years after living on Hyde St, which he described as a “really, really bad area for glass.”

Pro Tip: When driving or cycling through high-density student areas like Hyde Street, stay alert for roadside debris that can cause immediate vehicle damage.

How has the student body attempted to manage the issue?

The Otago University Students’ Association has implemented ways to tackle the issue, including banning alcohol in glass bottles at events, running street cleans, and asking students not to buy glass vessels.

However, Daniel Leamy noted that retail layouts often work against these efforts. According to Leamy, bottle shop owners themselves encourage students to buy cans but keep the bottles at the back, which encourages students to purchase glass.

Leamy has also noted that the association has requested assistance from local liquor stores to help shift consumer behavior toward safer alternatives.

What obstacles could prevent the policy from working?

Several legal and practical hurdles could stall the implementation of a ban. Bottle store owners told 1News that some products are only available in glass bottles. Additionally, a ban could conflict with franchising and advertising agreements.

There is also the concern of consumer circumvention. Leamy suggested that a local ban might not stop people from going to the supermarket, which is an extra block away, to purchase bottles if they choose to do so.

Did you know? The alcohol policy was still being drafted, with formal submissions and hearings still to come.

Comparing current measures and proposed changes

Measure Type Primary Source
Street cleans & event bans Voluntary/Student-led Otago University Students’ Association
Store-wide glass ban Proposed/Regulatory Dunedin City Council

Frequently Asked Questions

Where would the glass ban apply?

The proposed ban would target alcohol stores near the university and polytechnic.

Dunedin City Council – Council Meeting – 19 February 2019

Is the ban currently in effect?

No. The alcohol policy was still being drafted, and the council is currently seeking legal advice on its implementation.

Will this stop all glass in the student quarter?

Not necessarily. Daniel Leamy noted that drinkers could shop elsewhere to circumvent the ban, such as at a supermarket an extra block away.

Join the conversation: Do you believe a glass ban is the right solution for Dunedin’s student quarter? Let us know your thoughts in the comments or subscribe to our newsletter for more local news updates.

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Entertainment

15 New Zealand Restaurants Awarded Michelin Stars

by Chief Editor
written by Chief Editor

Fifteen New Zealand restaurants have been awarded Michelin stars in the inaugural release of the Michelin Guide New Zealand, marking a significant milestone for the country’s culinary sector. The awards, which also recognized over 30 establishments with Bib Gourmand status, highlight top-tier dining across Auckland, Wellington, Christchurch, and Queenstown.

Which New Zealand restaurants received Michelin stars?

The Michelin Guide’s entry into the New Zealand market saw a diverse range of establishments honored, with Queenstown’s Essence standing out as the only venue to receive two Michelin stars. According to Seven Sharp, Essence’s Paul Froggatt described his reaction to the two-star rating as being “gobsmacked.”

Which New Zealand restaurants received Michelin stars?

In Auckland, the recognized restaurants include Ahi, Mudbrick (Waiheke Island), Paris Butter, Tala, and Tantalus Estate Restaurant (Waiheke Island). Tala holds the distinction of being the only Samoan restaurant globally to earn a Michelin star. Co-owner and executive chef Henry Onesemo stated the award is an “honour for all of us at Tala,” adding that the recognition proves the world is ready for Samoan cuisine.

Wellington’s winners include Jano Bistro, Logan Brown, and Ortega Fish Shack. Christchurch is represented by Inati and Tussock Hill, while the Wānaka-Queenstown region features Amisfield, Kika, Rātā, and Sherwood. Rātā founder Fleur Caulton noted that the recognition belongs to the “entire team, past and present, as well as the producers, growers and suppliers.”

What does this recognition mean for the hospitality industry?

Tourism and Hospitality Minister Louise Upston said the awards confirm New Zealand’s status as a world-class food destination. According to Upston, the guide serves as a mark of professional consistency and quality, with 60 New Zealand restaurants having achieved this distinction. She noted that while the guide focuses on four major urban centers, it effectively highlights the broader hospitality sector, encouraging visitors to explore regional experiences.

Hospitality NZ chief executive Kristy Phillips described the event as a “significant” milestone. Phillips stated that with more than 100 restaurants recognised across the Michelin awards evening, the industry anticipates an increase in international travel driven by interest in New Zealand’s food, beverages, and manaakitanga.

Did you know?

The “Bib Gourmand” accolade is awarded to restaurants that serve “exceptional food at great value.” Over 30 establishments across Auckland, Wellington, Christchurch, and Queenstown received this designation alongside the star recipients.

Future trends in New Zealand fine dining

The arrival of the Michelin Guide is expected to elevate standards across the domestic market. By providing an international benchmark for quality, the guide may influence how local producers and suppliers align their offerings with global culinary expectations. As noted by industry leaders, the focus is now on leveraging this status to attract high-value culinary tourism.

MICHELIN Guide inspector interview

The geographic spread of the winners suggests that New Zealand’s reputation for fine dining is not limited to its largest city. With stars distributed from Auckland to Queenstown, the industry is positioned to promote a “culinary trail” that spans the North and South Islands.

Frequently Asked Questions

  • How many restaurants received two Michelin stars?

    Essence in Queenstown was the only restaurant to be awarded two stars.
  • What is a Bib Gourmand?

    It is an accolade recognising restaurants that serve “exceptional food at great value.”
  • Which cities were included in the first Michelin Guide New Zealand?

    The guide covered Auckland, Wellington, Christchurch, and Queenstown.

Have you visited any of these award-winning restaurants? Share your dining experiences in the comments below or subscribe to our newsletter for more updates on New Zealand’s evolving food scene.

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Entertainment

From Late-Night Eatery to Iconic Auckland Drag Cabaret

by Chief Editor
written by Chief Editor

Auckland’s Caluzzi is marking three decades of operation on Karangahape Road, evolving from a café in 1996 into a drag cabaret. Current owners Nick Hall and Nick Nash, known professionally as Anita Wigl’it and Kita Mean, have managed the venue for the past decade, helping preserve one of Auckland’s cabaret experiences while introducing it to a new generation.

How has Caluzzi evolved since 1996?

Caluzzi began as a café before transitioning into a late-night restaurant. The shift toward drag entertainment started with a Midwinter Christmas show, which proved so popular that the performances kept returning until they eventually overtook the restaurant itself. As noted by Nick Nash, the venue’s physical space has become part of its identity, with the floorboards serving as a tangible link to the performers who have walked those boards before them.

Did you know?
The venue’s owners, Nick Hall and Nick Nash, are both best friends and business partners who have successfully expanded their careers beyond the venue; Kita Mean was the first winner of RuPaul’s Drag Race Down Under.

What is the future of drag-based hospitality?

The success of Caluzzi highlights the role of performance. According to Nick Hall, drag serves as a form of escapism for audiences, allowing them to engage with something “bizarre, fun and a bit ridiculous.”

Comparison: Traditional Cabaret vs. Modern Performance Venues

Feature Traditional Model Caluzzi Model
Primary Focus Table Service Immersive Performance
Legacy Fixed Menu Institutional History

How do venue owners sustain long-term success?

Current owners prioritize keeping the “torch burning.” By diversifying their reach through international competition and appearances—such as the production at The Civic’s Wintergarden during the Auckland Live Cabaret Festival—owners can keep local venues relevant.

From Instagram — related to Karangahape Road
Pro tip:
If you are planning a visit, it is recommended to book.

Frequently Asked Questions

Is Caluzzi still located on Karangahape Road?

Yes, Caluzzi remains a fixture on Karangahape Road, where it has operated for three decades.

Frequently Asked Questions

Who are the current owners of Caluzzi?

The venue is owned and operated by Nick Hall (Anita Wigl’it) and Nick Nash (Kita Mean).

Do I need to book in advance for shows?

Booking is recommended.

Have you experienced a night at Caluzzi? Share your favorite memories in the comments below or subscribe to our newsletter for more updates on Auckland’s entertainment scene.

Anita Wigl'it and Kita Mean – Friends Day!

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Health

Why Some Bananas Never Ripen: Expert Explanations

by Chief Editor
written by Chief Editor

Bananas that remain green despite sitting on the counter for days are often the result of premature harvesting or “chilling injury” during transport. While these fruits may never reach the soft, sweet stage consumers expect, they remain safe to eat and offer distinct nutritional advantages, such as higher resistant starch content, according to food science experts.

Why do some bananas never ripen?

Ripening issues typically stem from how the fruit was handled before it reached the grocery store. Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, explains that if bananas are harvested while still immature, they lack the biological capacity to develop full flavor or texture later.

Why do some bananas never ripen?

Shoppers can identify these immature bananas by their physical shape. “Bananas that have a sharp angle to the fruit are less mature compared to mature bananas, which have a smoothed-out or rounded shape,” Crane said. Additionally, improper storage temperatures—specifically anything below 56 to 59 degrees Fahrenheit—can cause a chilling injury that permanently halts the ripening process, leaving the fruit green or greenish-yellow indefinitely.

Nutritional differences: Green vs. Ripe

The choice between a green or ripe banana often comes down to individual health goals. Registered dietitian Lauren Manaker notes that both stages provide essential nutrients including potassium, vitamin B6, and vitamin C.

Harvesting Billions of Bananas: How They're Expertly Picked and Processed

The primary difference lies in the carbohydrate composition. Green bananas are rich in resistant starch, a type of carbohydrate that acts similarly to fiber and is digested more slowly. “If you’re watching blood sugar or want more resistant starch, a greener banana might suit you,” Manaker said. Conversely, as a banana ripens, that starch converts into natural sugars, making the fruit softer, sweeter, and easier for some individuals to digest.

Frequently Asked Questions

  • Are green bananas safe to eat? Yes, green bananas are safe to eat, though they are firmer and less sweet than yellow ones.
  • How can I tell if a banana is immature? Look for sharp, angular edges. A mature banana will have a more rounded, smooth shape.
  • What is chilling injury in bananas? It is a condition caused by exposure to temperatures that are too cold during storage or transportation, which disrupts the natural ripening process and can cause the peel to stay green.
  • Do green bananas have more sugar? No. As bananas ripen, resistant starch converts into natural sugar, meaning ripe bananas are sweeter than green ones.

Have you experimented with using green bananas in your diet? Share your favorite recipes or nutritional tips in the comments below, and subscribe to our newsletter for more expert-backed lifestyle insights.

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Business

NZ Muscle Creatine Recalled Following Safety Investigation

by Chief Editor
written by Chief Editor

NZ Muscle is recalling batches of NZ Muscle and No Brand Creatine products due to the possible presence of an undeclared milk allergen. New Zealand Food Safety confirmed the recall affects 200g, 500g, and 1kg containers marked with the best-before date B/B JUN27. No reports of allergic reactions have been linked to the products, according to New Zealand Food Safety acting deputy director-general Mike Inglis.

Which products are affected by the recall?

The recall covers two specific product lines distributed through online channels and selected retail outlets. Consumers should check their supplies for NZ Muscle Creatine (unflavoured) and No Brand Creatine Monohydrate, both carrying the expiration date B/B JUN27. According to New Zealand Food Safety, these items have been removed from store shelves. A small amount of product was sent to Australia as personal imports.

Did you know?

Businesses must ensure that labels accurately reflect all ingredients to protect consumers with sensitivities, such as dairy allergies.

What should consumers do if they have purchased these items?

Consumers who have purchased the affected creatine batches and need to avoid milk because of allergies are advised to return the product to the place of purchase for a refund or to discard it. For those who have already consumed the product and have health concerns, medical advice should be sought from a healthcare professional or by calling the free Healthline service at 0800 611 116.

What should consumers do if they have purchased these items?

Why is NZ Food Safety investigating the company?

The recall is part of an investigation into NZ Muscle following complaints on social media regarding food safety standards. According to Mike Inglis, New Zealand Food Safety is currently working to ensure the affected products are efficiently removed from the supply chain while examining how the problem occurred. The agency has stated it will look at other allegations made against the business, though it cannot go into detail while the investigation remains active.

Pro Tips for Supplement Safety

  • Check the label: Always review the full ingredient list.
  • Monitor official channels: Keep an eye on the New Zealand Food Safety recall page for updates on consumer safety.
  • Store securely: Keep supplements in their original packaging to ensure batch numbers and expiration dates remain visible for safety tracking.

Frequently Asked Questions

Are there any reports of illnesses linked to this recall?

No. According to New Zealand Food Safety, there have been no reports of associated allergic reactions.

Pro Tips for Supplement Safety

Will the investigation affect other NZ Muscle products?

New Zealand Food Safety is investigating a number of other complaints regarding the business. The agency has indicated it will take necessary action if other issues are identified.

How can I stay updated on the status of this investigation?

New Zealand Food Safety investigates complaints as part of its work to protect consumers.

Have you been affected by this recall, or do you have concerns about supplement labeling? Share your thoughts in the comments below or subscribe to our weekly safety newsletter for the latest consumer alerts.

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Business

Is Reduced-Salt Vegemite Kids Healthy for Children?

by Chief Editor
written by Chief Editor

Vegemite has released a “Kids” version of its iconic yeast spread containing 50% less sodium than the original product. While the launch has sparked public debate over traditional recipes, Professor Lauren Ball of The University of Queensland notes that the move aligns with broader food industry trends to reduce salt intake in staple pantry items to address long-term cardiovascular health risks.

How much salt is actually in the new product?

A standard 5-gram serving of traditional Vegemite contains 165 milligrams of sodium. According to data provided by Professor Lauren Ball, the new Vegemite Kids version contains 82 milligrams per 5-gram serve. Because the recommended serving size remains identical for both products, a child who consumes one daily 5-gram portion would reduce their total daily sodium intake by approximately 83 milligrams. Given that typical children consume between 2,000 and 2,500 milligrams of sodium daily, this shift represents a 3% to 4% reduction in overall salt consumption.

How much salt is actually in the new product?
Did you know?
Bread is the leading contributor to sodium intake for Australian children, accounting for nearly 15% of their total consumption. Vegemite is often consumed alongside bread, meaning the total salt load is cumulative rather than isolated to the spread itself.

Why are health authorities targeting sodium?

Sodium is an essential nutrient, but the Australian Bureau of Statistics reports that many children regularly exceed recommended intake levels. High sodium consumption is linked to elevated blood pressure in children and adolescents, which acts as a primary risk factor for cardiovascular diseases, including stroke and heart attack, later in life. Furthermore, research indicates that early exposure to high-salt foods influences long-term taste preferences, potentially conditioning children to prefer saltier diets as they grow older.

What is the future of food reformulation?

The push for lower-sodium products is part of a wider industry trend toward voluntary nutritional reformulations. While individual product changes—like the Vegemite Kids launch—result in small nutritional gains, experts argue these changes accumulate across populations when adopted at scale. Current Australian food policy relies on voluntary targets for manufacturers to improve the nutritional profile of packaged goods. However, if industry progress remains insufficient, regulators may transition to mandatory requirements, similar to recent proposals regarding Health Star Ratings.

What is the future of food reformulation?

Comparison: Sodium Content per 5g Serving

Product Sodium Content (mg)
Original Vegemite 165mg
Vegemite Kids 82mg

Frequently Asked Questions

Does Vegemite Kids have the same taste as the original?
The product was formulated to provide a lower-sodium alternative, but individual taste preferences vary. Vegemite has not released data on consumer taste-testing results.

Comparison: Sodium Content per 5g Serving

Is sodium bad for children?
Sodium is a necessary nutrient for bodily functions. However, excessive intake is linked to higher blood pressure and future cardiovascular health risks, according to The University of Queensland.

Will this change significantly impact child health?
On its own, the switch provides a modest reduction in total sodium. Public health experts view it as a small piece of a larger strategy to reformulate common processed foods like bread and meats.

What are your thoughts on food companies reformulating iconic products? Share your perspective in the comments section below or subscribe to our weekly health digest for more updates on nutrition and food policy.

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Entertainment

The Science of Anticipatory Taste: Why Your Brain “Tastes” Food First

by Chief Editor
written by Chief Editor

Hunger significantly alters the brain’s ability to simulate eating, making flavor imagery more vivid and harder to resist, according to research from the University of Otago. Studies led by Maggie Hames and Mei Peng indicate that while hunger amplifies taste-based mental imagery, it does not similarly boost texture-based visualization, offering new clarity on why willpower often fails in food-saturated environments.

How Hunger Changes Your Mind’s Eye

Hunger functions as more than a physical signal; it acts as a cognitive amplifier. Research published by Hames and Peng demonstrates that when individuals are hungry, the brain more easily retrieves sensory data related to flavor. In laboratory experiments at the University of Otago, participants who fasted overnight reported that imagining the taste of food was faster, easier, and more vivid compared to those who had eaten a full breakfast.

This “mind’s eye” phenomenon allows people to simulate a multisensory banquet, including aroma and taste, which contributes to the intensity of food cravings. Because the brain uses sensory regions to perform these simulations, the mental experience of a desired food can feel nearly as rewarding as the real thing, making the act of resisting temptation significantly more taxing.

Did you know?

While hunger drives flavor imagery, the researchers found that texture imagery—the “feel” of food in the mouth—remains relatively stable regardless of whether you are hungry or full.

Can Imagining Food Reduce Its Appeal?

Repeatedly visualizing the consumption of a specific food can actually diminish its desirability. In a follow-up study conducted at the University of Otago, researchers found that when participants practiced imagining the flavor or texture of a food repeatedly, the “imagined version” became less appealing over time.

However, this mental trick has distinct limitations. While the brain can “wear out” the appeal of an imagined treat, the study noted that participants did not enjoy the actual food any less when they eventually ate it. This suggests that while mental imagery is a powerful tool for modulating desire, it cannot fully replicate or replace the biological satisfaction of physical consumption.

Why Willpower Isn’t Always Enough

Traditional advice often emphasizes willpower as the primary tool for healthy eating. However, Hames and Peng’s findings suggest that biological states like hunger physically change how the brain processes food cues. When you are hungry, your brain is hard-wired to prioritize high-calorie, rewarding food thoughts, making those thoughts “louder” and more persistent.

Maggie Hames

This explains why supermarket trips on an empty stomach often result in impulse purchases. The environment is saturated with visual cues—packaging, advertisements, and displays—that trigger this heightened sensory imagery, effectively hijacking the decision-making process before a person can consciously intervene.

Pro Tips for Managing Cravings

  • Eat before shopping: A full stomach reduces the vividness of flavor imagery, making it easier to stick to a shopping list.
  • Identify your trigger: Recognize that “cravings” are often just vivid mental simulations; acknowledging them as such can reduce their power.
  • Practice distraction: Since the brain has limited bandwidth for sensory imagery, engaging in a task that requires visual or auditory focus can dampen the intensity of food thoughts.

Frequently Asked Questions

Does hunger affect all types of food imagery equally?
No. According to the University of Otago study, hunger specifically enhances flavor imagery, but it does not significantly change the ease of imagining food textures.
Is it possible to “think away” a craving?
Repeatedly imagining a food can make it seem less appealing, but research shows this does not change how much you enjoy the food once you actually eat it.
Why is taste imagery harder to create than visual imagery?
Neuroscience suggests that while visual, auditory, and tactile imagery are more common, taste and smell are more complex to manifest, making them particularly potent when they do occur.

Have you ever noticed your cravings getting stronger when you’re hungry? Share your experiences in the comments below or subscribe to our newsletter for more insights on the science of eating.

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Health

Campbell’s Launches New Soups Including First Gluten-Free Options

by Chief Editor
written by Chief Editor

Campbell’s Expands Product Line Through Strategic Brand Collaborations

Campbell’s is updating its historic soup lineup by partnering with Banza and Buffalo Wild Wings to launch specialized products, including the company’s first-ever gluten-free condensed chicken noodle soup. These additions reflect a broader corporate strategy to reach younger consumers through bold flavors, high-protein options, and dietary-inclusive ingredients, according to official company statements.

Why is Campbell’s launching gluten-free soup?

Why is Campbell’s launching gluten-free soup?

Campbell’s introduced a gluten-free chicken noodle soup in partnership with Banza to capture a growing market of health-conscious consumers. According to the company, roughly 30% of the U.S. population actively seeks gluten-free options. The Celiac Disease Foundation (CDF) notes that while only about 1% of the population has celiac disease, many others live with non-celiac gluten sensitivity. Projections from company data suggest the U.S. gluten-free market will grow at a 9.8% compound annual growth rate through 2033. By using Banza’s chickpea pasta, Campbell’s aims to retain the texture and flavor profile of its traditional recipe while meeting these specific dietary requirements.

How do brand collaborations influence soup sales?

Campbell's Well Yes Soup Review

Collaborations with established brands like Buffalo Wild Wings and Pabst Blue Ribbon represent a strategy to modernize the soup aisle. Campbell’s Chunky Buffalo Wild Wings Parmesan Garlic Chicken Noodle Soup is designed to appeal to consumers seeking “bold flavors,” a key component of the brand’s current strategy. This specific product offers 17 grams of protein per 18.8-ounce can, aligning with a 2025 International Food Information Council survey that found 70% of Americans prioritize protein intake.

Did you know?
The partnership between Campbell’s and Buffalo Wild Wings is linked to the growth of “Buffalo Wild Wings GO,” the takeout and delivery arm of the restaurant chain.

What are the latest Campbell’s Chunky flavor trends?

In addition to poultry-based options, Campbell’s has expanded its Chunky line to include beer-inspired flavors. The company currently sells Beer Cheese with Potatoes & Chorizo and Beef, Bacon & Beer Chili with Beans, both of which feature Pabst Blue Ribbon flavor profiles. These items are sold exclusively through Walmart. These product launches follow a period where Campbell’s CEO Mick Beekhuizen reported that consumers are cooking at home at the highest levels since early 2020, seeking a combination of value, quality, and convenience.

Comparison of Recent Campbell’s Strategic Shifts

Comparison of Recent Campbell’s Strategic Shifts

| Partnership | Product Focus | Primary Driver |
| :— | :— | :— |
| Banza | Gluten-Free | Dietary inclusivity (30% of U.S. demand) |
| Buffalo Wild Wings | Bold Flavors | High protein (17g) & takeout trends |
| Pabst Blue Ribbon | Beer-Infused | Premium/Modern flavor profiles |

Frequently Asked Questions

Is the new Campbell’s gluten-free soup available in stores?
Yes, the gluten-free chicken noodle soup is available on Amazon and is currently rolling out to retailers nationwide, according to the company.

Why did Campbell’s choose chickpea pasta for its new soup?
The company selected Banza’s chickpea penne pasta to maintain the “classic flavor” and texture of traditional chicken noodle soup while adhering to gluten-free standards.

Where can I buy the Pabst Blue Ribbon-themed soups?
These specific Chunky varieties, including the Beer Cheese and Beef Chili, are sold exclusively at Walmart.

Are there health risks associated with gluten consumption for the general population?
According to the Celiac Disease Foundation, individuals with gluten sensitivity may experience symptoms such as abdominal pain, headaches, chronic fatigue, and joint pain.

Are you interested in how these new flavors compare to the classics? Sign up for our newsletter for the latest food industry updates and product reviews.

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Health

10 Habits That Make Everyone Cringe

by Chief Editor
written by Chief Editor

Infectious disease experts warn that common, everyday habits—such as improper hand hygiene, incorrect sneezing techniques, and the misuse of sanitizers—significantly increase the transmission of pathogens. According to Dr. Bruce Hirsch, an attending physician at Northwell Health, these behaviors pose particular risks to individuals with compromised immune systems and delicate gastrointestinal health, necessitating a shift toward evidence-based infection control.

Why proper handwashing remains the gold standard

Handwashing is not merely about removing visible dirt; it is a critical measure to prevent the spread of bacteria that may colonize a healthy person but cause illness in others. Dr. Hirsch emphasizes that effective hand hygiene requires at least 10 seconds of friction using soap and running water. Simply rinsing is insufficient. Furthermore, he advises that hands should be dried thoroughly with a towel or mechanical dryer, as residual moisture can facilitate the transfer of bacteria.

Did you know? While many bacteria are harmless to their host, they can become dangerous pathogens when transmitted to vulnerable populations in hospitals or clinical settings.

How to sneeze without spreading germs

Sneezing into one’s hands is a primary vector for environmental contamination. Dr. Hirsch recommends that individuals sneeze directly into the crook of the elbow, turning away from nearby people. This technique ensures that respiratory droplets are contained within a surface that is unlikely to touch other people or shared objects, effectively breaking the chain of transmission that occurs when hands are used as a shield.

Evidence to Action: Advancing Hand Hygiene for All

Is there such a thing as over-sanitizing?

While hand sanitizer is a tool for infection control, Dr. Hirsch warns against excessive use, citing the “hygiene hypothesis.” This concept suggests that an overly sterile environment may prevent the immune system from developing necessary defenses, potentially increasing the frequency of allergic conditions. He notes that humans evolved in environments containing natural bacteria and that constant reliance on alcohol-based gels may disrupt the gut microbiome and immune development.

Why hospital etiquette is shifting

The standard social handshake is increasingly viewed as a liability in healthcare settings. Because hospitals house patients with varied illnesses and antibiotic resistance—such as methicillin-resistant Staphylococcus aureus (MRSA)—casual physical contact can facilitate the spread of dangerous bugs. Dr. Hirsch advocates for non-contact greetings, such as elbow taps, to minimize the risk of transferring pathogens between staff, patients, and visitors.

Why hospital etiquette is shifting

The mask-wearing performance gap

Masks only function as effective barriers against respiratory illnesses like COVID-19 and the flu when worn to cover both the nose and mouth. Dr. Hirsch characterizes wearing a mask on the chin or below the nose as a “performative gesture” that offers no clinical protection. If a mask is worn, it must be positioned correctly to filter the air effectively.

Pro Tip: When choosing between hand sanitizer and soap, always prioritize soap and water. Use sanitizer only when a sink is unavailable, and avoid making it your primary cleaning method.

Frequently Asked Questions

  • Is it better to use a hand dryer or a paper towel? Both are effective for drying, but the key is ensuring hands are completely dry to prevent bacterial transfer.
  • Why is the elbow better than the hand for sneezing? The elbow does not come into contact with door handles, food, or other people, unlike the palms and fingers.
  • Should I stop shaking hands entirely? In medical settings, experts recommend avoiding handshakes to prevent the spread of MRSA and other hospital-acquired infections.
  • Can being too clean cause allergies? Yes, according to the hygiene hypothesis, over-sanitizing the environment may be linked to higher rates of allergies in children.

How are you adjusting your daily habits to stay healthy? Share your thoughts in the comments below or subscribe to our newsletter for more expert health insights.

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